Cheesy Zucchini Casserole
Ingredients
-
4
large
zucchinis, thinly sliced
-
½
cup
chicken broth
-
½
cup
whole milk or heavy cream
-
4
large
eggs
-
2
cloves
garlic, minced
-
3
tbsp
corn starch
-
1
tbsp
Dijon mustard
-
1
tbsp
dried oregano
-
1
tsp
fresh thyme
-
1
tsp
salt
-
½
tsp
ground black pepper
-
¼
tsp
ground nutmeg
-
4.4
oz
crumbled feta cheese, divided
Instructions
- Slice the zucchinis thinly and arrange them vertically in a 10" round baking dish.
- In a large measuring cup, combine chicken broth, heavy cream, eggs, minced garlic, cornstarch, Dijon mustard, oregano, thyme, salt, pepper, and nutmeg; whisk until well combined.
- Pour the mixture over the sliced zucchinis.
- Sprinkle half of the crumbled feta cheese on top.
- Bake in a preheated oven at 375°F for 35 minutes.
- Lower the oven temperature to 350°F and continue cooking for 20 to 25 minutes until the top is browned and sauce bubbles.
- Remove from the oven and sprinkle the remaining feta cheese on top.
- Let the casserole rest for about 5 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
154
Total fat
8g
Total carbohydrates
11g
Total protein
9g
Sodium
781mg
Cholesterol
129mg
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