Let’s face it: zucchini. It’s a summer staple, a healthy vegetable, and often relegated to a side dish. But what if we told you this humble zucchini could become the star of a decadent, comforting casserole? Forget the sad, soggy zucchini chunks – we’re transforming them into a symphony of flavor, a creamy, cheesy, and utterly irresistible baked masterpiece. This Baked Zucchini Parmesan Casserole is a guaranteed crowd-pleaser, perfect for potlucks, game nights, or simply a cozy weekend treat. It’s surprisingly easy to make, packed with flavor, and guaranteed to satisfy your cravings. Get ready to fall in love with this dish!
Why You’ll Love This
There’s a reason this recipe has become a beloved comfort food. It’s a fantastic way to utilize zucchini, which is often discarded. Beyond that, it’s a surprisingly versatile dish. The combination of zucchini, Parmesan cheese, and herbs creates a depth of flavor that’s simply unmatched. It’s also incredibly adaptable. Want a spicier casserole? Add a pinch of red pepper flakes. Prefer a sweeter flavor? A touch of brown sugar or maple syrup will do the trick. And don’t be afraid to experiment with different herbs – rosemary, thyme, or even a little sage would be fantastic additions. Finally, the fact that it’s relatively low in carbs and high in nutrients makes it a guilt-free indulgence. It’s a delicious way to boost your vegetable intake and satisfy your taste buds without feeling deprived.
Ingredients & Equipment
Yields: 6-8 servings
Prep Time: 20 minutes
Cook Time: 30-35 minutes
Ingredients:
* 4 medium zucchini, halved lengthwise and sliced 1/4 inch thick
* 1 ½ cups grated Parmesan cheese (freshly grated is best!)
* 1 cup shredded mozzarella cheese
* 1/2 cup chopped fresh basil
* 1/4 cup olive oil
* 1 teaspoon garlic powder
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/2 cup milk (whole or 2%)
* 1/4 cup melted butter
Equipment:
* 9×13 inch baking dish
* Large mixing bowl
* Measuring cups and spoons
* Cutting board
* Knife
* Vegetable peeler (optional, for zucchini)
Step-by-Step Instructions
Step 1: Prepare the Zucchini. Preheat your oven to 375°F (190°C). Lightly grease the 9×13 inch baking dish. Carefully slice the zucchini lengthwise, being careful not to cut all the way through. Then, slice each zucchini half into 1/4-inch thick rounds. Place the zucchini slices in the prepared baking dish, ensuring they are spaced evenly apart.
Step 2: Combine the Cheese Mixture. In a large mixing bowl, combine the grated Parmesan cheese, shredded mozzarella cheese, chopped basil, olive oil, garlic powder, salt, and pepper. Mix well until everything is evenly distributed. Add the milk and melted butter to the cheese mixture and stir until well combined. This will create a wonderfully creamy and cheesy base.
Step 3: Layer the Zucchini. Pour the cheese mixture evenly over the zucchini slices in the baking dish, making sure to cover them completely. Arrange the zucchini slices in a single layer. Don’t overcrowd the dish – if necessary, use a second baking dish to create more space.
Step 4: Bake to Perfection. Bake for 30-35 minutes, or until the zucchini is tender and the casserole is bubbly and golden brown on top. A knife inserted into the center should come out easily with only a few moist crumbs attached. Let it cool for 10-15 minutes before serving. This allows the casserole to set slightly.
Pro Tips
For Extra Flavor: Add a pinch of nutmeg to the cheese mixture for a warm, spicy note. A tablespoon of lemon zest will brighten the flavors beautifully. For a richer casserole, add a tablespoon of cream cheese to the cheese mixture. Don’t skip the salt and pepper – they’re crucial for bringing out the flavors of the zucchini and cheese!
To Prevent a Soggy Casserole: Pre-cooking the zucchini slightly before layering can help prevent it from becoming soggy. You can blanch the zucchini slices in boiling water for 3-5 minutes before adding them to the casserole. Also, ensure the baking dish is well-greased to prevent sticking. A light coating of flour before adding the zucchini can also help.
Storing Leftovers
Leftover Baked Zucchini Parmesan Casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. You can also freeze individual portions for longer storage. To freeze, let the casserole cool completely, then wrap it tightly in plastic wrap and then foil. Freeze for up to 2-3 months. Reheat in the microwave or oven. Enjoy!
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Cheesy Zucchini Casserole
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A comforting baked zucchini parmesan casserole layered with tender zucchini, marinara sauce, and melted cheese—an easy, lighter alternative to eggplant parm.
Ingredients
3 medium zucchini, sliced into 1/4-inch rounds
1 tablespoon salt (for sweating zucchini)
2 tablespoons olive oil
2 cups marinara sauce
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup Italian-style breadcrumbs
2 eggs, beaten
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
Fresh basil or parsley, for garnish (optional)
Instructions
1. Place zucchini slices in a colander, sprinkle with salt, and let sit for 20–30 minutes to draw out excess moisture.
2. Pat zucchini dry with paper towels.
3. Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
4. In a shallow bowl, beat the eggs. In another bowl, mix breadcrumbs with garlic powder, oregano, and black pepper.
5. Dip each zucchini slice in egg, then coat with breadcrumb mixture.
6. Heat olive oil in a skillet over medium heat. Lightly fry zucchini slices in batches until golden on both sides. Drain on paper towels.
7. Spread a layer of marinara sauce in the bottom of the prepared baking dish.
8. Layer half of the zucchini slices over the sauce, followed by more marinara, half of the mozzarella, and half of the Parmesan.
9. Repeat layers with remaining ingredients.
10. Cover with foil and bake for 25 minutes. Remove foil and bake another 10–15 minutes until bubbly and golden.
11. Let rest for 10 minutes before serving. Garnish with fresh basil or parsley if desired.
Notes
You can skip frying and bake the breaded zucchini slices at 400°F for 15–20 minutes to reduce oil.
This casserole makes great leftovers and can be reheated in the oven or microwave.
Use a mandoline for evenly sliced zucchini.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American