Description
A delicious and healthy casserole featuring fresh zucchini and a blend of aromatic herbs, topped with a crispy cheese and breadcrumb crust.
Ingredients
Scale
- 3 medium zucchini, thinly sliced (about 4 cups)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/4 cup fresh basil, chopped
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1/2 cup breadcrumbs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1 cup cherry tomatoes, halved
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with olive oil.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until translucent.
- Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
- Add the sliced zucchini to the skillet. Cook for 5-7 minutes, stirring occasionally, until the zucchini is tender and slightly browned. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the cooked zucchini mixture, mozzarella cheese, half of the Parmesan cheese, beaten eggs, chopped basil, thyme, rosemary, salt, and pepper. Mix well.
- Transfer the mixture to the prepared baking dish, spreading it out evenly.
- In a small bowl, mix the breadcrumbs with the remaining Parmesan cheese and 1 tablespoon of olive oil.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
- If using, scatter the halved cherry tomatoes over the top.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Garnish with additional fresh herbs if desired, and serve warm.
Notes
This casserole can be made ahead and refrigerated before baking. If baking from cold, add an extra 5-10 minutes to the cooking time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 60mg
Keywords: zucchini, casserole, herb, vegetarian, healthy, baked, cheese