Wednesday, March 6, 2013

Easy Cheesy Zucchini Casserole

If you check out my Monday Meal Plan posts, you've probably noticed I make zucchini casserole a lot.  This was a recipe that I made up over this past summer when zucchini was plentiful in stores, and since moving to Florida it's been on sale pretty much every week as it's a locally in-season vegetable.  I love it because it's really easy to put together and results in a deliciously cheesy way to enjoy your vegetables!

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All I do is thinly slice zucchini (a mandolin makes it go even faster) and layer the zucchini rounds in a casserole dish with shredded cheese and a little butter, then top with a sprinkling of breadcrumbs and bake.  

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Easy Cheesy Zucchini Casserole

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Serves 4


  • 3 medium zucchini
  • 1/2 cup shredded cheddar cheese
  • 2 tbsp butter
  • 2 tbsp gluten-free breadcrumbs
  • Salt & pepper


Preheat oven to 400 degrees.

Thinly slice zucchini about 1/4 inch thick - I like to use my mandolin.  Lightly spray a small baking dish with cooking spray and cover bottom of dish with zucchini rounds.  Sprinkle with half the cheese and 1 tbsp of the butter, cut into small pieces.  Add a second layer of zucchini rounds and top with remaining cheese and butter, then sprinkle breadcrumbs on top.

Bake for 30 minutes, until golden and crispy on top.  Serve immediately.

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