Baked Zucchini Casserole

This baked zucchini casserole is a delicious and flavorful vegetarian dish that’s perfect for a weeknight dinner or a special occasion.

Bursting with fresh flavors, this casserole combines tender zucchini, savory cheese, and a crunchy breadcrumb topping, all baked to perfection in a single, easy-to-make dish.

Ingredients

• 1 1/2 cups zucchini, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup breadcrumbs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten
• 1/4 cup chopped fresh parsley
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/4 cup olive oil

Instructions

Preheat your oven to 375°F (190°C). In a large skillet, heat the olive oil over medium heat.

Add the chopped onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute. Add the sliced zucchini to the skillet and cook until tender, about 5-7 minutes.

Season with salt, pepper, and dried oregano.

In a large bowl, combine the cooked zucchini mixture, breadcrumbs, shredded mozzarella cheese, grated Parmesan cheese, beaten egg, and chopped parsley. Mix well to combine.

Transfer the mixture to a 9×13 inch baking dish and smooth the top.

Bake for 30-35 minutes, or until the top is golden brown and the casserole is set. Remove from the oven and let cool for a few minutes before serving.

Serve hot and enjoy!

Notes

Use any color bell pepper you like, or a combination, for added visual appeal. Don’t over-salt the zucchini mixture, as the cheese will add more saltiness.

Fresh basil can be substituted for parsley if you prefer.

For a crisper top, broil the casserole for an extra minute after baking. You can also prep the zucchini mixture ahead and refrigerate overnight, then assemble and bake the next day.

Nutrional Value

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 70mg
• Sodium: 450mg
• Total Carbohydrates: 24g
• Dietary Fiber: 4g
• Sugars: 6g
• Protein: 18g