Description
This comforting zucchini casserole is the ultimate weeknight side dish, featuring tender zucchini batons smothered in a rich, velvety cheddar cheese sauce. With a crispy Panko topping and aromatic garlic, it delivers a gourmet experience with minimal effort. Perfect for garden-fresh zucchini, this bake balances creamy indulgence with a light, fresh flavor profile that pairs beautifully with any main course.
Ingredients
4 cups zucchini, diced into 1-inch pieces
1 cup mayonnaise
1 cup shredded cheddar cheese
2 eggs, slightly beaten
1 tsp black pepper
3/4 to 1 tsp garlic powder
1/4 cup panko breadcrumbs
1 tbsp butter, melted
Instructions
Preheat your oven to 375°F.
Bring a large pot of water to a boil and cook diced zucchini for 3 minutes.
Drain the zucchini thoroughly and allow it to cool slightly.
In a large bowl, whisk together mayonnaise, shredded cheddar, eggs, black pepper, and garlic powder.
Fold in the blanched zucchini until well coated.
Grease a 1.5 quart baking dish and pour the mixture into the dish.
Combine Panko breadcrumbs with melted butter in a small bowl.
Sprinkle the Panko topping over the casserole.
Bake for 35 minutes or until the top is golden brown and the edges are bubbling.
Notes
Ensure you drain the zucchini very well after blanching to prevent a watery casserole. You can customize this by adding fresh herbs like parsley or chives, or a pinch of red pepper flakes for extra heat.
- Prep Time: 10
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: American