Zucchini Casserole
Servings: 8 servings
Calories: 554cal
Equipment
Ingredients
- 1 ½ Tablespoons extra virgin olive oil
- 4 medium zucchinis sliced round, about 6 cups
- 1 medium onion chopped
- 2 large garlic cloves chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon sea salt
- 3 ⅓ cups Monterey jack cheese divided
- 1 ½ cups cheddar cheese old, mild, or sharp
- 1 cup mayonnaise
- 1 cup panko breadcrumbs
- 2 Tablespoons unsalted butter melted
- chopped parsley optional as garnish
Instructions
- Preheat your oven to 350F. Coat a 7x11 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.
- Remove skillet from heat and stir in the cheddar cheese and 2 ½ cups of Monterey Jack cheese. Mix in mayonnaise until fully combined.
- Add cheesy zucchini mixture to the prepared baking dish and sprinkle on the remaining cup of Monterey Jack cheese.
- Cover with foil and bake for 25-30 minutes (Tip: spray the foil with non-stick spray to prevent the cheese from sticking).
- Just prior to removing the casserole from the oven, melt the butter and combine it with the Panko breadcrumbs in a small bowl. Evenly sprinkle the casserole with the panko mixture.
- Move your oven rack to the second highest level and broil, uncovered, until golden. Keep a close eye on it, it won't take long!
- Garnish with fresh chopped parsley and serve.
Notes
- You can easily substitute the zucchini with yellow squash or include a mixture of the two.
- We chose a combination of both cheddar and Monterey jack cheese. You can use old cheddar, mild, or sharp. Havarti, Gouda, or Muenster cheese are great substitutes for Monterey jack.
- Store any leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in a 350F oven for 10-15 minutes or until warmed through.
- You can leave the panko breadcrumbs and butter topping off for a lower carb alternative which clocks in at only 6g of carbs per serving.
Nutrition
Serving: 1serving | Calories: 554cal | Carbohydrates: 11g | Protein: 19g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 82mg | Sodium: 953mg | Potassium: 358mg | Fiber: 2g | Sugar: 4g | Vitamin A: 881IU | Vitamin C: 19mg | Calcium: 542mg | Iron: 1mg
