ZUCCHINI CASSEROLE (EASY & CHEESY!)

INGREDIENTS

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• 3 medium Zucchini (sliced in 1/4″ thick slices)
• 3/4 tsp Sea salt
• 1 1/2 cup Swiss Gruyere shredded cheese blend (or any shredded sharp cheese; divided)
• 1/4 tsp Black pepper
• 3 oz Brie cheese (edges cut off)
• 1/3 cup Heavy cream
• 1 tbsp Unsalted butter
• 2 cloves Garlic (minced or crushed)
• 1/2 tbsp Italian seasoning

INSTRUCTIONS

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1. Toss the zucchini slices with sea salt. Place into a colander and set over the sink to drain for 45 minutes. Pat dry at the end.
2. Preheat the oven to 400 degrees F (204 degrees C).
3. In a small 1.5 quart (1.5 L) casserole dish, arrange the zucchini slices in several overlapping rows, sprinkle lightly with shredded cheese. Add another row and more shredded cheese. Continue alternating zucchini and cheese until you fill the entire baking dish. You’ll use about 3/4 cup (half of the total) cheese altogether. Season lightly with black pepper.
4. Combine the brie, cream, butter, and garlic in a small saucepan. Heat for a few minutes on the stove over low to medium-low heat, stirring frequently, until the cheese melts and the mixture is smooth. If desired, add sea salt to taste. Pour the mixture evenly over the zucchini.
5. Sprinkle the remaining 3/4 cup shredded cheese blend on top. Top with Italian seasoning.
6. Bake for about 20-25 minutes, until the cheese on top is dark golden brown and the zucchini is soft.