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.
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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.
Cheesy Baked Zucchini Casserole
Recipe card for Cheesy Baked Zucchini Casserole.
Ingredients
Method
Preparation
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes