Parmesan Zucchini Casserole
You will find tons of creaminess in this Parmesan Zucchini Casserole. Enjoy this super easy fresh and flavorful dish as a side or even a main meal. Grab some fresh zucchini and have this delicious recipe baked in no time.
Servings: 6 servings
Ingredients
- 4-5 small-medium Zucchini and/or Yellow Squash sliced about 1/8" thick
- 5 ounces grated Parmesan Cheese divided
- 1/2 cup Heavy Cream
- 3 tbsp Butter
- 1 small Onion diced
- 1 tsp minced Garlic
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
- Preheat oven to 450.
- Butter a casserole dish (I used 12x8").
- Line dish with the zucchini slices overlapping each other in rows until filled.
- Melt remaining butter over medium heat in a skillet.
- Add onion, garlic, salt and pepper to the skillet and cook until onion is translucent (about 3 minutes).
- Add the heavy cream.
- Stirring until it just boiling.
- Add 3 ounces of Parmesan cheese to the skillet, stirring until the cheese melts.
- Pour the sauce evenly over zucchini.
- Tent the dish with foil and place in the oven 20 minutes.
- Remove foil, top with the remaining cheese and bake for 5 more minutes.
- Remove from oven and serve.
Nutrition
Calories: 252kcal | Carbohydrates: 8g | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 63mg | Sodium: 625mg | Potassium: 412mg | Fiber: 2g | Sugar: 4g | Vitamin A: 935IU | Vitamin C: 25mg | Calcium: 302mg | Iron: 1mg