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To make a tasty cheesy zucchini casserole, you need fresh, quality ingredients. Here’s what you’ll need: - 3 medium zucchinis, thinly sliced - 1 cup cherry tomatoes, halved - 1 cup shredded cheddar cheese - 1 cup ricotta cheese - 1 egg - 1/2 cup grated parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 1/2 cup bread crumbs for topping - Fresh basil leaves for garnish These ingredients work together to create a creamy, rich, and flavorful dish. The zucchinis offer a nice texture, while the cheeses add creaminess. Cheese plays a big role in this casserole. I recommend using a mix of cheeses for the best flavor. Here are some great options: - Cheddar: It melts well and adds sharpness. - Mozzarella: For a stretchy, gooey texture. - Gruyère: A rich, nutty flavor that elevates the dish. - Feta: Crumbled feta adds a tangy kick. Feel free to mix and match! Each cheese brings something special to the table. Want to take your casserole to the next level? Consider some optional add-ins: - Spinach: Adds color and nutrients. - Bell Peppers: For sweetness and crunch. - Mushrooms: Earthy flavor that pairs well with zucchini. - Cooked sausage or ground turkey: For added protein and heartiness. These add-ins can make your casserole more filling and exciting. Experiment with what you have on hand! For the complete recipe, check out the Full Recipe above. Start by prepping your ingredients. First, slice the zucchinis into thin rounds. Next, halve the cherry tomatoes. In a bowl, mix ricotta cheese, egg, garlic powder, oregano, salt, and pepper. Blend until it is smooth. This mixture is key to the casserole's creamy texture. Grease a 9x13 inch baking dish with olive oil to prevent sticking. Place half of the sliced zucchinis at the bottom. Spread half of the ricotta mixture on top. Next, add half of the cherry tomatoes and sprinkle half of the cheddar cheese. Repeat these layers with the remaining zucchinis, ricotta mixture, tomatoes, and top with the rest of the cheddar cheese. Cover the dish with aluminum foil. Bake it in a preheated oven at 375°F (190°C) for 30 minutes. This helps the flavors blend and the zucchini soften. After 30 minutes, remove the foil. Bake for another 15-20 minutes until the top is golden brown and bubbly. Let it cool for 5-10 minutes. This waiting time allows the casserole to set, making it easier to serve. For a nice finish, garnish with fresh basil leaves. For the full recipe, check out the details above. To make your cheese melt just right, use a mix of cheeses. I love using cheddar and ricotta together. Cheddar gives a sharp taste, while ricotta adds creaminess. Shred the cheddar yourself for better melt quality. Packaged cheese often has additives that prevent melting. When you layer the cheese, spread it evenly. This way, every bite is cheesy and gooey. Zucchini has a lot of water. To avoid a soggy casserole, slice it thin. I recommend about 1/4 inch thick. After slicing, sprinkle salt on the zucchini and let it sit for about 10 minutes. This step draws out extra moisture. After 10 minutes, pat them dry with a paper towel. This keeps your casserole nice and firm. You don’t need fancy tools for this recipe. A sharp knife and cutting board are key for slicing zucchini. A large mixing bowl helps combine the cheese mixture. Use a 9x13 inch baking dish for the casserole. A spatula is great for layering the ingredients. Lastly, aluminum foil is essential for baking. It keeps the casserole moist during the first half of cooking. For the full recipe, check the detailed instructions above. {{image_2}} For a vegetarian twist, keep the recipe simple. Use fresh vegetables like bell peppers, mushrooms, and spinach. These add color and taste. Just layer them with the zucchini and cheese. This makes your casserole more vibrant and nutritious. You can also swap the cheddar for a mix of mozzarella and provolone for a creamy touch. To make this recipe keto-friendly, you need to reduce the carbs. Skip the bread crumbs or replace them with almond flour or crushed pork rinds. These options keep the crunch without the carbs. You can also use cream cheese instead of ricotta. It adds richness while keeping your dish low in carbs. For a dairy-free version, swap out the cheeses. Use cashew cheese or a store-bought dairy-free cheese. Make sure it melts well for a creamy texture. For the ricotta, blended silken tofu works great. Add a dash of nutritional yeast for a cheesy flavor. This way, everyone can enjoy this tasty casserole without dairy. Feel free to explore these variations to fit your needs. You can find the full recipe above for a starting point! To keep your leftover cheesy zucchini casserole fresh, allow it to cool. Once cooled, cover it tightly with plastic wrap or aluminum foil. You can also use an airtight container. Store it in the fridge for up to three days. This helps lock in flavor and moisture. When you're ready to enjoy the casserole again, preheat your oven to 350°F (175°C). Place a slice of the casserole in an oven-safe dish. Cover it with foil to prevent drying out. Heat it for about 15-20 minutes, or until warm. You can also microwave individual slices. Heat them for 1-2 minutes, checking every 30 seconds. If you want to save some for later, freezing is a great option. First, let the casserole cool completely. Cut it into portions and wrap each piece in plastic wrap. Then, place the wrapped portions in a freezer-safe bag. It can stay in the freezer for up to three months. When you’re ready to eat, thaw it in the fridge overnight. After thawing, follow the reheating guidelines above for the best taste. For more details, check the Full Recipe. You can pair Cheesy Zucchini Casserole with many great sides. A fresh garden salad adds crunch. Garlic bread complements the cheesy flavors well. For protein, grilled chicken or shrimp works nicely. You can also serve it with a light soup, like tomato or vegetable. These options make your meal balanced and tasty. Yes, you can prepare the casserole ahead. Just follow the recipe and assemble it. Cover it well and store it in the fridge. This way, the flavors blend together nicely. When you are ready, bake it as directed. You may need to add a few extra minutes to the baking time. To add spice to your casserole, try a few simple tricks. You can mix in chopped jalapeños or red pepper flakes with the cheese. Another option is to use pepper jack cheese instead of cheddar. You can also add a dash of hot sauce to the ricotta mix. These changes will give your dish a nice kick! For more details, don’t forget to check out the Full Recipe. You learned about making a cheesy zucchini casserole from scratch. We covered key ingredients, steps, and storage tips. You now know the best cheese types and optional add-ins for flavor. Remember, you can adjust for dietary needs, too. Enjoy your cooking journey and get creative with variations. This dish is perfect for meals or gatherings. You'll impress your friends and family with your tasty creation. Happy cooking!

