Cheesy Zucchini Casserole
Cheesy Zucchini Casserole is creamy and cheesy, topped with a crunchy and buttery panko breadcrumb topping. It features a white cheddar sauce with sautéed garlic, green onions, and parmesan cheese. This casserole is perfect year-round but shines with fresh late-summer zucchini. It's easy to double and serves well with everything from grilled chicken or brats to steak or salmon.
Ingredients
Casserole
- 3 medium zucchini or 4 small cut into ¼-inch rounds
- 3 tablespoons all-purpose flour divided
- 3 green onions green and white parts thinly sliced
- 2 tablespoons unsalted butter
- 2 minced garlic cloves
- 1 ½ cups milk whole or 2%
- 1 ½ cups shredded sharp white cheddar cheese preferably aged
- ¾ teaspoons salt
- 1 large pinch nutmeg
Panko Topping
- 2 tablespoons unsalted butter melted
- ¾ cup panko breadcrumbs
- 2 tablespoons parmesan cheese
- Fresh cracked pepper optional
Instructions
- Preheat the oven to 375°F. Spray an 8 x 8-inch baking dish with nonstick cooking spray.
- Add the zucchini slices to a mixing bowl. Sprinkle with 4 teaspoons of all-purpose flour and toss until the zucchini is coated evenly with the flour.
- Lay half the floured zucchini slices in the pan, evenly overlapping them. Sprinkle with half of the green onions. Repeat with the remaining zucchini slices and green onions.
- Melt 2 tablespoons of unsalted butter in a saucepan over medium heat until foaming. Add the minced garlic and cook for 1-2 minutes until fragrant and lightly golden.
- Stir in the remaining all-purpose flour, cooking it for 1-2 minutes or until absorbed into the butter, bubbling, and smelling nutty.
- Pour in the milk. Stir or whisk well as it cooks for 3-5 minutes until the mixture has thickened.
- Reduce the heat to low and stir or whisk in the cheddar cheese, salt, and nutmeg until smooth and combined. Remove the saucepan from the heat.
- Pour the cheese sauce over the zucchini and green onions and spread it out evenly so it can seep down around the vegetables.
- Toss the melted unsalted butter, panko breadcrumbs, and parmesan cheese together in a small bowl until combined.
- Sprinkle the breadcrumb mixture over the cheese sauce. Top with freshly cracked pepper if desired.
- Bake in the oven for 30 minutes or until bubbly and the breadcrumb topping is golden. Let sit for 5-10 minutes before serving, allowing the sauce to thicken.
Notes
How to slice the zucchini. It can be helpful to slice the zucchini with a mandoline or food processor with a slicing attachment. Otherwise, you can slice with a chef’s knife, being careful to uniform pieces.
Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken up, enhancing the texture and luxuriousness of the white cheddar sauce.
Doubling the recipe. Be the star of the potluck or family dinner by making a double batch! Double the ingredients and follow the recipe directions, baking the casserole in a 9x13-inch pan and increasing the baking time by 5-10 minutes until the cheese sauce bubbles and the topping is golden.
Storage Directions:
- Refrigeration: Leftovers can be kept in an airtight container for up to 5 days. They do not freeze well.
- Reheating: Warm the casserole in an oven preheated to 375°F for 10-15 minutes or in the microwave for 1-2 minute intervals until heated through.
Nutrition
Calories: 196kcalCarbohydrates: 10gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 37mgSodium: 486mgPotassium: 241mgFiber: 1gSugar: 2gVitamin A: 589IUVitamin C: 14mgCalcium: 250mgIron: 1mg
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