Cheesy Zucchini Casserole

Indulge in comfort with our Cheesy Zucchini Casserole, where layers of tender zucchini embrace a rich blend of cheeses, creating a warm and inviting dish that's both hearty and satisfying.

I love that the casserole tastes better the next day. –Netasha W.

Cheesy Zucchini Casserole

Ingredients

Include everything your reader needs to make this recipe perfectly, with measurements, optional additions, or alternatives. For example:

• 1 lb box of bow tie pasta

• 1 tbsp olive oil

• 1 lb ground turkey

• 1 yellow onion

• 5 zucchini, cut in half lengthwise and chopped thin

• one lemon, juiced

• 3 tbsp butter

• 3 cloves garlic, minced or pressed

• 1/2 tsp crushed red pepper flakes

• 1 1/2 cups milk

• 2 tbsp all-purpose flour

• 1 bunch of parsley, chopped and divided

• 1 tbsp basil

• 1 tbsp oregano

• 1 tsp salt

• 1 tsp fresh ground black pepper

• 3/4 cup grated parmesan cheese, divided

• 4 oz. mozzarella, cut into small cubes or sliced

<IC>

Directions

Pan: a large skillet, a large, heavy bottomed pot

1. Preheat the oven to 400º

2. In a large pot, cook the pasta according to package directions, stopping about 2 minutes before the directed time so it's firmer than al dente. Drain and set aside.

3. Return the empty pot to the stove and heat olive oil over medium-high heat. Add ground turkey and cook, stirring and breaking up with the back of a wooden spoon. Add chopped onion after 3-4 minutes and cook until meat is browned through and onion has softened, about 3-4 minutes longer. Season lightly with salt and pepper.

4. Add chopped zucchini and cook, stirring once or twice, until zucchini is browned. Add garlic and red pepper flakes and cook for 1 more minute. Add the lemon juice.

5. Add the butter to a skillet and once it's melted, sprinkle with flour and stir to coat. Slowly, add milk a bit at a time and stir so the flour absorbs the milk, until all milk has been fixed with flour and a thick sauce is created.

6. Stir in the basil, oregano, and half the parsley, and season to taste with salt and pepper.

7. Add pasta and stir into squash mixture. Add 1/2 cup parmesan and mix to combine.

8. If your pot is oven-safe, leave the ingredients in the pot. If the pot is not oven safe, place all ingredients in a large casserole dish. Top the ingredients with the mozzarella, and sprinkle with the remaining parmesan and parsley. Bake for 15-20 minutes or until top has browned.

9. Serve hot, refrigerate for a few days, or let it get to room temperature and freeze.