Zucchini Casserole Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked sliced zucchini in a creamy sauce topped with a golden, cheesy breadcrumb crust. It's savory, tender, and comforting with garlic and lemon. A vegetable-forward side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 medium zucchini (ends trimmed, sliced into ¼-inch thick slices)
- 2 tablespoons olive oil (divided, plus more for the pan)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (plus more to taste)
- ½ teaspoon pepper (plus more to taste)
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups milk
- 1 garlic clove (grated)
- 1 lemon (zested)
- ½ cup grated parmesan cheese
- ¼ cup breadcrumbs
At a glance
PER SERVING · TIME 65M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 55m
- Sodium
- 340mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 48mg
- Calcium
- 140mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 340MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.