Zucchini Casserole
Ingredients
-
6
tablespoons
butter
-
2
tablespoons
flour
-
2
pounds
zucchini
-
½
cup
onion
-
2
teaspoons
garlic
-
¼
teaspoon
dried thyme
-
½
cup
heavy cream
-
1¼
cups
milk
-
2½
cups
shredded cheddar cheese
-
1¼
cups
buttery crackers
-
2
tablespoons
parsley
-
to taste
salt
-
to taste
black pepper
Instructions
- Melt 2 tablespoons of butter in a pan over medium heat and preheat the oven to 350°F.
- Cook the zucchini and onion in the pan for 5-6 minutes until tender, then add garlic and cook for 30 seconds.
- Season with salt and pepper, then transfer the mixture to a bowl and cover to keep warm.
- In the same pan, melt another 2 tablespoons of butter, whisk in the flour, and cook for 1 minute.
- Whisk in the milk and cook for 2-3 minutes, then add cream, thyme, salt, and pepper, cooking until thickened.
- Combine the sauce with the zucchini and onion mixture, adding 1½ cups of cheese.
- Pour the mixture into a greased baking dish and top with remaining cheese.
- Melt the last 2 tablespoons of butter and mix with crushed crackers, then sprinkle over the casserole.
- Bake for 15-20 minutes until the cheese is melted and crackers are golden brown.
- Sprinkle with parsley, let stand for 5 minutes, and serve.
Nutrition Facts (estimated)
Servings
8
Calories
353
Total fat
21g
Total carbohydrates
13g
Total protein
12g
Sodium
381mg
Cholesterol
83mg
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