Zucchini Casserole

Ingredients

• 1 1/2 Tablespoons extra virgin olive oil
• 4 medium zucchinis (sliced round, about 6 cups)
• 1 medium onion (chopped)
• 2 large garlic cloves (chopped)
• 1 teaspoon Italian seasoning
• 1 teaspoon sea salt
• 3 1/3 cups Monterey jack cheese (divided)
• 1 1/2 cups cheddar cheese (old, mild, or sharp)
• 1 cup mayonnaise
• 1 cup panko breadcrumbs
• 2 Tablespoons unsalted butter (melted)
• chopped parsley (optional as garnish)

Instructions

1. 1

   Preheat your oven to 350F. Coat a 7x11 baking dish (2 quart) with non-stick cooking spray and set aside.

2. 2

   In a large skillet, heat oil over medium heat. Lightly sauté sliced zucchini, chopped onion, garlic, Italian seasoning, and salt for 5 minutes or until vegetables start to soften.

3. 3

   Remove skillet from heat and stir in the cheddar cheese and 2 ½ cups of Monterey Jack cheese. Mix in mayonnaise until fully combined.

4. 4

   Add cheesy zucchini mixture to the prepared baking dish and sprinkle on the remaining cup of Monterey Jack cheese.

5. 5

   Cover with foil and bake for 25-30 minutes (Tip: spray the foil with non-stick spray to prevent the cheese from sticking).

6. 6

   Just prior to removing the casserole from the oven, melt the butter and combine it with the Panko breadcrumbs in a small bowl. Evenly sprinkle the casserole with the panko mixture.

7. 7

   Move your oven rack to the second highest level and broil, uncovered, until golden. Keep a close eye on it, it won't take long!

8. 8

   Garnish with fresh chopped parsley and serve.