When zucchini provide runs excessive and zucchini motivation runs low, make a pan of this comforting Zucchini Casserole!
A comforting (however not coma-inducing) baked casserole of thinly sliced zucchini tossed in a creamy garlic sauce, then baked beneath a crown of golden, crispy breadcrumbs, straightforward, tacky zucchini casserole provides a vegetable we normally consider as a simple facet dish (Easy Sautéed Zucchini with Parmesan) the star vacation remedy normally reserved for Healthy Green Bean Casserole.
May or not it’s that Healthy Zucchini Muffins (or, gasp! Zucchini Brownies) may not be summer time squash’s highest calling in spite of everything?
This quaint zucchini casserole recipe actually stands to argue.
- The sauce is herby and creamy, however mild sufficient to the place it doesn’t really feel heavy on a scorching summer time evening.
- The buttery panko topping provides pleasing textural distinction. For an additional crispy zucchini casserole, place it underneath the broiler for an extra minute.
- It makes use of a full two kilos of zucchini, making zucchini casserole a wonderful factor to do with the additional zucchini you’ll inevitably have round this summer time.
Learn how to Make Zucchini Casserole
This easy zucchini casserole took me a number of tries to get proper.
Zucchini has a excessive water content material, and for those who don’t discover a strategy to take away the surplus earlier than baking it, you’ll find yourself with a soupy mess.
- Many zucchini casserole recipes I discovered solved this difficulty by roasting the zucchini first.
- Whereas I really like Roasted Zucchini, I used to be desperate to skip the additional step and provide you with the simplest zucchini casserole methodology potential (outdoors of Bisquick zucchini casserole that’s. Home made is the transfer right here!).
- I turned to the tactic I used for my Zucchini Ravioli: slice the zucchini thinly, sprinkle it with salt to attract out the additional water, then blot dry.
I’ve laid out the method intimately under to ensure you straightforward zucchini casserole recipe success.
The Elements
- Zucchini. Typically missed for the starring position, zucchini makes a implausible base for this casserole. It turns into tender, soaks up the opposite flavors, and provides oodles of vitamin C, potassium, calcium, antioxidants, and fiber.
- Salt. The important thing to reaching a non-soggy casserole.
- Flour. Helps create a superbly luscious and thick casserole.
- Broth. Provides liquid and taste to the casserole filling. You need to use rooster or vegetable broth right here.
- Milk. I used 1% milk, however be happy to make use of no matter you have got available.
- Plain Greek Yogurt. Entire milk Greek yogurt is the appropriate alternative right here quite than heavy cream. It provides richness and a refined tanginess and received’t curdle when heated.
- Cheese. I used each sharp cheddar cheese and Parmesan for the last word tacky combo. The sharp cheddar is daring and deliciously melty, and the Parmesan provides an addictive salty, nutty taste to the filling and topping.
- Contemporary Thyme. A scrumptious, recent, herby complement to the creamy casserole filling.
- Panko. Mixed with Parmesan cheese and melted butter, panko bread crumbs create an exceptionally crispy and delicious casserole topping.
Zucchini Casserole with Meat
To make this an all-in-one meal with protein, stir in 1 pound of seasoned and sautéed floor rooster, turkey, or Italian sausage after including the zucchini slices. Bake the casserole in a 9×13 inch pan and double the breadcrumb topping.
The Instructions
- Slice the zucchini, then place it in a colander. Toss the zucchini with salt and let it drain.
- Sauté the onion in a Dutch oven or high-rimmed skillet.
- Stir within the flour.
- Pour within the broth and milk. Let cook dinner till the sauce thickens, then take away it from the warmth.
- Dry the zucchini.
- Stir the yogurt into the onion combination.
- Add the cheddar.
- Stir within the Parmesan and thyme.
- Add the zucchini in small quantities, stirring steadily.
- Stir in a part of the panko, then switch the combination to a baking dish.
- Soften the remaining butter, then stir within the remaining panko and Parmesan. Sprinkle the combination excessive of the casserole.
- Bake zucchini casserole at 400 levels F for 30 to 35 minutes. Let relaxation for a couple of minutes, then DIG IN!
Storage Ideas
- To Retailer. Place zucchini casserole in an hermetic storage container within the fridge for as much as 4 days.
- To Reheat. Rewarm leftovers in a baking dish within the oven at 350 levels F or within the microwave.
Meal Prep Tip
Lower the zucchini as much as 1 day prematurely. Refrigerate it in an hermetic container till you’re prepared to complete the recipe.
Leftover Concepts
Stir diced or shredded Air Fryer Chicken Breast into the leftovers for a scrumptious meal. Function a facet for Air Fryer Steak or different protein. You too can flip your leftovers right into a vegetarian important by serving them over a mattress of entire wheat pasta noodles.
