Cheesy Baked Zucchini Casserole

$- 4 medium zucchinis - 1 cup cherry tomatoes - 1 small onion - 2 cloves garlic When I make Cheesy Baked Zucchini Casserole, I start with fresh zucchinis. They should be firm and bright. I slice them into rounds for even cooking. Cherry tomatoes add a burst of flavor. I halve them to let their juices mix in. A small onion gives a base of sweetness. I chop it finely so it blends well. Lastly, I use two cloves of garlic for a nice kick. Mince the garlic to release its full taste. - 1 cup mozzarella cheese - 1 cup cheddar cheese - 1/2 cup grated parmesan cheese - 1/2 cup breadcrumbs Cheese makes this dish creamy and rich. I use one cup each of mozzarella and cheddar. They melt beautifully together. For a salty touch, I add half a cup of grated parmesan. It gives a nice crust on top. To add crunch, I mix in half a cup of breadcrumbs. I prefer panko for extra texture. - 2 tablespoons olive oil - 1 teaspoon dried oregano - Red pepper flakes and salt & pepper Good seasonings bring all the flavors alive. I drizzle two tablespoons of olive oil to coat the veggies. It helps them roast well. I sprinkle in one teaspoon of dried oregano for a herby taste. For those who like some heat, I add red pepper flakes. Salt and pepper help balance the dish. Adjust these to your taste. For the Full Recipe, you can follow the detailed steps to make this delicious meal. - Preheat the oven to 375°F (190°C). - Grease a 9x13 inch baking dish with cooking spray or olive oil. - Slice 4 medium zucchinis into rounds. - Chop 1 small onion and mince 2 cloves of garlic. - In a large bowl, mix the sliced zucchinis, halved cherry tomatoes, chopped onion, and minced garlic. - Drizzle with 2 tablespoons of olive oil and add 1 teaspoon of dried oregano, salt, and pepper. Toss until well coated. - Layer half of the zucchini mixture evenly in the baking dish. - Sprinkle half of the mozzarella and cheddar cheeses over the vegetables. - Add the rest of the zucchini mixture on top, followed by the remaining mozzarella and cheddar cheese. - In another bowl, mix 1/2 cup of breadcrumbs with 1/2 cup of grated parmesan cheese and red pepper flakes (if using). Sprinkle this evenly over the top layer. - Cover the baking dish with foil and bake for 25 minutes. - After 25 minutes, remove the foil and bake for another 15 to 20 minutes. - Look for a golden brown and bubbly top. - Remove from the oven and let it cool for about 5 minutes. Garnish with fresh basil leaves before serving. For more details, check the Full Recipe. Salting zucchinis is key to getting the right texture. When you salt them, it draws out extra moisture. This way, your casserole won’t turn out soggy. Slice the zucchinis into rounds and sprinkle salt over them. Let them sit for 15 minutes, then rinse and pat dry. Choosing the right cheese types also matters. I love using a mix of mozzarella and cheddar. Mozzarella gives that gooey melt, while cheddar adds sharpness. You can also add parmesan for a nice crunch on top. To boost flavor, consider adding fresh herbs and spices. Basil and oregano work great with zucchini. You can also use thyme or parsley if you like. A dash of garlic powder or onion powder can deepen the taste too. If you want a heartier dish, add proteins like cooked ground turkey or sausage. This makes the casserole more filling and adds extra flavor. Garnishing with fresh herbs makes your dish pop. I recommend using basil leaves or chopped parsley. Just sprinkle them on top right before serving. It adds color and freshness. For serving, cut the casserole into squares. Each piece should be about the size of your palm. This makes it easy for everyone to enjoy. Serve it with a side salad for a balanced meal. You can find the full recipe to get started! {{image_2}} You can switch up the veggies in this casserole. Eggplant makes a great substitute. It has a soft texture and absorbs flavors well. Bell peppers add a sweet crunch. You can also mix in spinach or mushrooms. These veggies add nutrients and flavor depth. Spinach wilts nicely, while mushrooms give a nice earthy taste. If you want a dairy-free option, try using dairy-free cheese. It melts well and tastes great. You can also experiment with different cheese blends. Mixing gouda, fontina, or even feta can add unique flavors. This keeps your casserole exciting and fresh. If you're watching calories, reduce the amount of cheese. You can still enjoy flavor without all the fat. Another option is to use whole grain breadcrumbs. They offer more fiber and nutrients. This way, you can enjoy your meal and feel good about it. Store your Cheesy Baked Zucchini Casserole in an airtight container. This keeps it fresh and tasty. I recommend using glass or plastic containers with tight lids. Allow the dish to cool completely before sealing it. This helps prevent moisture buildup. To freeze the casserole, cut it into portions. Wrap each piece tightly in plastic wrap, then place them in a freezer bag. This method protects against freezer burn. When you are ready to eat, thaw it overnight in the fridge. Reheat in the oven until warm, about 20 minutes at 350°F (175°C). The casserole lasts about 3-5 days in the fridge. If frozen, it can keep for up to 2-3 months. Check for signs of spoilage, like off smells or mold. If you see any, it’s best to toss it out. Yes, you can! This dish is flexible. You can swap zucchinis for other veggies. Try using eggplant, bell peppers, or spinach. Each option brings its flavor. For a heartier meal, add mushrooms or yellow squash. The key is to cut them into even pieces. This helps them cook well. To make this casserole gluten-free, choose gluten-free breadcrumbs. Many brands offer tasty options. You can also use crushed gluten-free crackers. For flour, substitute with almond flour or coconut flour. These will bind well without gluten. Always check the labels. This ensures no hidden gluten sneaks in. This dish pairs well with many sides! A fresh salad adds a nice crunch. You could also serve it with grilled chicken or fish. For more comfort, try garlic bread or roasted veggies. The options are endless! Mix and match to please everyone at your table. For the full recipe, check out the Cheesy Baked Zucchini Casserole section. This blog post covered how to make a delicious Cheesy Baked Zucchini Casserole. We looked at the main ingredients, from fresh zucchinis to tasty cheeses. I shared step-by-step cooking instructions and helpful tips to ensure great flavor and texture. You can adapt this dish with different veggies or cheese based on your taste. Remember, you can store your leftovers well, too! Enjoy this dish as a healthy, comforting meal that everyone will love. Happy cooking!$

