4 Cheese Zucchini Bake
Indulge in the ultimate comfort food with this rich and creamy 4 Cheese Zucchini Bake, a mouthwatering casserole that’s as easy to make as it is irresistible. Featuring layers of tender, perfectly seasoned zucchini slices nestled between a decadent blend of ricotta, Parmesan, mozzarella, and sharp cheddar cheeses, this dish is crowned with a crispy golden breadcrumb topping for the perfect finishing touch. Enhanced with fragrant garlic and fresh basil, every bite bursts with flavor, making it an ideal side dish or vegetarian main for any occasion. Ready in just under an hour, this crowd-pleasing recipe is a fantastic way to elevate simple zucchini into a cheesy masterpiece that’s perfect for cozy dinners or entertaining guests. Stay tuned for step-by-step instructions to create the ultimate cheesy zucchini casserole!
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Recipe Information
Ingredients
- 4 medium Zucchini
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 2 Garlic cloves, minced
- 1 cup Ricotta cheese
- 0.5 cup Parmesan cheese, grated
- 1 cup Mozzarella cheese, shredded
- 1 cup Cheddar cheese, shredded
- 1 Egg
- 0.25 cup Fresh basil leaves, chopped
- 0.25 cup Breadcrumbs
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Thinly slice the zucchini into round discs, about 1/4-inch thick. Place them in a large bowl, drizzle with 1 tablespoon of olive oil, then sprinkle with 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Toss to coat evenly.
In a medium sauté pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat and set aside.
In a separate bowl, mix together the ricotta cheese, Parmesan cheese, 1/2 cup of the mozzarella cheese, 1/2 cup of the cheddar cheese, the egg, the cooked garlic, and the chopped basil. Stir until fully combined and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
Spread a thin layer of the cheese mixture on the bottom of the prepared baking dish. Arrange a layer of zucchini slices on top, slightly overlapping. Spread another layer of the cheese mixture over the zucchini. Repeat until all zucchini slices and cheese mixture are used up, ending with a layer of cheese mixture on top.
Sprinkle the remaining 1/2 cup of mozzarella and 1/2 cup of cheddar cheese over the top layer. Then, evenly sprinkle the breadcrumbs over the cheese for a crispy topping.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for another 10 minutes, or until the top is bubbly and golden brown.
Remove the dish from the oven and let it cool for 5 minutes before serving. Garnish with additional chopped basil if desired.
Nutrition Facts
Calories |
1934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 141.5 g | 181% | |
| Saturated Fat | 75.0 g | 375% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 534 mg | 178% | |
| Sodium | 4675 mg | 203% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 19.3 g | ||
| Protein | 120.3 g | 241% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 2748 mg | 211% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2798 mg | 60% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
