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Baked Zucchini Cheese Dinner

Baked Zucchini Cheese Dinner: 5 Irresistible Ways to Enjoy

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  • Author: Anna
  • Total Time: 135 minutes
  • Yield: 6-8 servings 1x
  • Diet: Vegetarian

Description

Baked Zucchini Cheese – a comforting dish with tender zucchini and savory cheeses baked to perfection.

Ingredients

Scale
  • 3–4 medium zucchini (approx. 2.5–3 lbs)
  • 2 tbsp olive oil, divided
  • 1 medium yellow onion, finely diced
  • 3–4 cloves garlic, minced
  • 3 large eggs, lightly beaten
  • 1/2 cup heavy cream
  • 1/4 cup milk (whole milk recommended)
  • 1/2 cup freshly grated Parmesan cheese, plus 2 tbsp for topping
  • 1.5 cups shredded low-moisture, part-skim mozzarella cheese
  • 1 cup shredded sharp or mild cheddar cheese
  • 1/4 cup finely chopped fresh parsley
  • 2 tbsp finely chopped fresh basil (optional)
  • 1 tsp dried oregano
  • 1.5 tsp salt, divided, plus 1 tbsp coarse salt for zucchini
  • 1/2 tsp freshly ground black pepper
  • 1/4 cup Panko breadcrumbs (optional)
  • 1 tbsp melted unsalted butter (for topping)

Instructions

  1. Wash, trim, and slice zucchini into 1/4-inch thick rounds or grate it.
  2. Place zucchini in a large colander over a bowl. Sprinkle generously with 1 tbsp coarse salt, toss, and let rest 30-60 minutes to draw out moisture.
  3. Rinse zucchini thoroughly under cold water to remove salt, then pat completely dry with clean kitchen towels. Set aside.
  4. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with 1 tbsp olive oil or non-stick spray.
  5. Heat 1 tbsp olive oil in a large skillet over medium heat. Sauté diced onion for 5-7 minutes until softened. Add minced garlic; cook 1-2 minutes until fragrant. Remove from heat; cool slightly.
  6. In a large mixing bowl, whisk together the 3 lightly beaten eggs, 1/2 cup heavy cream, and 1/4 cup milk.
  7. Stir in 1/2 cup Parmesan, 1.5 cups mozzarella, and 1 cup cheddar. Add 1/4 cup parsley, 2 tbsp basil (optional), 1 tsp oregano, 1.5 tsp salt, and 1/2 tsp black pepper. Fold in the cooled sautéed onion and garlic mixture.
  8. Add the dried zucchini to the cheese and egg mixture. Gently fold until coated. Pour the mixture evenly into the prepared baking dish.
  9. For the topping (optional): Combine 1/4 cup Panko breadcrumbs, 1 tbsp melted butter, and the remaining 2 tbsp Parmesan. Sprinkle evenly over the casserole.
  10. Cover the baking dish loosely with aluminum foil. Bake in the preheated oven for 30 minutes.
  11. Remove the foil and continue baking uncovered for another 20-30 minutes, or until golden brown, bubbly, and set in the center.
  12. Optional: For extra crispiness, broil for 2-3 minutes, watching closely to prevent burning.
  13. Remove from oven and let rest 10-15 minutes before slicing and serving. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Notes

  • This dish can be served as a side or a main course.
  • Feel free to customize the cheese blend to your liking.
  • Pair it with a salad for a complete meal.
  • Prep Time: 60 minutes
  • Cook Time: 75 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 350
  • Sugar: 3g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Protein: 18g
  • Cholesterol: 150mg

Find it online: https://chroka.com/baked-zucchini-cheese-dinner/