Description
A rich and comforting zucchini casserole layered with Gruyère, creamy Brie, garlic, and herbs, baked until golden and bubbly.
Ingredients
Units
Scale
- 3 medium zucchini, sliced into 1/4-inch thick rounds
- 3/4 teaspoon sea salt
- 1 1/2 cups Swiss Gruyère shredded cheese blend, divided
- 1/4 teaspoon black pepper
- 3 ounces Brie cheese, rind removed
- 1/3 cup heavy cream
- 1 tablespoon unsalted butter
- 2 garlic cloves, minced or crushed
- 1/2 tablespoon Italian seasoning
Instructions
- Place zucchini slices in a colander and toss with sea salt
- Let zucchini drain for 45 minutes, then pat dry
- Preheat oven to 400°F (204°C)
- Arrange zucchini slices in overlapping layers in a casserole dish
- Sprinkle half the shredded cheese between layers and season lightly with black pepper
- In a saucepan, combine Brie cheese, heavy cream, butter, and garlic
- Heat gently while stirring until smooth and creamy
- Pour the sauce evenly over the zucchini layers
- Top with remaining shredded cheese and Italian seasoning
- Bake for 20–25 minutes until golden brown and bubbly
- Let rest for 5 minutes before serving
Notes
Salt the zucchini properly to prevent excess moisture. Freshly shredded cheese melts more smoothly and gives the casserole the best texture. Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 245Kcal
- Sugar: 2.5g
- Sodium: 640mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 65mg