Thursday, June 24, 2021

Zucchini Casserole

5 medium (@ 8 inch long) zucchini sliced 1/4 inch thick
1/2 onion chopped fine and sautéed till soft
8 oz of your favorite melting cheese, grated
2 cups milk
1/8 cup cornstarch
1/2 cup panko bread crumbs
ground pepper and nutmeg sprinkled on layers

In summer squash is so abundant and inexpensive I decided to make a casserole. I think zucchini has a firmer texture so I decided to get some at the farmers market. Slice the zucchini into 1/4 inch thick slices and salt to let excess water drain out in a colander. Meanwhile sauté onion in olive oil till soft. In a separate pan mix cornstarch with a bit of the milk and then slowly add the rest of the milk. Cook the milk till thickened. Rinse zucchini and pat dry so it isn't too salty. Oil or grease an 9x13 inch baking dish. Add a layer of milk mixture to bottom of pan. Then layer zucchini, then pepper and nutmeg, then cheese, then milk. Continue in this fashion till all the ingredients are gone. Top with your panko bread crumbs. Bake at 325 for 30 minutes. Gary said he doesn't like squash but he liked this casserole. Enjoy.


  1. Yum! Yum! Yum!

    I hope your sting is no longer hurting, Linda. I empathise...the couple of times I've been stung by a wasp were very painful, indeed...take good care.

    1. Hi Lee, thanks, almost back to the usual now thanks for caring

  2. I suspect that zucchini recipes are getting a work out at the moment - and this looks like a good one.

  3. Hi Sue, thanks, I love casseroles because I don't have to cook every day.


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