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Easy Baked Zucchini and Cheese Casserole: A Comforting Summer Dish

This easy baked zucchini and cheese casserole is a cheesy, comforting dish perfect for summer. It's family-friendly, easy to prepare, and can be served as a side or light main course.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 medium zucchinis, thinly sliced
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup breadcrumbs
  • 2 cloves garlic, minced
  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/4 cup chopped fresh parsley

Method
 

Instructions
  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with olive oil or non-stick spray.
  2. Thinly slice the zucchinis into rounds, about 1/4-inch thick. Place them in a large bowl.
  3. Drizzle the zucchini slices with olive oil and add minced garlic, salt, pepper, oregano, and basil. Toss gently to coat evenly.
  4. Arrange a layer of zucchini slices in the prepared baking dish. Sprinkle a portion of the cheddar, mozzarella, and Parmesan cheeses over the zucchini. Repeat the layers, ending with a layer of cheese on top.
  5. Sprinkle the breadcrumbs evenly over the top layer of cheese.
  6. Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, and the top is golden brown.
  7. Remove the casserole from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley before serving.

Notes

For the best texture and flavor, use fresh, firm zucchinis. For extra crunch, mix the breadcrumbs with a little melted butter before sprinkling them on top. You can assemble the casserole ahead of time and refrigerate it until you're ready to bake. Customize the cheese by experimenting with different types like Gruyère or fontina.