Cheesy Zucchini Casserole (zucchini gratin)

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It’s easy, Cheesy Baked Zucchini Casserole Recipe Great for using extra summer produce!is also called Zucchini Gratin, This recipe is simple and only takes 10 minutes.like Yellow Squash Casserolewhich makes tender slices in a rich, creamy sauce.

As we head into August, I know I’m not the only one with more zucchini than I know what to do with it. Even though I don’t have a garden, I still have a zucchini problem: I can’t resist buying too much at the farmers market. Well, this zucchini casserole recipe is the perfect way to use up a lot of zucchini at once!

The only problem is that I struggle with the name of this dish. Cheesy Baked Zucchini? Baked Zucchini Casserole? Healthy zucchini roast? I can’t decide, so I use these names interchangeably.

If you still Have leftover veggies,​​try more Zucchini Recipe Next, like Zucchini Fries, Zucchini slicesor Zucchini Noodle Salad.

Ingredients and Substitutes

This section explains how to choose the best ingredients for a zucchini casserole, what each ingredient does in the recipe, and substitution options. See recipe card below for measurements.

• zucchini – Use 3 medium zucchini with firm flesh and no gaps. If you have this kind of stuff on hand, yellow squash will work just as well. Either way, thinly slice the zucchini.
• salt and pepper
• Swiss Gruyere Cheese – I used a pre-mixed shredded mixture, but you can also shred the Swiss and Gruyere cheese separately and mix them together. Alternatively, any shredded sharp cheese, such as cheddar, will work too. Harder cheeses, like Parmesan, may not melt as smoothly.
• Brie cheese – Helps the sauce thicken and become creamy. You can also use cream cheese instead.
• heavy cream – Thin out the sauce, but not too much. I recommend using cream as much as possible to make the thickest sauce. Milk, half and half, almond milk or coconut milk will work, but you’ll need to use less so the dish doesn’t get too watery.
• butter – Increases the richness of the sauce. I use grass fed butter, but any unsalted variety will do.
• garlic – Use chopped or crushed, fresh or canned.
• Italian seasoning – Use store-bought mixes or make Homemade Italian Seasoning in minutes.

Variation: add onions!

You can sauté some diced onions (or shallots) and stir them into the cheese sauce mixture, or slice the onions into rings and layer them with the zucchini slices.

How to Make a Cheesy Baked Zucchini Casserole

This section describes how to make a zucchini gratin, with step-by-step photos and details about the technique. See the recipe card below for full instructions.

1. Drain the zucchini. Place the zucchini slices in a colander, sprinkle generously with salt (3/4 teaspoon salt is a good amount), and drain in the sink for 45 minutes. (Do this to prevent water casserole!) Pat dry.
2. arrange. Arrange the zucchini slices in rows on the baking sheet, and sprinkle half of the shredded cheese between each row. Season with pepper. (No need for salt here since we already added it in step 1.)

3. Make the sauce. Heat brie, cream, butter, and garlic in a skillet over medium-low heat. Stir frequently until the cheese is melted and the sauce is smooth. (Alternatively, you can heat the ingredients in the bowl in the microwave, stirring every 20-30 seconds until melted.) Season with salt to taste. Pour the sauce evenly over the zucchini in the roasting pan.

4. Add more cheese. Sprinkle more shredded cheese on top, followed by Italian seasoning.
5. bake. Place the zucchini casserole in the oven until the zucchini is tender and the cheese on top is a deep golden brown.

Tips for the Best Zucchini Casserole

To ensure your zucchini gratin is flawless, keep these tips in mind.

• Don’t skip the marinating and draining steps. Otherwise this zucchini casserole recipe will be too watery because the zucchini releases moisture as it cooks. Pre-salting removes some of the water in advance.
• Try different cheeses (or herbs). Fresh herbs like rosemary are also delicious with this roasted zucchini casserole recipe.
• Bake longer if the sauce stays watery. Cover the top of the casserole, reduce the heat to 350°F, and bake for an additional 10-20 minutes, until the sauce has thickened.
• Add crunchy toppings if desired. Use panko bread crumbs if you prefer, or crush pig skin Low carb alternative.

Storage Instructions

Cover leftovers in an airtight container and store in the refrigerator for up to 3 days.

Can you freeze zucchini casserole?

Avoid freezing this zucchini casserole recipe as the texture changes a lot after thawing.

Reheat Instructions:

Heat in microwave or 350°F oven until warm.

What to Serve with Zucchini Casserole

This dish works well with most proteins, but especially Italian! Try these power supplies:

More Cheesy Vegetable Casserole Recipes

If you love grilled zucchini casserole recipes, you’ll love these cheesy treats too!

Cheesy Zucchini Casserole (zucchini gratin)

This easy zucchini gratin recipe is a grilled cheesy zucchini casserole everyone will love! Just 10 minutes of prep time and simple ingredients.

Prepare: 10 minute

chef: 30 minute

All: 1 Hour 25 minute

Serving Size: 6 (Adjust the scale recipe)

Recipe Videos

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instruct

Tap the time in the instructions below to start the kitchen timer while cooking.

1. Toss the zucchini slices with sea salt.put in a filter Drain on the sink 45 minutes. Finally pat dry.

2. Preheat oven to 400°F (204°C).

3. in a Small 1.5-quart (1.5-liter) casserole, fold the zucchini slices into rows and sprinkle lightly with shredded cheese. Add another row and more shredded cheese. Continue alternating zucchini and cheese until you fill the entire baking sheet. You will use about 3/4 cup (half of the total) cheese in total. Season lightly with black pepper.

4. Combine brie, cream, butter and garlic small pan. Heat on the stove over medium-low heat for a few minutes, stirring frequently, until the cheese is melted and the mixture is smooth. If desired, add sea salt to taste. Pour the mixture evenly over the zucchini.

5. Sprinkle remaining 3/4 cup shredded cheese mixture on top. Top with Italian seasoning.

6. bake about 20-25 minutesuntil the cheese on top is a deep golden brown and the zucchini is tender.

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recipe notes

Serving Size: 1/6 of the whole pot

nutrient content

Amount per serving. Serving Sizes in Recipe Instructions Above.

Calories
235

fat
19.3 grams

protein
11.9 grams

total carbohydrates
4.5 grams

net carbs
3.3 grams

fiber
1.2g

sugar
2.9 grams

Nutrition Facts are provided as a courtesy. Have questions about the calculation or why you get different results?see our nutrition policy.

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