Zucchini Casserole Wellplated Com

A comforting (but not coma-inducing) baked casserole of thinly sliced zucchini tossed in a creamy garlic sauce, then baked beneath a crown of golden, crispy breadcrumbs, easy, cheesy zucchini casserole gives a vegetable we usually think of as a straightforward side dish (Easy Sautéed Zucchini with Parmesan) the star holiday treatment usually reserved for Healthy Green Bean Casserole. Could it be that Healthy Zucchini Muffins (or, gasp! Zucchini Brownies) might not be summer squash’s highest calling after all? This old fashioned zucchini casserole recipe certainly stands to argue.

The sauce is herby and creamy, but light enough to where it doesn’t feel heavy on a hot summer night.The buttery panko topping adds pleasing textural contrast. For an extra crispy zucchini casserole, place it under the broiler for an additional minute.It uses a full two pounds of zucchini, making zucchini casserole an excellent thing to do with the extra zucchini you will inevitably have around this summer.

How to Make Zucchini Casserole

This simple zucchini casserole took me several tries to get right. Zucchini has a high water content, and if you don’t find a way to remove the excess before baking it, you’ll end up with a soupy mess.

Many zucchini casserole recipes I found solved this issue by roasting the zucchini first.While I love Roasted Zucchini, I was eager to skip the extra step and come up with the easiest zucchini casserole method possible (outside of Bisquick zucchini casserole that is. Homemade is the move here!).I turned to the method I used for my Zucchini Ravioli: slice the zucchini thinly, sprinkle it with salt to draw out the extra water, then blot dry.

I’ve laid out the process in detail below to guarantee you easy zucchini casserole recipe success.

The Ingredients

Zucchini. Often overlooked for the starring role, zucchini makes a fantastic base for this casserole. It becomes tender, soaks up the other flavors, and adds oodles of vitamin C, potassium, calcium, antioxidants, and fiber. Salt. The key to achieving a non-soggy casserole. Flour. Helps create a perfectly luscious and thick casserole. Broth. Adds liquid and flavor to the casserole filling. You can use chicken or vegetable broth here. Milk. I used 1% milk, but feel free to use whatever you have on hand. Plain Greek Yogurt. Whole milk Greek yogurt is the right choice here rather than heavy cream. It adds richness and a subtle tanginess and won’t curdle when heated.Cheese. I used both sharp cheddar cheese and Parmesan for the ultimate cheesy combo. The sharp cheddar is bold and deliciously melty, and the Parmesan adds an addictive salty, nutty flavor to the filling and topping. Fresh Thyme. A delicious, fresh, herby complement to the creamy casserole filling.

Panko. Combined with Parmesan cheese and melted butter, panko bread crumbs create an exceptionally crispy and scrumptious casserole topping.

The Directions

Storage Tips

To Store. Place zucchini casserole in an airtight storage container in the refrigerator for up to 4 days. To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.

Recommended Tools to Make this Recipe

Casserole Dish. Perfect for making this casserole!Dutch Oven. My go-to tool for preparing casseroles. Mandoline. The easiest way to slice the zucchini.

We’ve got a casserole pan and a plan. Bring on that zucchini!