Baked Parmesan Zucchini Casserole
A simple, herby, and lightly cheesy take on the classic veggie casserole!
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If you’re looking to create a great side dish, think fresh zucchini. It’s hard to go past a rich Baked Parmesan Zucchini Casserole for sheer indulgence. A simple mix of herbs and spice contrast with parmesan cheese and the comfort of cream and butter to create a delicious, colorful side dish the whole family can enjoy.
Other versions of zucchini casserole load-up on melted cheese, and while I endorse this choice for the most part, our Baked Parmesan Zucchini Casserole recipe tastes so good because it uses a restrained amount of parmesan. The idea is to have a delightfully creamy-buttery casserole with just enough cheese to add sharpness, flavor, and golden color, with big crunch Panko crumbs layered over the top to help add crispness.
Another key to the uniqueness of this Baked Parmesan Zucchini Casserole is that the zucchini slices are not partially boiled before being added to the cheese and cream sauce. While some cooks prefer softer veggies for a bake of this kind, I like the springier, fresh-tasting texture that is produced in the oven. If al dente style zucchini isn’t your thing, make sure to pre-boil the slices on the stovetop for 5-10 minutes before you begin baking, and then shorten the baking time by at least 5 minutes too!
The mix of herbs and spices draws upon pantry favorites such as garlic, oregano, and basil to provide a herbaceous counter to cream and butter. Everything bakes perfectly together and the finished result is perfect as a side dish suitable to accompany any assortment of grilled or baked protein. If you want a fresh and filling side that everyone will love, look no further – Baked Parmesan Zucchini Casserole delivers every time!
Baked Parmesan Zucchini Casserole
Diet: Vegetarian
Ingredients
- 3-4 medium zucchini, sliced into discs
- 1 small yellow onion, finely chopped
- 2 tablespoons unsalted butter, divided
- 1-2 tablespoons minced garlic
- 1/2-1 cup heavy cream
- 1/2 cup grated Parmesan cheese, divided
- 1 large egg yolk, whisked
- cooking oil spray, for baking
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 cup panko breadcrumbs
- Kosher salt and black pepper, to taste
- Garnish: Fresh basil
Preparation
- Preheat the oven to 400°F.
- Melt 1 tablespoon of butter in a small skillet at medium temperature. Add the onion and minced garlic, 1tsp salt and 1/4 tsp pepper. Cook, stirring occasionally, until the onion is translucent (5 minutes), then remove from the heat and set aside.
- Melt the remaining butter in the microwave. In a medium sized mixing bowl, mix the butter with heavy cream, egg yolk, and onion mixture. Stir thoroughly, then fold in the zucchini slices with oregano, basil, and 1/4 cup of the grated Parmesan cheese.
- Spray a baking dish with cooking spray, then transfer the zucchini mixture to the dish, stacking the zucchini slices horizontally. Ensure the rest of the rest of the ingredients are spread evenly throughout.
- Cover with foil and bake for 10-15 minutes and the zucchini has softened. While the zucchini is cooking, combine the panko crumbs with the remaining Parmesan and any remaining herbs.
- Remove the zucchini from the oven and discard the foil. Sprinkle generously with the bread crumb and cheese mixture, covering all corners. Return to the oven and bake for 15 minutes, or until the top has browned and the filling is bubbling.
- Remove the zucchini casserole from the oven. Sprinkle with a pinch of salt and pepper, garnish with basil, and serve immediately.
Recipe adapted from Foodie Crush
