Zucchini and Cheese Casserole

Dive into comfort food bliss with this Zucchini and Cheese Casserole, a dish that perfectly combines garden-fresh zucchini, creamy cheddar, and an irresistible breadcrumb topping. This easy-to-make casserole layers tender, seasoned zucchini slices with a savory mixture of eggs, milk, garlic, and two types of cheese, creating a rich, custardy texture. Topped with golden, buttery breadcrumbs for a satisfying crunch, this recipe is baked to perfection in just 40 minutes. It's a versatile side dish or light main course that celebrates summer produce in every bite. Plus, with simple prep and wholesome ingredients, it’s a crowd-pleasing option for busy weeknights or family gatherings.

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium (about 1.5 lbs total) zucchini
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium (diced) yellow onion
• 2 cloves (minced) garlic
• 2 large eggs
• 0.5 cup milk
• 1.5 cups (shredded) cheddar cheese
• 0.5 cup (grated) Parmesan cheese
• 1 cup breadcrumbs
• 2 tablespoons (melted) butter
• 0.5 teaspoon black pepper
• 2 tablespoons (chopped, optional for garnish) fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Wash the zucchini and cut them into thin slices, about 1/4-inch thick. Place the slices in a colander and sprinkle with 1 teaspoon of salt. Toss gently and let drain for about 10 minutes to remove excess moisture.

Step 3

While the zucchini is draining, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently. Remove from heat and set aside.

Step 4

In a large mixing bowl, whisk together the eggs and milk until smooth. Stir in 1 cup of the shredded cheddar cheese, all of the Parmesan cheese, the cooked onion and garlic mixture, and black pepper. Mix well.

Step 5

Pat the drained zucchini slices dry with a clean kitchen towel or paper towels. Layer half of the zucchini slices evenly in the prepared baking dish.

Step 6

Pour half of the egg and cheese mixture over the zucchini layer, spreading it evenly. Add the remaining zucchini slices in a second layer, followed by the rest of the egg and cheese mixture.

Step 7

Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.

Step 8

In a small bowl, combine the breadcrumbs and melted butter, mixing until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the top layer of cheese.

Step 9

Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the top is golden brown.

Step 10

Remove from the oven and let the casserole rest for 5-10 minutes before serving. Sprinkle with fresh parsley, if desired, and enjoy!

Nutrition Facts

Serving size	3483.6 grams (3483.6g)

Amount per serving	% Daily Value*
Calories	2996

Total Fat 140.40g	180%
Saturated Fat 62.10g	311%
Polyunsaturated Fat 5.50g
Cholesterol 634mg	211%
Sodium 32016mg	1392%
Total Carbohydrate 328.10g	119%
Dietary Fiber 28.10g	100%
Total Sugars 207.70g
Protein 112.50g	225%

Vitamin D 140IU	701%
Calcium 1879mg	145%
Iron 16mg	91%
Potassium 6998mg	149%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 14.9%

Carbs: 43.4%