Zucchini Casserole with Tomato and Cheese

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Zucchini Casserole is a light, delicious, and healthy dish that works perfectly for any meal of the day. Made with fresh zucchini, tomatoes, and cheese, it’s a great way to enjoy seasonal vegetables. The combination of soft zucchini, juicy tomatoes, and melted cheese creates a wonderful texture and flavor that is satisfying yet low in calories. This casserole is easy to prepare, making it ideal for busy weekdays or lazy weekends. Whether you’re looking for a vegetarian option or a simple side dish, this Zucchini Casserole is a perfect choice.

Full Recipe:

Ingredients

  • 2-3 Zucchini (grated)
  • Salt (to taste)
  • 3 Eggs
  • 2 cloves of Garlic (minced)
  • Fresh Dill (chopped, about 2 tbsp)
  • Black Pepper (to taste)
  • 120g (4 tbsp) Flour
  • 1 Tomato (sliced into rings)
  • 100g Cheese (grated, mozzarella or cheddar)
  • Butter (to grease the dish)

Step-by-Step Instructions

Step 1: Prepare the Zucchini

  1. Grate the Zucchini: Start by grating 2-3 zucchinis into a bowl. If the zucchini is too large, you may want to peel it first.
  2. Salt the Zucchini: Sprinkle salt over the grated zucchini and let it rest for 5-7 minutes. This step helps to draw out excess moisture, which will prevent the casserole from becoming too watery.
  3. Remove Excess Water: After resting, squeeze the zucchini with your hands or use a clean kitchen towel to remove as much water as possible. This is an essential step for achieving the right consistency in the casserole.

Step 2: Prepare the Batter

  1. Beat the Eggs: In a large bowl, crack and beat 3 eggs until smooth.
  2. Add Garlic and Herbs: Add the minced garlic, chopped fresh dill, and black pepper to the eggs. Mix well to combine the flavors.
  3. Add Flour: Gradually mix in the flour, making sure there are no lumps. This helps to bind the zucchini together.
  4. Combine Zucchini and Batter: Add the grated zucchini to the egg mixture and stir well until everything is evenly combined.

Step 3: Assemble the Casserole

  1. Grease the Casserole Dish: Take a 24 cm casserole dish and grease it with butter to prevent the mixture from sticking.
  2. Pour the Zucchini Mixture: Pour the zucchini and egg mixture into the prepared casserole dish, spreading it out evenly with a spatula.
  3. Add Tomato Slices: Arrange the tomato slices on top of the zucchini mixture. This adds a fresh, juicy layer of flavor to the casserole.
  4. Top with Cheese: Sprinkle the grated cheese evenly over the top of the casserole. The cheese will melt and form a golden, bubbly crust.

Step 4: Bake the Casserole

  1. Preheat the Oven: Preheat your oven to 180°C (350°F).
  2. Bake: Place the casserole in the oven and bake for 30 minutes. The zucchini should be set, and the cheese should be golden brown and bubbly.
  3. Check for Doneness: To make sure the casserole is fully cooked, insert a toothpick or knife into the center. If it comes out clean, the casserole is ready.
  4. Cool Slightly Before Serving: Let the casserole rest for a few minutes before cutting into it. This will make it easier to serve.

Cooking Tips

  • Remove Water from Zucchini: Make sure to properly squeeze out the excess water from the zucchini to prevent the casserole from becoming soggy. This is a crucial step for the perfect texture.
  • Cheese Selection: Feel free to use any type of cheese you like. Mozzarella is great for a mild, creamy taste, while cheddar adds a sharper flavor.
  • Add More Vegetables: You can also add other vegetables like bell peppers or spinach to make the casserole even more nutritious.
  • Serving Suggestions: Serve the casserole with a side salad, fresh bread, or roasted potatoes for a complete meal.

Storage

  • Refrigeration: Store leftover zucchini casserole in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave before serving.
  • Freezing: You can freeze the casserole after baking. Once cooled, wrap it tightly in plastic wrap and aluminum foil. It can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating in the oven.

Nutritional Facts (per serving, based on 6 servings)

  • Calories: 180 kcal
  • Protein: 9 g
  • Fat: 12 g
  • Carbohydrates: 8 g
  • Fiber: 2 g
  • Sugar: 3 g
  • Sodium: 350 mg

This is an approximate nutritional breakdown and may vary depending on the specific ingredients and quantities used.

FAQs

  1. Can I use a different vegetable instead of zucchini?
    • Yes! You can substitute zucchini with yellow squash or grated carrots. Both options work well in this recipe.
  2. What other herbs can I use?
    • You can use parsley, basil, or even thyme instead of dill. Fresh herbs give the casserole a lovely flavor.
  3. Can I make this casserole gluten-free?
    • To make the casserole gluten-free, replace the all-purpose flour with gluten-free flour or almond flour.
  4. Can I prepare this in advance?
    • Yes, you can prepare the zucchini mixture and store it in the refrigerator for a few hours before baking. Just assemble it when you’re ready to cook.
  5. Can I add meat to the casserole?
    • You can add cooked, crumbled bacon, ham, or even ground chicken to make the dish more filling.

Conclusion

This Zucchini Casserole with Tomato and Cheese is a wholesome, healthy, and flavorful dish that can be served as a main course or side dish. With simple ingredients and an easy preparation process, this recipe is perfect for busy weeknights or casual gatherings. The combination of zucchini, fresh tomatoes, and melty cheese makes for a satisfying meal that even picky eaters will enjoy. Plus, it’s versatile enough to accommodate different tastes and dietary needs. Give this recipe a try, and let the delicious flavors speak for themselves! Enjoy and Bon Appetit!

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