Cheesy Zucchini Casserole

If you’re wondering “What can I make with zucchini?”, here is a simple recipe that comes together very quickly! Tender and a bit crispy zucchini under an eggy, creamy and cheesy crust.

You can use green or yellow zucchini, or a squash type, and your favourite cheese!

Ideally, you have to wait for the sliced zucchini to drain, and this is the hardest part. But I don’t mind juicy casseroles, so skipped it:)

Happy cooking!:)

Serves 6 as a side dish
Takes 50 mins + cooling (prep – 15 mins, baking – 35 mins)

Ingredients

3 medium zucchini
1 cup shredded hard cheese like cheddar or gruyere (or cheese blend)
1/2 cup full fat yogurt or heavy cream
4 medium eggs
salt and pepper to taste

Directions

Cut the zucchini in about 6mm/1/4″ slices.
If you want to obtain not-super-juicy meal: toss the zucchini slices with some sea salt. Place into a colander and set to drain for about 30 minutes. Pat dry at the end.

Preheat the oven to 200°C/400°F. Grease with oil or butter a medium-sized baking dish.
In a medium bowl, mix the eggs, heavy cream, salt, pepper and 1/2 cup of cheese.

Arrange about half of zucchini slices in the baking dish. Sprinkle with 1/2 cup of shredded cheese. Arrange another half of zucchini. Pour the egg mixture evenly over the top.

Bake for about 25-30 minutes, until golden and the zucchini are tender (they should remain crispy). Let cool for a few minutes, serve and enjoy!:)

Bon Appetit!

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