Cheesy Zucchini Casserole (Print Version)

# Ingredients:

→ Main Vegetables

01 - 2 pounds fresh zucchini (about 4-5 medium-sized)
02 - 1 medium yellow onion

→ Seasonings & Aromatics

03 - 3/4 teaspoon kosher salt, separated
04 - 1/4 teaspoon freshly ground black pepper
05 - 4 garlic cloves, finely minced
06 - 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried)

→ Creamy Base

07 - 3 tablespoons unsalted butter, divided
08 - 1/4 cup all-purpose flour
09 - 1 cup low-sodium chicken or vegetable broth
10 - 1/3 cup milk (1% works great)
11 - 1/2 cup plain Greek yogurt, whole milk variety

→ Cheese & Topping

12 - 3/4 cup sharp cheddar cheese, freshly shredded
13 - 4 tablespoons Parmesan cheese, finely grated and divided
14 - 1/2 cup panko breadcrumbs, divided
15 - Fresh herbs like parsley or basil for garnish (optional)

# Instructions:

01 - Heat your oven to 400°F and give a 2½-quart baking dish (like an 8x10-inch casserole) a good coating of nonstick spray.
02 - Slice your zucchini into neat ¼-inch rounds - a mandoline makes this super quick! Toss the slices in a large colander with half the salt, making sure each piece gets coated. Set the colander over a bowl and let those zucchini slices drain for at least 20 minutes to release their moisture.
03 - While the zucchini drains, cut your onion in half from top to bottom, peel off the skin, then slice each half into thin, elegant strips.
04 - In a sturdy Dutch oven or large sauté pan, melt 2 tablespoons of butter over medium heat. Add your sliced onions, black pepper, and the remaining salt. Cook until the onions become soft and see-through, about 5 minutes. Stir in the minced garlic and let it get fragrant for just 30 seconds.
05 - Sprinkle the flour over everything and stir constantly for about a minute until the flour turns golden and you can't see any white bits anymore.
06 - Slowly pour in the broth and milk, just a little at a time, stirring between each addition to keep things smooth. Turn up the heat to medium-high and keep stirring as the sauce bubbles and thickens into a rich, creamy gravy - this takes about 3-4 minutes. Once it's thick enough to coat your spoon, take it off the heat.
07 - Give that colander a good shake to get rid of excess water, then spread the zucchini slices on paper towels or a clean kitchen towel. Gently press them dry - you want to remove as much moisture as possible.
08 - Stir the Greek yogurt into your warm sauce until it's completely smooth. Add the cheddar cheese in small handfuls, stirring after each addition to melt it perfectly. Mix in 2 tablespoons of Parmesan and all the thyme.
09 - Add the dried zucchini slices to the sauce in batches, stirring gently to coat each piece. Fold in ¼ cup of the panko breadcrumbs, then transfer everything to your prepared baking dish.
10 - Melt the last tablespoon of butter in a small bowl. Mix in the remaining panko and Parmesan cheese, then sprinkle this mixture evenly over your casserole.
11 - Slide the casserole into your preheated oven and bake for 30-35 minutes until it's bubbling around the edges and the zucchini is tender but still has some bite. If you want a deeper golden top, switch to broil for just a minute or two - but watch it carefully! Let it rest for at least 5 minutes before serving, then garnish with fresh herbs if you like.

# Notes:

01 - Store any leftovers in the refrigerator for up to 4 days in an airtight container.
02 - Reheat portions in the oven at 350°F or use the microwave for quick warming.
03 - This casserole doesn't freeze well as it becomes watery and mushy when thawed.

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