Zucchini Casserole
Zucchini Casserole is a delicious side dish with tender zucchini, a creamy white cheddar cheese sauce and a crunchy panko breadcrumb topping.
Servings: 6 people
Ingredients
- 3 large zucchini sliced into 1/4 inch rounds
- salt
- 3 tablespoons butter
- 3 tablespoons flour
- 2 cups half and half
- ¼ teaspoon pepper
- ½ teaspoon garlic powder
- 1 pinch nutmeg
- 3 ounces cream cheese room temperature
- ¼ cup parmesan cheese
- 2 cups freshly shredded white cheddar cheese about 4 ounces
- ¼ cup panko bread crumbs
Instructions
- Preheat oven to 375 degrees. Slice zucchini and then lay in a single layer on a paper towel. Sprinkle with salt. Let sit 5-10 minutes.
- While zucchini releases water, make cheese sauce. Melt 3 tablespoons butter in a sauce pan. Once melted, add flour and whisk until a roux forms. Add half and half and stir consistently until a thick white sauce forms.
- Once sauce is thick enough to coat the back of a spoon, add 1/2 teaspoon salt, pepper, garlic powder, and a pinch of nutmeg. Turn off the heat. Add cream cheese and parmesan cheese and whisk until melted. Add shredded white cheddar cheese and whisk until melted.
- Using paper towels, pat the zucchini dry. Stack the zucchini in a circular pattern in a round casserole dish. Every 3 layers, add a ladle full of cheese sauce. Repeat with remaining zucchini. Pour any remaining cheese sauce over the top.
- Sprinkle with panko breadrumbs and bake 40-45 minutes, or until golden brown and bubbling. Rest 5 minutes and serve warm.
Notes
Nutritional information is approximate using an online calculator.
Nutrition
Calories: 425kcal | Carbohydrates: 15g | Protein: 17g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 103mg | Sodium: 654mg | Potassium: 583mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1384IU | Vitamin C: 30mg | Calcium: 452mg | Iron: 1mg
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