Baked Zucchini Casserole
Indulge in the comforting flavors of a hearty **Baked Zucchini Casserole**, a versatile, delicious, and wholesome dish perfect for weeknight dinners or potluck gatherings. This casserole layers tender zucchini slices with a rich blend of **mozzarella and Parmesan cheeses**, creating a creamy yet satisfying texture that’s beautifully complemented by the savory notes of **garlic, onion, and Italian herbs** like oregano and basil. Topped with a golden, crispy layer of breadcrumbs for added crunch, this recipe strikes the perfect balance between indulgence and nutrition. Quick to prepare in just 20 minutes and baked to perfection in 40, this casserole is an effortless way to highlight the natural flavors of fresh zucchini while keeping your family coming back for seconds. Whether served as a vegetarian main course or a side dish, this baked zucchini casserole will make your taste buds sing!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 medium-sized yellow onion
- 2 cloves garlic
- 2 tablespoons olive oil
- 3 large eggs
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 0.75 cups breadcrumbs
- 0.25 cups milk
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 tablespoon butter
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter and set aside.
Wash the zucchini thoroughly and slice them into thin rounds, about 1/4-inch thick. Set aside.
Peel and finely chop the yellow onion. Mince the garlic cloves.
Heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes, until softened. Add the minced garlic and cook for an additional minute.
In a large mixing bowl, whisk the eggs until smooth. Add the milk, shredded mozzarella cheese, grated Parmesan cheese, dried oregano, dried basil, salt, and black pepper. Mix well to combine.
Stir the sautéed onions and garlic into the egg mixture, then gently fold in the zucchini slices, being careful not to break them.
Pour the mixture into the prepared baking dish and spread it out evenly.
Sprinkle the breadcrumbs evenly over the top of the casserole for a crunchy topping.
Bake in the preheated oven for 35-40 minutes, or until the casserole is set and the top is golden brown.
Remove from the oven and let it cool for 5-10 minutes before serving. Cut into portions and enjoy!
Nutrition Facts
Calories |
1943 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.0 g | 141% | |
| Saturated Fat | 46.8 g | 234% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 757 mg | 252% | |
| Sodium | 13230 mg | 575% | |
| Total Carbohydrate | 142.3 g | 52% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 68.4 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 2018 mg | 155% | |
| Iron | 9.9 mg | 55% | |
| Potassium | 2195 mg | 47% | |
*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.
