Description
This zucchini casserole recipe combines tender zucchini slices with a creamy, cheesy sauce and flavorful herbs for a dish that’s perfect as a side or light main course. Simple to prepare, easy to customize, and always a crowd-pleaser—great for family dinners or gatherings.
Ingredients
2 to 4 medium zucchini, sliced into half-moons (about 6 cups)
¼ teaspoon salt
⅓ cup heavy cream
3 large eggs
¼ cup grated Parmesan cheese
3–4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon black pepper (or to taste)
⅛ teaspoon ground nutmeg
1½ cups shredded cheddar cheese, divided
2 tablespoons butter, cut into thin slices
Fresh parsley, chopped (for garnish)
Instructions
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Preheat and prepare: Set your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with butter.
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Prep the zucchini: Arrange the zucchini slices in the baking dish, sprinkle with salt, and toss to combine.
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Make the cream sauce: In a medium bowl, whisk together heavy cream, eggs, Parmesan cheese, minced garlic, dried basil, black pepper, and ground nutmeg until smooth.
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Add the cream mixture: Pour the prepared cream mixture evenly over the zucchini and dot the top with slices of butter.
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Bake: Transfer to the oven and bake for 25 minutes.
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Add extra cheese: Remove from the oven, sprinkle the remaining cheddar cheese on top, and bake for another 7–10 minutes, until bubbly and golden.
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Rest and serve: Allow the casserole to sit for 10–15 minutes before adding fresh parsley, slicing, and serving.
Notes
Salt zucchini ahead of time and pat dry to prevent excess moisture.
Resting after baking helps the casserole set for easier slicing.
Swap cheddar for mozzarella or Gruyère for a different flavor.
Add pre-cooked chicken or veggies for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice (approx. 1/6 of casserole)
- Calories: 256 kcal
- Sugar: 2g
- Carbohydrates: 4g
- Protein: 13g