zucchini casserole

Every home gardener knows what it’s like to have a surplus of zucchini on their hands! Instead of griping over your over abundant harvest, put this versatile veggie to good, comfort-food use. Here’s a little recipe that – in addition to being warm and tasty – provides a great way to use up a whole lot of zucchini. Served as a main dish or as a side, it’s sure to please and be devoured.

Serves: 6 as a main dish and up to 12 as a side dish

Ingredients

2 tablespoons Extra Virgin Olive Oil
1 1/2 lbs zucchini sliced length wise
1 – 2 cups of heavy cream
2 1/2 cups shredded cheeses a mix such as Mozarella, Fontina, Parmesan
1/2 cup parmesan for top layer
1/2 cup panko breadcrumbs
4 tablespoons butter, cut into small pieces
Salt and pepper, to taste

Method

Preheat oven to 375 degrees. 

Grease baking dish with olive oil.

Layer zucchini, salt and pepper, cream and cheeses into 3 layers or more.

Sprinkle breadcrumbs on top layer, with parmesan, dot with butter.

Bake 45 minutes.

image: anneh632