Zucchinni Casserole
Elevate your weeknight dinner game with this irresistible Zucchini Casserole, a cheesy and comforting dish that’s bursting with fresh flavor and wholesome ingredients. Tender zucchini slices are sautéed with onions and garlic, then layered with a creamy egg and cheese mixture before being topped with a golden, buttery panko breadcrumb crust. Perfect as a light main course or a flavorful side dish, this casserole combines the savory goodness of mozzarella and Parmesan with the aromatic touch of Italian seasoning. Ready in just under an hour and featuring easy-to-find ingredients, this baked zucchini casserole is ideal for utilizing summer’s bounty or transforming simple vegetables into a crowd-pleasing delight. Whether you're hosting a gathering or meal-prepping, this dish guarantees satisfaction in every bite! Keywords: zucchini casserole, cheesy casserole recipe, baked zucchini dish, vegetable side dish, easy dinner ideas.
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Recipe Information
Ingredients
- 4 medium (about 2 pounds) zucchini
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
- 1.5 cups shredded mozzarella cheese
- 0.5 cups grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons, melted butter
- 2 large eggs
- 0.5 cup milk
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with non-stick cooking spray or a light coating of butter.
Wash the zucchini thoroughly and slice them into thin rounds, about 1/4-inch thick.
Heat olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Add the sliced zucchini to the skillet. Season with salt, black pepper, and Italian seasoning. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender but not mushy.
In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in 1 cup of the shredded mozzarella cheese and 1/4 cup of the grated Parmesan cheese.
Transfer the cooked zucchini mixture to the prepared baking dish, spreading it out evenly. Pour the egg and cheese mixture over the top, making sure it coats the zucchini evenly.
In a small bowl, combine the panko breadcrumbs, remaining 1/2 cup of mozzarella cheese, 1/4 cup of Parmesan cheese, and melted butter. Mix until crumbly and evenly combined.
Sprinkle the breadcrumb mixture over the casserole, covering the top completely.
Bake the casserole in the preheated oven for 30-35 minutes, or until the top is golden brown and the mixture is bubbly.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Enjoy warm as a side dish or light main course.
Nutrition Facts
Calories |
2476 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.8 g | 161% | |
| Saturated Fat | 56.2 g | 281% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 5249 mg | 228% | |
| Total Carbohydrate | 228.4 g | 83% | |
| Dietary Fiber | 41.8 g | 149% | |
| Total Sugars | 92.2 g | ||
| Protein | 132.8 g | 266% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 2448 mg | 188% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 10180 mg | 217% | |
*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.
