Description
A cheesy, comforting zucchini casserole layered with fresh vegetables and herbs. Perfect as a main or hearty side dish for any occasion.
Ingredients
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4 medium zucchini, sliced into ¼-inch rounds
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1 medium onion, chopped
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2 cloves garlic, minced
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1 tablespoon olive oil
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3 large eggs
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½ cup heavy cream
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1 cup shredded cheddar cheese
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1 cup shredded mozzarella cheese
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¼ cup grated Parmesan cheese
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1 teaspoon dried oregano
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1 teaspoon dried basil
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½ teaspoon salt
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½ teaspoon black pepper
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½ cup breadcrumbs
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
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Slice zucchini evenly and pat dry. If watery, sprinkle with salt and rest for 10 minutes, then blot.
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Heat olive oil in a skillet over medium heat, sauté onions until soft, then add garlic for 1 minute.
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In a bowl, whisk eggs, cream, oregano, basil, salt, and pepper until smooth.
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Layer zucchini, onions, cheese, and custard in the baking dish. Repeat, finishing with cheese and breadcrumbs.
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Bake uncovered for 35–40 minutes, until golden and bubbly. Let rest 10 minutes before serving.
Notes
For added protein, include cooked chicken, turkey, or sausage between layers. Store leftovers covered in the fridge for up to 4 days or freeze before baking for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American