Name: Zucchini Casserole
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 to 4 zucchini (approximately 6 cups total), sliced into 1/4-inch thick half moons; ¼ teaspoon salt; ⅓ cup heavy cream; 3 whole eggs; ¼ cup grated Parmesan cheese; 3 to 4 cloves garlic, minced; 1 teaspoon dried basil; ¼ teaspoon freshly ground black pepper (or to taste); ⅛ teaspoon ground nutmeg; 1½ cups shredded cheddar cheese, divided; 2 tablespoons butter (sliced into 1/4-inch thick pieces); Chopped fresh parsley for garnish

Ingredients

Scale

2 to 4 zucchini (approximately 6 cups total), sliced into 1/4-inch thick half moons
¼ teaspoon salt
⅓ cup heavy cream
3 whole eggs
¼ cup grated Parmesan cheese
3 to 4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon freshly ground black pepper (or to taste)
⅛ teaspoon ground nutmeg
1½ cups shredded cheddar cheese, divided
2 tablespoons butter (sliced into 1/4-inch thick pieces)
Chopped fresh parsley for garnish

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Instructions

Preheat oven to 350°F (175°C) and grease a 9-inch baking dish with butter.
Add sliced zucchini to the dish, sprinkle with salt, and let sit.
In a mixing bowl, whisk together heavy cream, eggs, Parmesan, garlic, basil, pepper, and nutmeg.
Layer 1/2 cup cheddar cheese over zucchini, pour cream sauce over, and scatter butter slices on top.
Bake for 25 minutes, then add remaining cheddar cheese and bake for an additional 7 to 10 minutes.
Let rest for 10-15 minutes, garnish with parsley, and serve.

Notes

Ensure even slicing of zucchini for uniform cooking.
Adapt herbs to personal taste for enhanced flavor.
Allow casserole to rest for better layer structuring.

Author: Jesseca
Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Baking
Cuisine: American

Nutrition

Calories: 250
Sugar: 4
Sodium: 400
Fat: 18
Saturated Fat: 10
Unsaturated Fat: 6
Trans Fat: 0
Carbohydrates: 9
Fiber: 2
Protein: 10
Cholesterol: 120