This tasty baked zucchini and cheesy casserole is a belly-friendly delight! It’s packed with fresh zucchini, creamy cheese, and a crunchy topping that will make you go back for seconds.
I’m always amazed at how simple it is to whip this up. Just layer, sprinkle, and bake! Perfect side dish for any meal, and it makes veggies a little more fun. Who knew healthy could taste this good? 🥒🧀
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are the star here! They add a mild flavor and texture. If you can’t find zucchini, yellow squash works just as well.
Cheese: Mozzarella gives a gooey stretch, while cheddar adds sharpness. You could swap cheddar for pepper jack for a bit of spice. If you’re dairy-free, use plant-based cheese alternatives.
Sour Cream: This adds creaminess and a little tang. Greek yogurt is a great substitute if you want a healthier option. For a vegan version, try cashew cream or a plant-based yogurt.
Cherry Tomatoes: Their sweetness brightens the dish! If they’re not in season, use canned diced tomatoes or chopped bell pepper for a different texture.
How Do You Get Perfectly Cooked Zucchini?
The key to cooking zucchini is avoiding sogginess! Start by slicing it into even pieces to ensure they cook uniformly. Sautéing them briefly enhances their flavor without making them mushy. Here’s how:
- Heat the olive oil in a skillet over medium heat.
- Add the onions first till they soften, then introduce garlic.
- Only cook the zucchini for about 5-7 minutes until tender but still slightly firm.
Remember, they’ll cook more in the oven, so don’t overdo it on the stovetop!
Easy Baked Zucchini and Cheesy Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 medium zucchinis, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1-2 tablespoons olive oil
For the Cheese Mixture:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
For the Creamy Base:
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup mayonnaise (optional for creaminess)
Seasonings:
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Salt and freshly ground black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
For Garnishing:
- Fresh parsley, finely chopped
How Much Time Will You Need?
This delicious casserole takes about 10 minutes to prep and 30 minutes to bake, making a total of about 40 minutes from start to finish. Perfect for a weeknight dinner or a weekend gathering!
Step-by-Step Instructions:
1. Preheat and Prepare:
Begin by preheating your oven to 375°F (190°C). Take a medium-sized casserole dish and lightly grease it with olive oil or cooking spray to prevent sticking.
2. Sauté the Vegetables:
In a large skillet over medium heat, add the olive oil. Once hot, toss in the chopped onions and sauté for about 3 minutes until they turn translucent. Then, add the minced garlic and cook for another minute until it’s fragrant. Next, add in the chopped zucchini and halved cherry tomatoes. Cook while stirring occasionally for about 5-7 minutes until the zucchini is tender but still has a slight crunch. Season this mixture with salt, pepper, Italian herbs, and red pepper flakes if you like a bit of heat.
3. Create the Creamy Mixture:
In a large mixing bowl, take the sautéed vegetables and combine them with the sour cream, mayonnaise (if you’re using it), and half of each cheese: mozzarella, cheddar, and Parmesan. Stir everything together until the mixture is well combined and creamy.
4. Assemble the Casserole:
Pour the vegetable and cheese mixture into your prepared casserole dish, spreading it evenly. Then, sprinkle the remaining cheeses on top. This will create a delicious gooey topping when baked!
5. Bake:
Place your casserole dish in the preheated oven and bake uncovered for about 25-30 minutes. You want the cheese on top to be melted, bubbly, and golden brown.
6. Serve:
Once it’s done, remove the casserole from the oven and let it sit for about 5 minutes. This helps it set up a bit. Just before serving, garnish with freshly chopped parsley for a pop of color and flavor!
Enjoy your creamy, cheesy, and flavorful zucchini casserole as a delightful side dish or a satisfying vegetarian main meal!
FAQ: Easy Baked Zucchini and Cheesy Casserole
Can I Substitute Other Vegetables?
Absolutely! While zucchini is the star of this casserole, you can also use yellow squash, bell peppers, or even spinach. Just remember to adjust cooking times slightly for different vegetables based on their moisture content and firmness.
Can I Make This Recipe Gluten-Free?
This recipe is already gluten-free since it doesn’t contain any grains or gluten-containing ingredients. Just double-check that your cheese and other condiments are labeled gluten-free to ensure no cross-contamination!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it in the oven or microwave. If using the oven, cover it with foil to keep the moisture in while reheating.
Can I Freeze This Casserole?
Yes, you can freeze this casserole! Make sure to let it cool completely before transferring it to a freezer-safe container. It will keep well for up to 2-3 months. Thaw overnight in the fridge before baking again until heated through.
