WHY MAKE THIS RECIPE
Zucchini casserole is a wonderful dish that brings together simple ingredients in a delightful way. It is a great way to enjoy vegetables, especially for those who may not usually eat them. The combination of fresh zucchini, cheese, and breadcrumbs creates a delicious flavor and a satisfying texture. This recipe is not only tasty, but it is also easy to make and can be adapted in many ways. Whether you need a side dish for a family dinner or something to take to a potluck, this zucchini casserole is sure to impress everyone. Plus, it’s a great way to use up any extra zucchini from your garden!
HOW TO MAKE ZUCCHINI CASSEROLE
Ingredients
- 4 cups shredded zucchini (about 4 medium zucchini)
- 1/2 cup diced yellow onion
- 2 tbsp minced garlic
- 2 eggs (beaten)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 3/4 cup grated Parmesan cheese (divided)
- 1/2 cup panko breadcrumbs (or crushed cornflakes, saltine crackers, pretzels, or potato chips)
- 3 tbsp butter
Directions
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Preheat the oven to 375°F (190°C) and coat an 8” x 8” baking dish with non-stick cooking spray. This will help the casserole not stick to the dish and make it easier to serve later.
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Take half of the shredded zucchini and place it in the middle of a clean cheesecloth or cotton kitchen towel. Twist the cloth to create a zucchini "pouch." Squeeze the pouch over a bowl or the sink to remove excess water from the shredded zucchini. Zucchini can hold a lot of water, and removing this ensures the casserole does not become too watery.
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Transfer the drained zucchini to a bowl and repeat the process with the remaining half. It’s essential to make sure all the excess water is out so that the casserole stays firm.
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Combine the zucchini with diced onion, minced garlic, beaten eggs, mozzarella cheese, cheddar cheese, and 1/2 cup of the grated Parmesan cheese. Mix thoroughly until everything is well blended. This mixture should look creamy and consistent.
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Spread the mixture evenly in the prepared baking dish and bake for 20 minutes. The baking time allows the ingredients to bind together and start cooking.
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Meanwhile, melt the butter in a small bowl. Combine the melted butter with the panko breadcrumbs (or any other alternative you chose) and the remaining 1/4 cup of Parmesan cheese. This will create a lovely topping that adds crunch and flavor to the casserole.
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After 20 minutes, take the dish out of the oven and sprinkle the buttered breadcrumb mixture on top. Return it to the oven for another 5-8 minutes until the topping is crispy and golden brown. Keep an eye on it to avoid burning.
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Serve your zucchini casserole warm and season with salt and pepper according to your taste. It’s a delightful side dish or even a light meal on its own!
HOW TO SERVE ZUCCHINI CASSEROLE
This zucchini casserole can be served in many ways. It pairs beautifully with grilled meats, like chicken or steak, making it a perfect side dish for dinner. Alternatively, you could enjoy it as a main dish alongside a fresh salad. The casserole is delicious on its own, warm or at room temperature. You can also serve it with a dollop of sour cream or a sprinkle of fresh herbs for added flavor.
For a family gathering, cut the casserole into squares and present it on a large platter. It can also be used as a filling breakfast or brunch item, especially if served with eggs or a side of toast.
HOW TO STORE ZUCCHINI CASSEROLE
Storing leftover zucchini casserole is straightforward. Let the casserole cool to room temperature after baking. Transfer it to an airtight container and store it in the refrigerator. It will be good for up to 3-4 days.
If you want to freeze it, cut the casserole into portions and place them in freezer-safe containers or bags. Label them with the date for easy identification. Frozen zucchini casserole can last up to three months. To reheat, thaw in the fridge overnight and warm in the oven until heated through.
TIPS TO MAKE ZUCCHINI CASSEROLE
- Choose Fresh Zucchini: Select firm, shiny zucchini for the best flavor. Avoid soft or wrinkled ones.
- Squeeze Out Water: Do not skip the step of squeezing out the excess water from the zucchini. This is key to achieving the right texture.
- Add More Vegetables: You can sneak in other veggies like bell peppers, carrots, or spinach for added nutrition.
- Experiment with Cheese: Feel free to mix different types of cheese, such as feta or pepper jack, to create a unique flavor profile.
- Seasoning: Don’t hesitate to add spices or herbs of your choice. Italian seasoning, thyme, or basil can elevate the flavor even more.
- Make Ahead: You can prepare the zucchini mixture the night before and refrigerate it. Just bake it when you are ready to serve.
VARIATIONS
Zucchini casserole is versatile and can be customized to fit various tastes and dietary needs:
- Gluten-Free Version: Use gluten-free breadcrumbs or crushed gluten-free crackers instead of panko.
- Low-Carb Option: For a low-carb casserole, replace breadcrumbs with crushed nuts, like almonds or walnuts.
- Vegan Version: Use flaxseed meal mixed with water as an egg substitute. Choose dairy-free cheese to make it vegan-friendly.
- Mediterranean Style: Add sun-dried tomatoes, olives, and feta cheese for a Mediterranean twist.
- Spicy Kick: Incorporate diced jalapeños or a sprinkle of crushed red pepper flakes for heat.
- Herb-Infused: Mix in fresh herbs like parsley, dill, or chives to enhance the freshness of the dish.
FAQs
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Can I use frozen zucchini?
Yes, you can use frozen zucchini. Just be sure to thaw and drain the excess water before using it in the casserole to prevent it from becoming soggy. -
Can I prepare this casserole in advance?
Absolutely! You can prepare the entire dish ahead of time, cover it, and refrigerate it until you’re ready to bake it. Just add a few extra minutes to the baking time if it is coming straight from the refrigerator. -
What can I serve with zucchini casserole?
Zucchini casserole pairs well with grilled meats, roasted vegetables, or a light salad. You can also serve it with a dollop of sour cream or Greek yogurt on top for added creaminess.
This article should provide a comprehensive guide to making zucchini casserole. Enjoy this delicious and nutritious dish, and remember, cooking is all about experimenting and making it your own!
Zucchini Casserole
Ingredients
Method
- Preheat the oven to 375°F (190°C) and coat an 8” x 8” baking dish with non-stick cooking spray.
- Take half of the shredded zucchini and place it in the middle of a clean cheesecloth or cotton kitchen towel. Twist the cloth to create a zucchini 'pouch.' Squeeze to remove excess water.
- Transfer the drained zucchini to a bowl and repeat with the remaining half.
- Combine the zucchini with diced onion, minced garlic, beaten eggs, mozzarella cheese, cheddar cheese, and 1/2 cup of the grated Parmesan cheese. Mix thoroughly.
- Spread the mixture evenly in the prepared baking dish and bake for 20 minutes.
- Meanwhile, melt the butter and combine it with the panko breadcrumbs and the remaining 1/4 cup of Parmesan cheese.
- After 20 minutes, sprinkle the buttered breadcrumb mixture on top and return to the oven for another 5-8 minutes until crispy and golden brown.
- Serve warm, seasoned with salt and pepper as desired.