Cheesy Baked Zucchini Casserole (Print Version)
# Ingredients:
→ Vegetables
01 -
2 medium zucchini, sliced into 0.6 cm rounds
→ Cheeses
02 -
200 g shredded sharp cheddar cheese
03 -
50 g grated Parmesan cheese
→ Topping
04 -
60 g breadcrumbs (panko or homemade)
→ Aromatics & Seasoning
05 -
2 cloves garlic, minced
06 -
2 tablespoons olive oil
07 -
0.5 teaspoon salt
08 -
0.25 teaspoon black pepper
# Instructions:
01 -
Preheat the oven to 190°C. Lightly grease a 23x33 cm baking dish with a small amount of olive oil.
02 -
In a large mixing bowl, combine the zucchini slices, minced garlic, olive oil, salt, and black pepper. Toss until the zucchini is evenly coated.
03 -
Arrange the seasoned zucchini slices in the prepared baking dish in a single, slightly overlapping layer.
04 -
Sprinkle shredded cheddar cheese and grated Parmesan evenly over the arranged zucchini.
05 -
Distribute the breadcrumbs evenly over the cheese to create a crisp topping.
06 -
Transfer the dish to the oven and bake for 25–30 minutes, or until the zucchini is tender and the topping is golden and bubbly.
07 -
Remove from the oven and let stand for several minutes before serving to allow the casserole to set.
# Notes:
01 -
For extra crunch, use panko breadcrumbs; for a healthier alternative, substitute whole wheat breadcrumbs.
02 -
A blend of cheddar and mozzarella offers a milder cheese profile.
03 -
Incorporate fresh herbs such as parsley, basil, thyme, or oregano into the topping for enhanced aroma.
04 -
To make this dish gluten-free, select certified gluten-free breadcrumbs.
05 -
Ensure zucchini slices are uniform and avoid overcrowding to prevent excess moisture.