Cheesy Baked Zucchini Casserole

This creamy, cheesy Baked Zucchini Casserole is made with fresh zucchini, rich cream, and lots of cheese! It is an easy zucchini bake recipe that everyone will love.

Course Side Dish

Cuisine American

Keyword low carb casserole, squash casserole, summer casserole, zucchini casserole

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 275kcal

Author Kat Jeter & Melinda Caldwell

Ingredients

40 ounces (approximately) Zucchini large, sliced 1/4 inch thick
1 teaspoon Salt
2 tablespoons Butter
5 ounces Onion diced
2 cloves Garlic minced
½ cup Heavy Cream
6 ounces Gruyere Cheese grated and divided
4 ounces Parmesan Cheese grated and divided

Instructions

Preheat oven to 450 degrees F.
Prepare zucchini by slicing it and then lightly salting it on both sides. Place the salted zucchini slices on a layer of paper towels and let sit for 15 minutes before flipping and letting sit for another 15 minutes. This will remove the excess water from the zucchini before baking.
In a baking dish place the prepared zucchini slices in rows one on top of another until the dish is filled. Set dish aside.
In a large skillet, melt butter over medium heat.
Add onion to the skillet and cook for 2-3 minutes until it begins to soften. Then add garlic and cook for 2 minutes more.
Pour the heavy cream into the pan stirring until it begins to bubble.
Add 2 ounces of Parmesan cheese and 4 ounces of Gruyere cheese to the heavy cream, onions, and garlic. Stir together until the cheese melts.
Pour the cheese sauce over the zucchini spreading it evenly over the zucchini.
Cover the casserole dish with foil and place in the oven and bake at 450 degrees F for 15 minutes. Then remove the foil, top with the remaining Gruyere and Parmesan cheese and bake for 5 minutes more or until the cheese is melted and bubbling and the zucchini is tender.
Remove from oven and serve.

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