Cheesy Baked Zucchini Casserole

Indulge in a deliciously cheesy baked zucchini casserole that's sure to delight your taste buds! Packed with fresh ingredients like zucchini, cherry tomatoes, and a blend of gooey cheeses, this comforting dish is perfect for any meal. Easy to make and bursting with flavor, it's a family favorite. Discover the full recipe and step-by-step instructions in our blog post, and bring this savory delight to your table today!

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Ingredients

4 medium zucchinis, sliced into rounds

1 cup cherry tomatoes, halved

1 small onion, finely chopped

2 cloves garlic, minced

1 cup mozzarella cheese, shredded

1 cup cheddar cheese, shredded

1/2 cup grated parmesan cheese

1/2 cup breadcrumbs (panko for extra crunch)

2 tablespoons olive oil

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes (optional)

Salt and pepper to taste

Fresh basil leaves for garnish

Instructions

Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray or olive oil.

In a large bowl, combine the sliced zucchinis, cherry tomatoes, chopped onion, and minced garlic. Toss with olive oil, oregano, salt, and pepper until well coated.

Layer half of the zucchini mixture evenly in the prepared baking dish. Sprinkle half of the mozzarella and cheddar cheeses over the vegetables.

Add the remaining zucchini mixture on top, followed by the rest of the mozzarella and cheddar cheese.

In a separate bowl, mix the breadcrumbs with the grated parmesan cheese and red pepper flakes (if using). Sprinkle this mixture evenly over the top layer.

Cover the baking dish with foil and bake in the preheated oven for 25 minutes.

After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and bubbly.

Remove from the oven and let it cool for about 5 minutes. Garnish with fresh basil leaves before serving.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6