Zucchini Casserole

When zucchini supply runs high and zucchini motivation runs low, make a pan of this comforting Zucchini Casserole. A comforting (but not coma-inducing) baked casserole of thinly sliced zucchini tossed in a creamy garlic sauce, then baked beneath a crown of golden, crispy breadcrumbs.

2 pounds small/medium zucchini about 4 or 5 zucchini

¾ teaspoon kosher salt divided

1 medium yellow onion

3 tablespoons unsalted butter divided

¼ teaspoon ground black pepper

4 cloves garlic minced (about 4 teaspoons)

¼ cup all-purpose flour

1 cup low-sodium chicken or vegetable broth

⅓ cup milk (I used 1%)

½ cup whole milk plain Greek yogurt about 1, 5-ounce container

¾ cup shredded sharp cheddar cheese

4 tablespoons finely grated Parmesan divided

2 teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme

½ cup Panko breadcrumbs divided

fresh herbs for serving like fresh parsley or basil, optional

Directions at wellplated.com

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