I’ve made this a few times and we really love it! This recipe makes 6 servings but this holds well in the fridge and reheats really well. Given how poorly the zucchini casserole did, I was worried the first time!
3 medium zucchini, washed and sliced into rounds (you should have 6-8 cups)
2 tbsp butter
2 tbsp flour
2 tsp seasoned salt or your favorite spice mix (I use Forward from Penzy’s)
1/2 freshly grated Parmesan cheese, divided
1/2 cup bread crumbs
Preheat the oven to 350. Steam the zucchini for 2 minutes, until it’s just tender. Drain and return the warm large pot. Add in the butter and toss to coat. Once the butter is melted, stir in the flour. In a small bowl, whisk together the spice mix, egg and 1/4 cup Parmesan cheese. Add to the warm zucchini and toss to coat. Turn out into a greased casserole dish (I use an 8×8 dish) and top with the bread crumbs and remaining cheese. Bake for 30 minutes. Let cool for a few minutes before diving in.