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Baked Zucchini Parmesan Casserole

A creamy and flavorful casserole packed with nutrition, perfect for a weeknight meal or as a side dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 medium medium-sized zucchini, sliced into rounds Slice about ½ inch thick to maintain texture
  • 1 cup ricotta cheese
  • 1 cup grated Parmesan cheese Divided into halves for layering
  • 2 cups shredded mozzarella cheese For the top layer
  • 2 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • to taste Salt and pepper Adjust according to preference
  • to drizzle Olive oil For browning

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Slice the zucchini into rounds about ½ inch thick.
  3. In a large mixing bowl, combine the ricotta cheese, half of the Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix well.
Assembly
  1. In a greased baking dish, layer half of the sliced zucchini at the bottom.
  2. Spread half of the cheese mixture over the first layer of zucchini.
  3. Repeat the layers, adding the remaining zucchini and then the cheese mixture on top.
  4. Sprinkle the remaining Parmesan cheese and the shredded mozzarella on top.
  5. Drizzle a bit of olive oil over the top.
Cooking
  1. Bake in the preheated oven for about 25-30 minutes or until the cheese is bubbly and golden.
  2. Let it cool for a few minutes before serving.

Notes

Consider adding herbs like fresh basil or crushed red pepper for extra flavor. Store leftovers in the refrigerator for up to 3-4 days.