Baked Easy Cheesy Zucchini Casserole
A delicious casserole that combines the freshness of zucchini with a creamy, cheesy experience—perfect for weeknight dinners or brunch gatherings.
Ingredients
For the Base
- 4 medium zucchinis, sliced You can substitute with yellow squash if preferred.
- 1 cup heavy cream or milk Use low-fat or dairy-free options if desired.
- 1 teaspoon garlic powder
- to taste Salt and pepper
- 1 teaspoon dried Italian herbs Optional
For the Cheese Layer
- 1 cup shredded cheese (cheddar or mozzarella) Feel free to mix different cheese varieties.
- 1/2 cup grated Parmesan cheese
To Serve
- as needed Olive oil or cooking spray for greasing
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and grease a baking dish with olive oil or cooking spray.
- In a large bowl, combine the sliced zucchinis, heavy cream (or milk), garlic powder, salt, pepper, and Italian herbs. Mix well until fully incorporated.
- Layer half of the zucchini mixture in the prepared baking dish, then sprinkle half of the shredded cheese on top.
- Add the remaining zucchini mixture and top with the rest of the cheese and grated Parmesan.
Baking
- Bake for 25-30 minutes or until the zucchini is tender and the cheese is bubbly and golden.
- Let it cool for a few minutes before serving, allowing the flavors to settle.
Notes
This casserole is perfect for leftovers, can be frozen, and offers great flexibility with ingredients.