Easy Zucchini Casserole
Easy to make zucchini casserole made with green zucchini, a creamy garlic parmesan sauce mixture, topped with breadcrumbs and then baked to perfection. Ready in under an hour.
Servings: 8
Equipment
Ingredients
- 2 lb zucchini sliced
- kosher salt and ground pepper to taste
- 3 tbsp olive oil divided
- 1 onion grated
- 3-4 garlic cloves minced
- 1 cup almond milk or 2% milk
- 1 1/2 tbsp cornstarch
- ½ tsp oregano
- 1/4 cup finely grated parmesan cheese
- 1/2 cup cheddar cheese
- 1/4 cup seasoned bread crumbs
Instructions
- Preheat the oven to 425F.
- Place the sliced zucchini in an oven-safe dish and season with salt and pepper.
- Drizzle with 2 tablespoons of oil and toss well with your clean hands. Bake for 10-12 minutes, or until the zucchini slightly softens.
- Heat the remaining tablespoon of oil in a medium saucepan over medium heat. Sauté the onion and garlic for 2-3 minutes.
- Meanwhile, in a small bowl whisk the almond milk with cornstarch and oregano.
- Pour the milk mixture into the saucepan and simmer, stirring frequently for 3-4 minutes, or until sauce thickens to coat the back of the spoon. Stir in the parmesan cheese.
- Remove the baking dish with the roasted zucchini from the oven. Drizzle with the garlic-parmesan sauce.
- Sprinkle with cheese and breadcrumbs. Bake for 35-40 minutes or until squash is tender.
- Serve and enjoy.
Notes
- Serving size: one cup
- Veggies: you may add any other vegetable like mushrooms if you like.
- Zucchini: we used only green, but you can add a mixture of green and yellow zucchini
- Milk: almond milk was used. Feel free to use any other milk of choice.
- Use Gluten-free bread crumbs if needed.
- Shred your own parmesan/cheese or you can use store-bought.
Nutrition
Calories: 138kcal | Carbohydrates: 10g | Protein: 5g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 10mg | Sodium: 231mg | Potassium: 341mg | Fiber: 2g | Sugar: 4g | Vitamin A: 332IU | Vitamin C: 22mg | Calcium: 158mg | Iron: 1mg