
Roasted Zucchini Casserole: A Simple & Delicious Comfort Food Recipe
Are you looking for a healthy, flavorful, and easy-to-make side dish or even a light main course? Look no further than this roasted zucchini casserole! This recipe combines the naturally sweet taste of roasted zucchini with creamy cheese, aromatic herbs, and a satisfyingly crunchy topping. It’s a fantastic way to use up that summer zucchini bounty, and it’s guaranteed to be a hit with both kids and adults.
## Why You’ll Love This Roasted Zucchini Casserole
* **Delicious and Flavorful:** Roasting the zucchini brings out its natural sweetness, and the combination of cheeses and herbs creates a symphony of flavors that will tantalize your taste buds.
* **Healthy and Nutritious:** Zucchini is low in calories and high in vitamins and minerals, making this casserole a guilt-free way to enjoy comfort food.
* **Easy to Make:** This recipe requires minimal prep time and is simple enough for even beginner cooks.
* **Versatile:** You can easily customize this casserole with different cheeses, herbs, and toppings to suit your taste preferences.
* **Great for Leftovers:** The casserole tastes even better the next day, making it perfect for meal prepping.
* **Budget-Friendly:** Zucchini is often inexpensive, especially during the summer months.
## Ingredients You’ll Need
* **Zucchini:** The star of the show! Aim for medium-sized zucchini that are firm and smooth.
* **Onion:** Adds a savory base to the casserole.
* **Garlic:** For a pungent and aromatic kick.
* **Olive Oil:** For roasting the zucchini and vegetables.
* **Ricotta Cheese:** Provides a creamy and slightly tangy base.
* **Parmesan Cheese:** Adds a salty and nutty flavor.
* **Mozzarella Cheese:** For a melty and gooey topping.
* **Eggs:** Bind the ingredients together and add richness.
* **Breadcrumbs:** Create a crunchy and golden-brown topping. Panko breadcrumbs are recommended for extra crispiness.
* **Fresh Herbs:** Basil, oregano, and thyme complement the zucchini beautifully. Dried herbs can be substituted if fresh are not available.
* **Salt and Pepper:** To season the casserole to perfection.
* **Optional additions:** Red pepper flakes for a little heat, sun-dried tomatoes for tanginess, or sausage for a heartier meal.
## Equipment You’ll Need
* **Baking Dish:** A 9×13 inch baking dish is ideal.
* **Large Bowl:** For mixing the ingredients.
* **Skillet or Frying Pan:** For sautéing the onions and garlic.
* **Cutting Board and Knife:** For preparing the vegetables.
* **Vegetable Peeler (Optional):** If you prefer to peel the zucchini.
## Step-by-Step Instructions
Here’s a detailed guide to creating the perfect roasted zucchini casserole:
**Step 1: Prepare the Zucchini**
1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Wash the zucchini thoroughly. You can peel them if you prefer, but leaving the skin on adds nutrients and texture. Trim off the ends.
3. Slice the zucchini into ½-inch thick rounds. Aim for even slices so they cook at the same rate.
4. In a large bowl, toss the zucchini slices with 2 tablespoons of olive oil, salt, and pepper. Make sure the zucchini is evenly coated.
5. Spread the zucchini slices in a single layer on the prepared baking sheet.
6. Roast for 20-25 minutes, or until the zucchini is tender and slightly browned. Flip the zucchini halfway through for even cooking.
7. Remove from the oven and let the zucchini cool slightly.
**Step 2: Sauté the Onion and Garlic**
1. While the zucchini is roasting, heat 1 tablespoon of olive oil in a skillet over medium heat.
2. Add the chopped onion and cook until softened and translucent, about 5-7 minutes.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
4. Remove the skillet from the heat and set aside to cool slightly.
**Step 3: Prepare the Cheese Mixture**
1. In a large bowl, combine the ricotta cheese, Parmesan cheese, and mozzarella cheese.
2. Add the sautéed onion and garlic mixture to the cheese mixture.
3. Crack in the eggs and mix well to combine.
4. Stir in the chopped fresh herbs (basil, oregano, thyme) or dried herbs if using. Adjust the amount to your preference.
5. Season with salt and pepper to taste. Remember that Parmesan cheese is already salty, so start with a small amount of salt and adjust as needed.
6. If you are using any optional ingredients like red pepper flakes or sun-dried tomatoes, add them to the cheese mixture at this stage.
