Easy and Cheesy Zucchini Casserole Recipe to Satisfy Your Cravings

Zucchini Casserole – If you’re looking for a delicious and easy casserole recipe to add to your weekly meal rotation, look no further than this zucchini casserole. This dish is perfect for busy weeknights when you want something comforting and cheesy, without having to spend hours in the kitchen. Not only is this dish incredibly tasty, but it’s also packed with healthy zucchini, making it a great option for those who are trying to eat more vegetables.

This zucchini casserole has become a staple in my household, especially during the summer months when zucchini is in season. My husband absolutely loves this dish, and it’s one of the few recipes that he actually requests me to make. I still remember the first time I made this dish and how surprised I was by how easy it was to put together. Now, I make it at least once a month, and every time I do, my husband always comments on how delicious it is. I love that this recipe is so simple and easy to customize, depending on what ingredients you have on hand.

Why This Zucchini Casserole Recipe is the Perfect Dinner Option?

• This recipe is incredibly easy to make and takes less than 30 minutes to prepare.
• The combination of Swiss Gruyere and Brie cheese creates a creamy and delicious base for the zucchini.
• The addition of Italian seasoning adds a touch of complexity to the dish, making it taste like it took much longer to prepare than it actually did.
• This dish is perfect for using up any excess zucchini you may have from your garden or CSA box.
• The dish is low-carb, gluten-free, and keto-friendly, making it a great option for those with dietary restrictions.

Ingredients:

• 3 medium zucchini (sliced into 1/4″ thick slices) (approx. 400g or 0.88lb)
• 3/4 tsp sea salt
• 1 1/2 cup Swiss Gruyere shredded cheese blend (or any shredded sharp cheese; divided) (approx. 170g or 6oz)
• 1/4 tsp black pepper
• 3 oz. Brie cheese (edges cut off) (approx. 85g)
• 1/3 cup heavy cream (approx. 80ml)
• 1 tbsp. unsalted butter (approx. 15g)
• 2 cloves garlic (minced or crushed)
• 1/2 tbsp. Italian seasoning

Directions:

Start by prepping the zucchini. Slice them into 1/4″ thick slices and toss them with 3/4 tsp of sea salt. Place them in a colander and let them drain over the sink for about 45 minutes. Once the time is up, pat the slices dry with a paper towel.

Preheat the oven to 400 degrees F (204 degrees C).

In a small 1.5 quart (1.5 L) casserole dish, arrange the zucchini slices in several overlapping rows, lightly sprinkling each layer with shredded cheese. Alternate layers of zucchini and cheese until the entire baking dish is filled. You’ll use about 3/4 cup (half of the total) cheese altogether. Season lightly with black pepper.

In a small saucepan, combine the brie, heavy cream, butter, and garlic. Heat the mixture on the stove over low to medium-low heat, stirring frequently, until the cheese is melted and the mixture is smooth. If desired, add a pinch of sea salt to taste.

Pour the cheese mixture evenly over the zucchini.

Sprinkle the remaining 3/4 cup of shredded cheese blend on top. Top with Italian seasoning.

Bake for about 20-25 minutes, until the cheese on top is dark golden brown and the zucchini is soft.

Let the casserole cool for a few minutes before serving. Enjoy!

Notes:

• If you don’t have Gruyere cheese, you can substitute it with any other type of shredded sharp cheese.
• Make sure to slice the zucchini into even slices so that they cook evenly.
• This casserole can be reheated in the oven or microwave, but it’s best served fresh out of the oven.

In conclusion, this easy and cheesy zucchini casserole is a must-try recipe for anyone who loves a flavorful and comforting dish. With the combination of Swiss Gruyere and Brie cheese, along with Italian seasoning and garlic, this casserole is bursting with delicious flavors that will leave your taste buds wanting more. Plus, it’s a great way to use up any excess zucchini you may have in your garden or fridge. Whether you serve it as a side dish or a main course, this zucchini casserole is sure to impress your family and friends. So, go ahead and give it a try!

FAQs

Can I use a different type of cheese in this recipe?

Yes! You can substitute Gruyere with any other type of shredded sharp cheese.

Do I need to peel the zucchini?

No, there’s no need to peel the zucchini. Just make sure to slice it into even slices.

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead of time and keep it in the fridge until ready to bake. Add a few extra minutes to the baking time if the casserole is cold when you put it in the oven.

Can I use milk instead of heavy cream?

Yes, you can use milk instead of heavy cream, but the cheese mixture won’t be as thick and creamy.

Can I freeze this casserole?

Yes, you can freeze this casserole, but keep in mind that the texture may change slightly once it’s been frozen and reheated.

Can I add other vegetables to this casserole?

Yes, you can add other vegetables such as sliced mushrooms or bell peppers to this casserole.

Zucchini Casserole

Sacrlett

If you're looking for a delicious and easy casserole recipe to add to your weekly meal rotation, look no further than this zucchini casserole. This dish is perfect for busy weeknights when you want something comforting and cheesy, without having to spend hours in the kitchen.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr 25 minutes mins

Course Side Dish

Cuisine American

Servings 6

Ingredients

  

• 3 medium zucchini sliced into 1/4" thick slices (approx. 400g or 0.88lb)
• 3/4 tsp sea salt
• 1 1/2 cup Swiss Gruyere shredded cheese blend or any shredded sharp cheese; divided (approx. 170g or 6oz)
• 1/4 tsp black pepper
• 3 oz. Brie cheese edges cut off (approx. 85g)
• 1/3 cup heavy cream approx. 80ml
• 1 tbsp. unsalted butter approx. 15g
• 2 cloves garlic minced or crushed
• 1/2 tbsp. Italian seasoning

Instructions

 

• Start by prepping the zucchini. Slice them into 1/4" thick slices and toss them with 3/4 tsp of sea salt. Place them in a colander and let them drain over the sink for about 45 minutes. Once the time is up, pat the slices dry with a paper towel.
• Preheat the oven to 400 degrees F (204 degrees C).
• In a small 1.5 quart (1.5 L) casserole dish, arrange the zucchini slices in several overlapping rows, lightly sprinkling each layer with shredded cheese. Alternate layers of zucchini and cheese until the entire baking dish is filled. You'll use about 3/4 cup (half of the total) cheese altogether. Season lightly with black pepper.
• In a small saucepan, combine the brie, heavy cream, butter, and garlic. Heat the mixture on the stove over low to medium-low heat, stirring frequently, until the cheese is melted and the mixture is smooth. If desired, add a pinch of sea salt to taste.
• Pour the cheese mixture evenly over the zucchini.
• Sprinkle the remaining 3/4 cup of shredded cheese blend on top. Top with Italian seasoning.
• Bake for about 20-25 minutes, until the cheese on top is dark golden brown and the zucchini is soft.
• Let the casserole cool for a few minutes before serving. Enjoy!

Notes

If you don't have Gruyere cheese, you can substitute it with any other type of shredded sharp cheese.

Make sure to slice the zucchini into even slices so that they cook evenly.

This casserole can be reheated in the oven or microwave, but it's best served fresh out of the oven.

Keyword Zucchini Casserole