Cheesy Zucchini Casserole
A comforting masterpiece of melted cheese and fresh zucchini, perfect for all occasions.
Ingredients
Vegetables
- 4 medium Zucchini Choose firm and shiny ones for the best flavor.
- 1 medium Onion Can be swapped for shallots for a more gourmet touch.
- 2 cloves Garlic Freshly minced for an aromatic hug of flavor.
Binding Ingredients
- 2 Eggs Acts as a binder; flax eggs can be used for a vegan version.
Cheese and Toppings
- 2 cups Cheddar cheese, shredded For that indulgent, melty goodness; try mozzarella or a dairy-free alternative if needed.
- 1 cup Bread crumbs Gives a lovely crunch; gluten-free bread crumbs work wonderfully.
Seasonings and Oil
- 2 tablespoons Olive oil Adds richness and helps crisp the topping.
- Salt and pepper Essential seasonings to elevate the dish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) for that golden crust.
- Wash and slice the zucchini into half-moons about 1/4 inch thick.
Cooking
- In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes until soft. Stir in the minced garlic and sauté for an additional minute.
- In a large mixing bowl, combine the sautéed onions and garlic, zucchini, eggs, 1 1/2 cups of cheddar, salt, and pepper. Mix until well combined.
- Spoon the mixture into a greased 9x13 inch baking dish and smooth it out evenly.
- Sprinkle the remaining cheese and bread crumbs evenly over the top.
- Place the casserole in the preheated oven and bake for 30-35 minutes or until the edges are bubbly and the top is golden brown.
- Allow it to cool for a few minutes before serving.
Notes
Tips: Add fresh or dried herbs like thyme or oregano for more flavor. For a heartier version, incorporate cooked chicken or turkey. Swap in other seasonal vegetables like bell peppers or spinach. Mix in different cheeses, such as feta or goat cheese, for a tangy kick. Store leftovers in an airtight container in the refrigerator for up to 3 days.