Zucchini Biscuit Casserole

Turn your mealtime into a warm, comforting experience with this cheesy, golden-brown Zucchini Biscuit Casserole. Perfect for busy weeknights or a cozy weekend dinner, this recipe combines tender zucchini layered with a rich, homemade cheddar cheese sauce and fluffy canned biscuits baked to perfection. The secret lies in drawing out the zucchini's natural moisture for a casserole that's delightfully creamy, not soggy. Topped with a sprinkle of parsley for a fresh finish, this easy, one-dish meal is sure to be a family favorite. Whether you're looking for a creative way to use up summer zucchini or craving the ultimate comfort food, this casserole recipe is a must-try!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 cups zucchini
• 0.5 teaspoons salt
• 3 tablespoons butter
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1.5 cups milk
• 1.5 cups cheddar cheese, shredded
• 0.25 teaspoons black pepper
• 8 pieces canned biscuits
• 2 tablespoons parsley, chopped (optional)

Directions

Step 1

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

Step 2

Wash and slice the zucchini into thin rounds, about 1/4-inch thick. Sprinkle the slices with 1/2 teaspoon of salt and set them in a colander for 10 minutes to draw out excess moisture.

Step 3

While the zucchini is resting, heat a large skillet over medium heat and melt the butter. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute more.

Step 4

Sprinkle the all-purpose flour over the onion and garlic mixture. Stir well for 1 minute to cook off the raw flavor of the flour.

Step 5

Gradually whisk in the milk, stirring constantly to create a smooth sauce. Cook until the mixture thickens, about 3-4 minutes.

Step 6

Reduce the heat to low and slowly stir in 1 cup of the shredded cheddar cheese until melted. Season the sauce with black pepper.

Step 7

Pat the salted zucchini slices dry with a paper towel and layer them evenly across the prepared baking dish.

Step 8

Pour the cheese sauce over the zucchini slices, spreading it evenly to ensure all the zucchini is coated.

Step 9

Arrange the biscuit dough on top of the cheese and zucchini mixture, leaving a little space between each biscuit for proper baking.

Step 10

Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the biscuits if desired.

Step 11

Bake the casserole in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.

Step 12

Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.

Nutrition Facts

Serving size	1878.2 grams (1878.2g)

Amount per serving	% Daily Value*
Calories	2952

Total Fat 162.60g	208%
Saturated Fat 84.30g	422%
Polyunsaturated Fat 1.80g
Cholesterol 312mg	104%
Sodium 13100mg	570%
Total Carbohydrate 282.90g	103%
Dietary Fiber 16.20g	58%
Total Sugars 86.20g
Protein 88.80g	178%

Vitamin D 204IU	1019%
Calcium 1986mg	153%
Iron 15mg	83%
Potassium 2834mg	60%

*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: 49.6%

Protein: 12.0%

Carbs: 38.4%