Heavenly Zucchini Bake
Indulge in the creamy, cheesy comfort of our *Heavenly Zucchini Bake*, a mouthwatering casserole that’s both hearty and wholesome. This crowd-pleasing dish layers tender sautéed zucchini with a luscious blend of ricotta, mozzarella, and parmesan cheeses, all infused with the fragrant flavors of fresh basil, parsley, and garlic. Topped with golden, buttery breadcrumbs, this bake offers the perfect balance of richness and texture in every bite. Ideal as a centerpiece for a family dinner or a side dish for special occasions, this easy-to-make recipe is a great way to elevate humble zucchinis into something extraordinary. Plus, with minimal prep and ingredients you likely already have on hand, it’s a convenient yet elegant option that’s sure to impress. Perfect for vegetarians and zucchini enthusiasts alike, this savory bake is ready to satisfy!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup ricotta cheese
- 0.5 cup parmesan cheese
- 1 cup mozzarella cheese
- 2 cloves garlic
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 2 large eggs
- 1 cup breadcrumbs
- 2 tablespoons butter
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.
Wash the zucchinis, trim the ends, and slice them into thin rounds, about 1/4-inch thick.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the zucchini slices in batches, season lightly with salt and pepper, and cook until they are slightly softened and some moisture is released, about 3-4 minutes per side. Set aside on a plate lined with paper towels to drain excess liquid.
In a mixing bowl, combine the ricotta cheese, 1/2 cup parmesan cheese, 1 cup shredded mozzarella, minced garlic, chopped parsley, chopped basil, and eggs. Mix until the mixture is smooth and well combined.
Spread a thin layer of the cheese mixture across the bottom of the baking dish. Begin layering the zucchini slices over this, followed by another layer of the cheese mixture. Repeat until all the zucchini slices and cheese mixture are used, ending with cheese on top.
Melt the butter in a small skillet over medium heat. Add breadcrumbs and stir until they are golden brown and slightly crisp, about 2 minutes.
Sprinkle the toasted breadcrumbs over the top layer of the zucchini bake.
Cover the dish loosely with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
Remove the zucchini bake from the oven and let it sit for 5-10 minutes to set before serving.
Garnish with additional fresh parsley or basil if desired, and serve warm.
Nutrition Facts
Calories |
2197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.7 g | 169% | |
| Saturated Fat | 60.6 g | 303% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 706 mg | 236% | |
| Sodium | 13162 mg | 572% | |
| Total Carbohydrate | 166.6 g | 61% | |
| Dietary Fiber | 10.9 g | 39% | |
| Total Sugars | 65.2 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 2507 mg | 193% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 2349 mg | 50% | |
*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.
