Zucchini Casserole with Parmesan Crust

Zucchini casserole topped with browned curst of breadcrumbs and parmesan, with silver spoon.

5 from 3 votes

Zucchini Casserole with Parmesan Crust

This quick casserole, also know as a gratin, doesn’t smother the zucchini in heavy cheese or cream. It uses shallot, garlic and herbs for fresh, light flavor with an easy, crunchy topping sure to make even non-vegetable lovers take notice. I use a 2 quart shallow 8″ x 12″ oval baking dish but use whatever shape you have. The key is shallow so everyone gets a good serving of the crunchy topping. Be sure your dish is broiler-safe.

Prep Time15

Cook Time15

Total Time30

Course: Side Dish

Cuisine: American

Servings:

Calories: 145kcal

Author: Sally Cameron

Equipment

1 quart shallow baking dish, broiler safe

Ingredients

2 tablespoons olive oil divided use
2 pounds zucchini about 4 medium, 8 ounces each
1 large shallot finely chopped
2 large garlic cloves finely chopped
2 tablespoons freshly chopped parsley
1 tablespoon freshly chopped thyme leaves or 1 teaspoon dried
⅓ cup grated Parmesan cheese or Pecorino Romano or Piave for the Parmesan cheese.
⅓ cup toasted breadcrumbs, gluten-free or wheat see notes below
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Instructions

Set up the Broiler

Position an oven rack in the middle of the oven. Preheat the broiler. Lightly oil a shallow 1-quart broiler-safe baking dish with olive oil or spray it with avocado oil.

Make the topping

Combine the breadcrumbs, Parmesan cheese, and 1 tablespoon of olive oil in a small bowl. Stir until the crumbs are evenly coated and set aside.

Trim Zucchini

Trim the ends from the zucchini, then cut each one into quarters lengthwise. Lay the quarters flat and, holding your knife parallel to the cutting board, trim away the seedy, spongy center. Cut the zucchini into bite-sized pieces.
Removing the soft center helps the zucchini stay firmer and prevents the casserole from becoming soggy.

Cook Zucchini and Shallots

Heat the remaining 1 tablespoon of olive oil in a large 12-inch sauté pan over medium-high heat. Add the zucchini and cook, stirring and turning frequently, until just beginning to soften and lightly brown around the edges, 5-6 minutes. Do not cook it until completely tender.
Transfer the zucchini to a plate so it does not continue cooking while you prepare the shallot and garlic.

Cook the Shallot and garlic

Reduce the heat to medium low. Add the shallot to the same pan and cook for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds, stirring, until fragrant. If the pan is dry add a few extra drops of oil.
Stir in the fresh thyme, parsley, salt, and black pepper. Return the zucchini to the pan and toss briefly to combine and coat it with the shallot, garlic, and herbs.

Broil the Casserole

Transfer the zucchini mixture to the prepared baking dish and spread it into an even layer. Sprinkle the Parmesan breadcrumb mixture evenly over the top.
Broil until the topping is golden brown and crisp. Watch closely, as breadcrumb toppings can brown quickly under the broiler, even in a minute or 2. Don't walk away from the broiler. Cool a bit and serve warm.

Notes

Breadcrumbs

Use regular breadcrumbs for a fine, even topping or panko for a lighter, crunchier texture. Coarsely ground homemade breadcrumbs also work well and create a more rustic, extra-crunchy topping. It is what I used in the photos.

Nutrition