Ingredients:

  • 2 lbs (900g) Zucchini, thinly sliced
  • 1 medium Yellow Onion, chopped
  • 2 cloves Garlic, minced
  • 1 tbsp Olive Oil (15 ml)
  • 1/2 cup (120ml) Heavy Cream
  • 1/2 cup (120ml) Milk
  • 1/2 cup (50g) Grated Parmesan Cheese, divided
  • 1/4 cup (25g) Grated Cheddar Cheese, divided
  • 1/4 cup (15g) Fresh Basil, chopped
  • 2 tbsp Fresh Parsley, chopped
  • 1 tsp Dried Oregano (5 ml)
  • 1/2 tsp Salt (2.5 ml)
  • 1/4 tsp Black Pepper (1.25 ml)
  • 1/4 cup (25g) Panko Bread Crumbs (Optional)
  • 1 tbsp (15ml) Melted Butter (Optional)

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Heat olive oil in a large skillet. Add onion and sauté until softened, about 5 minutes. Add garlic and cook for another minute until fragrant.
  3. Add zucchini slices to the skillet and cook until slightly softened, about 5-7 minutes. Stir occasionally.
  4. In a separate bowl, whisk together heavy cream, milk, half of the Parmesan cheese, half of the cheddar cheese, basil, parsley, oregano, salt, and pepper.
  5. Pour the cream mixture over the zucchini in the skillet and stir gently to combine. Pour the mixture into the prepared baking dish.
  6. In a small bowl, combine panko breadcrumbs and melted butter. Sprinkle evenly over the casserole. Sprinkle with the remaining parmesan and cheddar (optional).
  7. Bake for 30-35 minutes, or until the casserole is bubbly and golden brown on top. The centre should be set.
  8. Let the casserole rest for 10 minutes before serving.