Zucchini Herb Casserole
Delight your taste buds with this savory Zucchini Herb Casserole, a wholesome and flavor-packed dish that’s perfect for any occasion. Layers of tender zucchini slices are paired with a vibrant medley of fresh herbs, creamy cheeses, and a golden breadcrumb topping, creating a comforting yet light casserole that’s both nourishing and satisfying. Enhanced by the aromatic combination of garlic, parsley, basil, and thyme, this recipe brings garden-fresh flavors to your table. Quick to prepare and baked to perfection in under an hour, it’s ideal for weeknight dinners or as a standout vegetarian side dish. Whether served on its own or alongside your favorite protein, Zucchini Herb Casserole is a guaranteed crowd-pleaser that celebrates seasonal ingredients in every bite.
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Recipe Information
Ingredients
- 4 medium (about 6 cups sliced) zucchini
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 3 cloves, minced garlic
- 0.25 cup, chopped fresh parsley
- 0.25 cup, chopped fresh basil
- 1 teaspoon, fresh or 0.5 teaspoon dried thyme
- 3 large eggs
- 0.5 cup whole milk
- 0.5 cup grated Parmesan cheese
- 1 cup grated mozzarella cheese
- 0.5 cup breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon, for greasing the dish butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish with butter and set aside.
Wash the zucchini thoroughly, then slice them into thin rounds, about 1/4 inch thick. Place the slices on a clean kitchen towel and sprinkle with a pinch of salt. Let them sit for 10 minutes to remove excess moisture, then pat them dry.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the parsley, basil, and thyme, and cook for 1 more minute. Remove from heat.
In a large mixing bowl, whisk together the eggs, milk, Parmesan cheese, salt, and black pepper until well combined.
Add the cooked onion and herb mixture to the egg mixture and stir to combine.
Layer half of the zucchini slices in the bottom of the greased casserole dish. Pour half of the egg and herb mixture over the zucchini. Sprinkle with 1/2 cup of mozzarella cheese.
Repeat with the remaining zucchini slices, the remaining egg mixture, and the final 1/2 cup of mozzarella cheese.
Sprinkle the breadcrumbs evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden and the casserole is set in the center.
Remove from the oven and let the casserole sit for 5-10 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
1640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.8 g | 127% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 726 mg | 242% | |
| Sodium | 11422 mg | 497% | |
| Total Carbohydrate | 117.8 g | 43% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 66.4 g | ||
| Protein | 83.7 g | 167% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 1702 mg | 131% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 2296 mg | 49% | |
*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.
