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Loose Zucchini Casserole

This is a loosely packed zucchini casserole. Zucchini is the perfect summer vegetable for baking- it has deep flavors that open up in the baking process, yet it remains fresh since it's a close relative of cucumber and squash. Paired with a little cheese and a crusty top, it will take you to culinary paradise! 

Prep Time 1 hour
Serves: 6
Difficulty Level: Low
Loose Zucchini Casserole
Ingredients for casserole:
Zucchini - 2 1/2 lb. (1/4-inch-thick slices)
Red bell pepper - 1 (diced)
Yellow onion - 1/2 (chopped)
Olive oil - 3 tbsp.
Salt and Pepper - to taste
Heavy cream - 3/4 cup
Eggs - 2 large
Cheddar cheese - 8 oz.
Garlic - 3 cloves (chopped)
Parmesan cheese - 1/2 cup grated
Parsley - 1/3 cup (chopped)
Breadcrumbs - 1 1/2 cups
Butter - 1/2 stick
Method of preparing the casserole:
  1. Preheat the oven to 400°F. On a large sheet tray, combine the zucchini, bell pepper, and onion. Drizzle with oil, season, and toss.
  2. Bake for 30 minutes and drain through a colander. Press to release liquids. Pat with a towel and set aside.
  3. In a large bowl, whisk together the heavy cream and eggs. Mix in the cheddar cheese, garlic, 1/4 cup of the parmesan cheese, and all but 2 tablespoons of parsley (reserve this for later).
  4. Mix in the zucchini mix. Transfer to a buttered 9- by- 13-inch, or three-quart, casserole dish.
  5. Reduce the oven temperature to 350°F. In a small bowl, combine the breadcrumbs and melted butter.
  6. Mix in the remaining 1/4 cup of grated parmesan cheese and 2 tablespoons of parsley. Sprinkle on top and bake for 35-40.
  7. If the topping is browning too quickly, cover loosely with a piece of foil. Let rest for 10 minutes, then serve.
Source: https://www.thepioneerwoman.com/
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