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Easy Baked Zucchini and Cheese Casserole
Emily

Easy Baked Zucchini and Cheese Casserole

A cheesy, golden-baked casserole loaded with tender zucchini, sautéed onions, garlic, and three kinds of cheese. Comforting, flavorful, and the perfect way to enjoy seasonal zucchini.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Side Dish
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchinis, thinly sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 0.5 cup grated Parmesan cheese
  • 1 cup breadcrumbs (preferably seasoned)
  • 3 large eggs
  • 0.5 cup milk
  • 2 tablespoons olive oil
  • 1 teaspoon dried Italian herbs (or basil, oregano, thyme)
  • salt and freshly ground black pepper, to taste
  • fresh parsley or basil, for garnish (optional)

Equipment

  • skillet
  • Large mixing bowl
  • Whisk
  • 9x13-inch baking dish
  • Oven

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or cooking spray.
  2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and minced garlic, sauté until translucent, about 3–4 minutes. Add the sliced zucchini and cook 5–7 minutes until softened. Season with salt, pepper, and Italian herbs.
  3. In a large bowl, whisk together the eggs and milk. Stir in the sautéed zucchini mixture, cheddar, mozzarella, and Parmesan cheese. Mix well.
  4. Gently fold in the breadcrumbs until evenly distributed. Add a splash more milk if too dry.
  5. Pour mixture into prepared baking dish and spread evenly.
  6. Bake for 30–35 minutes, or until golden brown and set.
  7. Remove from oven, cool slightly, and garnish with fresh parsley or basil if desired. Serve warm.

Notes

This casserole works well as a vegetarian main or as a hearty side dish. Add cooked chicken or sausage for extra protein. To lighten it up, swap half the breadcrumbs with almond flour.