This Easy Baked Zucchini and Cheese Casserole is a tasty way to enjoy veggies! It’s filled with soft zucchini, creamy cheese, and a crispy topping that makes every bite wonderful.
You can whip this up in no time, and it’s a hit with both kids and adults. I love serving it as a side dish or even a light main meal—it’s a delicious way to sneak in those greens! 🥒
Key Ingredients & Substitutions
Zucchini: Fresh zucchinis are key here. They add moisture and a lovely texture. If zucchinis are out of season, yellow squash works great as a substitute!
Cheeses: I love the combination of mozzarella, cheddar, and Parmesan for that melting goodness. If you’re dairy-free, there are great alternatives available, like cashew cheese or nutritional yeast for a cheesy flavor.
Cream: Heavy cream gives that rich texture, but you can use half-and-half, whole milk, or even a non-dairy cream for a lighter option. I sometimes swap some with vegetable broth for a lower-calorie dish!
Cherry Tomatoes: These add a touch of freshness and sweetness. If they’re unavailable, diced canned tomatoes or fresh bell peppers can work too. You could also try roasted red peppers for a different flavor.
How Do I Ensure My Casserole Is Creamy and Not Dry?
The secret to a creamy casserole is balancing liquid and moisture. Here’s what to remember:
- Don’t skip the heavy cream—it binds the flavors! If using milk, don’t reduce the amount of cheese.
- Cook the zucchini just until tender before mixing in the cream. Overcooking can release too much water!
- Cover the casserole for the first half of baking to keep moisture in, then uncover it to let the cheese brown.
Following these tips will give you a creamy, cheesy zucchini casserole every time! Enjoy your cooking!
Easy Baked Zucchini and Cheese Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 medium zucchinis, chopped into bite-size pieces
- 1 cup cherry tomatoes, halved
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried Italian seasoning (or a mix of basil, oregano, thyme)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: pinch of crushed red pepper flakes for a slight kick
How Much Time Will You Need?
This casserole takes about 15 minutes to prep and then 20-25 minutes to bake. So, you’ll have it ready in under an hour! It’s perfect for a quick weeknight meal or a delightful gathering with family and friends.
Step-by-Step Instructions:
1. Prepare the Oven and Casserole Dish:
First, preheat your oven to 375°F (190°C). While that’s warming up, lightly grease a medium-sized casserole dish with a bit of olive oil to prevent sticking.
2. Sauté the Onions and Garlic:
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until it becomes soft, which should take about 3-4 minutes. Then, add the minced garlic and cook for another 30 seconds until it’s fragrant. Your kitchen will start smelling amazing!
3. Cook the Zucchini:
Now, add the chopped zucchini to the skillet. Cook it for about 5-7 minutes until it’s just tender, stirring occasionally to ensure it cooks evenly. Season everything with salt, pepper, and the dried Italian seasoning to let those flavors mingle.
4. Add the Tomatoes:
Stir in the halved cherry tomatoes and cook for another 2 minutes to let them soften just a bit. Now it’s time for the creamy part!
5. Combine with Cream:
Remove the skillet from the heat and pour in the heavy cream. Stir well to combine all the ingredients. This will make everything rich and creamy!
6. Mix in the Cheese:
Add half of the shredded mozzarella and cheddar cheese to the mixture. Stir until the cheese starts to melt and everything is well mixed together.
7. Transfer to Casserole Dish:
Pour the creamy zucchini and cheese mixture into the prepared casserole dish and spread it out evenly.
8. Top with More Cheese:
Sprinkle the remaining shredded mozzarella, cheddar, and grated Parmesan cheese on top for that cheesy, bubbly crust we all love.
9. Bake:
Place the casserole in the oven and bake uncovered for 20-25 minutes, or until the cheese is bubbly and golden brown. Keep an eye on it—it’ll be hard to resist smelling it!
10. Let It Cool and Serve:
Once done, remove your casserole from the oven and let it cool for a few minutes. Garnish it with freshly chopped parsley and, if desired, a sprinkle of crushed red pepper flakes for a little heat.
11. Enjoy!
Serve your creamy, cheesy zucchini casserole warm, and watch it disappear! It’s delicious as a side dish or a light main course. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I Use Different Vegetables in This Casserole?
Absolutely! While zucchini is the star, you can mix in other vegetables like yellow squash, spinach, or bell peppers. Just ensure they are cooked to a tender state before adding them to the cheese mixture.
How Can I Make This Recipe Healthier?
To lighten it up, consider using low-fat cheese or replacing heavy cream with Greek yogurt or a low-calorie milk alternative. You could also increase the amount of vegetables to lower the overall calorie density.
Can I Make This Casserole Ahead of Time?
Yes, you can prepare it ahead of time! Assemble the casserole, cover it, and store it in the fridge for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven to prevent shock to the dish.
What’s the Best Way to 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 microwave or oven until heated through, adding a splash of milk or cream if it seems dry.
