Zucchini Courgette and Mushroom Casserole
Savor the perfect harmony of fresh summer vegetables and melty cheese with this Zucchini Courgette and Mushroom Casserole, a comforting yet wholesome dish that's ideal for weeknight dinners or potluck gatherings. This casserole layers tender zucchini rounds, earthy mushrooms, and aromatic sautéed onions and garlic, all seasoned with fragrant oregano and thyme. Topped with gooey mozzarella and a crispy Parmesan-breadcrumb crust, it bakes to golden perfection in under 40 minutes. Whether you're looking to elevate your vegetarian repertoire or enjoy a lighter, veggie-packed comfort food, this recipe ticks all the boxes. Serve it as a main course alongside a green salad, or bring it to the table as a hearty side dish—either way, it’s guaranteed to impress!
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Recipe Information
Ingredients
- 3 medium-sized zucchini (courgettes)
- 250 grams mushrooms (e.g., button or cremini)
- 1 medium-sized yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 200 grams shredded mozzarella cheese
- 50 grams grated Parmesan cheese
- 0.5 cup breadcrumbs
- 2 tablespoons fresh parsley (for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x9-inch (23x23 cm) casserole dish with olive oil or cooking spray.
Wash and slice the zucchini into 1/4-inch thick rounds. Set aside.
Clean the mushrooms with a damp cloth and slice them thinly. Peel and finely chop the onion and garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.
Add the sliced mushrooms to the skillet. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender. Remove from heat.
In a large bowl, combine the sautéed onions and mushrooms with the zucchini slices. Add dried oregano, dried thyme, salt, and black pepper. Toss until the vegetables are evenly coated.
Layer half of the vegetable mixture in the prepared casserole dish. Sprinkle half of the shredded mozzarella cheese over the vegetables.
Add the remaining vegetable mixture as a second layer and top with the remaining mozzarella cheese.
In a small bowl, mix the breadcrumbs with grated Parmesan cheese. Drizzle in the remaining 1 tablespoon of olive oil and stir to combine.
Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the zucchini is tender when pierced with a fork.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.5 g | 29% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 1154 mg | 50% | |
| Total Carbohydrate | 22.5 g | 8% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 6.9 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 547 mg | 42% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 641 mg | 14% | |
*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.
