Description
A golden, bubbly baked zucchini casserole layered with melted Gruyere and Brie in a garlicky cream sauce — rich, silky, and surprisingly simple. Low-carb, keto-friendly, and ready to impress on any regular weeknight.
Ingredients
Scale
- 3 medium zucchini, sliced into ¼-inch rounds
- ¾ tsp sea salt
- 1½ cups Swiss Gruyere shredded cheese blend (or any sharp shredded cheese), divided
- ¼ tsp black pepper
- 3 oz Brie cheese, edges cut off
- ⅓ cup heavy cream
- 1 tbsp unsalted butter
- 2 cloves garlic, minced
- ½ tbsp Italian seasoning
Instructions
- Toss the zucchini slices with sea salt in a large bowl, then transfer to a colander set over the sink and let drain for 45 minutes.
- Pat the zucchini slices completely dry with paper towels.
- Preheat your oven to 400°F (204°C).
- In a medium casserole dish, arrange the zucchini slices in overlapping rows, sprinkling shredded cheese lightly over each row as you go, using about ¾ cup (half) of the cheese total.
- Season lightly with black pepper.
- Combine the Brie, heavy cream, butter, and minced garlic in a small saucepan over low to medium-low heat, stirring frequently until the cheese fully melts and the sauce is smooth.
- Taste and add a pinch of sea salt if needed, then pour the sauce evenly over the layered zucchini.
- Sprinkle the remaining ¾ cup of shredded cheese over the top and finish with Italian seasoning.
- Bake for 20–25 minutes, until the top cheese is deeply golden and the zucchini is completely tender.
Notes
Don't skip the 45-minute draining step — it's what keeps your casserole creamy instead of watery. Any sharp shredded cheese works in place of Gruyere, and cream cheese or Camembert can substitute for the Brie. You can assemble the dish up to 24 hours ahead and refrigerate it unbaked — just pull it out while the oven preheats and bake as directed.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American