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Garlic Parmesan Zucchini Casserole

A close-up of a serving of Garlic Parmesan Zucchini Casserole with a golden-brown, cheesy top and visible zucchini slices.
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Make this easy, cheesy Garlic Parmesan Zucchini Casserole for a flavorful, low-carb side dish or light meal. This baked zucchini recipe is simple to prepare and delivers comforting flavor.

Ingredients

Scale
  • 3 lbs zucchini, trimmed and sliced 1/4 inch thick
  • 1 tablespoon olive oil
  • 1 medium yellow onion, finely chopped
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1 large egg, lightly beaten
  • 1 cup grated Parmesan cheese, plus 1/2 cup for topping
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup almond flour (for low carb/gluten free)
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
  2. Place the sliced zucchini in a colander set over a bowl. Sprinkle with 1/2 teaspoon salt and let sit for 15 minutes to draw out excess moisture. Pat the zucchini slices thoroughly dry with paper towels.
  3. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant. Remove from heat.
  4. In a large bowl, whisk together the heavy cream, beaten egg, 1 cup Parmesan cheese, mozzarella cheese, almond flour, Italian seasoning, remaining 1/2 teaspoon salt, and pepper. Mix well until combined.
  5. Fold the dried zucchini slices and the cooked onion/garlic mixture into the cream mixture until everything is evenly coated.
  6. Transfer the zucchini mixture to the prepared baking dish, spreading it into an even layer.
  7. Sprinkle the remaining 1/2 cup Parmesan cheese evenly over the top.
  8. Bake for 30 to 35 minutes, or until the casserole is bubbly and the top is golden brown.
  9. Let the casserole rest for 5 to 10 minutes before serving.

Notes

  • To make this a make ahead zucchini casserole, assemble the dish completely, cover it, and refrigerate for up to 24 hours before baking. Add 5-10 minutes to the bake time if baking directly from the refrigerator.
  • For a crispier topping, you can add 1/4 cup of panko breadcrumbs mixed with the final 1/2 cup of Parmesan cheese.
  • If you skip drawing out the moisture, your final casserole may be watery. This step is important for a good texture.

Nutrition

Find it online: https://mayaplate.com/garlic-parmesan-zucchini-casserole-recipe/