Step 1
Place the zucchini and salt in a colander, then place in the sink and drain for 45 minutes. Salting and draining the zucchini is an essential step. If you don’t salt and drain the zucchini, the casserole will be watery. Step 2
Preheat your oven to 400°F. Pat the zucchini dry with a paper towel. Place a layer of zucchini in the baking dish. Step 3
Top with some cheese. Add another layer of zucchini and top with more cheese. Continue until all the zucchini and cheese are used up. Season with pepper. Step 4
Put butter, garlic and cream in a saucepan. Step 5
Add the Brie and heat over a low flame until melted. Step 6
Stir constantly. Once melted and smooth, add salt to taste. Step 7
Pour the cheese mixture over the zucchini. Step 8
Top the casserole with the remaining cheese. Step 9
Garnish with Italian seasoning. Step 10
Bake for 20 to 25 minutes, until the cheese is golden brown and bubbly. If your zucchini casserole is too watery, wrap the baking dish and foil and lower the temperature to 350°F. Bake the casserole for another 10 to 20 minutes, or until it thickens. Step 11
Serve and enjoy! Notes
Use a 1.5 liter casserole dish for your zucchini gratin.
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