![To make the perfect cheesy baked zucchini casserole, gather these ingredients: - 4 medium zucchinis, sliced thinly - 1 cup shredded mozzarella cheese - 1 cup shredded cheddar cheese - 1 cup ricotta cheese - 1 large egg - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon Italian seasoning - Salt and pepper to taste - 1 cup breadcrumbs (for topping) - 2 tablespoons olive oil - Fresh basil leaves for garnish (optional) When measuring, use a dry measuring cup for solids and a liquid cup for liquids. If you want to change things up, you can swap cheeses. Try gouda or feta for a twist. You can replace ricotta with cottage cheese for a lighter feel. For a vegan option, use plant-based cheeses or tofu instead of the egg and ricotta. I always prefer fresh zucchini for this dish. Fresh zucchini has a better taste and texture. It cooks well and adds moisture. Frozen zucchini can work, but it may release more water. If you use frozen, thaw and drain it well before cooking. Fresh ingredients often lead to a tastier casserole, making it a better choice for this cheesy delight. To start, wash the zucchinis well. I prefer medium zucchinis for this dish. Slice them thinly. This helps them cook evenly. After slicing, sprinkle salt and pepper on them. Let them sit for about 10 minutes. This will help draw out extra moisture. Once they sit, pat them dry with a paper towel. This step is key to keep the casserole from being too watery. Next, grab a large mixing bowl. In it, combine the ricotta cheese, egg, garlic powder, and Italian seasoning. Mix well until smooth. Then, add half of the shredded mozzarella and cheddar cheeses. Stir until everything blends together nicely. Add a pinch more salt and pepper. This cheese mixture is the heart of your casserole. It gives flavor and creaminess. Now, it's time to build your casserole. Take a greased baking dish. Layer half of the zucchini slices at the bottom. Spread the cheese mixture evenly over the zucchini. Add the rest of the zucchini slices on top. Sprinkle the remaining mozzarella and cheddar cheeses over everything. In a small bowl, mix breadcrumbs with olive oil. This adds crunch. Spread the breadcrumb mix over the cheese layer. Finally, top with grated Parmesan cheese for an extra kick. Cover the dish with aluminum foil. Bake it in a preheated oven at 375°F (190°C) for 25 minutes. After that, remove the foil and bake for another 15 to 20 minutes. Look for golden, bubbly cheese. The zucchini should be tender. Let the casserole sit for about 5 minutes before slicing. If you like, garnish with fresh basil leaves. Enjoy your cheesy baked zucchini casserole! For the full recipe, check out the details above. To keep your casserole from being soggy, draining moisture is key. First, slice the zucchinis thinly. Sprinkle them with salt and let them sit for about 10 minutes. This step draws out moisture. After that, pat them dry with a paper towel. This simple method helps keep the casserole creamy and not watery. While I love the classic mozzarella and cheddar mix, you can swap in different cheeses. Try using gouda for a smoky taste or feta for a tangy twist. You can even use vegan cheese if you want a dairy-free option. Mixing up the cheeses adds new flavors and makes the dish your own. Cooking at the right temperature is crucial for a perfect casserole. I recommend preheating the oven to 375°F (190°C). Bake covered for 25 minutes, then uncover and bake for another 15-20 minutes. This method gives you gooey cheese and tender zucchini. Keep an eye on it to avoid overcooking. Enjoy every cheesy bite! Check the [Full Recipe] for complete details on making this delicious dish. {{image_2}} You can add ground meat to your casserole for a boost of flavor. Ground beef, turkey, or chicken works well. Just cook the meat in a skillet until it’s brown. Mix the cooked meat with the cheese mixture before layering. This adds protein and makes the dish heartier. You can also season the meat with spices. This adds extra taste and depth to your casserole. For a vegan version, swap out the cheese and egg. Use plant-based cheese made from nuts or soy. Silken tofu can replace the egg. Blend the tofu until smooth and mix it with your spices. This keeps the creamy texture while making it dairy-free. Nutritional yeast can add a cheesy flavor. It’s a great way to enjoy the casserole without animal products. Feel free to add other veggies based on the season. Spinach, bell peppers, or mushrooms mix well with zucchini. Chop them up and sauté before layering them in the dish. This not only adds color but also boosts nutrition. Using seasonal veggies keeps the meal fresh and exciting. You can even try omitting zucchini for a new twist. Each variation brings its own unique flavor to the casserole. For the full recipe, check the details provided. After enjoying your cheesy baked zucchini casserole, let it cool down to room temperature. Then, place leftovers in an airtight container. Store in the fridge for up to three days. If you have a large portion, divide it into smaller servings. This makes it easy to grab for meals later. To reheat, I recommend using the oven for the best flavor. Preheat it to 350°F (175°C). Place the casserole in an oven-safe dish. Cover it with foil to keep moisture in. Heat for about 20 minutes or until warm. You can also use a microwave, but it may not retain the same texture. If using the microwave, heat in short bursts, stirring in between. If you want to save some for later, freezing is a great option. After cooling, wrap the casserole tightly in plastic wrap. Then, place it in a freezer-safe bag. It can last for up to three months in the freezer. When you're ready to eat, transfer it to the fridge to thaw overnight. Reheat as mentioned above for the best results. Enjoy your cheesy comfort dish anytime! Yes, you can make this casserole ahead of time. Prepare it the day before. Simply follow the recipe until you cover it with foil. Store it in the fridge overnight. When you are ready to bake, just add a few extra minutes to the cooking time. This method helps the flavors blend nicely, making it even tastier. This cheesy baked zucchini casserole pairs well with many side dishes. Here are a few great options: - A simple green salad with a light vinaigrette - Garlic bread for a crunchy side - Roasted vegetables for a healthy touch - A bowl of soup, like tomato or minestrone These sides add variety and complement the flavors of the casserole. Yes, you can use yellow squash instead of zucchini. Both have a similar texture and taste. Yellow squash adds a nice color to the dish. Just slice it the same way as zucchini. You can mix both for more flavor and a colorful plate. Enjoy experimenting with this fun twist! If you want to try making this dish, check out the Full Recipe for all the details. This blog post covered how to make a tasty Cheesy Baked Zucchini Casserole. We looked at ingredients, including fresh and frozen options. I shared step-by-step instructions, tips for the best results, and fun variations. You can even store leftovers easily. My final thought is that this dish can fit any diet and taste. Enjoy creating your perfect casserole!](https://foodishtalk.com/wp-content/uploads/2025/06/41d4fb70-21ef-46bd-b52f-fbdcd04deb3d.webp)
Ingredients
Method
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the sliced zucchinis with salt and pepper. Let them sit for about 10 minutes to release excess moisture, then pat dry with a paper towel.
In another bowl, mix together the ricotta cheese, egg, garlic powder, Italian seasoning, and half of the shredded mozzarella and cheddar cheeses. Season with a touch more salt and pepper.
In a greased 9x13 inch baking dish, layer half of the zucchini slices evenly on the bottom.
Spread the ricotta mixture over the first layer of zucchini, then add the remaining zucchini slices on top.
Sprinkle the remaining mozzarella and cheddar cheeses over the top of the final layer of zucchini.
In a small bowl, mix the breadcrumbs with olive oil until well coated. Evenly spread the breadcrumb mixture over the cheese layer.
Top with the grated Parmesan cheese for added flavor.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly, and the zucchini is tender.
Let the casserole rest for about 5 minutes before slicing. Garnish with fresh basil leaves if desired.
Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6