PREP TIME: 10 mins | COOK TIME: 30 mins | TOTAL TIME: 1 hr 25 mins | SERVINGS: 6
Takes only ten minutes to prep using just simple ingredients. Everyone is raving about this easy and cheesy zucchini casserole! Serve this casserole paired with proteins for a filling meal perfect for the whole family. But for an Italian dining experience, this zucchini casserole is excellent with any Italian dish!
INGREDIENTS
2 cloves Garlic (minced or crushed)
3 medium Zucchini (sliced in 1/4-inch thick slices)
1 1/2 c. Swiss Gruyere shredded cheese blend (or any shredded sharp cheese; divided)
1/3 c. Heavy cream
1 tablespoon Unsalted butter
3/4 teaspoon Sea salt
1/2 tablespoon Italian seasoning
1/4 teaspoon Black pepper
3 ounces Brie cheese (edges cut off)
HOW TO MAKE ZUCCHINI CASSEROLE
Step 1: Toss the slices of zucchini in sea salt. Into a colander, place the zucchini slices and set the colander over the sink. Drain the zucchini for 45 minutes, then pat them dry.
Step 2: Prepare the oven. Preheat it to 400 degrees F or 204 degrees C.
Step 3: Arrange the zucchini slices in a small 1.5 quart (1.5 liters) casserole dish, overlapping the rows. Then, lightly sprinkles with shredded cheese. On top, add another layer of zucchini slices and sprinkle with shredded cheese. Repeat the layers until the dish is filled. Then, season the last layer with black pepper.
Step 4: In a small saucepan, mix the brie, cream, butter, and garlic. Heat over low to medium-low heat for a couple of minutes until the cheese has melted and the mixture is smooth, stirring often. To taste, season with sea salt if desired. Over the zucchini, evenly pour the mixture.
Step 5: On top, sprinkle the rest of the 3/4 c shredded cheese blend followed by the Italian seasoning.
Step 6: Place in the preheated oven and bake for about 20 to 25 minutes or until the cheese is dark golden brown and the zucchini is tender.
NOTE:
Serving size: 1/6 of the entire pan
Nutrition Facts:
Amount per serving: Calories235 Fat19.3g Protein11.9g Total Carbs4.5g Net Carbs3.3g Fiber1.2g Sugar2.9g
ZUCCHINI CASSEROLE (EASY & CHEESY!)
Ingredients
- 2 cloves Garlic minced or crushed
- 3 medium Zucchini sliced in 1/4-inch thick slices
- 1 1/2 c. Swiss Gruyere shredded cheese blend or any shredded sharp cheese; divided
- 1/3 c. Heavy cream
- 1 tablespoon Unsalted butter
- 3/4 teaspoon Sea salt
- 1/2 tablespoon Italian seasoning
- 1/4 teaspoon Black pepper
- 3 ounces Brie cheese edges cut off
Instructions
- Toss the slices of zucchini in sea salt. Into a colander, place the zucchini slices and set the colander over the sink. Drain the zucchini for 45 minutes, then pat them dry.
- Prepare the oven. Preheat it to 400 degrees F or 204 degrees C.
- Arrange the zucchini slices in a small 1.5 quart (1.5 liters) casserole dish, overlapping the rows. Then, lightly sprinkles with shredded cheese. On top, add another layer of zucchini slices and sprinkle with shredded cheese. Repeat the layers until the dish is filled. Then, season the last layer with black pepper.
- In a small saucepan, mix the brie, cream, butter, and garlic. Heat over low to medium-low heat for a couple of minutes until the cheese has melted and the mixture is smooth, stirring often. To taste, season with sea salt if desired. Over the zucchini, evenly pour the mixture.
- On top, sprinkle the rest of the 3/4 c. shredded cheese blend followed by the Italian seasoning.
- Place in the preheated oven and bake for about 20 to 25 minutes or until the cheese is dark golden brown and the zucchini is tender.
