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Italian oven baked zucchini topped with parmesan breadcrumbs.
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5 from 1 vote

Italian Oven Baked Zucchini Casserole

Give this recipe a try the next time you’re looking for an easy and healthy side dish. The oven baked zucchini is perfect for any occasion, and it’s sure to be a hit with your friends and family.
Prep Time10 minutes
Cook Time45 minutes
Total Time55 minutes
Course: vegetable side, Vegetables
Cuisine: American-Italian
Servings: 12 people
Calories: 147kcal

Ingredients

  • 1 Tablespoon Olive oil
  • 1 Yellow Onion diced
  • 2.5 pounds Zucchini Thinly sliced
  • 1 Tablespoons Lemon juice fresh
  • 1 teaspoon Garlic powder
  • 1 teaspoon Kosher salt
  • teaspoon Black pepper
  • ½ teaspoon Dried Basil
  • ½ teaspoon Dried Thyme
  • 1 ¼ cup Half and Half cream 10 fluid ounce
  • 2 Tablespoons Cornstarch
  • 1 cup Panko Breadcrumbs
  • ¾ cup Parmesan Cheese freshly grated
  • 4 Tablespoons Butter melted
  • Chopped fresh parsley optional

Instructions

  • Preheat the oven to 400℉ and prepare a 9X13 in baking dish by spraying it with cooking spray. Set it aside.
  • In a small bowl whisk together the garlic powder, salt, dried basil, dried thyme, and pepper.
  • In a large skillet over medium high heat, heat oil and sauté the onions until they soften. Add the zucchini into the skillet and season with lemon juice, and the whisked seasonings.
  • Turn the heat on low and simmer for 10 minutes or until the zucchini is soft, stirring occasionally.
  • In a separate small bowl, whisk the cornstarch into the half and half to combine completely. Don't fret if there's a few little lumps.
  • Stir the cream mixture into the suzzhini and stir continuously until everything thickens.
  • Pour the zucchini into the prepared baking dish and set aside.
  • In a small bowl, combine and mix the Panko breadcrumbs and Parmesan cheese. Spread the breadcrumb mixture over the zucchini in the baking dish.
  • Melt the butter in a microwave safe bowl. Pour the butter over the cheesy breadcrumbs.
  • Cover with aluminum foil and bake for 25 minutes.
  • Take off foil and return the pan to the oven and bake for an additional 10-15 minutes or until the top turns golden brown and the sides are bubbly.
  • Garnish with freshly chopped parsley then plate and serve. It's best when the baked zucchini is served warm.

Notes

  • Be sure to wash the zucchini well before you slice.
  • Once you slice the zucchini let them sit on a paper towel with another paper towel on top for 10 to 20 minutes if you want to make sure that your creamy sauce doesn't get too watery.
  • If you want gooey melted cheese on top, wait until you have about 3-5 minutes of baking time left, then add the cheese onto the top of the dish and let it finish baking while melting the cheese.
Variations
  • Add in ¼ cup of chopped sun-dried tomatoes to the creamy sauce for a variation that tastes like lasagna.
  • You can use a mix of zucchini and yellow squash for a different twist on this recipe.
  • Mozzarella or cheddar cheese would be a great addition to make this oven baked zucchini even better.
  • Ground nutmeg can be added for an additional kick of comforting flavors. ides
  • This oven baked zucchini dish pairs perfectly with a simple green salad, some oven roasted potatoes, or even some garlic bread.

Nutrition

Calories: 147kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 382mg | Potassium: 316mg | Fiber: 1g | Sugar: 3g | Vitamin A: 446IU | Vitamin C: 18mg | Calcium: 130mg | Iron: 1mg