Grandma Lynda'S Zucchini Casserole
A creamy zucchini casserole with melted American cheese and savory onion, baked to perfection. Perfect as a comforting side dish for family dinners or potlucks.
Ingredients
Instructions
- Peel and slice the zucchini and place it in a casserole dish.
- Add chopped onion to the casserole dish.
- In a saucepan, melt butter and stir in flour to make a roux.
- Gradually whisk in milk and cook until the mixture thickens.
- Stir in American cheese until melted and smooth.
- Pour the cheese sauce over the zucchini and onion in the casserole dish.
- Bake uncovered at 350°F for 45 minutes until bubbly and golden.
Tips & Substitutions
For added flavor, consider seasoning the zucchini and onion with garlic powder or Italian herbs. If you don’t have American cheese, cheddar or mozzarella can be good substitutes, although the texture may vary. To make this dish lighter, you can use low-fat milk instead of whole milk. If you want to prep ahead, assemble the casserole and refrigerate it before baking, similar to preparing Fantastic Make-Ahead Butterhorns.
Serving Suggestions
This zucchini casserole is a fantastic side dish for grilled meats or as a main for a vegetarian meal. It pairs beautifully with Aaron's Banana Bread for a delightful brunch. To elevate the meal, serve it alongside a fresh green salad or crusty bread to soak up the creamy cheese sauce, making it a comforting and satisfying spread.
Storage & Reheating
Leftover zucchini casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F for about 20 minutes or until heated through. You can also microwave individual portions for a quick meal, but the oven method will help retain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Lynda'S Zucchini Casserole contains roughly 313 calories, with 9g protein, 39g carbohydrates, and 14g fat. It is an excellent source of vitamin C (20% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 877mg per serving (38% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this casserole?
Absolutely! You can incorporate other vegetables like yellow squash, bell peppers, or even spinach for added nutrition and flavor. Just be sure to chop them into similar sizes for even cooking. This versatility makes it easy to adapt the recipe to your preferences or what you have on hand.
How do I know when the casserole is done baking?
The casserole is ready when it is bubbly and golden on top, typically after 45 minutes at 350°F. To ensure it’s fully cooked, you can insert a fork or knife—if it comes out clean and the vegetables are tender, it’s done. Let it sit for a few minutes before serving to set the cheese sauce.
Can this casserole be frozen for later use?
Yes, you can freeze the casserole before baking. Cover it tightly with plastic wrap and then foil to prevent freezer burn. When ready to use, thaw it in the refrigerator overnight and bake as directed. Freezing after baking is also an option, but the texture may change slightly upon reheating.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).