Description
A delicious and cheesy zucchini casserole topped with a crispy panko and parmesan crust, perfect for a vegetarian dish.
Ingredients
Scale
- 3 medium zucchini (or 4 small) cut into 1/4-inch rounds
- 3 tablespoons all-purpose flour, divided
- 3 green onions, thinly sliced (green and white parts)
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 1 1/2 cups milk (whole or 2%)
- 1 1/2 cups shredded sharp white cheddar cheese, preferably aged
- 3/41/2 teaspoons salt
- 1 large pinch nutmeg
- 2 tablespoons unsalted butter, melted
- 3/4 cup panko breadcrumbs
- 2 tablespoons parmesan cheese
- Fresh cracked pepper, optional
- 1/41/2 teaspoon black pepper, or to taste
Instructions
- Preheat Oven: Start by preheating your oven to 375 degrees F. You will know it is ready when you can feel the heat radiating from it. This step is crucial since it helps ensure an even cook for that delicious casserole.
- Cook Zucchini and Onions: Heat olive oil in a skillet over medium heat and toss in the zucchini and green onions. Cook until they begin to soften and turn slightly translucent, about 5-7 minutes. This helps bring out their flavors and prevents extra moisture in the casserole. Avoid browning as it can lead to uneven cooking.
- Make the Cheese Sauce: In a saucepan, melt 2 tablespoons of butter over medium heat. Whisk in 3 tablespoons of flour until smooth, and then gradually pour in the milk while whisking continuously until the sauce is creamy and thick enough to coat a spoon.
- Add Cheese and Seasonings: Stir in the shredded cheddar cheese along with 3/41/2 teaspoons of salt, and the freshly cracked pepper to taste. Mix until the cheese melts into the sauce. Taste and adjust the seasoning if necessary.
- Mix Zucchini and Cheese Sauce: In a large bowl, gently combine the sautéed zucchini and onions with the creamy cheese sauce. Make sure to mix gently to avoid mashing the zucchini.
- Prepare Panko Topping: In a small bowl, mix the panko breadcrumbs with 2 tablespoons of parmesan cheese. Drizzle in the melted butter and stir until everything is well-coated and looks like wet sand.
- Assemble and Bake: Pour the zucchini mixture into the 8×8-inch baking dish and sprinkle the panko topping evenly on top. Bake for 30 minutes, or until the top is golden brown and the edges bubble slightly. Watch carefully to prevent over-browning.
- Let it Rest: Once out of the oven, let the casserole cool for about 5 minutes before serving. This allows the cheesy goodness to settle, making it easier to serve.
Notes
- Storage Tips: Leftovers can be kept in an airtight container for up to 5 days. They do not freeze well. Reheat in an oven preheated to 375 degrees F for 10-15 minutes or in the microwave for 1-2 minute intervals until heated.
- Expert Tips: Slice zucchini uniformly for even cooking. Let the casserole rest for better texture before serving. If the casserole seems watery, tossing the zucchini with flour helps absorb excess moisture before baking.
- Reheating Instructions: Reheat in an oven preheated to 375 degrees F for 10-15 minutes or microwave for 1-2 minute intervals until warmed through.
- Serving Suggestions: Pair with grilled steak or salmon. Serve alongside baked beans or roasted pork. Complement with a fresh side salad or quinoa pilaf.
- Recipe Variations: Consider mixing in yellow squash for a colorful twist or using a blend of cheeses for a richer flavor. You may also add additional vegetables like small sliced tomatoes or wilted spinach for added nutrition.
- Ingredient Notes: When selecting zucchinis, choose ones that are firm and blemish-free. If you prefer to use a different type of cheese, ensure that it melts well for a smooth sauce.
Nutrition
- Calories: 196
- Sugar: 2g
- Sodium: 486mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 37mg