Cheesy Zucchini Bake Casserole (Print Version)
Tender zucchini, tomatoes, and two cheeses meld in a bubbly, golden casserole ideal for any meal.
# What You'll Need:
→ Vegetables
01 -
4 medium zucchini, sliced into 1/4-inch rounds
02 -
1 cup cherry tomatoes, halved
03 -
2 cloves garlic, minced
→ Herbs and Seasonings
04 -
1/2 teaspoon salt
05 -
1/4 teaspoon ground black pepper
06 -
1 teaspoon dried oregano
07 -
1 teaspoon dried basil
→ Cheese and Extras
08 -
2 cups shredded mozzarella cheese
09 -
1/2 cup grated Parmesan cheese
10 -
1 tablespoon olive oil
11 -
1/4 cup chopped fresh parsley
12 -
1/4 cup breadcrumbs, optional
# Steps to Follow:
01 -
Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish with olive oil or nonstick spray.
02 -
Wash zucchini thoroughly and slice into 1/4-inch rounds. Halve cherry tomatoes. Mince the garlic.
03 -
In a large mixing bowl, toss sliced zucchini, halved tomatoes, and minced garlic. Sprinkle with salt, black pepper, oregano, and basil. Mix thoroughly for even seasoning.
04 -
Drizzle olive oil over the vegetable mixture and toss again to coat all pieces.
05 -
Spread half of the vegetable mixture in an even layer at the bottom of the prepared baking dish.
06 -
Top the vegetables with 1 cup shredded mozzarella and 1/4 cup grated Parmesan, distributing cheese evenly.
07 -
Arrange the remaining vegetable mixture over the cheese. Scatter the remaining 1 cup mozzarella and 1/4 cup Parmesan evenly over the top. If using, sprinkle breadcrumbs for extra crunch.
08 -
Bake uncovered for 25 to 30 minutes or until cheese is golden brown and bubbly and zucchini is fork-tender but retains shape.
09 -
Remove from oven and let stand for 5 minutes. Garnish with chopped fresh parsley before serving.
# Additional Notes:
01 -
For a less watery result, salt zucchini slices and let them sit for 10 minutes, then blot with paper towels before layering.
02 -
Omit breadcrumbs or use gluten-free breadcrumbs for a gluten-free preparation.