Get your zucchini on with this easy to prepare cheesy zucchini casserole. It’s fresh and delicious with all the flavors of the season. Just slice up zucchini, tomatoes and onions, season with garlic, of course, grate some cheese over it then bake. That’s it! And don’t expect to have leftovers – it’s that good!
I don’t know about you but I am always trying to get dinner on the table in short order. I still want to try to make it a healthy meal so I stay away from frying and try to do most of my cooking either in the oven, on the grill or a quick stir-fry or light oil pan-fry. This is easy to do with the main meat part of the meal but aside from salads I like to vary my vegetables up and do something creative with them.
I know you can blanch or buy a vegetable pouch and microwave it but I like something fresh and different on occasion. And right now, zucchini is fresh and on the top of my list. It is one of my favorite vegetables and has so much going for it. It’s low in calories, has no saturated fat or cholesterol, is high in fiber and provides potassium, folates and Vitamins A & C. See, aren’t you lovin’ it too? And it works great as a low carb sub for pasta in my Zoodles Carbonara, or as a side in these delicious Zucchini Boats or this cheesy casserole. Plus, it goes with almost any meal from chicken to pork to fish.
To make prep simple, II love to use my mandolin. It makes slicing most veggies super quick and easy and, since they all come out so uniform in size, they bake more evenly. Now just add some oil to the baking dish, drop all the sliced vegetables in and grate some cheese on top. Bake it up for about 1 hour giving you plenty of time to relax and get the rest of the meal on the table. Enjoy!
Love zucchini? Here’s more delicious recipes.
Zucchini Bran Muffins – Packed with plenty of nutritious veggies, yogurt & bran cereal, these muffins make an energy-packed grab-n-go breakfast.
Zucchini and Prosciutto Skewers – Skewered zucchini and prosciutto are grilled to perfection then served with a lemon basil pesto.
Bruschetta Chicken with Zoodles – makes a light, quick and easy weeknight dinner. Simply brown chicken in a large skillet, add freshly made bruschetta, toss in some zoodles and it’s ready!
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- 2 zucchini, washed & halved lengthwise then cut into slices.
- 1 large tomato, cubed
- 1 medium sweet onion, sliced thin then halved
- 6 garlic cloves, chopped
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- 1-1/2 cup cheddar cheese, shredded
- 1/2 cup Pecorino Romano or Parmesan, grated
Preheat oven to 375 degrees. Lightly coat an 8x8-inch baking dish with olive oil.
Prepare vegetables. Toss together with Italian seasoning and salt and pepper to taste. Place in prepared baking dish and drizzle a little more olive oil over vegetables. Cover with foil and bake for 30 minutes.
Remove from oven, uncover, and sprinkle both cheeses over top of vegetables. Place back in oven and bake, uncovered, for another 30 minutes.