Description
This Cheesy Zucchini Casserole is a comforting and flavorful baked dish featuring tender zucchini slices, sautéed onions and garlic, and a blend of cheeses bound together with eggs and cream. Enhanced with aromatic herbs and a crispy breadcrumb topping, it makes a perfect side or a light main course that is both satisfying and easy to prepare.
Ingredients
Scale
Vegetables
- 4 medium zucchinis, sliced
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon chopped fresh basil, for garnish
- 1 teaspoon salt
Cheese and Dairy
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 cup heavy cream
- 2 large eggs, beaten
Dry Ingredients and Seasoning
- 1 cup breadcrumbs
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 2 tablespoons olive oil
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Prepare Zucchini: Spread the sliced zucchinis on a baking sheet and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture, then pat them dry thoroughly with a paper towel.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat and sauté the finely chopped onion and minced garlic until the onion is translucent, approximately 5 minutes.
- Mix Ingredients: In a large bowl, combine the sautéed onion and garlic, dried and patted zucchini slices, breadcrumbs, black pepper, dried thyme, dried oregano, Parmesan cheese, 1 cup of shredded mozzarella, heavy cream, and beaten eggs. Mix well until evenly combined.
- Assemble Casserole: Transfer the zucchini mixture into a greased 9×13-inch baking dish, spreading it out evenly.
- Add Topping: Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top of the casserole mixture.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
- Garnish and Serve: Allow the casserole to cool slightly for a few minutes, then garnish with fresh chopped basil. Serve warm and enjoy.
Notes
- Patting the zucchini dry after salting is essential to prevent the casserole from becoming watery.
- Fresh herbs like basil add a bright finish but can be substituted with parsley or thyme if unavailable.
- For a lower-fat version, substitute heavy cream with half-and-half or milk, though the texture may be less rich.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
