thepioneerwoman4.3
Cheesy Zucchini Casserole
If you have an abundance of summer zucchini, try this zucchini casserole for dinner tonight. It's a cheesy, creamy summer recipe your whole family will love.
👥 8 Servings⏱️ Prep & Cook: 1h 15m⏳ Prep: 30 min📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●oven
- ●bowl
- ●whisk
- ●casserole dish
📝 Preparation Steps
1
Preheat the oven to 400˚. On a large sheet tray, combine the zucchini, bell pepper and onion. Drizzle with the olive oil and sprinkle with the salt and black pepper. Toss gently to combine. Cook for ⏱️ 30 minutes, until the zucchini is slightly softened and has released its liquid. Drain the mixture through a colander. Once cool enough to touch, press gently with paper towels to press out and soak up any extra moisture.
2
In a large bowl, whisk together the heavy cream and eggs. Mix in the cheddar cheese, garlic, ¼ cup of the parmesan cheese and all but 2 tablespoons of parsley (reserve this for later). Gently mix in the drained zucchini mixture. Transfer to a buttered 9- by- 13-inch, or three-quart, casserole dish.
large eggs2garlic, chopped3 cloves
3
Reduce the oven temperature to 350˚. In a small bowl, combine the panko and melted butter. Mix in the remaining ¼ cup of grated parmesan cheese and 2 tablespoons of parsley. Sprinkle all over the top of the casserole. Bake for ⏱️ 35-40 minutes, until the top is lightly golden brown, the edges are bubbly and the center is set. (If the topping is browning to quickly, cover loosely with a piece of foil.) Let rest for ⏱️ 10 minutes, then serve.
Nutrition Facts
calories
413 Calories
fat Content
33 g
fiber Content
2 g
sugar Content
6 g
sodium Content
614 mg
protein Content
15 g
trans Fat Content
0 g
cholesterol Content
121 mg
carbohydrate Content
14 g
saturated Fat Content
17 g
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