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–+ servings
yellow and green zucchini casserole.

Zucchini Casserole

Julia | The Yummy Bowl
Topped with a golden layer of melted cheese, this Zucchini Casserole provides lots of flavor in every bite.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Side Dish
Cuisine American
Servings 6 servings
Calories 365 kcal

INGREDIENTS
  

  • 1 tablespoon butter
  • 1 yellow onion, diced
  • 2 garlic cloves, minced
  • 1 ½ cups heavy cream
  • 1 teaspoon sea salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ½ cup shredded parmesan cheese
  • 2 medium yellow zucchini
  • 2 medium green zucchini
  • 6 ounce mozzarella cheese

INSTRUCTIONS
 

  • Saute aromatics. In a skillet over medium heat, melt butter, sauté diced yellow onion until translucent. Then add minced garlic and sauté for another minute.
  • Pour in the heavy cream and add sea salt, black pepper, dry thyme, and dry oregano. Bring the mixture to a boil.
  • Add Parmesan. Stir in the shredded Parmesan cheese and mix until fully incorporated. Remove from heat.
  • Prep zucchini. Trim the ends of the zucchinis and slice them into rounds.
  • Transfer to dish. Arrange the zucchini slices side by side in a round baking dish; the one used here has a 9-inch diameter.
  • Top with sauce. Pour the prepared sauce over the zucchini, spreading it evenly to cover the slices.
  • Bake. Place the mozzarella cheese pieces on top and bake in a preheated oven at 400°F for 40-45 minutes. Check that the zucchini is fork-tender before removing the casserole from the oven.

VIDEO

NOTES

  • Prevent watery casserole (optional step). To prevent this, cut zucchini into ½-inch slices, quarter them, sprinkle with salt, let drain for 10 minutes, blot, and then incorporate into the recipe.
  • To Store. Allow the casserole to cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.
  • To Freeze. Cream-based zucchini casseroles can undergo texture changes when frozen, but it's possible. After cooling, wrap it tightly in plastic wrap and aluminum foil or use a freezer-safe container. Label with the date and freeze for 2-3 months.

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NUTRITION

Calories: 365kcalCarbohydrates: 9gProtein: 13gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 93mgSodium: 786mgPotassium: 442mgFiber: 2gSugar: 6gVitamin A: 1271IUVitamin C: 25mgCalcium: 191mgIron: 1mg
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