Cheesy Zucchini Casserole
I have a confession…I struggle with coming up with side dishes worthy enough to be paired with dinner. Steamed veggies are tasty, but they get old and often times lack flavor or fabulous-ness when they get placed on the plate. The Payaso and I are total meat eaters, and side dishes are often times a second thought. We paired this cheesy zucchini casserole with a whole chicken we cooked in the instant pot last night. I wish I had doubled the recipe because this casserole was a huge hit and super easy to make.
Cheesy Zucchini Casserole
Ingredients:
- 3-4 medium zucchini
- 1 teaspoon each of garlic powder, onion powder, paprika, and Italian seasoning
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt/pepper to taste
Directions:
- Preheat oven to 425 degrees.
- Wash and dry zucchini.
- Using a mandolin, slice the zucchini into round discs. Use that protective guard when slicing to avoid losing fingers!
- In a bowl, mix the spices, cream and Parmesan cheese together.
- Layer the zucchini into a buttered casserole dish.
- Pour the spice, cheese and cream mixture over the zucchini.
- Place the casserole dish on top of an edged sheet pan, place in oven and bake for 35 minutes.
- Let sit for at least 5 minutes before serving.
Here’s a photo of the casserole before we put it into the oven.
This really does make a fabulous side dish to go along with any dinner. Now, even though we live in Minnesota, I think this would still be considered a casserole and not a hot dish. I’m not entirely sure what sways a casserole into becoming a hot dish, but I think it has something to do with a can of cream of some kind of soup and ground meat. Regardless, this side dish is sure to please.