Marsha's Zucchini Casserole

Savor the comforting flavors of Marsha's Zucchini Casserole, a wholesome, cheesy oven-baked dish that transforms fresh zucchini into a creamy, golden delight. This recipe features tender zucchini rounds layered with a luscious ricotta and mozzarella cheese filling, delicately seasoned with dried basil, oregano, and garlic for a burst of Italian-inspired flavor. A buttery breadcrumb topping adds the perfect amount of crunch, making every bite irresistible. Ready in just an hour, this easy-to-make casserole is ideal for weeknight dinners or as a show-stopping side for gatherings. Perfectly balanced and packed with vegetables, it’s a crowd-pleaser that everyone will love. Bake up this zucchini casserole masterpiece and bring a hearty, cheesy twist to your table!

Nutriscore Rating: 55/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 1 teaspoon salt
• 2 tablespoons olive oil
• 1 medium, finely chopped onion
• 3 minced garlic cloves
• 1 cup ricotta cheese
• 0.5 cup, grated parmesan cheese
• 1 cup, shredded mozzarella cheese
• 1 large, beaten egg
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 0.5 teaspoon black pepper
• 1 cup breadcrumbs
• 2 tablespoons, melted butter

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Step 2

Wash and slice the zucchini into thin rounds, about 1/4 inch thick. Sprinkle them with 1/2 teaspoon of salt and set aside in a colander for 10 minutes to remove excess moisture.

Step 3

While the zucchini is draining, heat olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute, stirring constantly to avoid burning. Remove from heat and set aside.

Step 4

In a large mixing bowl, combine ricotta cheese, grated parmesan cheese, half of the shredded mozzarella cheese, beaten egg, basil, oregano, black pepper, and the cooked onion and garlic mixture. Mix well to create a creamy filling.

Step 5

Pat the zucchini slices dry with a paper towel to remove any remaining moisture. Layer half of the zucchini slices evenly in the prepared baking dish.

Step 6

Spread half of the ricotta mixture evenly over the zucchini layer. Repeat with the remaining zucchini slices and top with the remaining ricotta mixture.

Step 7

Sprinkle the remaining shredded mozzarella cheese evenly over the casserole.

Step 8

In a small bowl, combine breadcrumbs and melted butter. Mix until the breadcrumbs are evenly coated, then sprinkle the mixture on top of the mozzarella layer.

Step 9

Bake in the preheated oven for 35-40 minutes, or until the top is golden and the casserole is bubbling around the edges.

Step 10

Remove from the oven and let the casserole rest for 5-10 minutes before serving. Enjoy!

Nutrition Facts

Serving size	(1577.6g)

Amount per serving	% Daily Value*
Calories	2220.3

Total Fat 130.2g	0%
Saturated Fat 59.5g	0%
Polyunsaturated Fat 6.7g
Cholesterol 554.0mg	0%
Sodium 13130.2mg	0%
Total Carbohydrate 182.9g	0%
Dietary Fiber 13.1g	0%
Total Sugars 71.9g
Protein 103.2g	0%

Vitamin D 76.3IU	0%
Calcium 2513.7mg	0%
Iron 10.6mg	0%
Potassium 2470.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.6%

Protein: 17.8%

Carbs: 31.6%