Zucchini Herb Casserole: A Garden-Fresh Delight

Zucchini, the versatile summer squash, is a gift from the garden. When the harvest comes in, it often comes in abundance! This Zucchini Herb Casserole is the perfect way to showcase its mild flavor and tender texture, complemented by fresh herbs and a creamy, cheesy sauce. It’s a comforting, flavorful dish that’s easy to make and a guaranteed crowd-pleaser. Whether you’re looking for a vegetarian main course or a delightful side dish, this casserole is a fantastic choice.

This recipe emphasizes fresh ingredients and simple techniques, making it accessible to cooks of all skill levels. The combination of zucchini, fragrant herbs, and a rich, cheesy sauce creates a symphony of flavors that’s both satisfying and refreshing. Prepare to savor the taste of summer with every delicious bite!

Why You’ll Love This Zucchini Herb Casserole

* **Delicious and Flavorful:** The combination of zucchini, herbs, and cheese creates a wonderful taste that’s both savory and refreshing.
* **Easy to Make:** This recipe is straightforward and requires minimal effort, perfect for weeknight dinners or casual gatherings.
* **Versatile:** Enjoy it as a vegetarian main course or a satisfying side dish alongside grilled meats or fish.
* **Great Way to Use Zucchini:** If you have an abundance of zucchini from your garden, this casserole is an excellent way to put it to good use.
* **Comfort Food with a Healthy Twist:** While it’s comforting and cheesy, the abundance of zucchini and herbs adds a nutritious element to the dish.

Ingredients You’ll Need

* **Zucchini:** The star of the show! Choose firm zucchini with smooth skin. About 3 medium-sized zucchini (approximately 2 pounds) is ideal.
* **Onion:** Adds a savory base note to the casserole. Yellow or white onion will work well.
* **Garlic:** Provides a pungent aroma and flavor. Freshly minced garlic is always best.
* **Fresh Herbs:** A combination of fresh herbs elevates the flavor profile of the casserole. Parsley, thyme, oregano, and basil are all excellent choices. Use about 1/4 cup of chopped fresh herbs in total. If using dried herbs, reduce the amount to about 1 tablespoon.
* **Butter:** Used to sauté the onion and garlic, adding richness to the sauce.
* **All-Purpose Flour:** Thickens the sauce, creating a creamy texture.
* **Milk:** Forms the base of the sauce. Whole milk will result in a richer sauce, but 2% milk can also be used.
* **Heavy Cream:** Adds extra creaminess and richness to the sauce. You can substitute half-and-half for a lighter option.
* **Shredded Cheese:** A blend of cheeses creates a delicious and melty topping. Gruyere, mozzarella, cheddar, parmesan, and Monterey Jack are all excellent choices. Use about 2 cups of shredded cheese in total.
* **Eggs:** Help to bind the casserole together and add richness.
* **Salt and Pepper:** Essential seasonings to enhance the flavors of all the ingredients.
* **Optional: Breadcrumbs:** Topping the casserole with breadcrumbs adds a nice crunchy texture. Use plain or seasoned breadcrumbs.

Step-by-Step Instructions

Here’s a detailed guide on how to make this delicious Zucchini Herb Casserole:

**1. Prepare the Zucchini:**

* Wash the zucchini thoroughly under cool water.
* Trim off the ends of each zucchini.
* Slice the zucchini into 1/4-inch thick rounds. You can use a mandoline for consistent slicing, or simply slice them by hand.
* Place the zucchini slices in a colander and sprinkle them with salt. This will help to draw out excess moisture, preventing the casserole from becoming watery.
* Let the zucchini sit for at least 30 minutes, or up to an hour. This step is crucial for achieving the best texture.
* After 30-60 minutes, rinse the zucchini slices thoroughly with water to remove the salt.
* Pat the zucchini slices dry with paper towels. The drier the zucchini, the better the texture of the final casserole.

**2. Sauté the Aromatics:**

* Preheat your oven to 375°F (190°C).
* Grease a 9×13 inch baking dish with butter or cooking spray. This will prevent the casserole from sticking to the dish.
* In a large skillet, melt the butter over medium heat.
* Add the chopped onion to the skillet and sauté until softened, about 5-7 minutes. Stir frequently to prevent burning.
* Add the minced garlic to the skillet and sauté for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.

**3. Make the Cream Sauce:**

* Sprinkle the flour over the sautéed onion and garlic in the skillet.
* Cook for 1-2 minutes, stirring constantly, to create a roux. This will help to thicken the sauce.
* Gradually whisk in the milk, stirring constantly to prevent lumps from forming.
* Continue to cook, stirring occasionally, until the sauce has thickened slightly, about 3-5 minutes.
* Stir in the heavy cream, salt, and pepper. Adjust the seasoning to your taste.
* Remove the skillet from the heat.
* Allow the sauce to cool slightly before adding the eggs.

**4. Assemble the Casserole:**

* In a large bowl, combine the drained and dried zucchini slices, chopped fresh herbs, and about half of the shredded cheese (reserve the remaining cheese for topping).
* Gently toss to combine the zucchini, herbs, and cheese.
* In a separate bowl, whisk the eggs lightly.
* Slowly pour the slightly cooled cream sauce into the bowl with the whisked eggs, whisking constantly to temper the eggs and prevent them from scrambling.
* Pour the cream sauce and egg mixture over the zucchini, herb, and cheese mixture in the large bowl.
* Gently fold everything together until the zucchini and herbs are evenly coated in the sauce.
* Pour the zucchini mixture into the prepared baking dish, spreading it out evenly.

