Cheesy Zucchini Casserole
Ingredients
- For the Casserole
- 4 medium zucchini sliced into ¼-inch rounds
- 2 tablespoons olive oil
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
- Cheesy Filling
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ cup milk or cream
- ¼ teaspoon nutmeg optional
- Optional Toppings
- Extra mozzarella or Parmesan for topping
- Fresh parsley or basil for garnish
Instructions
- Prepare the Zucchini
- Slice zucchini evenly.
- Sprinkle lightly with salt and let sit for 10 minutes.
- Pat dry thoroughly with paper towels to remove excess water.
- Optional: Pre-sauté zucchini in olive oil for 3–4 minutes to soften slightly and improve texture.
- Make the Cheesy Filling
- In a bowl, whisk together ricotta, eggs, milk, salt, pepper, and nutmeg.
- Fold in mozzarella and Parmesan until evenly combined.
- Adjust seasoning if needed.
- Assemble the Casserole
- Preheat oven to 375°F (190°C).
- Grease a 9×13-inch baking dish.
- Spread a layer of zucchini on the bottom.
- Spoon half of the cheesy mixture over zucchini.
- Repeat layers and smooth the top.
- Sprinkle extra mozzarella or Parmesan on top if desired.
- Bake
- Bake uncovered for 35–40 minutes until top is golden brown and bubbling.
- Let rest for 10 minutes before slicing to help the casserole set.
Notes
Drain zucchini well to avoid watery casserole.
Fold filling gently; don’t overmix.
Pre-sauté zucchini for better texture and shorter bake time.
Use freshly grated cheeses for optimal melting.
Let rest before slicing to hold its shape.