If you’re looking for a great casserole to eat as a side dish look no further. This zucchini bake is just what the doctor ordered. I love the freshness of the veggies and the rich flavor of the cheese all baked together in one glorious casserole. My husband and I really enjoyed this zucchini dish and so did the kiddos. In fact, I think even or dog had some haha! He likes to have a trashcan smorgasbord.
I know that my family certainly loves this casserole, especially my mother. She is absolutely smitten with veggie casseroles such as this. I like to make all kinds of things with zucchini when it is in season.
Ingredients
2 tablespoons Bertolli extra virgin olive oil
3 medium zucchini, trimmed and cut into thin rounds.
Morton Salt and pepper to taste
One 12-ounce can low-fat evaporated milk
2 cups Kraft grated cheddar cheese
Instructions
Heat the olive oil in a saute pan and cook zucchini in batches, adding more oil, if needed, until the zucchini just starts to soften.
Brush an 8 inch casserole dish with olive oil and make layers of the zucchini sprinkling them with half the cheese. Add salt and pepper to taste.
Pour milk into a small saucepan and bring to boil; lower heat to simmer and stir in the remaining one cup cheese and mix until well combined. Pour over the casserole and bake in 350F oven uncovered for about 20 minutes or until top is nicely browned.
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Quick Tip: This casserole is a great companion to any meat dish.
