Cheesy Baked Zucchini Casserole Recipe

Zucchini has a ton of water in it. That implies that when it heats it can discharge a great deal of overabundance water making your prepared zucchini come out watery. So when you’re setting up the zucchini for your dish you need to make a point to evacuate however much of that water from it as could be expected before preparing.

It’s a straightforward procedure yet it takes some additional time. I guarantee you however, at long last it’s absolutely justified, despite all the trouble.

In the wake of cutting your zucchini delicately salt it on the two sides. At that point play the cuts on a thick layer of paper towels. Let the cuts sit for 15 minutes, at that point flip them over and let them rest for an additional 15 minutes. You’ll perceive how much water comes out of the zucchini and is consumed by the paper towel!

Cheesy Zucchini Casserole

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Recipe by homemadeinterest Course: SidesCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

10

minutes
Cooking time

35

minutes
Total time

45

minutes

This easy zucchini gratin recipe is a baked cheesy zucchini casserole that everyone will love! Healthy, low carb, gluten-free, and delicious.

Ingredients

  • 40 ounces (approximately) Zucchini, large, sliced 1/4 inch thick

  • 1 teaspoon Salt

  • 2 tablespoons Butter

  • 5 ounces Onion, diced

  • 2 cloves Garlic, minced

  • ½ cup Heavy Cream

  • 6 ounces Gruyere Cheese, grated and divided

  • 4 ounces Parmesan Cheese, grated and divided

Directions

  • Preheat oven to 450 degrees F.
  • Prepare zucchini by slicing it and then lightly salting it on both sides. Place the salted zucchini slices on a layer of paper towels and let sit for 15 minutes before flipping and letting sit for another 15 minutes. This will remove the excess water from the zucchini before baking.
  • In a baking dish place the prepared zucchini slices in rows one on top of another until the dish is filled. Set dish aside.
  • In a large skillet, melt butter over medium heat.
  • Add onion to the skillet and cook for 2-3 minutes until it begins to soften. Then add garlic and cook for 2 minutes more.
  • Pour the heavy cream into the pan stirring until it begins to bubble.
  • Add 2 ounces of Parmesan cheese and 4 ounces of Gruyere cheese to the heavy cream, onions, and garlic. Stir together until the cheese melts.
  • Pour the cheese sauce over the zucchini spreading it evenly over the zucchini.
  • Cover the casserole dish with foil and place in the oven and bake at 450 degrees F for 15 minutes. Then remove the foil, top with the remaining Gruyere and Parmesan cheese and bake for 5 minutes more or until the cheese is melted and bubbling and the zucchini is tender.
  • Remove from oven and serve.

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