This Easy Zucchini Casserole recipe combines tender zucchini and a delicious cheddar cheese sauce into a flavorful side dish recipe!
Course: Side Dish
Cuisine: American Classic
Keyword: Zucchini Casserole
Author: Amanda Dorich
3largezucchinisliced into 1/4 inch rounds
2cupshalf and half
2 cupsshredded white cheddar cheeseshred yourself from 8 oz block
3 ouncescream cheeseat room temperature
1/4 cupparmesan cheese
1/4cuppanko bread crumbs
Preheat oven to 375 degrees. Slice zucchini and then lay in a single layer on a paper towel. Sprinkle with salt. Let sit.
While zucchini releases water, make cheese sauce. Melt 3 tablespoons butter in a sauce pan. Once melted, add flour and whisk until a roux forms. Add half and half and stir consistently until a thick white sauce forms.
Once sauce is thick enough to coat the back of a spoon, add salt, pepper, garlic powder, and a pinch of nutmeg. Turn off the heat. Add cream cheese and parmesan cheese and whisk until melted. Add shredded cheese and whisk until melted.
Towel all the water off the zucchini that has released. Stack the zucchini in a circular pattern in a round casserole dish. Every 3 layers, add a ladle full of cheese sauce. Repeat until out of zucchini. Pour remaining cheese sauce over the top.
Sprinkle with panko and put in the oven. Bake 40-45 minutes, or until golden brown and bubbling. Serve warm.