Italian · Dinner
Baked Zucchini and Cheese Casserole
A vegetarian bake of zucchini layered with ricotta, mozzarella and parmesan over a garlicky tomato sauce, baked until golden and bubbling. Dried oregano and basil bring herbal depth. Served warm straight from the baking dish as a light main.
$4
15 minsPrep
35 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
392Calories
25.4gProtein
25.7gFat
14.2gCarbs
7.4gSugar
2.9gFiber
689mgSodium
84mgChol
14.1gSat Fat
714mgPotassium
571mgCalcium
1.4mgIron
1mcgVitamin B12
20mgVitamin C
vegetarian
low-carb
low-calorie
mediterranean
vegetarian
Instructions
1
Prep
Preheat oven to 400°F (200°C). Slice zucchini into 1/4-inch-thick rounds and salt lightly. Mince garlic and dice onion finely.
2
Sauté
Heat olive oil in a small skillet over medium heat. Add garlic and onion, cook 2 to 3 minutes until onion is translucent and garlic is fragrant.
3
Simmer
Stir canned tomatoes, oregano and basil into skillet. Simmer 5 minutes over medium-low heat until sauce thickens slightly.
4
Build
Spread tomato sauce in a small baking dish. Layer zucchini rounds on top, dot with ricotta, scatter mozzarella and parmesan over surface.
5
Bake
Bake at 400°F for 25 to 30 minutes until cheese is melted and golden and zucchini is fork-tender.
6
Rest
Let casserole stand 5 minutes out of oven so sauce settles and layers hold together.
7
Plate
Serve warm straight from the baking dish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g mozzarella cheese
- 22 medium zucchini (about 200g)
- 1/2 cup120g ricotta cheese
- 2 tbsp2 tbsp parmesan cheese
- 4 cloves4 cloves garlic
- 11 onion
- 2/3 cup80g, a third of a 14.5 oz can canned tomatoes
- 2 tsp2 tsp olive oil
- 1 tsp1 tsp dried oregano
- 1/2 tsp1/2 tsp dried basil
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
