Description
A golden, bubbling zucchini casserole with creamy mozzarella, nutty Parmesan, and fresh herbs—quick, wholesome, and utterly irresistible.
Ingredients
Scale
- 2 medium zucchini, sliced
- 2 medium yellow squash, sliced
- 4 tablespoons chopped fresh basil
- 2 tablespoons thinly sliced green onion
- 1/2 teaspoon dried thyme
- 3/4 teaspoon garlic powder
- 1 cup grated mozzarella cheese
- 1/2 cup coarsely grated Parmesan cheese (plus extra for topping)
- Salt and fresh ground black pepper, to taste
Instructions
- Preheat oven to 350°F (180°C). Spray an 8″ x 8″ or 8″ x 11″ baking dish with olive oil or non-stick spray.
- Wash and slice the zucchini and yellow squash into even slices or half-moons.
- Chop the fresh basil and thinly slice the green onions.
- In a large bowl, mix zucchini, squash, basil, green onions, dried thyme, garlic powder, 1/2 cup mozzarella, and 1/2 cup Parmesan. Season with salt and pepper.
- Transfer the mixture to the prepared baking dish. Bake uncovered for 25-30 minutes, until veggies are mostly tender.
- Remove from oven, sprinkle the remaining 1/2 cup mozzarella and extra Parmesan on top. Return to oven and bake for another 10-15 minutes until golden and bubbly.
- Cool slightly before serving. Enjoy hot for best flavor and texture.
Notes
For best results, lightly salt and blot zucchini slices before baking to reduce moisture. Leftovers are even more flavorful the next day!
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150-180 kcal
- Sugar: 3g
- Sodium: 375mg
- Fat: 10g
- Saturated Fat: 4.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2.5g
- Protein: 10g
- Cholesterol: 20mg
Keywords: zucchini, casserole, cheesy bake, vegetarian, easy dinner