Easy Zucchini Casserole

top view of zucchini casserole in a white dish

5 from 4 votes

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.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish

Cuisine: American

Diet: Halal

Servings:

Author: Rena

Equipment

knife
cutting board
baking dish

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