Go Back
- 4 medium zucchinis, thinly sliced - 1 cup cherry tomatoes, halved - 1 cup creamy ricotta cheese - 1 cup shredded mozzarella cheese, divided - 1/2 cup finely grated Parmesan cheese - 1 cup fresh basil leaves, chopped - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1 teaspoon fine sea salt - 1/2 teaspoon freshly cracked black pepper - 1 tablespoon extra virgin olive oil The ingredients for baked zucchini parmesan casserole are fresh and simple. You start with zucchinis. They offer a mild taste and great texture. Cherry tomatoes add a sweet burst. Ricotta cheese makes the dish creamy. Mozzarella gives a cheesy pull. Parmesan adds a salty kick. For herbs, fresh basil brings bright flavor. Garlic adds depth. Oregano gives a classic Italian touch. Sea salt and black pepper bring out all the flavors. Finally, olive oil helps blend everything together and adds richness. - Calories: 300 - Total Fat: 18g - Saturated Fat: 10g - Protein: 15g - Carbohydrates: 20g - Fiber: 3g This baked zucchini parmesan casserole is filling and nutritious. Each serving is packed with flavor and good ingredients. - Gluten-Free Options: This recipe is already gluten-free. Just check all labels if needed. - Dairy Alternatives: Use vegan ricotta or mozzarella cheese for a dairy-free dish. Nut-based cheese works well too. Feel free to make this dish your own! You can mix in your favorite veggies or herbs. Enjoy the fresh ingredients and the joy of cooking! For the complete recipe, check out the Full Recipe. 1. Preheat your oven to 375°F (190°C). This helps the casserole cook evenly. 2. Lightly grease a 9x13-inch baking dish with olive oil. This prevents sticking. 3. In a large mixing bowl, mix the ricotta cheese, half of the shredded mozzarella, grated Parmesan, chopped basil, minced garlic, oregano, salt, and pepper. Stir until creamy and smooth. 1. Start with half of your sliced zucchini. Lay it evenly across the bottom of the dish. 2. Spread half of the ricotta mixture over the zucchini layer. Smooth it out for even coverage. 3. Scatter half of the halved cherry tomatoes on top of the ricotta layer. This adds tasty bursts of flavor. 4. Repeat this layering with the remaining zucchini, followed by the rest of the ricotta mixture. 5. Finish with the rest of the halved cherry tomatoes on top. 1. Sprinkle the remaining mozzarella cheese generously over the top of the casserole. 2. Drizzle olive oil over the entire dish to boost flavor and keep it moist. 3. Cover the dish tightly with aluminum foil. Place it in the preheated oven. Bake for 30 minutes to blend the flavors. 4. After 30 minutes, carefully remove the foil. Bake for another 15-20 minutes. Check that the cheese is bubbly and golden brown. 5. Let it cool for about 10 minutes. This helps the casserole set before slicing. For the full recipe, check the main article. To bake your zucchini casserole evenly, ensure your oven is at 375°F (190°C). Preheating helps cook everything just right. Use a baking dish that’s 9x13 inches. This size allows for proper heat circulation. When layering, spread ingredients evenly. This will keep the textures uniform and avoid sogginess. For a great presentation, serve the casserole warm. Garnish with fresh basil leaves to add color. You can also drizzle balsamic glaze on top. This simple touch provides a sweet and tangy flavor. It makes your dish look fancy for guests. Pair your casserole with a light salad. A simple arugula salad with lemon vinaigrette works well. You can also serve crusty bread on the side for a heartier meal. If you like spice, sprinkle red pepper flakes on top before serving. Add fresh herbs for an extra pop of flavor. {{image_4}} You can swap zucchini for other veggies. Eggplant, yellow squash, or even cauliflower work well. For cheese, try feta or goat cheese instead of ricotta. You can also use cheddar for a stronger flavor. Fresh herbs like thyme or parsley can replace basil for a different taste. If you want to save time, use an Instant Pot. Cook on high for about 10 minutes. For a slow cooker, layer your ingredients and cook on low for 4-6 hours. Both methods keep the flavors rich and delicious. Want a vegan option? Use tofu or cashew cheese instead of dairy. For low-carb or keto diets, skip the tomatoes and use more zucchini. You can also replace ricotta with a mix of cream cheese and herbs. These variations keep the dish tasty while meeting your dietary needs. For the full recipe, check out the Heavenly Baked Zucchini Parmesan Casserole 🥒. After enjoying your baked zucchini parmesan casserole, let it cool completely. This helps keep the flavors fresh. Use an airtight container to store the leftovers. Place the casserole in the fridge. It will stay good for about 3 to 5 days. For the best taste, try to eat it within this time frame. When you’re ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep it moist. Heat for about 20 minutes or until warm. You can also microwave individual portions. Just heat for 1 to 2 minutes, checking often. This keeps the texture and flavor nice. If you want to save some for later, freezing works well! Cut the casserole into portions. Wrap each one tightly in plastic wrap. Then, put the wrapped portions in a freezer bag. Make sure to label the bag with the date. You can freeze it for up to 3 months. To defrost, move a portion to the fridge overnight. Reheat it using the instructions above. Enjoy your meal! The baked zucchini Parmesan casserole lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Make sure to let it cool before putting it in the fridge. If you see any signs of spoilage, like an off smell or mold, toss it out. Yes, you can prepare this casserole in advance. You can assemble it the night before and cover it tightly. Just keep it in the fridge until you are ready to bake. This makes dinner easy on busy days. If you want to freeze it, do so before baking. It can last for about 2 to 3 months in the freezer. This casserole pairs well with many side dishes. You can serve it with a fresh salad, like a simple green salad or a Caesar salad. Some crusty bread or garlic bread also works great. If you want to keep it light, try serving it with steamed vegetables. Each option adds a nice touch to your meal while balancing the flavors of the casserole. For the full recipe, check out the Heavenly Baked Zucchini Parmesan Casserole! In this blog post, I shared a delicious zucchini casserole recipe. You learned about the fresh ingredients, tips for cooking, and variations to try. I also covered storage and reheating methods to keep leftovers tasty. I hope you feel inspired to make this dish and enjoy it with family or friends. Cooking can be fun and rewarding, especially with simple recipes like this one. Remember, you can always mix things up to make it your own. Enjoy your cooking journey!