Cheesy Zucchini Casserole

Discover the delicious twist on a classic with this Cheesy Zucchini Casserole! Packed with layers of fresh zucchini, cherry tomatoes, and a creamy ricotta filling, this recipe is not only easy to make but bursting with flavor. Top it off with a crunchy breadcrumb layer for the perfect finish. Click through now to explore the full recipe and impress your family and friends with this mouthwatering dish!
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Ingredients
  

3 medium zucchinis, thinly sliced

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese

1 cup ricotta cheese

1 egg

1/2 cup grated parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1/2 cup bread crumbs for topping

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking dish with olive oil and set aside.

    In a large mixing bowl, combine the ricotta cheese, egg, garlic powder, oregano, salt, and pepper. Mix until smooth and well combined.

      Layer half of the sliced zucchinis in the bottom of the prepared baking dish. Follow with half of the ricotta mixture and half of the cherry tomatoes. Sprinkle with half of the cheddar cheese.

        Repeat the layers with the remaining zucchinis, ricotta mixture, tomatoes, and top with the remaining cheddar cheese.

          In a small bowl, mix the bread crumbs with grated parmesan cheese. Sprinkle this mixture evenly over the top of the casserole.

            Cover the dish with aluminum foil and bake for 30 minutes.

              After 30 minutes, remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.

                Allow the casserole to cool for 5-10 minutes before serving. Garnish with fresh basil leaves for a touch of color and flavor.

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

                    - Presentation Tips: Serve slices of the casserole on a plate, garnished with extra cherry tomato halves and a sprig of basil on top for a pop of color.