Quick and Easy Zucchini Casserole Recipe
When life gives you fresh zucchini, make this cheesy Zucchini Casserole! It's loaded with fresh zucchini, a velvety cream sauce, herbs, cheesy pepper jack, and crunchy panko breadcrumbs! Bakes in 30 minutes and is make-ahead and freezer-friendly!
Ingredients
- 8 cups zucchini about 5 medium
- 1/2 cup heavy whipping cream
- 1 egg large
- 1/2 cup onion chopped in small pieces, yellow or white
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon basil dried
- 3/4 cup pepper jack shredded
- 1 cup Panko breadcrumbs divided into ½ cups
Instructions
Prepare Zucchini
- Wash the zucchini and pat dry. Slice the zucchini into 1/2-inch thick rounds, then cut each round into quarters until you have about 8 cups. Place the zucchini in a large bowl.
Preparation
- Preheat the oven to 400°F. Spry a 9 x 13 baking dish with nonstick cooking spray.
Mix Ingredient
- In a medium-size bowl, whisk the egg.
- Add the heavy whipping cream, onion, garlic, salt, pepper, oregano, thyme, basil, cheese, and ½ cup of the breadcrumbs.
- Pour the mixture into the bowl of zucchini. Carefully toss with a large spoon until well combined.
Assemble The Dish
- Spread the zucchini mixture evenly into the greased baking dish. Sprinkle the remaining breadcrumbs evenly on top.
Bake
- Cover the dish loosely with aluminum foil and bake for 25 minutes or until the zucchini is soft.
- Once the zucchini is cooked, uncover the baking dish and bake for an additional 5 minutes to toast the breadcrumbs.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 37mg | Sodium: 229mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 19mg | Calcium: 109mg | Iron: 1mg
