Zucchini Casserole
Baked in the oven or smoked on the grill, this hearty, cheesy zucchini casserole is a must try! It's the perfect side dish to go with your next meal or enjoyed as a meal by itself.
Servings 6 servings
Ingredients
- 4 tablespoons unsalted butter divided
- ½ cup panko breadcrumbs
- 2 pounds zucchini about 4-5 medium zucchini
- 2 teaspoons salt divided
- 2 tablespoons olive oil
- 1 medium yellow onion peeled and diced small
- ¼ teaspoon ground black pepper
- 6 cloves garlic minced
- ¼ cup all-purpose flour
- 1 ½ cup heavy whipping cream
- ½ cup cream cheese 4 ounces
- 2 large eggs at room temperature, lightly beaten
- 8 ounces cheddar cheese shredded
- 4 ounces parmesean cheese finely grated; divided
Instructions
- Preheat the oven or grill to 400°F. Grease a cast-iron skillet with a thin layer of oil and set aside.
- Melt 2 tbsp butter in a medium microwave-safe bowl for 20-second intervals until fully melted. Then, mix in the panko breadcrumbs. Set aside for later.
- Slice the zucchini into ¼” circles and place into a bowl. Sprinkle 1 teaspoon of salt on top and toss with your hands. Place the zucchini slices onto a paper towel-lined cookie sheet in a mostly even layer, and cover with a paper towel as well. Place your cast iron skillet on top of one side of the pan to press out the liquid and keep it there for 15 minutes. After 15 minutes, place the skillet on the other side of the cookie sheet to press liquid out of the other half of the zucchini slices.
- While the zucchinis release their liquid, heat the olive oil in a frying pan with high sides (NOT the cast iron skillet) over medium-low heat and add the onions. Cook for about 10 minutes, stirring often, until the onions are golden brown.
- To the cooked onions, add the remaining 2 tbsp butter, black pepper, 1 teaspoon salt, and minced garlic. Cook for 2-3 minutes until the butter is melted and the garlic becomes fragrant. Be careful not to burn the garlic.
- Add the flour to the pot and constantly mix until the onions are fully coated in flour and it dissolves for about 2 minutes.
- Over medium heat, whisk in ½ cup of the heavy cream at a time, whisking well in between each addition. Once the sauce begins to thicken (which will happen nearly immediately), turn off the heat.
- Remove the pan from the heat and vigorously whisk in the cream cheese, beaten eggs, half of the cheddar cheese, and half of the parmesan. Whisk for a full 2 minutes to ensure the sauce is emulsified and all cheeses are melted.
- Blot the zucchini one last time with a new piece of paper towel to remove any excess moisture. Transfer the zucchini to the pot of cream sauce and mix together until the zucchini is fully coated.
- Spoon half of the cheesy zucchini mixture (about 3 cups) into the cast iron skillet and spread it into an even layer. Sprinkle with ¼ cup of shredded cheddar cheese and ¼ cup of grated parmesan cheese. Then, layer the remaining zucchini mixture on top. Sprinkle the remaining ¼ cup of shredded cheddar cheese and ¼ cup grated parmesan cheese on top.
- Tent the skillet with aluminum foil and place it onto a cookie sheet in case any cheese oozes out. Place over indirect heat on the grill (or bake on the center rack of the oven) for 30 minutes. Remove the foil and sprinkle with the buttery breadcrumbs. Bake for an additional 25 minutes.
- Once ready, place the pan onto a wire cooling rack. Allow to cool for at least 20 minutes before serving to allow any excess liquid to thicken and set. Alternatively, cool for 1-2 hours before storing in the refrigerator.
Notes
- Allow to cool fully before storing in the refrigerator. This will help any extra condensation from forming and making the casserole soggy.
- If baking in the oven I recommend placing the skillet on top of a baking sheet to prevent any cheese from oozing over and making a mess.
- Any left overs can be stored in an air tight container in the refrigerator for up to 3 days.