Easy Zucchini Casserole
This comforting zucchini casserole is a quick and cheesy delight, perfect for busy nights when you want to enjoy a delicious meal without much fuss.
Equipment
- 9-inch baking dish
Ingredients
For the Zucchini:
- 2 to 4 medium zucchinis sliced into 1/4-inch half moons (about 6 cups total)
- 1/4 teaspoon salt
For the Creamy Sauce:
- 1/3 cup heavy cream
- 3 large eggs
- 1/4 cup freshly grated Parmesan cheese
- 3 to 4 cloves garlic minced
- 1 teaspoon dried basil
- 1/4 teaspoon ground black pepper adjust to taste
- a pinch ground nutmeg (1/8 teaspoon)
For the Topping:
- 1 1/2 cups shredded cheddar cheese divided
- 2 tablespoons butter cut into small slices
- fresh parsley chopped, for garnish
Instructions
- Start by preheating your oven to 350°F. Grease a 9-inch baking dish with butter, then gently mix zucchini slices with salt in the dish and set aside.
For the Casserole:
- In a bowl, combine the heavy cream, eggs, Parmesan, minced garlic, dried basil, ground pepper, and nutmeg. Whisk until perfectly blended.
- Sprinkle half of the shredded cheddar over the zucchini in the baking dish. Pour the creamy mixture on top and add butter slices for richness.
- Bake the casserole, uncovered, for about 25 minutes until it begins to firm up.
- Remove from the oven and add the remaining cheddar cheese on top. Return to the oven for an additional 7 to 10 minutes until the top is bubbly and golden.
- Let the casserole cool for 10 to 15 minutes before serving. Garnish with fresh parsley and slice into portions to enjoy.