Zucchini and cheese casserole is a simple, delicious, and nutritious dish that can be served for breakfast, lunch, or dinner. Packed with healthy vegetables, rich eggs, and creamy cheese, this dish is both filling and flavorful. It’s a great way to use up summer zucchini or add more veggies to your diet. The eggs and sour cream give it a fluffy texture, while the cheese adds a delightful richness. The dill and spring onion bring in fresh herbal notes that balance the flavors perfectly.
This recipe is also versatile—you can serve it as a light main dish with a side salad or as a side dish alongside grilled meats or fish. The best part? It’s easy to prepare and requires only a handful of ingredients that you likely already have in your kitchen.
Let’s dive into the details of how to make this delicious zucchini and cheese casserole!
Full Recipe:
Ingredients
For the Casserole (Serves 4-6):
- Zucchini: 2 medium-sized
- Eggs: 4 large
- Sour cream: 4 tablespoons
- Salt: to taste
- Black pepper: to taste
- Spring onion: 1-2 stalks, finely chopped
- Butter: for greasing the baking dish
- Cheese: 150 grams (grated, use cheddar, mozzarella, or a combination)
- Dill: 1 tablespoon, finely chopped (optional, for added flavor)
Baking Instructions:
- Bake at 180°C (356°F) for 35-40 minutes.
Steps to Make Zucchini and Cheese Casserole
Step 1: Prepare the Ingredients
- Preheat the Oven: Set your oven to 180°C (356°F) so it’s ready when the casserole is prepared.
- Grate the Zucchini: Start by washing the zucchini. Grate both zucchini using a box grater or food processor. Once grated, squeeze out any excess moisture from the zucchini using a clean kitchen towel or paper towel. This step is crucial because zucchini holds a lot of water, and removing the moisture will help the casserole maintain a firm texture.
- Chop the Spring Onion and Dill: Finely chop the spring onions and dill (if using). These will add a fresh and herbal touch to the dish.
- Grate the Cheese: Grate the cheese of your choice—cheddar, mozzarella, or a combination of both works well for this casserole. Set aside.
Step 2: Make the Egg Mixture
- Beat the Eggs: In a large bowl, crack the four eggs and whisk them together until smooth.
- Add Sour Cream: To the eggs, add the 4 tablespoons of sour cream. Mix until well combined. The sour cream will add richness and creaminess to the dish, ensuring the casserole is light and fluffy.
- Season the Mixture: Season the egg and sour cream mixture with salt and black pepper to taste. Add the finely chopped spring onion and dill to the mixture and stir until evenly distributed.
Step 3: Combine the Ingredients
- Mix in the Zucchini: Add the grated and drained zucchini to the egg mixture. Stir until the zucchini is evenly coated with the egg mixture.
- Add Cheese: Reserve a handful of the grated cheese for topping, and stir the rest into the zucchini-egg mixture. This will ensure that the cheese is well incorporated and melts throughout the casserole as it bakes.
Step 4: Bake the Casserole
- Prepare the Baking Dish: Grease a medium-sized baking dish with butter. This will prevent the casserole from sticking and add a rich buttery flavor.
- Pour the Mixture: Pour the zucchini and cheese mixture into the prepared baking dish. Smooth the top with a spatula.
- Add the Cheese Topping: Sprinkle the reserved grated cheese evenly over the top of the casserole. This will create a golden, cheesy crust as the dish bakes.
- Bake: Place the dish in the preheated oven and bake for 35-40 minutes at 180°C (356°F), or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 5: Serve
Once the casserole is fully cooked, remove it from the oven and let it sit for 5-10 minutes to cool slightly. This will make it easier to slice and serve.
Slice into squares or wedges and serve warm. The casserole pairs wonderfully with a fresh green salad or roasted vegetables. It’s also delicious on its own as a savory breakfast or brunch option.
Nutrition Facts (Per 100 g)
- Calories: 130 kcal
- Protein: 7.3 g
- Fat: 9.2 g
- Carbohydrates: 3.2 g
- Fiber: 1.2 g
- Sodium: 250 mg
These values are estimates and can vary based on the exact ingredients and portions used.
Frequently Asked Questions (FAQs)
Can I use other vegetables in this casserole?
Absolutely! You can add or substitute other vegetables like grated carrots, bell peppers, or spinach. Just be mindful to squeeze out excess moisture from the vegetables to avoid a watery casserole.
What type of cheese is best for this recipe?
Cheddar, mozzarella, or a mix of both works well. You can also experiment with other cheeses like gouda, parmesan, or feta for a unique twist.
Can I make this casserole ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the refrigerator for up to 12 hours before baking. You can also bake the casserole in advance and reheat it when needed.
Is this casserole suitable for freezing?
Yes, you can freeze the baked casserole. Once it has cooled completely, cut it into portions and store them in an airtight container or freezer bag for up to 2 months. To reheat, thaw overnight in the refrigerator and then warm in the oven.
Tips for Making the Perfect Zucchini and Cheese Casserole
- Drain the zucchini thoroughly: Zucchini contains a lot of water, so it’s important to squeeze out as much moisture as possible. This ensures that the casserole will be firm and not soggy.
- Add more herbs for extra flavor: While dill and spring onions add a fresh taste, feel free to experiment with other herbs like parsley, thyme, or basil.
- Cheese variety: If you want a sharper flavor, opt for a stronger cheese like sharp cheddar or Gruyère. For a milder taste, mozzarella is a great option.
- Bake until golden: The casserole should have a golden-brown top and set in the center when it’s done. If the top starts to brown too quickly, you can cover it with foil for the last 10 minutes of baking.
Storage Tips
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat individual portions in the microwave or oven.
- Freezing: This casserole freezes well. Allow it to cool completely before cutting it into portions. Wrap the portions tightly in plastic wrap and place them in a freezer-safe container. Freeze for up to 2 months. To reheat, thaw in the fridge overnight and reheat in the oven until warmed through.
Conclusion
Zucchini and cheese casserole is a delicious and versatile dish that’s perfect for any meal of the day. The combination of zucchini, eggs, and cheese creates a light and fluffy texture, while the fresh herbs add a burst of flavor. Whether you’re looking for a healthy breakfast, a satisfying lunch, or a hearty side dish, this casserole is sure to please.
With simple ingredients and easy preparation, this recipe is a great way to enjoy seasonal vegetables and create a meal that’s both nutritious and delicious. Give it a try and enjoy the rich, comforting flavors of this classic casserole!