Easy Baked Zucchini and Cheese Casserole Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- Combine Everything Together: Add the sautéed vegetables into the cream and cheese mixture. Gently stir to evenly distribute the flavors and ingredients.
- 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.
- 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.
- Let It Cool: Remove from the oven and let the casserole rest for about 5 minutes to set, helping it hold together when served.
- 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
