Baked Zucchini Casserole
Made with fresh zucchini, panko breadcrumbs, and lots of cheese, this Baked Zucchini Casserole is an easy, cheesy side dish that pairs with just about anything.
Servings: 4
Ingredients
- 4 tablespoons butter , divided
- 3 medium zucchini (sliced 1/4 inch thick)
- 1/2 cup sweet onion , diced
- 1 clove garlic , minced
- 1 teaspoon dried Italian seasoning
- 1/2 teaspoon kosher salt
- 1 cup shredded sharp cheddar cheese
- 3/4 cup shredded Swiss (or Monterrey Jack cheese)
- 1 cup Italian seasoned Panko bread crumbs
- chopped fresh parsley , for garnish
Instructions
- Preheat oven to 350 degrees F. Coat a 9x9-inch baking dish with nonstick cooking spray; set aside.
- In a large nonstick skillet, warm 2 tablespoons of the butter over medium-high heat. Add in the zucchini, onion, garlic, Italian seasoning, and salt; sauté for 3-4 minutes or until vegetables have started to soften.
- Take pan off heat and stir in the cheddar cheese.
- Spoon the zucchini mixture into the prepared baking dish.
- Sprinkle the Swiss (or Monterey Jack) cheese over the top.
- Cover with foil and bake for 15-20 minutes until the casserole is bubbly.
- Melt the remaining 2 tablespoons of butter and mix with the Panko bread crumbs until coated. Uncover casserole and sprinkle over the top.
- Return to the oven, uncovered, and bake another 10 minutes until the Panko is golden brown.
- Garnish with chopped parsley, optional.
- Serve and enjoy!
Nutrition
Calories: 122kcal | Carbohydrates: 2g | Protein: 7g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 30mg | Sodium: 468mg | Potassium: 58mg | Fiber: 1g | Sugar: 1g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 1mg