Easy Cheesy Zucchini Casserole

By May 10, 2014 posts, side dish, vegetarian, zucchini
DateMonday, April 16, 2012 at 3:09PM

Servings: 4
Zucchini in a creamy, cheesy sauce. Can be served hot or at room temperature. A kid pleaser. Serve with turkey meat loaf or baked chicken for a delicious, low fat, high nutrition dinner.

2 large zucchini
1 cup grated parmesan
1 cup shredded low-fat mozzarella (or white pizza cheese)
4 ounces, 1 cup, or 1 small block of low-fat cream cheese
2 Tbsp olive oil
Salt and pepper to taste
1 Tbsp of flour
1 Tbsp of butter
2 cups of milk, needs to be at least 1% milk.
2 tsp nutmeg

Preheat oven to 325°F. Chop zucchini into bite size pieces. Heat olive oil in frying pan briefly to warm it and then add zucchini. Cook at a high heat, stirring often, until the zucchini begins to get a bit brown (caramelized). Transfer zucchini into oven proof casserole pan. Cut cold cream cheese into small chunks and dot on top. Sprinkle with shredded cheeses. Season with salt and pepper to taste.

In the microwave make the white sauce. Melt the butter and stir in the flour and nutmeg, then stir in the milk and, if you wish, salt and pepper. Heat the sauce on high power for 1 minute and stir it briskly till most of the lumps are gone. Heat it for five more minutes at medium power, stirring every minute or so. Remove from microwave and keep stirring until the mixture appears to be a milk-like cream.

Pour over zucchini and cheese. Bake for 30 minutes. Cool for 15 minutes before serving.

If you don’t have these specific kinds of cheese, use what you have and put them together to make a cup and a half. Low-fat cheese works best so that the casserole doesn’t come out greasy and soupy.

Meg Paccione

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