This Easy Baked Zucchini and Cheese Casserole is a cheesy delight! With fresh zucchini and gooey cheese, it’s a perfect side dish that everyone will love.
Honestly, it’s so simple to make, and I can’t resist that cheesy goodness! It’s a great way to sneak in some veggies while keeping things tasty. You’ll find yourself going back for seconds!
Key Ingredients & Substitutions
Zucchini: This is the star of the dish! Choose firm, fresh zucchinis for the best texture. If zucchini is not available, yellow squash works well too.
Cheese: I like using a mix of mozzarella and cheddar for flavor and creaminess. If you prefer, you can swap cheddar for Monterey Jack or even use a dairy-free cheese for a vegan option.
Cream: Heavy cream adds richness, but you can easily use half-and-half or even a plant-based cream for a lighter or vegan version. Just be aware that this might change the final consistency a bit.
Cherry Tomatoes: The burst of sweetness from cherry tomatoes is fantastic here. If they’re out of season, canned diced tomatoes can work in a pinch—just drain them first!
How Do I Get My Zucchini to Keep Its Shape and Prevent Sogginess?
Getting perfectly cooked zucchini in your casserole is about balancing cooking time and moisture. Here are my tips:
- Cut zucchini into consistent bite-sized pieces so they cook evenly.
- Lightly sauté them with onions and tomatoes, just until tender but still firm—about 5-7 minutes should do.
- Don’t overcrowd the pan! This will ensure even cooking and prevent them from steaming too much.
- Allow the mixture to cool for a bit before mixing with the cream and cheese. This helps in maintaining texture.
Following these steps should help you achieve a delightful casserole without mushy vegetables! Enjoy every cheesy, veggie bite!
Easy Baked Zucchini and Cheese Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 medium zucchinis, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs (or a mix of basil, oregano, thyme)
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
Total time: about 40-50 minutes. This includes 10 minutes for prep, 25 minutes for baking, and 5 minutes for resting. Easy and quick to whip up, but you’ll be rewarded with a deliciously cheesy dish!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 375°F (190°C). While that’s warming up, grab your casserole dish and lightly grease it with cooking spray or oil.
2. Sauté the Vegetables:
In a large skillet, pour in the olive oil and heat it over medium heat. Once it’s warm, add the diced onion and minced garlic, sautéing for about 3-4 minutes until they become fragrant and the onion is soft.
3. Cook the Zucchini and Tomatoes:
Next, toss in the chopped zucchini and halved cherry tomatoes. Stir those around for about 5-7 minutes. You want them to be tender but still hold their shape—this will keep your casserole from getting soggy.
4. Season the Veggies:
Once the veggies are just right, sprinkle in some salt, pepper, dried Italian herbs, and the crushed red pepper flakes if you like a little heat. Give everything a good stir and then remove the pan from heat.
5. Combine with the Cream and Cheese:
In a mixing bowl, combine the sautéed vegetable mixture with the heavy cream. Then, stir in half of each cheese—mozzarella, cheddar, and Parmesan. Mix it well so everything is combined!
6. Assemble the Casserole:
Pour the cheesy veggie mixture into your prepared casserole dish. Be sure to spread it out evenly. Then, sprinkle the remaining cheeses on top for an extra cheesy finish!
7. Bake to Perfection:
Slide the casserole into your preheated oven. Bake it uncovered for about 20-25 minutes, or until the cheese is melted and beautifully golden brown on top.
8. Let It Sit:
Once it’s out of the oven, let it sit for about 5 minutes. This helps everything set and makes serving easier.
9. Garnish and Serve:
To finish, garnish with freshly chopped parsley for a pop of color. Serve it warm and enjoy your creamy, cheesy, veggie-filled casserole with family and friends!
This dish is not only comforting but also a great way to use up summer zucchini. It can even serve as a light main course or a delectable side. Enjoy every cheesy bite!
FAQ for Easy Baked Zucchini and Cheese Casserole
Can I Use Other Vegetables in This Casserole?
Absolutely! You can mix in or substitute other vegetables like bell peppers, mushrooms, or spinach for a different flavor profile. Just make sure to adjust cooking times as necessary to ensure all veggies are tender.
Can I Make This Dish Gluten-Free?
This recipe is already gluten-free! Just make sure that your cheese and any additional ingredients you choose are labeled as gluten-free to ensure safety.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, pop it in the oven at 350°F (175°C) for about 10-15 minutes or microwave it for a quick reheat.
Can I Prepare This Casserole in Advance?
Yes, you can prep this casserole ahead of time! Assemble it up to a day in advance, cover it tightly with foil, and store it in the fridge. Just bake it straight from the fridge—you may need to add an extra 5-10 minutes to the baking time.
