Cheesy Zucchini Casserole
A creamy, cheesy casserole bursting with flavor, perfect for gatherings or cozy family dinners.
Ingredients
Vegetable Base
- 4 medium zucchini, sliced Slice into thin rounds for even cooking.
- 1/4 cup chopped onions
Cheese Mixture
- 1 cup shredded cheddar cheese
- 1 cup cottage cheese Can be substituted with Greek yogurt for a lighter option.
- 1/2 cup grated Parmesan cheese
- 2 large eggs
Seasoning
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt and pepper to taste
Topping
- 1 cup breadcrumbs Optional for topping.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Grease a baking dish.
- Slice zucchini into thin rounds.
- In a bowl, mix together cheddar cheese, cottage cheese, Parmesan cheese, eggs, chopped onions, garlic powder, oregano, salt, and pepper.
Layering
- Layer half the sliced zucchini in the greased baking dish.
- Spread half the cheese mixture over the zucchini, then add the remaining zucchini on top.
- Finish by spreading the rest of the cheese mixture over the top layer.
- If desired, sprinkle breadcrumbs on top.
Baking
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
Notes
For a twist, try adding sautéed mushrooms or bell peppers. Make sure to salt zucchini beforehand to avoid excess moisture. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.