**5. Bake the Casserole:**

* Sprinkle the remaining shredded cheese evenly over the top of the casserole.
* If desired, sprinkle the top of the casserole with breadcrumbs for a crunchy texture.
* Bake in the preheated oven for 30-40 minutes, or until the casserole is golden brown and bubbly, and the cheese is melted and slightly browned.
* To check if the casserole is done, insert a knife into the center. If the knife comes out clean, the casserole is ready.

**6. Cool and Serve:**

* Remove the casserole from the oven and let it cool for at least 10-15 minutes before serving. This will allow the casserole to set slightly and make it easier to slice.
* Serve the Zucchini Herb Casserole warm as a main course or a side dish.

Tips and Variations

* **Don’t skip the salting step:** Salting the zucchini helps to draw out excess moisture and prevents the casserole from becoming watery. This step is crucial for achieving the best texture.
* **Use fresh herbs:** Fresh herbs add a vibrant flavor to the casserole that dried herbs simply can’t replicate. If you don’t have all the herbs listed in the recipe, feel free to substitute with other fresh herbs that you enjoy.
* **Add more vegetables:** Feel free to add other vegetables to the casserole, such as sliced bell peppers, mushrooms, or cherry tomatoes.
* **Add protein:** For a heartier meal, add cooked chicken, sausage, or ground beef to the casserole.
* **Use different cheeses:** Experiment with different types of cheese to create your own unique flavor combinations. Gruyere, mozzarella, cheddar, parmesan, and Monterey Jack are all excellent choices.
* **Make it gluten-free:** Use gluten-free flour in the sauce and gluten-free breadcrumbs for the topping.
* **Spice it up:** Add a pinch of red pepper flakes to the sauce for a touch of heat.
* **Make it ahead of time:** Assemble the casserole ahead of time and store it in the refrigerator until ready to bake. Add about 10-15 minutes to the baking time if baking from cold.
* **Freeze it:** Baked casserole can be frozen for up to 2 months. Thaw it completely in the refrigerator before reheating in the oven.

Serving Suggestions

* Serve the Zucchini Herb Casserole as a vegetarian main course with a side salad.
* Serve it as a side dish alongside grilled chicken, fish, or steak.
* Serve it with a crusty bread for soaking up the delicious sauce.
* Top it with a dollop of sour cream or Greek yogurt for extra creaminess.
* Sprinkle it with a sprinkle of fresh herbs for garnish.

Nutritional Information (approximate, per serving)

* Calories: 350-450
* Protein: 15-20g
* Fat: 25-35g
* Carbohydrates: 15-20g

*Note: Nutritional information can vary depending on specific ingredients and portion sizes.*

Frequently Asked Questions (FAQ)

**Q: Can I use frozen zucchini for this casserole?**

A: While fresh zucchini is preferred, you can use frozen zucchini in a pinch. Be sure to thaw it completely and squeeze out as much excess moisture as possible before adding it to the casserole. The texture might be slightly softer than if you use fresh zucchini.

**Q: Can I use dried herbs instead of fresh?**

A: Yes, you can use dried herbs, but the flavor won’t be as vibrant. Use about 1 tablespoon of dried herbs in total, instead of 1/4 cup of fresh herbs.

**Q: Can I make this casserole vegan?**

A: Yes, you can make this casserole vegan by substituting the dairy products with plant-based alternatives. Use plant-based butter, milk, and heavy cream. You can also use a vegan cheese substitute or nutritional yeast for a cheesy flavor. Replace the eggs with a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water, let sit for 5 minutes to thicken).

**Q: How do I prevent the casserole from becoming watery?**

A: The most important step is to salt the zucchini and let it sit in a colander to drain excess moisture. This will prevent the casserole from becoming watery.

**Q: How long will the casserole last in the refrigerator?**

A: The casserole will last for 3-4 days in the refrigerator, stored in an airtight container.

**Q: Can I reheat the casserole in the microwave?**

A: Yes, you can reheat the casserole in the microwave, but it may not be as crispy as when it was first baked. Reheat in short intervals, stirring occasionally, until heated through.

Zucchini Herb Casserole Recipe Card

**Yields:** 6-8 servings
**Prep time:** 30 minutes
**Cook time:** 30-40 minutes

**Ingredients:**

* 3 medium zucchini, sliced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 2 tablespoons butter
* 2 tablespoons all-purpose flour
* 2 cups milk
* 1/2 cup heavy cream
* 2 eggs, lightly beaten
* 1/4 cup chopped fresh herbs (parsley, thyme, oregano, basil)
* 2 cups shredded cheese (Gruyere, mozzarella, cheddar, parmesan, Monterey Jack)
* Salt and pepper to taste
* Optional: Breadcrumbs for topping

**Equipment:**

* 9×13 inch baking dish
* Large skillet
* Large bowl
* Colander
* Whisk

**Instructions**

1. Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish.
2. Slice zucchini, salt, and let drain for 30-60 minutes. Rinse and pat dry.
3. Sauté onion and garlic in butter until softened.
4. Stir in flour and cook for 1-2 minutes.
5. Gradually whisk in milk and cook until thickened.
6. Stir in heavy cream, salt, and pepper. Remove from heat and let cool slightly.
7. Combine zucchini, herbs, and half the cheese in a bowl.
8. Whisk eggs and slowly pour in the cream sauce, whisking constantly.
9. Pour sauce over zucchini mixture and fold gently to combine.
10. Pour into the baking dish, top with remaining cheese and breadcrumbs (optional).
11. Bake for 30-40 minutes, or until golden brown and bubbly.
12. Let cool for 10-15 minutes before serving.

Enjoy your delicious Zucchini Herb Casserole!