Description
Zucchini and Cheese Bake Delight is a creamy, golden casserole made with layers of fresh zucchini, cheeses, and aromatic herbs. This baked dish is easy to make and ideal for using up summer produce. It’s a comforting vegetarian recipe perfect for a hearty lunch, dinner, or potluck meal.
Ingredients
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3 medium zucchinis, thinly sliced
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1 tbsp olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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3 large eggs
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1/2 cup whole milk
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1/2 cup ricotta cheese
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1/2 cup shredded mozzarella cheese
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1/3 cup grated Parmesan cheese
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1 tbsp fresh basil, chopped (or 1 tsp dried basil)
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1 tsp salt
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1/2 tsp black pepper
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1/4 tsp red pepper flakes (optional)
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1/4 cup breadcrumbs (optional, for topping)
Instructions
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Preheat oven to 375°F (190°C). Grease a medium casserole or baking dish.
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In a skillet, heat olive oil and sauté onion and garlic until soft, about 5 minutes. Let cool slightly.
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In a mixing bowl, whisk eggs and milk. Stir in ricotta, mozzarella, Parmesan, salt, pepper, basil, and red pepper flakes.
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Add zucchini slices and sautéed onion/garlic to the bowl. Mix to coat well.
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Pour mixture into prepared baking dish and spread evenly. Sprinkle breadcrumbs on top, if using.
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Bake for 35–40 minutes or until golden and center is set. Let cool 10 minutes before serving.
Notes
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Swap ricotta for cottage cheese for a lighter version.
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Add cooked chicken or turkey for a protein boost.
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Use almond flour instead of breadcrumbs for a low-carb option.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: Mediterranean, American
Nutrition
- Serving Size: 1 slice (approx. 1/6 of dish)
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 95mg
Keywords: Zucchini and Cheese Bake, Vegetarian Zucchini Casserole, Zucchini Ricotta Bake