This easy baked zucchini and cheese casserole is a warm, cheesy treat that everyone will love! With fresh zucchini and lots of gooey cheese, it’s a perfect side dish or a light meal.
I often make this when I want something quick and tasty. Plus, it’s a great way to use up those extra zucchinis before they take over the kitchen! 🥒
Key Ingredients & Substitutions
Zucchini: Fresh zucchini is crucial for this dish. If you can’t find zucchini, yellow squash works well too. Both will give a satisfying texture and flavor!
Cherry Tomatoes: These add a juicy burst of flavor. If they’re out of season, substitute with canned diced tomatoes (drain them first) or skip them entirely for a simpler dish.
Cheeses: Mozzarella and cheddar are classic choices. If you’re looking for lower-fat options, use part-skim mozzarella or a cheese blend. For a different taste, try adding feta or goat cheese.
Heavy Cream: If you want a lighter dish, use milk or a non-dairy alternative like coconut milk. The creamy texture will still hold up nicely!
How Can I Perfectly Sauté Zucchini Without It Getting Mushy?
The key to achieving perfectly sautéed zucchini is to cook it at the right temperature and for the right amount of time. Here’s how:
- Use medium to medium-high heat to get a good sear without overcooking.
- Keep stirring occasionally, which helps cook evenly but allows for some browning.
- Don’t overcrowd the pan! If needed, sauté in batches to let the zucchini breathe.
- Cook until just tender but still firm, about 5-7 minutes. It will continue to cook in the oven!
Easy Baked Zucchini and Cheese Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 medium zucchinis, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 small onion, diced
- 2 cloves garlic, minced
For the Cheesy Layers:
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
For the Creamy Base:
- 1 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Salt and black pepper, to taste
- Fresh parsley, chopped for garnish
How Much Time Will You Need?
This delicious casserole takes about 10 minutes to prep and 25 minutes to bake, giving you a total time of just 35 minutes before it’s ready to serve! Perfect for a quick weeknight meal or a cozy weekend dish.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Start by preheating your oven to 375°F (190°C). While that’s warming up, lightly grease a medium-sized baking dish to prevent sticking.
2. Sauté the Aromatics:
In a large skillet, add your olive oil and heat it over medium heat. Toss in your diced onion and minced garlic, sautéing them until they become fragrant and the onion is translucent, which will take about 3-4 minutes. This will create a lovely base for your casserole!
3. Cook the Zucchini and Tomatoes:
Next, add the chopped zucchini and the halved cherry tomatoes to the skillet. Stir and cook for about 5-7 minutes. You want the zucchini to start softening while still retaining its shape. Season everything with salt, pepper, and your dried Italian herbs for extra flavor.
4. Combine with Cream and Cheese:
Once the vegetables are ready, take the skillet off the heat. Pour in the heavy cream, and mix everything well. Now, stir in about ¾ of the mozzarella and cheddar cheese, keeping a little aside to sprinkle on top later.
5. Transfer and Spread:
Carefully transfer the entire mixture into your greased baking dish, spreading it out evenly. Don’t worry if it looks a bit full; it will shrink down as it cooks.
6. Top with Cheese:
Now, it’s time for the best part! Sprinkle the remaining mozzarella, cheddar, and the grated Parmesan cheese evenly over the top of your casserole. This will create a deliciously cheesy layer when it bakes.
7. Bake to Perfection:
Place the casserole in the preheated oven and bake for about 20-25 minutes. You’ll know it’s ready when the top is golden brown and bubbly. Yum!
8. Final Touch:
Once out of the oven, let the casserole sit for about 5 minutes to set. This helps the cheese firm up a bit. Before serving, sprinkle fresh parsley on top for a pop of color and freshness.
Enjoy this comforting, cheesy zucchini casserole warm as a side dish or light meal. It’s sure to be a hit with everyone at the table!
FAQ for Easy Baked Zucchini and Cheese Casserole
Can I Use Other Vegetables in This Casserole?
Absolutely! Feel free to add or substitute vegetables like bell peppers, mushrooms, or spinach. Just remember to adjust the cooking time accordingly, especially for vegetables that release more moisture.
How Can I Make This Casserole Vegetarian?
This recipe is already vegetarian! Simply ensure that the cheese you use is rennet-free if you want it to be vegan. You can also use a plant-based cream for a dairy-free version.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven until warmed through. If it appears dry, add a splash of milk or cream while reheating.
Can I Prepare This Dish in Advance?
Yes! You can prepare the casserole a day ahead. Assemble the dish without baking, cover it tightly, and refrigerate. When ready to serve, remove from the fridge, let it sit for about 15 minutes, then bake as directed, adding a few extra minutes if needed.