What to Serve with Zucchini Casserole
Beneficial Instruments to Make this Recipe
Stunning Casserole Dish
This sturdy stoneware casserole dish has an enamel coating that helps with sticking. It’s secure to make use of within the microwave, oven, and freezer.
We’ve obtained a casserole pan and a plan. Carry on that zucchini!
Ceaselessly Requested Questions
Sure, you’ll be able to swap the zucchini for summer time yellow squash for those who desire. Or, strive a combination!
Sadly, I don’t suggest freezing this casserole, as it is going to flip mushy and watery when thawed.
- 2 kilos small/medium zucchini about 4 or 5 zucchini
- 3/4 teaspoon kosher salt divided
- 1 medium yellow onion
- 3 tablespoons unsalted butter divided
- 1/4 teaspoon floor black pepper
- 4 cloves garlic minced (about 4 teaspoons)
- 1/4 cup all-purpose flour
- 1 cup low-sodium rooster or vegetable broth
- 1/3 cup milk (I used 1%)
- 1/2 cup entire milk plain Greek yogurt about 1, 5-ounce container
- 3/4 cup shredded sharp cheddar cheese
- 4 tablespoons finely grated Parmesan divided
- 2 teaspoons chopped recent thyme leaves or 1/2 teaspoon dried thyme
- 1/2 cup Panko breadcrumbs divided
- recent herbs for serving like recent parsley or basil, elective
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Preheat the onion to 400 levels F. Coat a 2 ½-quart baking dish (resembling an 8×10-inch casserole dish) with nonstick spray.
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Slice the zucchini crosswise into ¼-inch thick rounds (I discover this quickest with a mandoline). Place in a big colander. Sprinkle with 1/2 teaspoon of the salt. Toss to coat the zucchini with the salt, ensuring to separate the slices if wanted. Place the colander over a big bowl (or within the sink, however remember about it and by accident activate the water). Let drain no less than 20 minutes.
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Lower the onion in half by way of the stem ends, peel, and lower every half into skinny, lengthy strips.
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In a Dutch oven or comparable giant, sturdy sauté pan, soften 2 tablespoons of the butter over medium warmth. Add the onion, black pepper, and remaining 1/4 teaspoon salt. Sauté till the onion is starting to melt and switch translucent, about 5 minutes. Stir within the garlic and let cook dinner 30 seconds.
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Sprinkle the flour excessive. Cook dinner, stirring always, for 1 minute, till the entire flour turns golden and no white bits stay.
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Slowly add the broth and milk a number of splashes at a time, stirring between every addition to stop lumps from forming. Improve the warmth to medium excessive. Cook dinner and stir, permitting the sauce to bubble, operating a picket spoon or spatula alongside the underside of the pan. Proceed cooking and stirring till the sauce reduces and thickens to resemble a really thick, creamy gravy, about 3 to 4 minutes. Take away from the warmth.
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Shake the colander to take away as a lot water as potential, then unfold the zucchini onto paper towels or a clear kitchen towel. Blot dry, gently urgent out as a lot moisture as potential.
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Stir the Greek yogurt into the sauce.
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Add the cheddar cheese a number of handfuls at a time, stirring between every addition to make sure it melts easily.
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Stir in 2 tablespoons of the Parmesan and the thyme.
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Add the zucchini by handfuls, stirring as you go to coat the slices evenly.
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Stir in 1/4 cup panko, then switch the combination to the baking dish.
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In a small bowl, soften the remaining 1 tablespoon butter. Add the remaining 1/4 cup panko and remaining 2 tablespoons Parmesan, stirring to mix. Sprinkle evenly over the casserole.
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Bake the zucchini casserole till the filling is scorching and bubbly and the zucchini is tender however not mushy, 30 to 35 minutes. If desired, change the oven to broil to brown the highest (watch rigorously! You’ll solely want a minute or so). Let relaxation no less than 5 minutes, then get pleasure from.
- TO STORE: Refrigerate casserole in an hermetic storage container for as much as 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish within the oven at 350 levels F or within the microwave.
- Sadly, I don’t suggest freezing this casserole, as it is going to flip mushy and watery when thawed.
Serving: 1(of 10)Energy: 131kcalCarbohydrates: 10gProtein: 7gFats: 8gSaturated Fats: 4gPolyunsaturated Fats: 0.4gMonounsaturated Fats: 2gTrans Fats: 0.1gLdl cholesterol: 20mgPotassium: 326mgFiber: 1gSugar: 4gVitamin A: 422IUVitamin C: 18mgCalcium: 134mgIron: 1mg
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