This cheesy baked zucchini casserole is a light, savory dish that highlights the natural flavors of zucchini, enhanced by melted scamorza cheese and a touch of oregano. The zucchini is grated and mixed into a batter for the base, while thinly sliced zucchini adds texture and beauty to the top. It’s easy to make and perfect as a side dish or light meal, ideal for any time of the year.
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
Ingredients:
- 5 medium zucchini (courgettes), grated
- 1 small zucchini, thinly sliced (for topping)
- 3 eggs
- Salt and pepper, to taste
- 120g wheat flour (approximately 1 cup)
- 80g scamorza cheese or any cheese of your choice, shredded (approximately 2/3 cup)
- Olive oil, for drizzling
- Oregano, to taste
Directions:
Step 1: Prepare the Zucchini
- Grate the 5 medium zucchini and place them in a bowl.
- Sprinkle a pinch of salt over the grated zucchini and let them drain in a colander for about 10 minutes to release excess moisture.
- After 10 minutes, squeeze out any remaining water from the zucchini using a clean kitchen towel or by pressing with your hands.
Step 2: Mix the Batter
- In a separate bowl, beat the 3 eggs and season with salt and pepper to taste.
- Add the drained zucchini to the beaten eggs and mix well.
- Gradually stir in the 120g of wheat flour, mixing until the ingredients are fully combined and form a batter.
Step 3: First Bake
- Preheat your oven to 180°C (360°F).
- Spread the zucchini mixture evenly into a greased or parchment-lined baking dish.
- Bake the zucchini base for about 15 minutes, or until it begins to set and lightly brown.
Step 4: Add Cheese and Toppings
- Remove the baking dish from the oven and evenly sprinkle 80g of shredded scamorza cheese (or your chosen cheese) over the zucchini base.
- Arrange the thinly sliced small zucchini on top of the cheese in an even layer.
- Drizzle a little olive oil over the zucchini slices and sprinkle oregano to taste.
Step 5: Final Bake
- Return the baking dish to the oven and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown on top.
Step 6: Serve
- Let the casserole cool slightly before slicing.
- Serve it warm as a delicious light meal or side dish.
Serving Suggestions:
- Pair this casserole with a fresh green salad or roasted vegetables for a balanced, nutritious meal.
- Serve it as a side dish to accompany grilled chicken, fish, or a simple pasta dish.
- It’s also great served as a light lunch with a slice of crusty bread and a drizzle of olive oil.
Cooking Tips:
- To ensure the zucchini casserole is not too watery, make sure to squeeze out as much water as possible from the grated zucchini before mixing the batter.
- Experiment with different cheeses like mozzarella, cheddar, or Parmesan for a variety of flavors.
- For extra crunch, sprinkle breadcrumbs over the cheese before the final bake.
Nutritional Benefits:
- Zucchini is low in calories but packed with vitamins and minerals, especially vitamin C and potassium.
- This dish provides a good source of protein from the eggs and cheese, making it a nutritious, well-rounded meal or side.
Dietary Information:
- This recipe can be made gluten-free by substituting wheat flour with a gluten-free alternative, such as almond flour or a gluten-free all-purpose flour mix.
Nutritional Facts (per serving, approximately 6 servings):
- Calories: 180
- Fat: 10g
- Carbohydrates: 15g
- Protein: 7g
Storage:
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 180°C (360°F) until warmed through.
- Freezing: This dish can be frozen after baking. Allow it to cool completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Why You’ll Love This Recipe:
- It’s easy to prepare and perfect for utilizing fresh zucchini.
- The combination of melted cheese and zucchini makes for a comforting, delicious meal.
- It’s versatile and can be served as either a main or side dish.
Conclusion:
This cheesy zucchini casserole is a delightful dish that’s easy to make and packed with fresh, wholesome ingredients. Whether you’re looking for a light lunch or a flavorful side dish, this recipe is sure to satisfy. With its crispy cheese topping and tender zucchini base, it’s a delicious way to enjoy seasonal vegetables any time of year.
Frequently Asked Questions:
- Can I use a different type of cheese?
Yes, feel free to use any cheese that melts well, such as mozzarella, cheddar, or Gouda. - Can I make this dish gluten-free?
Yes, you can substitute the wheat flour with a gluten-free flour alternative like almond flour or gluten-free all-purpose flour. - How can I prevent the casserole from being too watery?
Make sure to drain and squeeze the zucchini well after grating to remove excess moisture. - Can I add other vegetables to the casserole?
Absolutely! You can add grated carrots, finely chopped spinach, or even mushrooms for extra flavor and texture. - Can I make this dish ahead of time?
Yes, you can prepare the casserole, bake it, and store it in the fridge. Reheat before serving. - What can I serve this dish with?
It pairs well with salads, grilled meats, or roasted vegetables. - Can I freeze this casserole?
Yes, it freezes well after baking. Just make sure to let it cool completely before freezing. - Is this recipe suitable for a low-carb diet?
You can reduce the carbs by using almond flour instead of wheat flour, making it more suitable for a low-carb or keto diet. - How do I store leftovers?
Store any leftovers in the fridge for up to 3 days in an airtight container. Reheat before serving. - Can I use zucchini with the skin on?
Yes, keeping the skin on adds extra texture and nutrients to the dish.