Updated May 25, 2017
medium zucchini OR 4 medium zucchini and 2 medium yellow squash, cut into 1/4-inch slices (see tips section)
teaspoon ground pepper
cup grated Parmesan cheese
tablespoons butter, cut into small cubes
Preheat oven to 450°F. Butter a 2-quart baking dish.
Mix heavy cream, garlic, onion, salt, pepper and 1/2 cup Parmesan cheese in medium bowl.
Arrange zucchini slices in the baking dish.
Pour the heavy cream mixture evenly over the top of the casserole, and gently shake the baking dish to distribute the cream down through the layers of zucchini.
Sprinkle the remaining parmesan cheese and butter on top. Bake for 25 to 30 minutes, or until the zucchini are tender and golden brown.
- You can use yellow squash in place of some of the zucchini for a casserole with added color.
More About This Recipe
- I love zucchini! It’s so versatile: raw or cooked, from fritters to cakes, there are so many ways to enjoy it. So since summer is just around the corner I decided to share one of my favorite way to cook zucchini.This Parmesan Zucchini Casserole makes the perfect side dish for any meal. The best part? You can easily add other elements to make it more appealing to your whole family. Other kind of cheeses, such mozzarella, bread crumbs on top, and even leftover rotisserie chicken.Since zucchini has a tendency to become watery it okay if you notice that the sauce has a little too much liquid after baking; you just need to let the casserole to sit for a few minutes.I hope you try this recipe soon, and I’m sure it will quickly become a favorite in your house!