Cheesy Baked Zucchini Casserole

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Ingredients

  • 3 medium zucchini, sliced into ¼-inch rounds

  • 1 cup sharp cheddar or mozzarella cheese, shredded

  • ½ cup Parmesan cheese, grated

  • ½ cup heavy cream (or full-fat sour cream)

  • 2 cloves garlic, minced

  • 1 tsp Italian seasoning

  • ½ tsp onion powder

  • Salt and fresh black pepper, to taste

  • 1 tbsp olive oil (for greasing)

Preparation

1.Preheat and Prep:Prevents a watery casserole.

Preheat your oven to 400°F (200°C). Lightly grease an 8×8-inch baking dish. Toss the sliced zucchini with ½ tsp salt in a colander and let it drain for 10 minutes. Pat slices completely dry with paper towels.

2.Mix the Base:

In a bowl, whisk together the heavy cream, minced garlic, Italian seasoning, onion powder, half of the shredded cheddar, and half of the Parmesan. Season with a pinch of pepper.

3.Assemble:

Layer the dried zucchini rounds in your prepared baking dish. Pour the cream and cheese mixture evenly over the top, using a spatula to press it between the slices.

4.Top and Bake:

Scatter the remaining cheddar and Parmesan over the top. Bake uncovered for 20–25 minutes until the zucchini is tender and the cheese is melted and bubbling.

5.Broil and Rest:Crucial for a golden crust.

Switch the oven to broil for 2–3 minutes to get a crisp, golden top. Let rest for 5 minutes before serving so the sauce thickens.