This Easy Baked Zucchini and Cheese Casserole is a simple dish that’s cheesy and delicious. It uses fresh zucchini, gooey cheese, and a few easy steps to make a tasty meal.
Don’t be surprised if you find yourself going back for seconds! I love how quickly it comes together—just mix, bake, and enjoy this comforting dish with family or friends. Yum!
Key Ingredients & Substitutions
Zucchini: Use fresh medium zucchinis for the best flavor and texture. If you’re short on zucchini, yellow squash works well too!
Cherry Tomatoes: These add a nice sweetness and color. If you don’t have cherry tomatoes, you can use regular tomatoes, just chop them into small pieces.
Cheeses: Mozzarella is super melty, but feel free to swap in different cheeses, like gouda or provolone for a unique twist! For a lower-fat version, consider using part-skim mozzarella.
Cream: Heavy cream gives richness, but you can replace it with milk or a dairy-free alternative if you want a lighter option.
Eggs: They help to bind everything together. If you’re avoiding eggs, you can try using a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) as a substitute.
How Do You Perfectly Cook Zucchini Without Making It Soggy?
To keep your zucchini crispy and flavorful, it’s key to cook it just enough to soften but not make it mushy. Try these steps:
- Start by sautéing the zucchini with onions and garlic over medium heat. This usually takes about 5-7 minutes.
- Avoid overcooking! You want the zucchini tender but still holding its shape.
- Consider sprinkling a little salt while cooking. This helps to draw out some moisture, preventing sogginess.
These simple steps will help you achieve that perfect texture in your casserole!
Easy Baked Zucchini and Cheese Casserole
Ingredients You’ll Need:
Vegetables:
- 4 medium zucchinis, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 small onion, diced
- 2-3 cloves garlic, minced
Cheeses:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
Other Ingredients:
- 1 tbsp olive oil
- 1 cup heavy cream or half-and-half
- 2 large eggs
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- Salt and pepper to taste
- Fresh parsley or basil for garnish (optional)
How Much Time Will You Need?
This Easy Baked Zucchini and Cheese Casserole takes about 15 minutes to prepare and 25-30 minutes to bake, making it a great dish for a busy weeknight dinner. You’ll spend a little time chopping and mixing, and then just pop it in the oven and let it cook!
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
First, preheat your oven to 375°F (190°C). This temperature will give your casserole that lovely golden top. While it’s heating, lightly grease a medium-sized baking dish to prevent sticking.
2. Sauté the Vegetables:
In a skillet, heat the olive oil over medium heat. Add the diced onion and sauté until it’s tender and translucent, about 3-4 minutes. Then, mix in the minced garlic and cook for an additional minute until it’s fragrant. This step builds a delicious base flavor for your casserole!
3. Add the Zucchini and Tomatoes:
Now, toss in the chopped zucchini and halved cherry tomatoes to the skillet. Cook for about 5-7 minutes, stirring occasionally, until the zucchini starts to soften. Sprinkle in some salt, pepper, dried oregano, and basil to taste before removing from heat.
4. Mix the Cream and Eggs:
In a separate large bowl, whisk together the heavy cream or half-and-half along with the eggs. This mixture will create a creamy filling for your casserole. Stir in half of the mozzarella, half of the cheddar, and half of the Parmesan cheese until well combined.
5. Combine Everything Together:
Add the sautéed vegetables to the cream and egg mixture, stirring gently to combine all the flavors. Make sure the veggies are evenly distributed throughout.
6. Assemble the Casserole:
Pour the combined mixture into your prepared baking dish and spread it evenly. Now, it’s time to top it off! Sprinkle the remaining mozzarella, cheddar, and Parmesan cheese over the dish for that cheesy goodness.
7. Bake to Perfection:
Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese on top has turned a lovely golden brown. Your kitchen will smell amazing while it bakes!
8. Let It Cool:
Once out of the oven, let the casserole sit for about 5 minutes to set before serving. This resting time will help it hold together nicely when you scoop it out.
9. Serve and Enjoy:
Garnish with fresh parsley or basil if desired, then serve warm. Enjoy your cheesy zucchini casserole with family and friends—it’s sure to be a hit!
FAQ for Easy Baked Zucchini and Cheese Casserole
Can I Use Different Vegetables in This Casserole?
Absolutely! While zucchini is the star of this dish, you can add or substitute other vegetables like bell peppers, spinach, or mushrooms. Just be sure to chop them into similar sizes and sauté them to soften before adding to the mix.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or warm it gently in the oven at 350°F (175°C) until heated through.
Can I Make This Casserole Ahead of Time?
Yes! You can prepare the casserole ahead of time, cover it, and refrigerate it for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s going into the oven straight from the fridge.
Can I Freeze This Casserole?
Yes, this casserole freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw it overnight in the fridge and bake as directed when you’re ready to enjoy it.
