Prep Time: 10 mins | Cook Time: 30 mins | Total Time: 1 hr 25 mins | Servings: 6
Prep this most loved zucchini casserole using only simple ingredients in under ten minutes. A filling Zucchini Gratin that’s baked to perfection! Super healthy and crazy delicious not to mention low carb and gluten-free.
If you do not know what to do with your extra zucchinis, or you are simply obsessed with anything zucchini, then it’s time to give this recipe a try!
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INGREDIENTS
3 medium Zucchini (sliced in 1/4-inch thick slices)
Sea salt
Black pepper
1 1/2 c. Swiss Gruyere shredded cheese blend (or any shredded sharp cheese; divided)
3 ounces Brie cheese (edges cut off)
1/3 c. Heavy cream
2 tablespoons unsweetened almond milk (or any milk of choice)
1 tablespoon butter
2 cloves Garlic (minced or crushed)
1/2 tablespoon Italian seasoning
HOW TO MAKE BAKED EASY CHEESY ZUCCHINI CASSEROLE RECIPE (ZUCCHINI GRATIN)
Step 1: Toss the slices of zucchini with sea salt and transfer them into a colander and place them over the sink to drain for about 45 minutes. Then, pat the slices dry.
Step 2: Prepare the oven. Preheat it to 400 degrees F or 204 degrees C.
Step 3: Arrange the slices of zucchini in a small 1.5-quart (1.5 litres) casserole dish overlapping some of the rows. Between the rows, lightly sprinkle with half of the shredded cheese and season with black pepper.
Step 4: In a small saucepan, combine the brie with the cream, milk, butter, and garlic. Heat the mixture over low to medium-low heat for a couple of minutes, stirring often, until the cheese has melted and the mixture is smooth. To taste, season with sea salt.
Step 5: Over the zucchini, evenly pour the brine mixture, and sprinkle with the rest of the 3/4 cup of shredded cheese and Italian seasoning. Place in the preheated oven and bake for about 30 to 35 minutes until the cheese is dark golden brown and the zucchini is tender.
Nutrition Facts:
Serving size: 1/6 of the entire pan, Calories 239 | Fat 19g | Protein 12g | Total Carbs 6g | Net Carbs 5g | Fiber 1g | Sugar 2g
Ingredients
- 3 medium Zucchini (sliced in 1/4-inch thick slices)
- Sea salt
- Black pepper
- 1 1/2 c. Swiss Gruyere shredded cheese blend (or any shredded sharp cheese; divided)
- 3 ounces Brie cheese (edges cut off)
- 1/3 c. Heavy cream
- 2 tablespoons unsweetened almond milk (or any milk of choice)
- 1 tablespoon butter
- 2 cloves Garlic (minced or crushed)
- 1/2 tablespoon Italian seasoning
Instructions
Step 1: Toss the slices of zucchini with sea salt and transfer them into a colander and place them over the sink to drain for about 45 minutes. Then, pat the slices dry.
Step 2: Prepare the oven. Preheat it to 400 degrees F or 204 degrees C.
Step 3: Arrange the slices of zucchini in a small 1.5-quart (1.5 litres) casserole dish overlapping some of the rows. Between the rows, lightly sprinkle with half of the shredded cheese and season with black pepper.
Step 4: In a small saucepan, combine the brie with the cream, milk, butter, and garlic. Heat the mixture over low to medium-low heat for a couple of minutes, stirring often, until the cheese has melted and the mixture is smooth. To taste, season with sea salt.
Step 5: Over the zucchini, evenly pour the brine mixture, and sprinkle with the rest of the 3/4 cup of shredded cheese and Italian seasoning. Place in the preheated oven and bake for about 30 to 35 minutes until the cheese is dark golden brown and the zucchini is tender.
