Ah, Baked Zucchini Casserole! This dish is like summer on a plate. I can still remember the sunny afternoons spent in my grandma’s backyard, plucking the freshest zucchinis and tomatoes right from her garden. That first bite of this bubbly, cheesy casserole always takes me back to those lazy days filled with laughter and love. It’s one of those recipes that feels like a big hug – comforting, satisfying, and oh-so-delicious!
What I love about this casserole is how versatile it is. You can throw in whatever veggies you have on hand, and it still tastes absolutely divine! Plus, it’s a great way to sneak in some extra veggies, which is always a win in my book. So grab your apron, and let’s whip up a dish that will leave your family asking for seconds!
What’s in Baked Zucchini Casserole?
Zucchini: These vibrant green beauties are the star of our dish! Their mild flavor and tender texture make them perfect for casseroles. You can use medium zucchinis, which are just the right size for slicing into half-moons.
Cherry Tomatoes: Sweet and juicy, these little gems add a burst of flavor and color to the casserole. Halving them allows their delicious juices to permeate the dish.
Red Bell Pepper: I love the pop of sweetness and crunch that diced red bell pepper brings. It’s also a wonderful source of vitamins A and C!
Yellow Onion: This aromatic veggie provides a wonderful base flavor. A little sautéing can elevate it even further.
Garlic: Ah, garlic! Just a couple of cloves minced will fill your kitchen with an irresistible aroma.
Corn: Sweet corn adds a delightful crunch! Whether fresh, frozen, or canned, it brings a nice texture to the casserole.
Shredded Cheese: I like to use a mix of cheddar and mozzarella for that perfect melty consistency. Feel free to mix it up based on your cheese preferences!
Grated Parmesan Cheese: This adds a lovely salty, nutty flavor that perfectly complements the other cheeses.
Dried Oregano and Basil: These herbs really enhance the dish’s flavors. Their fragrant and earthy notes take this casserole to the next level.
Salt and Pepper: Basic, but essential! They bring everything together and enhance the flavors of the dish.
Olive Oil: A drizzle of this liquid gold helps to sauté the veggies and adds richness to the casserole.
Breadcrumbs: Optional, but why wouldn’t you want a crunchy topping? If you choose to use them, they provide a lovely contrast to the gooey cheese.
Fresh Herbs: Garnishing it with fresh basil or parsley adds a beautiful pop of color and a fresh flavor that brightens the dish.
Is Baked Zucchini Casserole Good for You?
Let’s be honest; we all want to enjoy a fabulous meal without the guilt, right? Well, this Baked Zucchini Casserole is pretty wholesome!
Zucchini and corn are excellent sources of vitamins while being low in calories. Plus, they’re rich in fiber, which is great for digestion!
The cheeses add some protein and calcium to the mix, but keep in mind that they can also add extra calories and fat, so if you’re keeping an eye on those, feel free to reduce the quantity or use lower-fat cheese.
Overall, this dish can be part of a balanced diet, especially when paired with lean proteins or a simple salad. Just keep the seasoning on point, and you’ll have a nutritious, tasty meal!
Ingredients List
– 4 medium zucchinis, sliced into half-moons
– 1 cup cherry tomatoes, halved
– 1 red bell pepper, diced
– 1 yellow onion, chopped
– 2 cloves garlic, minced
– 1 cup corn (fresh, frozen, or canned)
– 1 cup shredded cheese (cheddar, mozzarella, or a mix)
– 1/2 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 1 teaspoon dried basil
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1/2 cup breadcrumbs (optional, for topping)
– Fresh herbs (like basil or parsley) for garnish
Serves: 6-8
How to Make Baked Zucchini Casserole?
1. Preheat your oven to 375°F (190°C).
2. In a large mixing bowl, combine the sliced zucchini, cherry tomatoes, red bell pepper, onion, garlic, and corn. Drizzle with olive oil and season with oregano, basil, salt, and pepper. Toss to coat the vegetables evenly – get in there and really mix it up!
3. In a greased baking dish (about 9×13 inches), spread the vegetable mixture evenly. Don’t be shy; pack it in there!
4. Sprinkle half of the shredded cheese over the top of the vegetables. Make it cheesy, people!
5. If using, mix the breadcrumbs with a tablespoon of olive oil and sprinkle over the vegetables for extra crunch, then add the remaining shredded cheese on top.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. This steams the veggies just right!
7. After 25 minutes, remove the foil and bake for an additional 15-20 minutes, or until the vegetables are tender and the cheese is golden and bubbly. Your kitchen will smell heavenly!
8. Once done, let the casserole cool for a few minutes. Garnish with fresh herbs before serving. Enjoy the colorful, cheesy masterpiece you’ve created!
Serve It Up!
Now that you’ve made this scrumptious casserole, it’s time to dig in! Serve it alongside grilled chicken or fish for a complete meal, or simply enjoy it as a hearty standalone dish. Leftovers (if there are any!) are fantastic the next day for lunch – it actually tastes even better after the flavors have mingled overnight.
I hope you enjoy making and eating this Baked Zucchini Casserole as much as I do! Trust me, it’s a crowd-pleaser and bound to become a family favorite. Don’t forget to share your experiences and any fun variations you try; I’d love to hear about them! Happy cooking!
