Description
A flavorful and creamy casserole made with zucchini, garlic, and Parmesan cheese.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 3 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 cup heavy cream
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine sliced zucchinis, minced garlic, salt, pepper, and oregano.
- Add heavy cream and half of the Parmesan cheese to the zucchini mixture. Stir well.
- Transfer the mixture to a greased casserole dish.
- In a separate bowl, mix breadcrumbs, remaining Parmesan cheese, and olive oil.
- Spread the breadcrumb mixture over the zucchini in the casserole dish.
- Bake for 30-35 minutes or until the top is golden brown and the zucchini is tender.
- Let it cool for a few minutes before serving.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- For a healthier version, use low-fat cream.
- Add cooked chicken for extra protein.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 60mg
Keywords: Garlic Parmesan Zucchini Casserole, zucchini recipes, vegetarian casserole