Zucchini Casserole

A fresh zucchini casserole with sautéed onions and garlic in a creamy cheese sauce topped with buttery Parmesan Panko breadcrumbs.

Course Side Dish

Cuisine American

Keyword cheesy zucchini casserole, how to make zucchini casserole, zucchini casserole recipe

Prep Time 20

Cook Time 30

Servings servings

Calories 376kcal

Author Beth Pierce

Preheat oven to 375 degrees. Spray a 2 1/2 quart casserole with nonstick cooking spray.
Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onion and cook until soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Plate the vegetables.
Heat the other tablespoon of olive oil in the skillet over high heat until it sizzles when the zucchini touches it. Add the zucchini and cook just until very lightly browned, stirring a couple of times. Plate the zucchini.
Reduce the heat to medium. Using the same skillet, melt the butter. Once melted, whisk in the flour. Cook for 2 minutes while whisking constantly. Slowly add the milk while whisking. Whisk in the salt, black pepper, and nutmeg and cook until thickened. Reduce the heat to low and whisk in the cheddar cheese 1/2 cup at a time until melted.
Meanwhile, in a small bowl, combine the butter, Panko breadcrumbs, and Parmesan Cheese. Add the zucchini mixture to the prepared casserole dish. Pour the cheese sauce over the zucchini mixture and stir to coat. Sprinkle with the panko breadcrumb mixture. Bake for 25-30 minutes or until lightly browned and bubbly.

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave at reduced power until warm.