Baked Zucchini Cheese Casserole (Print Version)
Creamy three-cheese bake with tender zucchini and tomatoes, seasoned with Italian herbs for a comforting vegetable dish.
# Ingredients:
01 -
4 medium zucchinis, chopped into bite-sized pieces
02 -
1 cup cherry tomatoes, halved
03 -
1 small onion, finely diced
04 -
2 cloves garlic, minced
05 -
1 cup shredded mozzarella cheese
06 -
1 cup shredded cheddar cheese
07 -
1 cup grated Parmesan cheese
08 -
1/2 cup heavy cream or half-and-half
09 -
2 tablespoons olive oil
10 -
1 teaspoon dried Italian herbs
11 -
1/2 teaspoon crushed red pepper flakes (optional)
12 -
Salt and freshly ground black pepper, to taste
13 -
Fresh parsley, chopped, for garnish
# Steps to Follow:
01 -
Preheat your oven to 375°F (190°C). Grease a casserole dish with cooking spray or oil.
02 -
In a large skillet, heat olive oil over medium heat. Add diced onion and minced garlic, sauté for 3-4 minutes until fragrant and the onion is soft.
03 -
Add chopped zucchini and halved cherry tomatoes to the skillet. Stir for 5-7 minutes until tender but firm.
04 -
Season the vegetables with salt, pepper, dried Italian herbs, and optional crushed red pepper flakes. Stir well and remove from heat.
05 -
In a mixing bowl, combine the sautéed vegetables with heavy cream. Stir in half of the mozzarella, cheddar, and Parmesan cheeses, mixing well.
06 -
Spread the cheesy vegetable mixture into the prepared casserole dish evenly. Sprinkle remaining cheeses on top.
07 -
Bake uncovered in the preheated oven for 20-25 minutes, until the cheese on top is melted and golden brown.
08 -
Remove the casserole from the oven and let it sit for 5 minutes to set.
09 -
Garnish with freshly chopped parsley and serve warm.