Zucchini Casserole

This zucchini casserole is sauteed squash tossed in a creamy sauce with plenty of cheese, all topped off with cracker crumbs and baked to perfection. An easy and simple make ahead side dish!

Course Side

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 353kcal

Author Sara Welch

Ingredients

6 tablespoons butter divided use
2 tablespoons flour
2 pounds zucchini cut into 1/2 inch thick slices
1/2 cup onion diced
2 teaspoons garlic minced
salt and pepper to taste
1/4 teaspoon dried thyme
1/2 cup heavy cream
1 1/4 cups milk
2 1/2 cups shredded cheddar cheese divided use
1 1/4 cups buttery crackers crushed
2 tablespoons parsley chopped
cooking spray

Instructions

Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
Add the zucchini and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds. Season with salt and pepper to taste.
Remove the squash mixture from the pan and place in a large bowl. Cover to keep warm.
Wipe out the pan with a paper towel.
Melt 2 more tablespoons of butter in the pan. Add the flour and whisk to combine.
Cook the flour mixture for 1 minute, stirring constantly.
Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
Cook the sauce for an additional 2 minutes or until just thickened. Remove the sauce from the heat.
Coat a 2 quart baking dish with cooking spray.
Pour the sauce into the bowl with the zucchini and onions. Add 1 1/2 cups of cheese and stir to combine.
Pour the squash and cheese mixture into the prepared dish.
Sprinkle the remaining cup of shredded cheese over the top of the casserole.
Melt the remaining 2 tablespoons of butter. Pour the butter into the crushed crackers and stir to combine.
Sprinkle the crackers over the layer of shredded cheese in the casserole.
Bake for 15-20 minutes until cheese has melted and crackers are golden brown.
Sprinkle with parsley. Let stand for 5 minutes, then serve.

Video

Notes

I typically use Ritz crackers for the topping, but any variety of buttery crackers will work just fine.
Crumble crackers by placing them with a Ziploc bag and crushing them by hand or with a small cooking mallet.
Skip the bags of pre-shredded cheese at the grocery store, and grate your own cheese instead. The prepared shredded cheese at the grocery store is often coated in preservatives and anti caking agents, and does not melt well.

Nutrition