Cheesy Zucchini Casserole

(Ready in about 50 minutes | Servings 4)

This is a great way to use up the bounty of zucchini during the summer season.

You're going to love this easy cheese casserole!

INGREDIENTS :-

Nonstick cooking spray 2 cups zucchini, thinly sliced 

2 tablespoons leeks, sliced

1/2 teaspoon salt Freshly ground black pepper, to taste 

1/2 teaspoon dried basil

1/2 teaspoon dried oregano 

1/2 cup Cheddar cheese, grated 

1/4 cup heavy cream

4 tablespoons Parmesan cheese, freshly grated 

1 tablespoon butter, room temperature 

1 teaspoon fresh garlic, minced 

RECIPE :-

1. Start by preheating your oven to 370 degrees F. Lightly grease a casserole dish with a nonstick cooking spray.

2. Place 1 cup of the zucchini slices in the dish; add 1 tablespoon of leeks; sprinkle with salt, pepper, basil, and oregano. Top with 1/4 cup of Cheddar cheese.

3 .Repeat the layers one more time.

4. In a mixing dish, thoroughly whisk the heavy cream with Parmesan, butter, and garlic. Spread this mixture over the zucchini layer and cheese layers.

5. Place in the preheated oven and bake for about 40 to 45 minutes until the edges are nicely browned. Sprinkle with chopped chives, if desired. Bon appétit!

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NUTRITION :-

Per serving: 155 Calories; 12.9g Fat; 3.5g Carbs; 0.8g Fiber; 7.6g Protein; 0.2g Sugars 

Source :- This recipe is taken from the book below. 

Warning :- The picture of the recipe is just indicative because the book don't have any picture of it's recipes. But the whole recipe is line by line taken from the book. So if you get any different result from the recipe of the picture above, don't worry. You have made it right. Just share the pic of your dish in the comments below. Thanks. 

Note :- To get all 80 recipes from this book. Click here.