Description
This Cheesy Zucchini Casserole is a comforting and flavorful baked dish featuring tender zucchini slices combined with sautéed onions, garlic, herbs, breadcrumbs, and a rich blend of Parmesan and mozzarella cheeses, all bound together with eggs and cream. Perfect as a hearty side or a light main, it offers a cheesy, herbaceous taste with a crispy golden top and a creamy, melt-in-your-mouth texture.
Ingredients
Scale
Zucchini Preparation
- 4 medium zucchinis, sliced
- 1 teaspoon salt
Sautéed Aromatics
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
Casserole Mixture
- 1 cup breadcrumbs
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided: 1 cup for mixture, 1/2 cup for topping)
- 1/2 cup heavy cream
- 2 large eggs, beaten
Garnish
- 1 tablespoon chopped fresh basil
Instructions
- Preheat the 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 evenly with salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry thoroughly with paper towels to avoid a watery casserole.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 5 minutes.
- Mix Ingredients: In a large bowl, combine the sautéed onion and garlic with the prepared zucchini, breadcrumbs, black pepper, dried thyme, oregano, grated Parmesan cheese, 1 cup of shredded mozzarella, heavy cream, and beaten eggs. Stir well until all ingredients are evenly incorporated.
- Assemble Casserole: Transfer the zucchini mixture to a greased 9×13-inch baking dish. Spread it evenly to ensure consistent cooking.
- Add Topping: Sprinkle the remaining 1/2 cup of shredded mozzarella cheese evenly over the top for a golden, cheesy crust.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes, until the top turns golden brown and the mixture is bubbling at the edges, indicating it is cooked through.
- Garnish and Serve: Allow the casserole to cool for a few minutes after baking. Garnish with freshly chopped basil and serve warm for the best flavor and texture.
Notes
- Salting the zucchini helps remove excess moisture, preventing a soggy casserole.
- Use fresh herbs like basil for a bright garnish, or substitute with parsley if unavailable.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt, but the texture may be slightly different.
- This casserole can be made ahead and refrigerated before baking; just increase baking time by 5-10 minutes if baking cold.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely in the oven or microwave.
