This Easy Baked Zucchini and Cheese Casserole is a yummy way to enjoy your veggies! With layers of fresh zucchini and gooey cheese, it’s comforting and perfect for any meal.
Zucchini never tasted so good! I love how it gets soft and creamy while the cheese gets all melty. Serve it warm, and I guarantee there won’t be any leftovers! 😋
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis work best for this recipe. If you can’t find zucchini, yellow squash is a great substitute. Both will bring a lovely texture.
Cheeses: I used mozzarella for its stretch and cheddar for its sharpness, but feel free to mix in other cheeses like Gouda or Monterey Jack. Vegan cheese is an option if you’re dairy-free!
Cream: I prefer heavy cream for its richness, but if you’re looking for a lighter option, whole milk or a plant-based milk works too. Just keep in mind it may not be as creamy.
Herbs: Dried Italian herbs add great flavor, but fresh herbs like basil or thyme can really elevate the dish. Experiment with your go-to herbs!
How Do I Get My Zucchini Just Right in This Casserole?
Cooking the zucchini to the right tenderness is key. You don’t want it mushy. Here’s how:
- Start by sautéing the zucchini until it’s slightly soft but still retains some crunch, around 5-7 minutes. This helps avoid a watery casserole.
- Adding tomatoes later on adds freshness and keeps them intact. This way, they warm up without turning into mush.
Lastly, don’t skip the baking part! It helps everything come together beautifully, especially with that cheesy top layer.
Easy Baked Zucchini and Cheese Casserole
Ingredients You’ll Need:
Main Ingredients:
- 4 medium zucchinis, diced
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
For the Cheese Mixture:
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
For the Sauce and Seasoning:
- 1 cup heavy cream or whole milk
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (oregano, basil, thyme)
- Salt and black pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This Easy Baked Zucchini and Cheese Casserole takes about 10 minutes to prepare and 30 minutes to bake. In total, you’ll need roughly 40 minutes from start to finish, making it a quick and delicious option for any meal!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This ensures it’s hot enough to bake the casserole perfectly!
2. Sauté the Aromatics:
In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic. Sauté for about 3-4 minutes until the onions are soft and fragrant.
3. Cook the Vegetables:
Next, add the diced zucchini to the skillet. Cook for about 5-7 minutes until the zucchini is slightly tender. Then, add the halved cherry tomatoes and cook for another 2 minutes. Season with salt, pepper, and the dried Italian herbs, stirring everything together.
4. Assemble the Casserole:
Remove the skillet from the heat and carefully transfer your cooked vegetable mixture into a greased baking dish. Pour the heavy cream evenly over the veggies to make them rich and creamy.
5. Add the Cheesy Goodness:
In a separate bowl, mix the shredded mozzarella, cheddar, and Parmesan cheese together. Then, sprinkle this cheesy mixture evenly over the top of the zucchini and tomatoes.
6. Bake:
Place the baking dish in the preheated oven and bake uncovered for 25-30 minutes. You’re looking for the cheese to melt, bubble, and turn golden brown on top!
7. Let it Cool and Garnish:
Once it’s done baking, remove the casserole from the oven and let it cool for a few minutes. Before serving, sprinkle chopped fresh parsley on top for a burst of color and flavor.
8. Serve and Enjoy!
Now it’s time to dig in! Serve this cheesy, creamy zucchini casserole warm as a main dish or side, and watch everyone enjoy every bite!
FAQ for Easy Baked Zucchini and Cheese Casserole
Can I Use Different Vegetables?
Absolutely! You can substitute zucchini with other vegetables like yellow squash, eggplant, or even spinach. Just adjust the cooking times as needed to ensure everything is tender but not mushy.
Can I Make This Recipe Dairy-Free?
Yes! To make this casserole dairy-free, use plant-based cheese alternatives and unsweetened almond milk or coconut milk instead of heavy cream. Just keep in mind that the texture and flavor may vary slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions.
Can I Add Protein to This Casserole?
Definitely! For a heartier meal, consider adding cooked chicken, ground turkey, or even beans for a vegetarian option. Just mix in protein before baking to combine flavors!
