Prep time: 10 mins | Cook time: 35 mins | Total time: 45 mins | Servings: 6
This easy casserole made with fresh zucchini, rich cream, and loads of cheese is simply amazing! Crazy creamy, cheesy, and delightful.
INGREDIENTS
40 oz (approximately) Zucchini, large, sliced 1/4” thick
1 tsp Salt
2 tbsp Butter
5 oz Onion, diced
2 cloves Garlic, minced
½ c. Heavy Cream
6 oz Gruyere Cheese, grated and divided
4 oz Parmesan Cheese, grated and divided
HOW TO MAKE CHEESY BAKED ZUCCHINI CASSEROLE
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Slice the zucchini and lightly salt the entire side. On a layer of paper towels, place the salted zucchini and sit for at least 15 minutes. Flip and sit for 15 minutes more. This process will help remove the excess water from the zucchini.
Step 3: Transfer the prepared slices of zucchini in a baking dish in rows, one piece on top of the other until the dish is filled. Set aside.
Step 4: Melt the butter in a large skillet over medium heat.
Step 5: To the skillet, add the onion and cook for about 2 to 3 minutes until the onion starts to soften. Add in the garlic and cook for another 2 minutes.
Step 6: Into the pan, pour in the heavy cream. Stir until it starts to bubble.
Step 7: To the heavy cream, onions, and garlic, add in 2 ounces Parmesan cheese and 4 ounces Gruyere cheese, stirring well until the cheese has melted.
Step 8: Over the zucchini, pour the cheese sauce and evenly spread.
Step 9: With foil, cover the casserole dish. Place in the preheated oven and bake for about 15 minutes. Uncover, then top the casserole with the rest of the Gruyere and Parmesan cheese. Bake for another 5 minutes or until the cheese has melted and bubbling and then zucchini is tender.
NUTRITION FACTS:
Calories: 275kcal | Carbohydrates: 7g | Protein: 13g | Fat: 21g | Saturated fat: 13g | Cholesterol: 69mg | Sodium: 520mg | Potassium: 419mg | Fiber: 1g | Sugar: 4g | Vitamin A: 975IU | Vitamin C: 25.4mg | Calcium: 411mg | Iron: 0.7mg
Ingredients
- 40 oz (approximately) Zucchini, large, sliced 1/4” thick
- 1 tsp Salt
- 2 tbsp Butter
- 5 oz Onion, diced
- 2 cloves Garlic, minced
- ½ c. Heavy Cream
- 6 oz Gruyere Cheese, grated and divided
- 4 oz Parmesan Cheese, grated and divided
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees F.
Step 2: Slice the zucchini and lightly salt the entire side. On a layer of paper towels, place the salted zucchini and sit for at least 15 minutes. Flip and sit for 15 minutes more. This process will help remove the excess water from the zucchini.
Step 3: Transfer the prepared slices of zucchini in a baking dish in rows, one piece on top of the other until the dish is filled. Set aside.
Step 4: Melt the butter in a large skillet over medium heat.
Step 5: To the skillet, add the onion and cook for about 2 to 3 minutes until the onion starts to soften. Add in the garlic and cook for another 2 minutes.
Step 6: Into the pan, pour in the heavy cream. Stir until it starts to bubble.
Step 7: To the heavy cream, onions, and garlic, add in 2 ounces Parmesan cheese and 4 ounces Gruyere cheese, stirring well until the cheese has melted.
Step 8: Over the zucchini, pour the cheese sauce and evenly spread.
Step 9: With foil, cover the casserole dish. Place in the preheated oven and bake for about 15 minutes. Uncover, then top the casserole with the rest of the Gruyere and Parmesan cheese. Bake for another 5 minutes or until the cheese has melted and bubbling and then zucchini is tender.
