Let me start with a warning: if you ever make this Cheesy Zucchini Casserole, you won’t believe how good it smells as it bakes… honestly, it fills the house with such a delicious fragrance, you’ll probably want to make it regularly if only for that reason.

Well, and because it happens to taste amazing, too! Not to mention the fact that it looks so crazy elegant!

Cheesy Zucchini Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

 

I’m not gonna lie to you, though, it has a few little flaws. Well, according to me, anyway. For starters, the zukes do get to bake for a fairly long time, so by the time the casserole is done, they really don’t have much of a crunch left to them. Rather, they become super soft and tender and creamy… but, I didn’t find it unpleasant at all, even though I tend to prefer my zukes on the real crunchy side. Also, they do tend to release a fair bit of their water as they cook, so the addition of corn starch is an absolute must, as it really helps in keeping the the sauce somewhat thick and creamy and also prevents the eggs and cream from becoming a curdled mess.

Another thing that really helps in keeping the sauce on the thicker side is to use heavy cream, which is what I used in creating this dish, but if you preferred to stay away from it, you could use whole milk instead. Maybe just throw in an additional tablespoon of cornstarch to make up for it.

Cheesy Zucchini Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Another important detail I find is you need to slice the zucchinis as thinly as you possibly can, almost paper thin. Honestly, I strongly recommend that you use a mandoline to do this.

If you don’t yet own one of those cool kitchen gadgets, I say you should definitely consider getting one. Whether you’re wanting to slice your veggies super thin, julienne them finely or turn them into evenly sized matchsticks, this tool will get the job done in a flash. While I don’t use mine every day, I absolutely could not part with it and think that this is a great specialty tool that’s definitely worth the investment!

Cheesy Zucchini Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Once all your zucchinis have been sliced (you’ll need about 4 of them, depending on size), arrange the slices vertically and in a circle in a 10″ round baking dish.

Then, combine the chicken broth, heavy cream, eggs, minced garlic, cornstarch, Dijon mustard, oregano, thyme, salt, pepper and nutmeg in a large glass measuring cup; whisk carefully but vigorously until well combined, then pour the mixture over the sliced zucchinis.

Cheesy Zucchini Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Sprinkle about half the crumbled feta cheese over the top and place the casserole in the preheated 375°F for 35 minutes; then, lower the oven temperature to 350°F and continue cooking for 20 to 25 minutes, until the top is nicely browned and the sauce bubbles around the edge.

Cheesy Zucchini Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Remove the dish from the oven, sprinkle the rest of the feta cheese across the top and garnish with a little bit of fresh thyme, if desired.

Let the casserole rest for about 5 minutes before serving.

Cheesy Zucchini Casserole by Sonia! The Healthy Foodie | Recipe on thehealthyfoodie.com

Cheesy Zucchini Casserole

Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
This Cheesy Zucchini Casserole, you won't believe how good it smells as it bakes... honestly, it fills the house with such a delicious fragrance, you'll probably want to make it regularly if only for that reason!
Servings: 6

Ingredients

Instructions

  • Slice the zucchinis as thinly as you possibly can (the use of a mandoline is strongly recommended) and arrange the slices vertically in a 10" round baking dish
  • Combine the chicken broth, heavy cream, eggs, minced garlic, cornstarch, Dijon mustard, oregano, thyme, salt, pepper and nutmeg in a large glass measuring cup; whisk carefully but vigorously until well combined, then pour over the zucchinis.
  • Sprinkle about half the crumbled feta cheese across the top and place the casserole in the preheated 375°F for 35 minutes; then, lower the oven temperature to 350°F and continue cooking for 20 to 25 minutes, until the top is nicely browned and the sauce bubbles around the edge. Remove from the oven, sprinkle the rest of the feta cheese.
  • Let the casserole rest for about 5 minutes before serving.

Nutrition

Calories: 154kcal, Carbohydrates: 11g, Protein: 9g, Fat: 8g, Saturated Fat: 4g, Cholesterol: 129mg, Sodium: 781mg, Potassium: 447mg, Fiber: 1g, Sugar: 5g, Vitamin A: 555IU, Vitamin C: 25.2mg, Calcium: 178mg, Iron: 1.5mg
Course: Side Dish
Cuisine: American
Author: Sonia! The Healthy Foodie

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