Cheesy Zucchini Casserole


  • 2 to 3 zucchini, sliced into half moons about 1/4-inch thick (you will need 6 cups total)
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream
  • 3 eggs
  • 1/4 cup grated parmesan cheese
  • 1 tablespoon minced garlic
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon fresh ground pepper, or to taste
  • 1-1/2 cups shredded cheddar cheese, divided
  • 2 tablespoons butter, sliced into 1/4-inch thick pieces
  • chopped fresh parsley, for garnish


  1. Preheat oven to 350˚F.
  2. Grease a 9-inch baking dish with butter.
  3. Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.
  4. In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.
  5. Layer 1/2 cup of shredded cheddar cheese over the zucchini. Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce. 
  6. Bake for 25 minutes. Remove from oven and sprinkle with remaining cheese. Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender. Remove from oven and let stand 10 minutes.
  7. Garnish with parsley; Cut and serve.
Recipe from the kitchen of Diethood.


Popular Posts