Italian Zucchini Casserole
Dive into the comforting flavors of this Italian Zucchini Casserole, a wholesome and cheesy baked dish that’s perfect for family dinners or cozy gatherings. Tender layers of zucchini are beautifully paired with a rich marinara sauce, creamy ricotta, and melty mozzarella, all enhanced by a hint of garlic and Italian seasoning. Topped with golden, crispy panko breadcrumbs and finished with fresh basil, this recipe effortlessly balances luscious textures and vibrant Mediterranean flavors. Quick to prepare and oven-baked to bubbling perfection, this casserole makes for a satisfying vegetarian main dish or a crowd-pleasing side. Serve it warm and savor every bite of this easy yet elegant Italian-inspired creation!
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 cups marinara sauce
- 1 cup ricotta cheese
- 0.5 cup, grated parmesan cheese
- 1 cup, shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons, chopped fresh basil
Instructions
Preheat your oven to 375°F (190°C).
Wash and trim the ends of the zucchinis. Slice them into thin rounds, approximately 1/4-inch thick.
Heat a large skillet over medium heat and add the olive oil. Add the diced onion and sauté for 3-5 minutes until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.
Pour the marinara sauce into the skillet and stir to combine. Season with Italian seasoning, salt, and black pepper. Simmer the sauce for 5 minutes, then remove it from the heat.
In a small mixing bowl, combine the ricotta cheese and grated parmesan cheese. Stir well to combine.
Lightly grease a 9x13-inch casserole dish. Spread 1/2 cup of the marinara sauce mixture evenly across the bottom of the dish.
Arrange a single layer of zucchini slices over the sauce. Spread a thin layer of the ricotta mixture over the zucchini, then top with a handful of shredded mozzarella. Repeat the layers (sauce, zucchini, ricotta, mozzarella) until all ingredients are used, finishing with a layer of marinara sauce on top.
In a small bowl, mix the panko breadcrumbs with 1/2 tablespoon of olive oil. Evenly sprinkle the breadcrumb mixture over the top layer of the casserole.
Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.
Remove the casserole from the oven and allow it to cool for 5-10 minutes. Garnish with freshly chopped basil before serving.
Serve warm as a main dish or as a side dish. Enjoy!
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 44.6 g | 223% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 9587 mg | 417% | |
| Total Carbohydrate | 134.7 g | 49% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 75.5 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 2482 mg | 191% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 2402 mg | 51% | |
*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.
