• 6servings
  • 40minutes
  • 423calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsNatrium, Chromium, Silicon, Calcium, Potassium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 tablespoons butter

  2. 1 onion, chopped

  3. 2 pounds zucchini, cut into 1/4-inch slices

  4. 2 teaspoons kosher salt

  5. 1 teaspoon freshly ground black pepper

  6. 1 teaspoon chopped fresh parsley

  7. 2 tablespoons all-purpose flour

  8. 1 cup hot milk

  9. 1 tablespoon chicken bouillon granules

  10. 1 cup shredded extra-sharp Cheddar cheese

  11. 4 slices bread, crumbled

  12. 1/2 cup melted butter

Instructions Jump to Ingredients ↑

  1. Preheat oven to 400 degrees F (200 degrees C). Grease an 8x10-inch baking dish.

  2. Melt 6 tablespoons of butter in a large skillet over medium heat, and cook and stir the onion until soft, about 6 minutes. Mix in the zucchini, and cover the skillet; cook until tender, about 10 minutes. Stir in the kosher salt, black pepper, and parsley, and cook uncovered for 5 more minutes. Stir in flour, and reduce heat to a simmer.

  3. Mix the hot milk and chicken bouillon granules together in a small bowl, stirring until the bouillon has dissolved. Pour the milk into the skillet, and bring to a simmer, stirring constantly until the milk thickens into a sauce, about 5 minutes. Pour the zucchini mixture into the prepared baking dish. Sprinkle with Cheddar cheese. Mix the bread crumbs with 1/2 cup of melted butter, and sprinkle the crumbs over the casserole.

  4. Bake in the preheated oven until the casserole is bubbling and the top has browned, about 20 minutes.


Send feedback