This Easy Baked Zucchini and Cheese Casserole is a warm and comforting dish! It’s packed with tender zucchini and gooey cheese, making it a favorite for family dinners.
I love how simple it is to prepare, just slice, mix, and bake! Pair it with some crispy bread, and you’ve got a cozy meal that everyone’s sure to enjoy. Yum! 🥒🧀
Key Ingredients & Substitutions
Zucchini: Fresh, medium zucchinis are perfect for this dish. They hold up well during baking. If zucchini isn’t available, yellow squash works as a nice alternative!
Cherry Tomatoes: These add a sweet, juicy burst to your casserole. If you don’t have cherry tomatoes, diced regular tomatoes can also do the trick. Just be sure to drain any excess juice!
Cheese: Mozzarella is ideal for its meltiness. I enjoy mixing in Italian cheeses like provolone for added flavor. For a healthier option, try low-fat cheese or a dairy-free substitute if needed!
Heavy Cream: This makes the casserole rich and creamy. You can swap it with whole milk for a lighter version, or use almond milk for a dairy-free option, but it may be less creamy.
Onion and Garlic: These add depth to the flavor. You can use shallots instead of onion or garlic powder if you’re out of fresh. Both work well!
How Do I Make My Zucchini Cheese Casserole Creamy and Flavorful?
The key to a creamy and flavorful casserole is in the blending of flavors and textures. Here’s how to get it just right:
- Sautéing: Sauté the onions and garlic first to draw out their sweetness. This step is crucial for building the flavor base.
- Proper Cooking Time: Don’t overcook the zucchini in the skillet. You want it tender but still with a bit of bite—it’ll continue to cook in the oven.
- Mix Wisely: Combine the sautéed veggies with cheese and cream. This ensures every bite is cheesy and creamy. Stir gently to keep some texture in the vegetables.
- Layering Cheese: Adding cheese both in the mixture and on top creates a nice cheesy crust that’s perfect when baked.
- Bake to Perfection: Baking it until the cheese is bubbly and golden gives that irresistible appeal. Keep an eye on it to avoid burning!
Your casserole will be mouthwatering, creamy, and packed with flavor with these simple tips! Enjoy cooking!
Easy Baked Zucchini and Cheese Casserole
Ingredients You’ll Need:
Vegetable Base:
- 3 medium zucchinis, diced
- 1 cup cherry tomatoes, halved
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
Cheesy Goodness:
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Rich Creaminess:
- 1 cup heavy cream or half-and-half
Flavor Enhancers:
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herb seasoning (or a mix of oregano, basil, and thyme)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delightful casserole takes around 15 minutes to prep and about 30 minutes to bake. So, all in all, you’ll be looking at about 45 minutes from start to finish. Perfect for a cozy dinner!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). You want it nice and hot for that perfectly baked casserole!
2. Sauté the Aromatics:
In a large skillet, pour in the olive oil and heat it over medium heat. Add the chopped onion and sauté until it turns translucent, which should take about 3-4 minutes. Next, add the minced garlic and cook for another 30 seconds until it’s fragrant.
3. Add the Zucchini and Tomatoes:
Now, toss in the diced zucchini and halved cherry tomatoes. Sauté these for about 5-6 minutes until the zucchini starts to soften but is still a bit firm. Season the veggies with salt, pepper, and the Italian herb seasoning. Once done, remove it from the heat.
4. Mix Everything Together:
In a large mixing bowl, combine the sautéed vegetable mixture with half of the shredded mozzarella cheese, the grated Parmesan, and the heavy cream. Stir everything together until well mixed.
5. Prepare for Baking:
Transfer the veggie and cheese mixture to a greased baking dish, spreading it out evenly. Now, sprinkle the remaining mozzarella cheese over the top for that extra gooey finish!
6. Bake and Enjoy:
Place the baking dish in your preheated oven and bake for 25-30 minutes, or until the cheese is melted, bubbly, and lightly golden brown on top. Once it’s done, carefully take it out of the oven and let it cool for a few minutes.
7. Final Touch:
Before serving, garnish your casserole with freshly chopped parsley for a touch of color and flavor!
Enjoy this creamy, cheesy zucchini casserole that’s not only comforting but also easy to whip up. It’s perfect for a family dinner or potluck! Happy cooking!
FAQ about Easy Baked Zucchini and Cheese Casserole
Can I Use Different Veggies in This Casserole?
Absolutely! Feel free to substitute or add other vegetables like bell peppers, spinach, or mushrooms. Just keep in mind that some veggies may require different cooking times, so adjust accordingly to ensure everything is tender.
Can I Make This Recipe Ahead of Time?
Yes, you can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready to bake, remove it from the fridge and allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, simply warm it in the oven at 350°F (175°C) until heated through, or in the microwave for a quicker option.
Can I Freeze This Casserole?
Yes, this casserole freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and bake until heated through.
