This creamy and cheesy zucchini casserole is a perfect side dish for any meal. With a rich, creamy base of heavy cream and eggs, and topped with melted mozzarella and Parmesan, this casserole is flavorful, comforting, and a great way to enjoy zucchini.
Servings & Timing
- Yield: 6 servings
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Total Time: 50–55 minutes
Ingredients List
- 4 medium zucchinis, sliced into thin rounds
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup heavy cream
- 3 large eggs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- Chopped fresh parsley for garnish
Instructions
-
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish or a similar size casserole dish with butter or cooking spray. -
Prepare the Zucchini
Slice the zucchinis into thin rounds, about 1/8-inch thick. If you prefer, you can sprinkle the sliced zucchini with a little salt and let it sit for 10 minutes to release excess moisture, then pat it dry with a paper towel. -
Make the Creamy Mixture
In a medium bowl, whisk together the heavy cream, eggs, minced garlic, dried oregano, dried thyme, salt, and black pepper until well combined. -
Layer the Zucchini
Layer half of the zucchini slices in the prepared baking dish, arranging them evenly. Pour half of the creamy egg mixture over the zucchini. -
Add Cheese
Sprinkle half of the shredded mozzarella cheese and half of the grated Parmesan cheese over the zucchini layer. -
Repeat the Layers
Add the remaining zucchini slices, pour the rest of the creamy egg mixture over the top, and finish with the remaining cheese. -
Bake the Casserole
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10–15 minutes, until the top is golden and bubbly. -
Garnish and Serve
Remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley and serve warm.
Additional Notes
- Cheese Variations: Feel free to use other cheeses such as cheddar or Gruyère for a different flavor.
- Herbs: Fresh herbs can be used instead of dried thyme and oregano. Just double the amount if using fresh herbs.
- Add-ins: For extra flavor, you can add sautéed onions, bell peppers, or mushrooms to the casserole.
Dietary Info
- Calories: 300 (per serving)
- Fat: 25g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 14g
Step-by-Step Cooking Guide
- Step 1: Preheat the oven and prepare the casserole dish.
- Step 2: Slice the zucchini and prepare the creamy egg mixture.
- Step 3: Layer the zucchini, creamy mixture, and cheese.
- Step 4: Bake, first covered and then uncovered, until golden and bubbly.
- Step 5: Garnish with fresh parsley and serve.
Ingredient Details & Substitutions
- Zucchini: You can substitute the zucchini with yellow squash for a slightly different flavor.
- Heavy Cream: For a lighter version, you can use half-and-half or a mixture of milk and Greek yogurt.
- Cheese: Use any cheese that melts well, such as cheddar, Gruyère, or even a mix of cheeses.
Recipe Variations & Serving Suggestions
- Add Meat: For a heartier meal, add cooked ground turkey, chicken, or sausage to the casserole.
- Spicy Version: Add a pinch of red pepper flakes or some diced jalapeños for a bit of heat.
- Serving Suggestion: This casserole pairs well with grilled chicken, steak, or a fresh green salad.
Storage & Make-Ahead
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until heated through.
- Freezer: This casserole can be frozen for up to 2 months. To reheat, thaw in the refrigerator overnight and bake at 375°F (190°C) for 20–25 minutes.
FAQs
Q: Can I make this casserole ahead of time?
A: Yes! You can assemble the casserole the day before, cover it, and store it in the refrigerator. Bake it the next day as directed.
Q: Can I use a different vegetable?
A: While zucchini is the star of this recipe, you can substitute with yellow squash, eggplant, or even cauliflower for a different twist.
Q: Can I make this dish dairy-free?
A: Yes! You can use dairy-free cream, such as coconut cream, and substitute the cheese with dairy-free alternatives like cashew cheese.
Optional Personal Story
This zucchini casserole has become one of my go-to dishes for gatherings and family dinners. The creamy texture with the cheesy topping is just irresistible, and it’s a great way to use up all that fresh zucchini in the summer. It’s always a hit and never lasts long on the table!
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