Description
A simple baked casserole featuring zucchini and cheese.
Ingredients
Scale
- 3 medium zucchini, sliced
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup bread crumbs
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine the cooked onion and garlic mixture, cream of mushroom soup, milk, 3/4 cup of the cheddar cheese, salt, and pepper. Mix well.
- Stir in the sliced zucchini until coated with the soup mixture. Pour the mixture into the prepared baking dish.
- In a small bowl, mix the bread crumbs with the remaining 1/4 cup of cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let the casserole stand for 5 minutes before serving.
Notes
- You can substitute cream of chicken soup for cream of mushroom soup if you prefer.
- Use fresh bread crumbs for a crispier topping.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 2
- Protein: 8
- Cholesterol: 25
Keywords: cheesy, baked, zucchini, casserole, vegetable side, cheddar cheese