Go Back
easy-baked-zucchini-and-cheese-casserole_feature

Easy Baked Zucchini and Cheese Casserole – A Comforting Summer Dish

This easy baked zucchini and cheese casserole is a cheesy, comforting dish perfect for summer. It's packed with flavor and makes an ideal side for any meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 medium zucchinis, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • Salt and pepper to taste

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Grease a baking dish with olive oil or non-stick spray.
  2. Thinly slice the zucchinis into rounds. Place them in a colander, sprinkle with salt, and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
  3. In a bowl, combine the shredded cheddar, mozzarella, and grated Parmesan cheese. Set aside.
  4. In the prepared baking dish, layer half of the zucchini slices. Sprinkle half of the cheese mixture over the zucchini. Repeat with the remaining zucchini and cheese.
  5. In a small bowl, mix the breadcrumbs, minced garlic, dried oregano, dried basil, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
  6. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the zucchini is tender.
  7. Let the casserole cool for a few minutes before serving. Enjoy it warm as a side dish or a light main course.

Notes

Use fresh, firm zucchinis for best results. For extra texture, sprinkle crushed crackers or nuts on top before baking. You can assemble the casserole ahead of time and refrigerate until ready to bake. Experiment with different cheeses like Gruyère or fontina for a unique flavor.