This Easy Baked Zucchini and Cheese Casserole is a warm and comfy dish that’s packed with flavor! With layers of tender zucchini and delicious cheese, it’s perfect for a family meal.
I love how this casserole makes veggies taste so good! Serve it warm, and feel free to add extra cheese on top—because you can never have too much cheese, right? 🧀
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is key to this dish. If you can’t find zucchini, yellow squash is a good alternative. Just make sure to slice them thinly for even cooking!
Cheeses: The mix of cheddar and mozzarella gives great flavor and creaminess. If you’re looking for a lower-fat option, use part-skim mozzarella. For a twist, try adding feta or goat cheese.
Breadcrumbs: Seasoned breadcrumbs add flavor and crunch. If you’re gluten-free, use gluten-free breadcrumbs or crushed nuts for a different texture. Personally, I love using panko for extra crispiness!
Eggs: The eggs bind everything together. If you need a vegan option, try using a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) or unsweetened applesauce.
How Do I Get the Zucchini Just Right?
Preparing zucchini properly is crucial for this casserole. To prevent it from becoming too watery, layer the sliced zucchini and sprinkle a little salt on top. Let it sit for about 10 minutes, then gently pat them dry with a paper towel before mixing it into your casserole.
- Slice zucchinis thin for even cooking.
- Sprinkle salt and let sit to draw out moisture, then pat dry.
- Mix zucchini with the other ingredients thoroughly for a balanced flavor and texture.
With these tips, your casserole will be delicious and just the right texture! Enjoy making it your own!
Easy Baked Zucchini and Cheese Casserole
Ingredients You’ll Need:
For The Casserole:
- 4 medium zucchinis, thinly sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs (preferably seasoned)
- 3 large eggs
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This amazing casserole comes together quickly, taking about 15 minutes of prep time. You’ll need to bake it for 30-40 minutes, bringing the total time to around 50-60 minutes. Just enough time to get it ready and let the delicious aroma fill your kitchen!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 375°F (190°C). Grab a medium baking dish and lightly grease it with olive oil or cooking spray to ensure your casserole doesn’t stick.
2. Sauté the Veggies:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté it until it becomes translucent, which should take about 5 minutes. Then toss in the minced garlic and stir it for about 1 minute until you can smell the lovely aroma. After that, remove the skillet from the heat.
3. Mix the Base:
In a large bowl, whisk together the eggs, milk, dried Italian herbs, salt, and pepper. This will be the creamy base for your casserole. Once mixed well, add in the sautéed onion and garlic.
4. Add the Zucchini and Cheese:
Next up, gently fold in the thinly sliced zucchini, shredded cheddar cheese, mozzarella cheese, and half of the grated Parmesan cheese. Mix everything together until all the ingredients are well combined.
5. Assemble the Casserole:
Pour the zucchini mixture into the prepared baking dish, making sure it’s spread evenly. Top it off by sprinkling the breadcrumbs over the surface and finishing with the remaining Parmesan cheese.
6. Bake it Up:
Now, it’s time to bake! Place the casserole in the oven and let it bake uncovered for 30-40 minutes. You’ll know it’s ready when the top is golden brown, and the casserole feels set in the middle.
7. Let it Rest:
Once out of the oven, allow the casserole to rest for 5-10 minutes before serving. This helps it firm up a bit for easier serving.
8. Garnish and Serve:
If you’d like, sprinkle some fresh parsley or basil on top for a touch of color and flavor. Serve it warm, either as a main dish or a delightful side dish.
This casserole is super versatile—feel free to add cooked bacon, or swap in other veggies like bell peppers or spinach to make it your own. Enjoy your delicious meal!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Casserole?
Absolutely! You can easily substitute or add vegetables like bell peppers, spinach, or mushrooms. Just make sure to chop them into small pieces, and you might want to sauté them like the onions to release some moisture before mixing them in.
What Should I Do If My Zucchini Is Watery?
If your zucchini is watery, salt the sliced zucchini and let it sit for about 10 minutes to draw out excess moisture. Afterward, simply pat them dry with a paper towel before adding them to the mixture. This will help keep the casserole from becoming too soggy.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare the casserole a day in advance! Just assemble it completely and cover it tightly before refrigerating. When you’re ready to bake it, let it sit at room temperature for about 30 minutes before popping it in the oven to cook.
How Should I Store Leftovers?
To store leftovers, keep them in an airtight container in the fridge for up to 3 days. You can reheat them in the microwave or in the oven at 350°F (175°C) until warmed through. If the casserole seems dry, add a splash of milk to bring back some moisture!
