Easy Baked Zucchini and Cheese Casserole Recipe

Introduction

This Easy Baked Zucchini and Cheese Casserole is a simple, cheesy dish that’s both delicious and comforting. With fresh zucchini, gooey cheese, and straightforward steps, it’s perfect for a busy weeknight dinner or casual gathering. Get ready to enjoy a warm, flavorful meal that’s sure to please.

Ingredients

• 4 medium zucchinis, chopped into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1 small onion, diced
• 2-3 cloves garlic, minced
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 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)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a medium-sized baking dish to prevent sticking.
2. Step 2: Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3-4 minutes until tender and translucent. Add minced garlic and cook for another minute until fragrant.
3. Step 3: Add chopped zucchini and halved cherry tomatoes to the skillet. Cook for 5-7 minutes, stirring occasionally, until zucchini starts to soften. Season with salt, pepper, dried oregano, and basil, then remove from heat.
4. Step 4: In a large bowl, whisk together the heavy cream (or half-and-half) and eggs. Stir in half of the mozzarella, cheddar, and Parmesan cheeses until well combined.
5. Step 5: Gently fold the sautéed vegetables into the cream and cheese mixture until evenly mixed.
6. Step 6: Pour the mixture into the prepared baking dish and spread evenly. Sprinkle the remaining mozzarella, cheddar, and Parmesan cheeses on top.
7. Step 7: Bake for 25-30 minutes, until the casserole is bubbly and the cheese is golden brown on top.
8. Step 8: Let the casserole rest for about 5 minutes before serving to allow it to set.
9. Step 9: Garnish with fresh parsley or basil if desired, then serve warm and enjoy!

Tips & Variations

• Use yellow squash as a substitute if you don’t have enough zucchini.
• Swap mozzarella with gouda or provolone for a different flavor profile.
• For a lighter version, replace heavy cream with milk or a dairy-free alternative.
• If avoiding eggs, try a flax egg (1 tbsp flaxseed meal + 2.5 tbsp water) as a binder.
• To avoid soggy zucchini, cook it just until tender and sprinkle a little salt during cooking to draw out moisture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the casserole in the oven at 350°F (175°C) until heated through. This casserole also freezes well; wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I Use Different Vegetables in This Casserole?

Absolutely! You can add or substitute other vegetables such as bell peppers, spinach, or mushrooms. Just chop them to similar sizes and sauté until softened before mixing into the casserole.

Can I Make This Casserole Ahead of Time?

Yes, you can prepare the casserole in advance and refrigerate it, covered, for up to 24 hours before baking. If baking straight from the fridge, add a few extra minutes to the baking time to ensure it’s heated through.

Easy Baked Zucchini and Cheese Casserole Recipe

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4.5 from 74 reviews

This Easy Baked Zucchini and Cheese Casserole is a simple, comforting dish packed with fresh zucchini, cherry tomatoes, and a blend of gooey cheeses. Perfect for busy weeknights, it combines sautéed vegetables with a creamy cheesy mixture and bakes to a golden, bubbling delight. It’s flavorful, easy to prepare, and ideal for sharing with family and friends.

• Author: reem
• Prep Time: 15 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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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)

Instructions

1. Prepare the Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish to prevent sticking and ensure easy serving.
2. Sauté the Vegetables: Heat olive oil over medium heat in a skillet. Add diced onion and cook until tender and translucent (~3-4 minutes). Add minced garlic and cook for another minute until fragrant, building a flavorful base.
3. Add the Zucchini and Tomatoes: Stir in chopped zucchini and halved cherry tomatoes. Cook for 5-7 minutes, stirring occasionally, until zucchini softens but retains shape. Season with salt, pepper, dried oregano, and basil, then remove from heat.
4. Mix the Cream and Eggs: In a large bowl, whisk together heavy cream (or half-and-half) and eggs until smooth. Stir in half of the mozzarella, cheddar, and Parmesan cheese to create a creamy filling.
5. Combine Everything Together: Add the sautéed vegetables into the cream and cheese mixture. Gently stir to evenly distribute the flavors and ingredients.
6. Assemble the Casserole: Pour the combined mixture into the prepared baking dish, spreading it evenly. Top with the remaining shredded cheeses for a cheesy crust.
7. Bake to Perfection: Bake in the preheated oven for 25-30 minutes until bubbly and golden brown on top, filling your kitchen with a delicious aroma.
8. Let It Cool: Remove from the oven and let the casserole rest for about 5 minutes to set, helping it hold together when served.
9. Serve and Enjoy: Garnish with fresh parsley or basil if desired, then serve warm. Perfectly cheesy and tender, enjoy with family or friends!

Notes

• You can substitute yellow squash for zucchini if preferred.
• Different cheeses like gouda or provolone can be used for variation in flavor.
• For a lighter version, use milk or a dairy-free alternative instead of heavy cream.
• Eggs can be substituted with a flax egg for an egg-free option.
• Avoid overcooking zucchini during sautéing to keep the casserole from becoming soggy.
• Leftovers store well in an airtight container in the fridge for up to 3 days.
• You can prepare the casserole ahead and refrigerate up to 24 hours before baking (add extra baking time if cold).
• This casserole freezes well for up to 3 months; thaw overnight before reheating.

Keywords: baked zucchini casserole, cheesy zucchini casserole, zucchini cheese bake, easy vegetable casserole, dinner casserole recipe