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!
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.
Easy Cheesy Zucchini Casserole
- 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.