Zucchini Casserole with cheese is the perfect recipe for your summer dinner. Fresh thyme or basil is refreshing while fresh ground pepper adds kick to this creamy summer casserole.
3 tablespoons unsalted butter, divided
6 medium sized zucchini, sliced
2 cups sliced sweet onion
2 large eggs, lightly beaten
½ cup plain whole-milk yogurt
¼ cup mayonnaise
2 teaspoons chopped fresh thyme/basil
¾ teaspoon ground pepper
½ teaspoon salt
¾ cup shredded Cheddar/processed cheese
1/2 cup bread crumbs optional
Preheat oven to 350°F. Lightly coat an 7-by-11-inch baking dish.set aside
Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add half of zucchini and half of the onion; cook, stirring often, until the center of the zucchini is just tender and the liquid has evaporated, about 8 minutes. Transfer the mixture to a colander set over a bowl. Repeat the cooking process with the remaining zucchini and onion. Let the vegetables drain in the colander for 5 minutes.
Combine eggs, yogurt, mayonnaise, thyme, pepper and salt in a large bowl. Gently fold in the zucchini-onion mixture. Spoon evenly into the prepared baking dish. Sprinkle evenly with cheese.
Heat the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Add the bread crumbs and toss together, sprinkle the topping evenly over the casserole. Bake until golden brown, about 20 minutes. Let stand for 5 minutes before serving.