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Ina Garten Zucchini Casserole

Ina Garten Zucchini Casserole recipe
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A creamy, cheesy zucchini casserole with a crunchy breadcrumb topping, inspired by Ina Garten’s approach to simple, elegant comfort food. Tender zucchini slices are baked in a rich Parmesan and herb custard until golden and bubbly, making it a perfect side dish or light main course.

Ingredients

Scale
  • 2 tablespoons unsalted butter, plus more for greasing the dish
  • 1 cup onion, finely diced (about 1 medium onion)
  • 2 cloves garlic, minced
  • 1 1/2 pounds zucchini (about 3 medium), sliced into 1/4-inch rounds
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup full-fat sour cream
  • 1/4 cup whole milk
  • 2 large eggs
  • 1/2 cup freshly grated Parmesan cheese (about 2 ounces)
  • 1/2 cup shredded sharp cheddar cheese (about 2 ounces)
  • 1/4 cup chopped fresh parsley
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon olive oil

Instructions

  1. Preheat the oven to 375°F (190°C). Generously butter a 8×8-inch (2-quart) baking dish or a similar-sized casserole dish. This prevents sticking and adds richness to the edges.
  2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 to 5 minutes. Add the minced garlic and cook for 30 seconds until fragrant. Do not let the garlic brown, which would add bitterness.
  3. Add the sliced zucchini to the skillet along with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Cook, stirring gently, for 2 to 3 minutes until the zucchini just begins to release some moisture but remains firm. Overcooking now will make the casserole mushy.
  4. Remove the skillet from heat and allow the mixture to cool slightly, about 5 minutes. Cooling prevents the eggs in the next step from curdling when mixed with the hot vegetables.
  5. In a medium bowl, whisk together the sour cream, milk, eggs, the remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully combined and smooth. The mixture will look like a thin custard.
  6. Stir the grated Parmesan, cheddar cheese, and chopped parsley into the sour cream mixture. Then, gently fold in the cooked zucchini and onion mixture until all the vegetables are evenly coated.
  7. Pour the entire mixture into the prepared baking dish and spread it into an even layer. The liquid should just cover the zucchini slices.
  8. In a small bowl, combine the panko breadcrumbs with 1 tablespoon of olive oil. Stir until the crumbs are evenly moistened. Sprinkle the breadcrumb mixture evenly over the top of the casserole. The oil helps the crumbs brown and become crispy without burning.
  9. Place the dish in the preheated oven and bake for 35 to 40 minutes, until the casserole is set in the center (it will jiggle only slightly) and the top is golden brown and bubbly around the edges. If the top is browning too quickly after 20 minutes, tent loosely with foil.
  10. Remove from the oven and let rest for 10 minutes on a wire rack. This resting period allows the custard to finish setting for clean slices. Serve warm.

Notes

Storage: Cool completely, then cover tightly and refrigerate for up to 4 days. Freezing: Not recommended as the texture of the zucchini and custard becomes watery upon thawing. Reheating: Reheat individual portions in a 350°F (177°C) oven for 10-15 minutes or in the microwave for 1-2 minutes. For best results, reheat in the oven to restore some crispness to the topping.

Nutrition

Keywords: zucchini casserole, Ina Garten zucchini, cheesy zucchini bake, summer squash casserole, vegetarian casserole, baked zucchini, easy side dish, creamy zucchini, gluten-free option

Find it online: https://inagartendishes.com/ina-garten-zucchini-casserole/