Zucchini Casserole
This Zucchini Casserole recipe is the ultimate zucchini side dish to enjoy the bounty of summer zucchini – even your kids will be begging you for seconds! Sliced zucchini is layered in a baking dish, drenched with cheesy cream sauce that has been simmered with herbs and then topped with bubbly golden Gruyere cheese and buttery, crispy panko. This zucchini casserole recipe tastes AMAZING enough for company and special occasions but is simple and easy enough to prepare any night of the week. It also happens to be low carb and can be made gluten free and keto if you skip the panko topping. Best of all, this zucchini casserole is not watery! I’m sharing my fool-proof techniques to prevent watery zucchini casserole so you get nothing but a decadent cocoon of cream sauce – and not a watery bath. This zucchini casserole is also make-ahead friendly and easy to customize the different cheeses, veggies and you can even add protein. In short, your search ...
Ingredients
Instructions
Line sliced zucchini in an even layer on paper towels. Sprinkle evenly with kosher salt; let rest 15 minutes
Meanwhile, preheat oven to 400 degrees F and grease a 3.5-quart baking dish
Add all of the "Herb Cream" ingredients EXCEPT sour cream and cheese to a medium saucepan. Bring to a gentle simmer for 3 minutes, stirring often; it will be very thick. Reduce heat to low and add ½ cup Gruyere, stir until melted. Remove from heat and whisk in sour cream until smooth; set aside
Wipe the salt off of the zucchini slices with a paper towel and dab off the water, pressing firmly
Arrange half of the zucchini slices in the prepared baking dish. Evenly top with half of the herb cream (it will be thick but will thin once baked). Top with remaining zucchini and remaining cream. Wiggle the dish so that the cream soaks in between the slices
Top evenly with 1/4 cup Gruyere and shredded mozzarella. Cover the baking dish with foil and bake at 400 degrees for 30 minutes
Meanwhile, melt 1 tablespoon butter in 1 tablespoon olive oil over medium heat in a skillet. Add panko and stir to coat. Continue cooking until crumbs turn golden brown. Transfer to a plate; set aside
After 30 minutes, remove baking dish from the oven. Remove the foil, top with panko and bake uncovered for an additional 5 minutes or until cheese is melted and bubbling and the zucchini is tender crisp. Remove from oven and let stand 5 minutes before serving. Season with salt and pepper as needed (taste first!)
