Description
A delicious and comforting zucchini casserole that combines fresh vegetables, cheese, and eggs for a satisfying dish.
Ingredients
- 2 medium zucchinis, sliced (about 4 cups)
- 1 medium onion, diced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 cup fresh basil, chopped (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the sliced zucchini to the skillet and cook for an additional 5-7 minutes, stirring occasionally, until the zucchini is tender. Remove from heat.
- In a large bowl, whisk together the eggs, milk, garlic powder, oregano, salt, and black pepper until well combined.
- Stir in the sautéed zucchini and onion mixture, cherry tomatoes, cheddar cheese, and half of the breadcrumbs. Mix until everything is evenly coated.
- Pour the mixture into the prepared baking dish. Sprinkle the remaining breadcrumbs and Parmesan cheese evenly over the top.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
- Remove from the oven and let it cool for about 5 minutes. Garnish with fresh basil if desired before serving.
Notes
- For a heartier dish, add cooked ground turkey or sausage to the zucchini mixture.
- Substitute the cheddar cheese with mozzarella or feta for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of the casserole
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 150mg