Zucchini Casserole

Total Time Prep: 20 min. Cook: 25 min. + standing
Yield 6 servings
Test Kitchen Approved
This comforting casserole is similar to a savory bread pudding, and the perfect way to use up a bumper crop of zucchini from the garden. It's wonderful as a summery side dish or as the main attraction for brunch. —Taste Recipes Test Kitchen

Ingredients

  • 4 tablespoons butter, divided
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 6 small zucchini, chopped (about 7 cups)
  • 3 cups cubed bread
  • 2 large eggs, lightly beaten
  • 1/4 cup heavy whipping cream
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup panko bread crumbs

Directions

  1. Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add onions; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer.
  2. Transfer onion mixture to a large bowl; stir in zucchini, bread, eggs, cream, 1/2 cup cheddar cheese, salt and pepper until combined. Transfer mixture to a greased 8-in. square baking dish. Top with remaining 1/2 cup cheddar cheese and Parmesan.
  3. In a microwave, melt remaining 2 tablespoons butter. Add panko and top to coat. Sprinkle over casserole.
  4. Bake, covered, 15-20 minutes. Uncover; bake until top is golden brown, 15-20 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 cup: 289 calories, 21g fat (12g saturated fat), 115mg cholesterol, 756mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 11g protein.

This comforting casserole is similar to a savory bread pudding, and the perfect way to use up a bumper crop of zucchini from the garden. It's wonderful as a summery side dish or as the main attraction for brunch. —Taste Recipes Test Kitchen
Recipe Creator

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