I look forward to the abundant supply of fresh produce that summer brings. I also plant a small vegetable garden to ensure I will have plenty of my favorites like peas, beets, string beans, tomatoes, and zucchini.
The trouble with zucchini is that there can be too much of a good thing. What do you make when you have too much zucchini? That's when recipes like this Zucchini Gratin Casserole come in very handy. You can use up a lot of zucchini with this recipe.
A Summer Squash Casserole
This is a versatile vegetable casserole that is oh, so easy to make. I love the leftovers for lunch the following day. I think you will, too.
Use medium-sized squash for consistent results. You can make it with all zucchini squash, all yellow squash, or a mixture of the two. Don't be afraid to use the squash that has gotten too big in the garden. Just cut the pieces smaller and remove the seeds if they are large.
I use heavy cream to make the sauce for this dish. When you cook the cream for a few minutes it thickens nicely and adds richness to the casserole. It's just plain yummy!
As for flavor, be generous with the onion, garlic, salt, and pepper. The squash is bland to start so you are in charge of kicking up the flavor. Start with my recipe and adapt it to your taste.
- 2 Tablespoons olive oil
- 4-6 medium zucchini, sliced into quarter-inch rounds
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1/3 cup heavy cream
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon Italian seasoning, optional
- 1/2 cup panko bread crumbs
- 1/2 cup grated Parmesan cheese
Preheat your over to 350 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the zucchini and the onion, spread in a layer across the pan. Season with the salt, pepper, and Italian seasoning. Let the vegetables cook a few minutes until you start to see a little browning. Then stir the mixture to get even color. Cook until a little browned and crisp-tender.
Add the minced garlic to the pan and stir to combine. Cook for about one minute. Add the cream to the mixture, stirring to combine. Let the cream bubble and thicken a bit.
Combine the panko bread crumbs and the Parmesan cheese. Sprinkle half of the cheese mixture over the vegetables and stir to combine. Spoon the mixture into a baking dish. Top with the remaining cheese mixture.
Bake the mixture until the topping is browned and crisp, approximately 10-15 minutes. Serve warm or at room temperature.