**Step 4: Assemble the Casserole**
1. Lightly grease your 9×13 inch baking dish with olive oil or cooking spray.
2. Spread a thin layer of the cheese mixture on the bottom of the baking dish.
3. Arrange half of the roasted zucchini slices in a single layer over the cheese mixture.
4. Spread another layer of the cheese mixture over the zucchini.
5. Arrange the remaining zucchini slices in a single layer over the cheese mixture.
6. Top with the remaining cheese mixture.
**Step 5: Add the Breadcrumb Topping**
1. In a small bowl, combine the breadcrumbs with 1 tablespoon of olive oil.
2. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
**Step 6: Bake the Casserole**
1. Preheat your oven to 375°F (190°C).
2. Bake the casserole for 30-35 minutes, or until the topping is golden brown and the cheese is melted and bubbly.
3. If the topping starts to brown too quickly, you can loosely cover the casserole with aluminum foil for the last 10-15 minutes of baking.
4. Remove the casserole from the oven and let it cool for at least 10 minutes before serving. This will allow the cheese to set slightly and make it easier to slice.
**Step 7: Serve and Enjoy!**
1. Slice the casserole into squares and serve warm.
2. Garnish with extra fresh herbs, if desired.
3. Enjoy your delicious and healthy roasted zucchini casserole!
## Tips and Variations
* **Cheese Variations:** Experiment with different types of cheese, such as Gruyere, provolone, or feta. A combination of cheeses can add depth of flavor.
* **Herb Variations:** Use different herbs, such as rosemary, sage, or chives. Fresh herbs are always best, but dried herbs can be substituted.
* **Vegetable Variations:** Add other vegetables to the casserole, such as bell peppers, mushrooms, or eggplant. Roast them along with the zucchini.
* **Meat Variations:** For a heartier casserole, add cooked sausage, ground beef, or shredded chicken. Brown the meat before adding it to the cheese mixture.
* **Spicy Kick:** Add a pinch of red pepper flakes to the cheese mixture for a little heat.
* **Sun-Dried Tomatoes:** Add chopped sun-dried tomatoes for a tangy and intense flavor.
* **Gluten-Free Option:** Use gluten-free breadcrumbs to make this casserole gluten-free.
* **Vegan Option:** Substitute the ricotta, Parmesan, and mozzarella cheeses with vegan cheese alternatives. Use a flax egg or other egg replacer. You may need to adjust baking time slightly.
* **Make-Ahead Option:** Assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Bake it just before serving. You may need to add a few minutes to the baking time.
* **Breadcrumb Alternatives:** If you don’t have breadcrumbs, you can use crushed crackers, crushed cornflakes, or even grated Parmesan cheese for the topping.
* **Controlling Moisture:** Zucchini can release a lot of moisture during roasting. To prevent a soggy casserole, you can salt the zucchini slices after slicing and let them sit for 30 minutes. This will draw out excess moisture. Rinse the zucchini and pat them dry before roasting.
* **Serving Suggestions:** Serve this casserole as a side dish with grilled chicken, fish, or steak. It also makes a great vegetarian main course. Serve with a side salad and some crusty bread.
* **Storage:** Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.
## Nutritional Information (Approximate)
* Calories: 250-350 per serving (depending on ingredients and portion size)
* Fat: 15-25 grams
* Protein: 10-15 grams
* Carbohydrates: 10-15 grams
*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*
## Conclusion
This roasted zucchini casserole is a delicious, healthy, and easy-to-make dish that’s perfect for any occasion. Whether you’re looking for a simple weeknight dinner or a crowd-pleasing side dish, this casserole is sure to be a hit. With its flavorful combination of roasted zucchini, creamy cheese, and aromatic herbs, it’s a comforting and satisfying meal that you’ll want to make again and again. Don’t be afraid to experiment with different variations to create your own signature zucchini casserole. Happy cooking!
## Recipe Card
**Roasted Zucchini Casserole**
**Prep time:** 20 minutes
**Cook time:** 55 minutes
**Total time:** 1 hour 15 minutes
**Servings:** 6-8
**Ingredients:**
* 4 medium zucchini, sliced
* 1 medium onion, chopped
* 2 cloves garlic, minced
* 3 tbsp olive oil
* 15 oz ricotta cheese
* ½ cup grated Parmesan cheese
* 1 cup shredded mozzarella cheese
* 2 large eggs
* ½ cup breadcrumbs
* ¼ cup chopped fresh basil
* ¼ cup chopped fresh oregano
* ¼ cup chopped fresh thyme
* Salt and pepper to taste
**Instructions:**
1. Preheat oven to 400°F (200°C). Roast zucchini slices with olive oil, salt, and pepper for 20-25 minutes.
2. Sauté onion and garlic in olive oil until softened.
3. Combine ricotta, Parmesan, mozzarella, sautéed onion and garlic, eggs, and herbs in a bowl. Season with salt and pepper.
4. Grease a 9×13 inch baking dish. Layer cheese mixture, roasted zucchini, and cheese mixture again.
5. Top with breadcrumbs mixed with olive oil.
6. Bake at 375°F (190°C) for 30-35 minutes, or until golden brown and bubbly.
7. Let cool for 10 minutes before serving.
**Enjoy!**