Zucchini Casserole
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Unrated
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
1 hr
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Servings
10 servings
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Calories
131 kcal
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Course
Side Dish, Main Course, Dinner
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Cuisine
American
Zucchini Casserole
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A crispy panko topping, creamy garlic-infused sauce, and plenty of cheese make this easy zucchini casserole recipe a total crowd-pleaser!
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Ingredients
- 2 pounds small/medium zucchini about 4 or 5 zucchini
- ¾ teaspoon kosher salt divided
- 1 medium yellow onion
- 3 tablespoons unsalted butter divided
- ¼ teaspoon ground black pepper
- 4 cloves garlic minced (about 4 teaspoons)
- ¼ cup all-purpose flour
- 1 cup low-sodium chicken or vegetable broth
- ⅓ cup milk (I used 1%)
- ½ cup whole milk plain greek yogurt about one (5-ounce) container
- ¾ cup shredded sharp cheddar cheese
- 4 tablespoons finely grated parmesan divided
- 2 teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme
- ½ cup panko breadcrumbs divided
- fresh herbs for serving like fresh parsley or basil, optional
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Instructions
- Preheat the oven to 400°F. Coat a 2 ½-quart baking dish (such as an 8x10-inch casserole dish) with nonstick spray.
- Slice the zucchini crosswise into ¼-inch thick rounds (I find this quickest with a mandoline). Place in a large colander. Sprinkle with ½ teaspoon of the salt. Toss to coat the zucchini with the salt, making sure to separate the slices if needed. Place the colander over a large bowl (or in the sink, but don't forget about it and accidentally turn on the water). Let drain at least 20 minutes.
- Cut the onion in half through the stem ends, peel, and cut each half into thin, long strips.
- In a Dutch oven or similar large, sturdy sauté pan, melt 2 tablespoons of the butter over medium heat. Add the onion, black pepper, and remaining ¼ teaspoon salt. Sauté until the onion is beginning to soften and turn translucent, about 5 minutes. Stir in the garlic and let cook 30 seconds.
- Sprinkle the flour over the top. Cook, stirring constantly, for 1 minute, until all of the flour turns golden and no white bits remain.
- Slowly add the broth and milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high. Cook and stir, allowing the sauce to bubble, running a wooden spoon or spatula along the bottom of the pan. Continue cooking and stirring until the sauce reduces and thickens to resemble a very thick, creamy gravy, about 3 to 4 minutes. Remove from the heat.
- Shake the colander to remove as much water as possible, then spread the zucchini onto paper towels or a clean kitchen towel. Blot dry, gently pressing out as much moisture as possible.
- Stir the Greek yogurt into the sauce.
- Add the cheddar cheese a few handfuls at a time, stirring between each addition to ensure it melts smoothly.
- Stir in 2 tablespoons of the Parmesan and the thyme.
- Add the zucchini by handfuls, stirring as you go to coat the slices evenly.
- Stir in ¼ cup panko, then transfer the mixture to the baking dish.
- In a small bowl, melt the remaining 1 tablespoon butter. Add the remaining ¼ cup panko and remaining 2 tablespoons Parmesan, stirring to combine. Sprinkle evenly over the casserole.
- Bake the zucchini casserole until the filling is hot and bubbly and the zucchini is tender but not mushy, 30 to 35 minutes. If desired, switch the oven to broil to brown the top (watch carefully! You will only need a minute or so). Let rest at least 5 minutes, then enjoy.
Notes
- TO STORE: Refrigerate casserole in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
- Unfortunately, I don't recommend freezing this casserole, as it will turn mushy and watery when thawed.
Nutrition Information
Show Details
Serving
1(of 10)
Calories
131kcal
(7%)
Carbohydrates
10g
(3%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
0.4g
Monounsaturated Fat
2g
Trans Fat
0.1g
Cholesterol
20mg
(7%)
Potassium
326mg
(9%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
422IU
(8%)
Vitamin C
18mg
(20%)
Calcium
134mg
(13%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 131 kcal
% Daily Value*
| Serving | 1(of 10) | |
| Calories | 131kcal | 7% |
| Carbohydrates | 10g | 3% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.4g | 2% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 20mg | 7% |
| Potassium | 326mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 422IU | 8% |
| Vitamin C | 18mg | 20% |
| Calcium | 134mg | 13% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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