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Around this time of year—back-to-school looms, a hint of autumn chill in the air—the surest sign that summer hasn’t quite left us yet is the sight of giant, sun-drenched zucchini lolling around in every raised bed in the neighborhood. They’re at their absolute peak and you’ll feel guilty if you don’t use them, right? But zucchini isn’t always the simplest veggie to use up. There’s the perpetual issue—how do you make zucchini not soggy? Particularly if you’re working with a super large zucchini? Well, we’ve got a boatload of zucchini recipes (none of which result in soggy zucchini) and today we’re adding one more to the mix—this gloriously cheesy zucchini bake! Loaded with two kinds of cheese and crowned with a buttery, crispy topping, it’s a low-carb zucchini recipe that’s impossible not to love.
Step 3: Whip Up One Easy, Cheesy Zucchini Casserole
Cheese makes anything taste good, right? And we especially love the way that assertive, super-savory Parmesan and nutty Gruyère pair with the slight, mild sweetness of fresh zucchini. Topped with a buttery, crisp dusting of panko for crunch, this zucchini bake will make you fall in love with giant zucchini season (in case you haven’t already). Best of all? It’s super easy to make. Here’s how:
Prep the zucchini by shredding it, then wringing out as much of the moisture as you can.
Sauté the onion in a bit of oil until it’s soft.
Stir together the zucchini, onion, Dijon, spices, eggs, Gruyère and Parmesan cheese, and 1/2 cup panko.
Pour the zucchini casserole mixture into a baking dish.
Make the zucchini bake topping by mixing together melted butter, panko and Parmesan cheese. Sprinkle it over the top of the casserole.
Bake! About 40 minutes at 375°F, until the casserole is set in the middle and golden brown on top. Then, dig in!
Wondering How to Make Everyone Love Zucchini as Much as You Do? Just Add Cheese.
- Nonstick cooking spray
extra-virgin olive oil
small yellow onion, diced
2 1/2 pound
gruyere cheese, grated(about 1 3/4 cups)
freshly grated Parmesan cheese
freshly cracked black pepper
salted butter, melted
Preheat the oven to 375°F. Coat a 9 x 13-inch baking dish with nonstick spray or grease with olive oil.
Heat the olive oil in a medium skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 4 minutes. Remove the skillet from the heat.
Meanwhile, place the grated zucchini in the center of a clean kitchen towel. Wrap the towel around the grated zucchini and wring out its liquid over the sink.
In a large bowl, combine the onion, zucchini, eggs, gruyere, ⅓ cup of the Parmesan, ½ cup of the breadcrumbs, the salt, mustard, garlic powder, black pepper, cayenne pepper, and nutmeg. Stir to mix well. Transfer to the prepared baking dish and spread into an even layer.
In a small bowl, stir together the melted butter with the remaining ¼ cup Parmesan and the remaining ½ cup breadcrumbs. Sprinkle the mixture over the top of the casserole.
Bake the casserole for 40 minutes, or until set in the middle and golden brown on top. Serve warm from casserole.
To freeze, let the casserole cool completely after baking in a freezer-safe container, then cover with plastic wrap and foil and freeze for up to 1 month. When you’re ready to serve, thaw the casserole in the fridge overnight. Remove the plastic wrap and foil and cover tightly with fresh foil. Place it in the oven and set the temperature to 350°F. After 35 minutes, remove the foil and continue to bake until the top is golden brown, about 15 minutes.
- Per Serving
- Protein16 g
- Carbohydrates16 g
- Total Fat17 g
- Dietary Fiber2 g
- Cholesterol120 mg
- sodium803 mg
- Total Sugars4 g
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