When zucchini supply runs high and zucchini motivation runs low, make a pan of this comforting Zucchini Casserole! Pin this recipe on Pinterest to save for laterPin It! A comforting (but not coma-inducing) baked casserole of thinly sliced zucchini tossed in a creamy garlic sauce, then baked beneath a crown of golden, crispy breadcrumbs, easy, cheesy zucchini casserole gives a vegetable we usually think of as a straightforward side (Easy Sautéed Zucchini with Parmesan) the star holiday treatment usually reserved for Healthy Green Bean Casserole.Could it be that Healthy Zucchini Muffins (or, gasp! Zucchini Brownies) might not be summer squash’s highest calling after all? This old fashioned zucchini casserole recipe certainly stands to argue.The sauce is herby and creamy, but light enough to where it doesn’t feel heavy on a hot summer night.The buttery panko topping adds pleasing textural contrast.

For an extra crispy zucchini casserole, place it under the broiler for an additional minute.It uses a full two pounds of zucchini, making zucchini casserole an excellent thing to do with the extra zucchini you will inevitably have around this summer.How to Make Zucchini Casserole This simple zucchini casserole took me several tries to get right.Zucchini has a high water content, and if you don’t find a way to remove the excess before baking it, you’ll end up with a soupy mess.Many zucchini casserole recipes I found solved this issue by roasting the

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