Zucchini casserole in the oven
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
For a long time, zucchini was used only as a garden ornament, and only about two centuries ago did it become a food item. Now it's grown in almost every garden, which is not surprising, as zucchini is a healthy food, containing many vitamins and minerals beneficial to the human body.
Oven-baked slices of yellow squash and zucchini with cheese and breadcrumbs make a great treat and can be enjoyed as a standalone dish or as a side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 tablespoon canola oil, plus more for greasing the pan
- 3 yellow zucchini, cut into 0.6 cm thick slices (about 450 g)
- 1/2 head sweet onion, chopped
- 4 zucchinis, cut into 0.6cm thick slices (about 450g)
- 1 tbsp flour
- 1 cup low-fat milk
- 1.25 tbsp. grated cheddar
- 2 large eggs, lightly beaten
- 1 tbsp. panko breadcrumbs
- 1/4 cup chopped mixed fresh herbs such as parsley, chives
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Recipes with similar ingredients: yellow zucchini, zucchini, sweet onion, flour, milk, cheddar cheese, eggs, panko breadcrumbs, parsley, chives
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease an ovenproof baking dish with oil.
- Bring a saucepan of water to a rolling boil over high heat. Place the yellow squash and onion in a steamer basket and set it over the simmering water; steam until the squash is tender. Repeat with the zucchini and steam until soft. (You can also place all the vegetables in a microwave-safe bowl and steam them until tender, about 4 minutes, depending on the power of your microwave.) Transfer the vegetables to a large bowl.
- Heat canola oil in a saucepan over medium heat. Add flour and stir until very light brown. Add milk and stir until smooth. Bring to a boil over high heat, then remove from heat. Add 1 cup of cheese and stir it into the sauce. Taste and season with salt and pepper.
- Pour the sauce over the zucchini and onion; mix well. Add the eggs, half the breadcrumbs, and herbs, and mix well. Transfer the mixture to a prepared ceramic or ovenproof glass dish. Mix the remaining half of the breadcrumbs and 1/4 cup of cheese and sprinkle them over the zucchini mixture.
- Bake until set and golden brown on top, 30 minutes. Transfer to a wire rack and cool slightly before serving.
Author of the recipe - Virginia Willis (USA) - Chef, Cajun and Creole cooking teacher, outdoor author, 2016 Laureate in the Health category
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