Zucchini Casserole

When zucchini supply runs high and zucchini motivation runs low, make a pan of this comforting Zucchini Casserole!

A comforting (but not coma-inducing) baked casserole of thinly sliced zucchini tossed in a creamy garlic sauce, then baked beneath a crown of golden, crispy breadcrumbs, easy, cheesy zucchini casserole gives a vegetable we usually think of as a straightforward side dish (Easy Sautéed Zucchini with Parmesan) the star holiday treatment usually reserved for Healthy Green Bean Casserole.

• The sauce is herby and creamy, but light enough to where it doesn’t feel heavy on a hot summer night.
• The buttery panko topping adds pleasing textural contrast. For an extra crispy zucchini casserole, place it under the broiler for an additional minute.
• It uses a full two pounds of zucchini, making zucchini casserole an excellent thing to do with the extra zucchini you will inevitably have around this summer.

Ingredients:

• 2 pounds small/medium zucchini about 4 or 5 zucchini
• 3/4 teaspoon kosher salt divided
• 1 medium yellow onion
• 3 tablespoons unsalted butter divided
• 1/4 teaspoon ground black pepper
• 4 cloves garlic minced (about 4 teaspoons)
• 1/4 cup all-purpose flour
• 1 cup low-sodium chicken or vegetable broth
• 1/3 cup milk (I used 1%)
• 1/2 cup whole milk plain Greek yogurt about 1, 5-ounce container
• 3/4 cup shredded sharp cheddar cheese
• 4 tablespoons finely grated Parmesan divided
• 2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
• 1/2 cup Panko breadcrumbs divided
• fresh herbs for serving like fresh parsley or basil, optional