zucchini and cheese recipe

Written ByJenny Smyth Posted on
zucchini and cheese recipe
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The Best zucchini and cheese recipe

I’ve been making this zucchini and cheese recipe for years, and it’s always a hit with my family. It’s a classic dish that originated in Italy, where zucchini and cheese are staple ingredients.

The combination of the tender zucchini, gooey melted cheese, and the subtle flavors of garlic and herbs is just perfect. I love how easy it is to make, too – just sauté the zucchini in a pan with some olive oil, add in some grated cheese and a sprinkle of herbs, and you’re done.

My kids love helping me in the kitchen with this recipe, and they always ask for seconds (and sometimes even thirds!) It’s a great way to get them involved in cooking and to teach them about the importance of using fresh, seasonal ingredients.

Plus, it’s a great way to use up any leftover zucchini that might be lurking in the fridge. I like to serve it as a side dish or add it to pasta or pizza for an extra burst of flavor.

It’s also a great option for meal prep – just cook up a big batch on the weekend and reheat it throughout the week for a quick and easy lunch or dinner. And let’s not forget about the health benefits – zucchini is packed with vitamins and antioxidants, making this dish a guilt-free pleasure.

So go ahead, give this recipe a try, and enjoy the delicious taste of Italy in your own kitchen!

Zucchini and Cheese Casserole

Zucchini and Cheese Casserole

4.6 from 1470 votes

A savory baked casserole featuring tender zucchini slices layered with a creamy cheese sauce and a crispy breadcrumb topping. This dish is a perfect way to use fresh summer zucchini and makes a satisfying vegetarian main or side.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Casserole

4 medium zucchini, sliced into 1/4-inch rounds
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
2 cloves garlic, minced
1/2 cup breadcrumbs
2 tablespoons melted butter

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2While the oven heats, heat olive oil in a large skillet over medium-high heat until shimmering.
3Add the zucchini slices to the skillet in a single layer and cook for 3 to 4 minutes per side until golden brown and tender.
4Season with salt and pepper, then remove from heat.
5In a mixing bowl, combine the heavy cream, minced garlic, half of the mozzarella, and half of the Parmesan cheese.
6Stir until well mixed.
7Arrange half of the cooked zucchini slices in the bottom of a greased 9×13-inch baking dish.
8Pour half of the cream mixture evenly over the zucchini.
9Layer the remaining zucchini slices on top and pour the rest of the cream mixture over them.
10Sprinkle the remaining mozzarella and Parmesan cheese on top.
11In a small bowl, mix the breadcrumbs with melted butter until the crumbs are evenly coated.
12Sprinkle this mixture over the cheese layer.
13Bake for 25 to 30 minutes until the casserole is bubbly and the top is golden brown and crispy.
14Let it rest for 5 minutes before serving.

🔧Equipment

Large skillet
9×13-inch baking dish
Mixing bowl
Chef’s knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 70mg🧂Sodium: 620mg🌾Total Carbs: 18g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 15g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream and use part-skim mozzarella. You can also add a pinch of red pepper flakes for a subtle heat.

Watch Video Of How Zucchini and Cheese Casserole Works

This zucchini and cheese recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a quick weeknight meal. It’s easy to make ahead of time and reheats beautifully, making it perfect for busy families or large gatherings.

And let’s not forget about the health benefits – with all that fresh zucchini and gooey cheese, you can’t go wrong! So next time you’re planning your menu, give this recipe another try – I’m sure you’ll love it just as much as my family does.

❓ Frequently Asked Questions About Zucchini and Cheese Casserole

1. What type of cheese should I use in this recipe?

I recommend using a blend of mozzarella and parmesan for the best flavor.

2. Can I use other types of squash instead of zucchini?

Yes, you can use other types of summer squash like yellow crookneck or pattypan if you prefer.

3. How do I prevent the zucchini from becoming mushy?

Make sure to sauté the zucchini over medium heat until it’s tender but still crisp, then add in the cheese and herbs.

4. Can I make this recipe ahead of time?

Yes, you can prepare the zucchini mixture up to a day ahead of time and store it in an airtight container in the fridge.

5. What are some other ways to serve this recipe?

You can serve it as a side dish, add it to pasta or pizza for extra flavor, or even use it as a topping for burgers or sandwiches.

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