Zucchini Jack Casserole

Indulge in the creamy, cheesy goodness of Zucchini Jack Casserole, a crowd-pleasing vegetable bake that’s perfect for showcasing fresh zucchini. This hearty dish layers tender zucchini slices with a rich blend of pepper jack and sharp cheddar cheeses, elevated by aromatic sautéed onions, garlic, and a hint of Italian seasoning. A crispy golden topping of buttery panko breadcrumbs adds irresistible texture, while a luscious egg and cream mixture binds it all together. Ideal as a comforting side dish or a satisfying vegetarian main, this casserole is easy to prepare and naturally gluten-free with breadcrumb substitutions. Ready in just an hour, it’s the perfect recipe for family dinners or potluck gatherings—finished with a sprinkle of fresh parsley for a pop of color and flavor!

Nutriscore Rating: 48/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium-sized zucchini
• 2 tablespoons olive oil
• 1 small, diced yellow onion
• 2 cloves, minced garlic
• 2 cups, shredded pepper jack cheese
• 1 cup, shredded sharp cheddar cheese
• 2 large eggs
• 1 cup heavy cream
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 2 tablespoons, melted butter
• 2 tablespoons, chopped (optional) fresh parsley

Directions

Step 1

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

Step 2

Slice the zucchini into thin rounds, approximately 1/4-inch thick.

Step 3

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.

Step 4

Add the minced garlic to the skillet and cook for an additional 1 minute, being careful not to burn the garlic.

Step 5

In a large mixing bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and black pepper.

Step 6

Stir in the shredded pepper jack cheese and cheddar cheese until well combined.

Step 7

Layer half of the sliced zucchini in the prepared baking dish. Top with half of the sautéed onion and garlic mixture, then pour half of the cheese mixture evenly over the top.

Step 8

Repeat the layering with the remaining zucchini, onion mixture, and cheese mixture.

Step 9

In a small bowl, toss the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 10

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

Step 11

Remove from the oven and let cool for 5-10 minutes before serving. Garnish with fresh parsley, if desired.

Nutrition Facts

Serving size	1635.7 grams (1635.7g)

Amount per serving	% Daily Value*
Calories	3073

Total Fat 244.80g	314%
Saturated Fat 133.50g	668%
Polyunsaturated Fat 4.00g
Cholesterol 1041mg	347%
Sodium 12461mg	542%
Total Carbohydrate 92.70g	34%
Dietary Fiber 9.40g	34%
Total Sugars 59.90g
Protein 110.60g	221%

Vitamin D 87IU	433%
Calcium 2667mg	205%
Iron 7mg	39%
Potassium 2050mg	44%

*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: 73.0%

Protein: 14.7%

Carbs: 12.3%