- Delicious Baked Zucchini Parmesan Casserole

Savor the deliciousness of Heavenly Baked Zucchini Parmesan Casserole! This flavorful dish combines tender zucchini, juicy cherry tomatoes, and creamy cheeses for a comforting meal that's easy to make. Perfect for family dinners or a cozy night in, follow our simple step-by-step instructions to create this veggie-packed delight. Click to explore the recipe and elevate your dinner game with this mouthwatering casserole!
Print Recipe Pin Recipe

Ingredients
  

4 medium zucchinis, thinly sliced

1 cup cherry tomatoes, halved

1 cup creamy ricotta cheese

1 cup shredded mozzarella cheese, divided

1/2 cup finely grated Parmesan cheese

1 cup fresh basil leaves, chopped

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon fine sea salt

1/2 teaspoon freshly cracked black pepper

1 tablespoon extra virgin olive oil

Instructions
 

Preheat your oven to 375°F (190°C) to ensure it reaches the right temperature for baking.

    In a large mixing bowl, blend together the ricotta cheese, half of the shredded mozzarella, grated Parmesan, chopped basil, minced garlic, dried oregano, salt, and pepper. Stir well until all ingredients are evenly mixed and creamy.

      Lightly grease a 9x13-inch baking dish with olive oil to prevent sticking. Arrange half of your sliced zucchini in an even layer across the bottom of the dish.

        Spread half of the ricotta cheese mixture over the zucchini layer, smoothing it out to cover thoroughly.

          Scatter half of the halved cherry tomatoes evenly on top of the ricotta layer for a burst of flavor.

            Repeat the layering process with the remaining zucchini slices, followed by the rest of the ricotta mixture, and finish with the remaining cherry tomatoes.

              To finish off, sprinkle the rest of the mozzarella cheese generously over the top of the casserole for that delightful melty finish.

                Drizzle the olive oil over the entire casserole to enhance the flavor and prevent dryness.

                  Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes to allow the flavors to blend.

                    After 30 minutes, carefully remove the foil and continue baking for an additional 15-20 minutes, or until the cheese is beautifully bubbly and golden brown on top.

                      Once baked to perfection, let the casserole cool for about 10 minutes to set before slicing into portions.

                        Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                          - Presentation Tips: For an elegant touch, serve the casserole warm, garnished with fresh basil leaves on top, and drizzle with balsamic glaze for a dash of sweetness and sophistication. Enjoy your delicious creation!