Baked Zucchini Parmesan Casserole: A Delicious & Easy Recipe

Baked Zucchini Parmesan Casserole: Prepare to be amazed! This isn’t your average veggie side dish; it’s a flavor explosion that will have even the most ardent zucchini skeptics begging for seconds. Imagine layers of tender zucchini, bathed in a rich tomato sauce, blanketed with a generous topping of golden, bubbly Parmesan cheese. It’s comfort food elevated, a symphony of textures and tastes that’s surprisingly easy to create.

While the exact origins of zucchini Parmesan casserole are a bit hazy, the combination of zucchini, tomatoes, and Parmesan cheese speaks to the heart of Italian-American cuisine. It’s a dish born from resourcefulness and a love for simple, fresh ingredients. Think of it as a cousin to eggplant Parmesan, adapted to celebrate the abundance of summer zucchini. For generations, home cooks have been perfecting their own versions, passing down family recipes that are cherished and celebrated.

What makes this baked zucchini Parmesan casserole so irresistible? It’s the perfect balance of savory and slightly sweet, the creamy tenderness of the zucchini against the sharp, salty Parmesan. Plus, it’s incredibly versatile! Serve it as a vegetarian main course, a hearty side dish, or even a potluck favorite. And the best part? It’s a fantastic way to use up all that zucchini from your garden or the farmer’s market. Get ready to experience a dish that’s both comforting and sophisticated, a true crowd-pleaser that will become a staple in your kitchen.

Ingredients:

• 3 medium zucchini, thinly sliced (about 6 cups)
• 1 large onion, thinly sliced
• 2 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 1 (15 ounce) can tomato sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper to taste
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese, divided
• 1/4 cup chopped fresh parsley
• 1 large egg, lightly beaten
• 2 cups shredded mozzarella cheese, divided
• 2 tablespoons olive oil

Preparing the Zucchini and Tomato Sauce:

1. First, let’s get our zucchini ready. Thinly slice the zucchini using a mandoline or a sharp knife. Aim for slices about 1/8 inch thick. This will ensure they cook evenly in the casserole. Place the sliced zucchini in a large colander and sprinkle generously with salt. Toss to coat and let it sit for about 30 minutes. This process, called “sweating,” draws out excess moisture from the zucchini, preventing a soggy casserole. After 30 minutes, rinse the zucchini thoroughly with cold water and pat it dry with paper towels. Really squeeze out as much water as you can. This step is crucial!
2. While the zucchini is sweating, we can prepare the tomato sauce. In a large skillet or saucepan, heat the olive oil over medium heat. Add the sliced onion and cook until softened and translucent, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic to the skillet and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
4. Pour in the crushed tomatoes and tomato sauce. Stir in the dried oregano, dried basil, and red pepper flakes (if using). Season with salt and freshly ground black pepper to taste. Remember, you already salted the zucchini, so go easy on the salt at this stage.
5. Bring the sauce to a simmer, then reduce the heat to low and let it simmer for at least 15 minutes, or up to 30 minutes, stirring occasionally. This allows the flavors to meld together beautifully. The longer it simmers, the richer the sauce will be.

Preparing the Ricotta Mixture:

1. While the tomato sauce is simmering, let’s prepare the ricotta mixture. In a medium bowl, combine the ricotta cheese, 1/4 cup of the grated Parmesan cheese, chopped fresh parsley, and the lightly beaten egg.
2. Season the ricotta mixture with a pinch of salt and pepper. Mix well until everything is evenly combined. The egg helps to bind the ricotta mixture together, creating a creamy and cohesive layer in the casserole.

Assembling the Casserole:

1. Now comes the fun part – assembling the casserole! Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
2. Spread a thin layer of the tomato sauce on the bottom of the prepared baking dish. This prevents the zucchini from sticking and adds a flavorful base.
3. Arrange a layer of the zucchini slices over the tomato sauce, overlapping them slightly. Try to cover the entire bottom of the dish.
4. Spread half of the ricotta mixture evenly over the zucchini layer.
5. Sprinkle one cup of the shredded mozzarella cheese over the ricotta mixture.
6. Spoon half of the remaining tomato sauce over the mozzarella cheese.
7. Repeat the layers: zucchini slices, remaining ricotta mixture, remaining mozzarella cheese, and the remaining tomato sauce.
8. Finally, sprinkle the remaining 1/4 cup of grated Parmesan cheese over the top of the casserole. This will create a nice golden-brown crust.

Baking the Casserole:

1. Cover the baking dish with aluminum foil. This will help to keep the casserole moist and prevent the top from burning.
2. Bake in the preheated oven for 30 minutes.
3. Remove the foil and bake for another 15-20 minutes, or until the top is golden brown and bubbly and the zucchini is tender. The internal temperature should reach 165°F (74°C).
4. Let the casserole rest for at least 10-15 minutes before serving. This allows the cheese to set and the flavors to meld together even further. It also makes it easier to slice and serve.

