Zucchini Casserole
"Put your abundance of garden squash to good use with this easy zucchini casserole loaded with creamy, cheesy goodness. This creamy cheesy zucchini casserole includes tender discs of summer squash baked with cheese, onion, and garlic followed by a topping of crisp panko breadcrumbs. Pop it in the oven until bubbly and golden! I like to call this casserole zucchini au gratin because it’s very similar to cheesy au gratin potatoes and is prepared in the same fashion. "
Serves8
Preparation Time10 min
Cooking Time25 min
Cooking MethodCasserole
Cooking Vessel Size2 qt baking dish, large skillet
Ingredients
- 1 tablespoon Extra Virgin Olive Oil
- 4 medium Zucchinis
- 1 Medium Onion
- 2 Large Garlic Cloves
- 1 teaspoon Italian Seasoning
- 1 teaspoon Sea Salt
- 3 cup Monterey Jack Cheese
- 1 cup Cheddar Cheese
- 1 cup Mayonnaise
- 1 cup Panko Breadcrumbs
-
Preheat your oven to 350F. Coat a 7×11 baking dish (2 quart) with non-stick cooking spray and set aside.
-
In a large skillet, heat oil over medium heat. Lightly sauté sliced zucchini, chopped onion, garlic, Italian seasoning, and salt for 5 minutes or until vegetables start to soften.
-
Visit https://amandascookin.com/zucchini-casserole/ for full printable recipe.