Baked Zucchini & Onion Casserole
- Servings: 4
|1 lb||Medium Zucchini, peeled|
|1||Large Yellow Onion, chopped coarsely|
|2 Tbsp||Extra Virgin Olive Oil|
|⅓ cup||Half & Half, light cream|
|½ cup||Shredded Cheddar Cheese|
Preheat oven to 350 degrees. Slice zucchini 1/4-inch thick. Boil in lightly salted water for 1-2 minutes or until softened. (This can also be done in the microwave, about 2 1/2 minutes on high setting, covered.)
Drain thoroughly. Spray a 1 1/2-quart casserole dish with nonstick cooking spray; put the zucchini around the outer edges of the casserole dish. Sprinkle with the salt, pepper and nutmeg. Set aside.
In a saute pan over medium heat, saute the onions in the oil until softened and just beginning to caramelize, about 5-6 minutes. Sprinkle onions with paprika and continue to saute another minute. Put the onions in the center of the casserole dish, distributing a few on top of the zucchini slices. In a small bowl, whisk together the egg and the half and half; pour over the zucchini-onion mixture. Top with the cheese. Bake 1/2 hour or until just beginning to brown and the egg mixture is set.
Delicious side dish that we enjoyed with our grilled trout and shrimp. This is particularly wonderful to enjoy during the summer months when zucchini is plentiful!