Tips and Variations:

• Spice it up: Add a pinch of red pepper flakes to the tomato sauce for a little heat. You can also use spicy Italian sausage in place of some of the zucchini for a heartier casserole.
• Add vegetables: Feel free to add other vegetables to the casserole, such as sliced bell peppers, mushrooms, or eggplant. Sauté them along with the onion and garlic before adding the tomato sauce.
• Use different cheeses: Experiment with different cheeses, such as provolone, fontina, or Gruyere. A combination of cheeses can add depth and complexity to the flavor.
• Make it vegetarian: To ensure the casserole is vegetarian, use a vegetarian Parmesan cheese. Some Parmesan cheeses are made with animal rennet.
• Make it ahead: You can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours. Add an extra 10-15 minutes to the baking time if baking from cold.
• Freezing: Baked Zucchini Parmesan Casserole can be frozen for up to 2-3 months. Let it cool completely before wrapping it tightly in plastic wrap and then aluminum foil. Thaw it overnight in the refrigerator before reheating in the oven.
• Serving suggestions: This casserole is delicious on its own as a main course or as a side dish to grilled chicken, fish, or steak. Serve it with a side salad and some crusty bread for a complete meal.
• Fresh Herbs: Don’t be afraid to experiment with fresh herbs! Fresh basil, oregano, or thyme added at the end can really brighten up the flavors.
• Breadcrumbs: For a crispier topping, sprinkle a mixture of breadcrumbs, Parmesan cheese, and melted butter over the casserole before baking.
• Garlic Powder: If you’re a garlic lover, add a pinch of garlic powder to the ricotta mixture for an extra boost of flavor.

Conclusion:

This Baked Zucchini Parmesan Casserole is truly a dish you need to experience. It’s more than just a side dish; it’s a celebration of simple ingredients transformed into something incredibly flavorful and satisfying. The tender zucchini, the rich tomato sauce, the fragrant herbs, and the perfectly browned, cheesy topping all come together in a symphony of textures and tastes that will have everyone reaching for seconds. I promise, even the zucchini skeptics in your family will be converted!

What makes this casserole a must-try? It’s the ease of preparation, the versatility, and the sheer deliciousness. It’s a fantastic way to use up that abundance of zucchini from your garden or local farmer’s market. Plus, it’s a relatively healthy and budget-friendly meal option that doesn’t compromise on flavor. It’s a win-win!

But the best part? You can easily customize this recipe to suit your own preferences.

Serving Suggestions and Variations:

* As a Side Dish: Serve it alongside grilled chicken, fish, or steak for a complete and balanced meal. It pairs beautifully with almost any protein.
* As a Vegetarian Main Course: For a heartier vegetarian option, add a layer of cooked lentils or chickpeas to the casserole before baking. This will boost the protein content and make it a more substantial meal.
* Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the tomato sauce or sprinkle some cayenne pepper over the zucchini before baking.
* Add More Veggies: Feel free to incorporate other vegetables into the casserole. Sliced mushrooms, bell peppers, or onions would all be delicious additions. Just sauté them lightly before adding them to the casserole.
* Cheese Variations: While Parmesan is the star of the show, you can experiment with other cheeses. A blend of mozzarella and provolone would create a wonderfully gooey and flavorful topping. Or, try adding a sprinkle of crumbled feta cheese for a salty and tangy twist.
* Herb Variations: Fresh herbs are key to the flavor of this casserole. If you don’t have fresh basil, you can substitute it with dried basil. Other herbs that would work well include oregano, thyme, or rosemary.
* Make it Gluten-Free: To make this casserole gluten-free, simply use gluten-free breadcrumbs for the topping. You can also use almond flour or crushed gluten-free crackers.
* Serving Temperature: While delicious straight from the oven, this casserole is also fantastic at room temperature or even cold. It makes a great addition to a picnic or potluck.

I truly believe that this Baked Zucchini Parmesan Casserole will become a staple in your kitchen. It’s a simple, satisfying, and versatile dish that’s perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to create something amazing.

Don’t be afraid to experiment with different variations and make it your own. I’m confident that you’ll love the results.

And most importantly, I’d love to hear about your experience! Once you’ve tried this recipe, please come back and leave a comment below. Let me know what you thought, what variations you tried, and any tips or tricks you discovered along the way. Sharing your feedback helps me improve my recipes and inspires other readers to try them too. Happy cooking, and enjoy every delicious bite of your Baked Zucchini Parmesan Casserole! I can’t wait to hear from you!