Baked Zucchini-Veggie Casserole with Cheese and Herbs

If you’re looking for a hearty yet wholesome dish that’s packed with flavor and vibrant vegetables, this Baked Zucchini-Veggie Casserole with Cheese and Herbs is the perfect choice. Loaded with nutrient-rich zucchini, eggplant, oyster mushrooms, tomatoes, herbs, and cheese, this recipe is a complete meal in itself—healthy, satisfying, and bursting with Mediterranean-inspired flavor.

This oven-baked casserole is simple to prepare and offers the perfect way to enjoy seasonal vegetables. The addition of garlic, Italian herbs, and two types of cheese creates a beautifully layered dish that’s creamy, aromatic, and comforting. Whether served as a vegetarian main or an elegant side, it’s a guaranteed crowd-pleaser.

Cooking Time

• Preparation Time: 25 minutes

• Cooking Time: 40 minutes

• Total Time: 1 hour 5 minutes

Ingredients

Vegetable Base:

• 2 eggs

• 2 medium zucchinis, grated

• Salt, to taste

• 5 tablespoons breadcrumbs

• Fresh dill, chopped

• 1/4 teaspoon dried garlic

• Paper towel (for draining zucchini)

Sautéed Filling:

• Olive oil (for cooking and brushing)

• 1 tablespoon butter

• 1 onion, chopped

• 5–6 oyster mushrooms, chopped

• 1 tomato, diced

• 1 eggplant, peeled and diced

• 1/2 teaspoon salt

• 1/4 teaspoon Italian herbs

• 1/2 teaspoon ground paprika

• Fresh parsley, chopped

Cheese Layer:

• 100 grams (0.22 lb) cheese (mozzarella, gouda, or cheddar), grated

• 1 clove garlic, minced

• 1 tablespoon mayonnaise

• 50 grams (0.11 lb) hard cheese (like Parmesan), grated

For Baking:

• Parchment paper

• Olive oil for brushing

• Oven preheated to 180°C (355°F)

Step-by-Step Cooking Directions

Step 1: Prepare the Zucchini Base
Grate the zucchini and sprinkle lightly with salt. Let sit for 5–10 minutes, then squeeze out the excess liquid using a paper towel or clean kitchen cloth.

In a mixing bowl, combine the zucchini, 2 eggs, breadcrumbs, chopped dill, and dried garlic. Mix until well blended. Set aside.

Step 2: Sauté the Vegetables
In a pan, heat olive oil and butter. Sauté chopped onion until translucent. Add the chopped oyster mushrooms and cook for about 3–4 minutes.

Next, add diced tomato and eggplant. Stir well, then season with 1/2 teaspoon salt, 1/4 teaspoon Italian herbs, and 1/2 teaspoon paprika. Cook until the vegetables are soft and the mixture is thick. Stir in fresh parsley and set aside to cool.

Step 3: Make the Cheese Topping
In a bowl, combine 100 grams of grated cheese, minced garlic, and mayonnaise. Stir until creamy. This will form a rich, flavorful layer on top of your casserole.

Step 4: Assemble the Casserole
Line a baking dish with parchment paper and brush lightly with olive oil. Press the zucchini mixture into the base of the dish to form a flat layer.

Spread the sautéed vegetables evenly over the zucchini base.

Top with the cheese-mayonnaise mixture and sprinkle the 50 grams of hard cheese evenly over everything.

Step 5: Bake
Bake in a preheated oven at 180°C (355°F) for 40 minutes, or until the top is golden and bubbly.

Step 6: Serve
Let cool slightly before slicing. Garnish with more fresh herbs if desired.

Nutritional Information (Per Serving, approx. based on 6 servings)

• Calories: 220–250

• Protein: 9–11 g

• Carbohydrates: 12–15 g

• Fat: 15–18 g

• Fiber: 3–4 g

• Calcium: 18% DV

• Vitamin C: 25% DV

The Origins and Popularity of the Recipe

This casserole-style dish is inspired by Mediterranean and Eastern European home cooking traditions, where zucchini, eggplant, and cheese are staple ingredients. Its layered format is reminiscent of Italian lasagna or moussaka, but with a lighter, vegetarian twist. Thanks to the rise of air fryers and oven-friendly vegetable bakes, dishes like this have become increasingly popular among health-conscious home cooks.

