Ingredients
- 2 pounds zucchini sliced into 1/2-inch rounds
- 1 teaspoon kosher salt divided
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 1/4 teaspoon ground black pepper
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken or vegetable broth
- 1/3 cup milk
- 1/2 cup plain Greek yogurt
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with nonstick spray.
- Place the zucchini slices in a colander and sprinkle with 1/2 teaspoon of kosher salt. Let them drain for 20 minutes, then blot dry with paper towels.
- In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion, the remaining 1/2 teaspoon of salt, and the black pepper. Sauté until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute, until the flour is golden.
- Gradually add the broth and milk, stirring continuously to avoid lumps. Cook until the sauce thickens, about 3-4 minutes. Remove from heat and stir in the Greek yogurt.
- Add the shredded cheddar cheese to the sauce, stirring until it's melted. Add the zucchini slices and stir gently until they're well coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the top with grated Parmesan cheese and panko breadcrumbs.
- Bake in the preheated oven for 30-35 minutes, until the casserole is bubbling and the top is golden brown.
- Let the casserole rest for 5 minutes before serving.