Cheesy Zucchini Casserole

Heat your oven to 400°F and give a 2½-quart baking dish (like an 8x10-inch casserole) a good coating of nonstick spray.

Slice your zucchini into neat ¼-inch rounds - a mandoline makes this super quick! Toss the slices in a large colander with half the salt, making sure each piece gets coated. Set the colander over a bowl and let those zucchini slices drain for at least 20 minutes to release their moisture.

While the zucchini drains, cut your onion in half from top to bottom, peel off the skin, then slice each half into thin, elegant strips.

In a sturdy Dutch oven or large sauté pan, melt 2 tablespoons of butter over medium heat. Add your sliced onions, black pepper, and the remaining salt. Cook until the onions become soft and see-through, about 5 minutes. Stir in the minced garlic and let it get fragrant for just 30 seconds.

Sprinkle the flour over everything and stir constantly for about a minute until the flour turns golden and you can't see any white bits anymore.

Slowly pour in the broth and milk, just a little at a time, stirring between each addition to keep things smooth. Turn up the heat to medium-high and keep stirring as the sauce bubbles and thickens into a rich, creamy gravy - this takes about 3-4 minutes. Once it's thick enough to coat your spoon, take it off the heat.

Give that colander a good shake to get rid of excess water, then spread the zucchini slices on paper towels or a clean kitchen towel. Gently press them dry - you want to remove as much moisture as possible.

Stir the Greek yogurt into your warm sauce until it's completely smooth. Add the cheddar cheese in small handfuls, stirring after each addition to melt it perfectly. Mix in 2 tablespoons of Parmesan and all the thyme.

Add the dried zucchini slices to the sauce in batches, stirring gently to coat each piece. Fold in ¼ cup of the panko breadcrumbs, then transfer everything to your prepared baking dish.

Melt the last tablespoon of butter in a small bowl. Mix in the remaining panko and Parmesan cheese, then sprinkle this mixture evenly over your casserole.

Slide the casserole into your preheated oven and bake for 30-35 minutes until it's bubbling around the edges and the zucchini is tender but still has some bite. If you want a deeper golden top, switch to broil for just a minute or two - but watch it carefully! Let it rest for at least 5 minutes before serving, then garnish with fresh herbs if you like.