Reasons Why You’ll Love the Recipe

• Nutritious and satisfying vegetarian meal

• Full of Mediterranean flavor from herbs, vegetables, and cheese

• Perfect for meal prep or batch cooking

• Customizable with different vegetables and spices

• Oven-baked, not fried, for a lighter texture

Health Benefits

• Zucchini and eggplant are low in calories and rich in fiber

• Oyster mushrooms support immunity and gut health

• Tomatoes and garlic offer antioxidants and heart-health benefits

• Cheese provides calcium and protein

• Olive oil and herbs support anti-inflammatory effects

Serving Suggestions

• Serve warm with a side of crusty bread or pita

• Pair with a Greek salad or cucumber yogurt sauce

• Enjoy as a vegetarian main dish or alongside grilled meats

• Excellent for brunch, dinner, or light lunch

• Pairs beautifully with a chilled white wine or herbal iced tea

Common Mistakes to Avoid

• Not draining zucchini: This will make the base soggy

• Overcrowding the pan: Bake in a single layer for even cooking

• Undercooking the eggplant: Make sure it’s soft and fully cooked

• Skipping the parchment paper: Helps avoid sticking and aids cleanup

• Using watery cheese topping: Stick to firm cheeses for best results

Pairing Recommendations

• Drink: Dry white wine, sparkling water with lemon, or mint tea

• Side Dish: Couscous, tabbouleh, or a light lentil salad

• Dip: Garlic yogurt dip, tahini lemon dressing, or basil pesto

• Dessert: Fresh berries, honey yogurt, or lemon sorbet

Cooking Tips

• Use a box grater for even zucchini shreds

• Roast eggplant in advance if you prefer a smoky flavor

• Replace mayonnaise with Greek yogurt for a lighter topping

• Add crushed nuts or seeds on top for extra crunch

• Use a glass baking dish for even browning

Similar Recipes to Try

• Baked Eggplant Parmesan

• Zucchini Lasagna Rolls

• Mushroom and Cheese Stuffed Peppers

• Spinach and Ricotta Zucchini Boats

• Vegetable Moussaka

Variations to Try

• Spicy: Add chili flakes or jalapeños to the vegetable layer

• Vegan: Use plant-based cheese and egg replacers

• Low-carb: Replace breadcrumbs with almond flour or flaxseed

• Herby: Add fresh thyme or oregano to the veggie filling

• Protein boost: Mix in chickpeas or white beans

Ingredient Spotlight: Oyster Mushrooms

Oyster mushrooms are delicate yet flavorful fungi with a mild, nutty taste and tender texture. They’re a fantastic meat substitute, rich in B vitamins, protein, and antioxidants. In this recipe, they add depth and heartiness to the vegetable layer, complementing the cheeses and zucchini beautifully.

Conclusion

This Baked Zucchini-Veggie Casserole with Cheese and Herbs is the definition of comfort food made healthy. With its perfectly layered vegetables, cheesy top, and herb-infused filling, every bite offers nourishment and satisfaction. It’s a wonderful option for family dinners, vegetarian meals, and make-ahead lunches. Easy to prepare and even easier to love, this casserole deserves a spot in your recipe rotation.

Frequently Asked Questions (FAQ)

1. Can I make this casserole ahead of time?
Yes, you can prepare and refrigerate it up to 24 hours before baking.

2. Can I freeze the leftovers?
Absolutely. Cool completely, wrap tightly, and freeze for up to 2 months.

3. What kind of cheese works best?
Mozzarella, gouda, cheddar, or Parmesan all work well depending on your flavor preference.

4. Can I replace oyster mushrooms with another type?
Yes, cremini, white button, or portobello mushrooms are great substitutes.

5. Is there a way to make it dairy-free?
Yes, use dairy-free cheese and vegan mayo or yogurt.

6. Can I add more protein?
Definitely. Add cooked lentils, chickpeas, or tofu to the vegetable layer.

7. What breadcrumbs should I use?
Regular, panko, or gluten-free breadcrumbs all work, depending on your dietary needs.

8. How do I know when it’s fully cooked?
The top should be golden, and the sides should bubble slightly. A knife inserted in the center should come out clean.

9. Can I skip the eggplant or use another vegetable?
Yes, zucchini, bell peppers, or even sweet potato can be used as alternatives.

10. How long does it last in the fridge?
Store leftovers in an airtight container for up to 4 days.