Creamy Baked Zucchini and Cheese Casserole for Cozy Nights

A comforting Baked Zucchini and Cheese Casserole, perfect for cozy nights, packed with veggies and cheesy goodness.

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Prep Time 15

Cook Time 35

Resting Time 10

Total Time 1

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

4 cups Zucchini sliced thinly
1 cup Cheddar Cheese shredded
1 cup Mozzarella Cheese shredded
3 large Eggs
1 cup Milk
1 medium Onion finely chopped
2 cloves Garlic minced
1 teaspoon Dried Italian Herbs
1 teaspoon Salt
1/2 teaspoon Pepper

For the Crunchy Topping

1 cup Breadcrumbs gluten-free if needed
1/2 cup Parmesan Cheese grated

Equipment

Baking dish
Skillet
Mixing Bowl
spatula

Method

Step-by-Step Instructions

Preheat your oven to 375°F (190°C) and grease a medium baking dish.
In a large skillet, heat olive oil over medium heat and sauté the onion for about 5 minutes.
Stir in minced garlic and cook for another minute.
In a mixing bowl, whisk together the eggs, milk, dried Italian herbs, salt, and pepper.
Mix in the sautéed onion and garlic into the egg mixture.
Gently fold in the zucchini, cheddar, mozzarella, and half of the Parmesan cheese.
Pour the mixture into the prepared baking dish and spread evenly.
Sprinkle the remaining breadcrumbs and Parmesan cheese on top.
Bake uncovered for 30-40 minutes until golden brown.
Let it rest for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 150mgSodium: 400mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 700IUVitamin C: 15mgCalcium: 300mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Can be frozen for up to 3 months.

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