Garden Bounty Zucchini Cheese Casserole

Recipe Introduction

Quick Hook

Ever wonder what to do with all that zucchini? Honestly, same here. This Savory Garden Zucchini Casserole is the answer! It is a perfect way to use up all of those summer veggies.

It’s cheesy, comforting, and packed with flavour.

Brief Overview

This Summer Vegetable Casserole is inspired by classic American comfort food. It is a relatively easy recipe. Prep takes about 20 minutes, and it bakes for 35-40.

This recipe yields 6-8 servings, making it perfect for a family meal or potluck.

Main Benefits

Think of this as healthy comfort food. Zucchini is low in calories and high in vitamins. Serve it as a Vegetarian Zucchini Casserole main course or a side dish.

What makes this recipe special? It combines the freshness of the garden with the warmth of a casserole.

Time to Get Cooking

This Savory Garden Zucchini Casserole is my go-to for using up summer's bounty. It all started when my neighbor, bless her heart, gave me a mountain of zucchinis.

I mean, seriously, what was I supposed to do with them all? So, I started experimenting. The original recipe didn’t have much depth.

So I tweaked it. And tweaked it again until it became what it is today, a real comfort food zucchini casserole .

Now, don't skip squeezing the zucchini, okay? Seriously! It is the secret of a perfect, non-soggy Zucchini bake recipe . I've made that mistake before, and trust me, nobody wants a watery casserole.

Another pro tip: use fresh herbs. They make a world of difference. Think basil and parsley, fresh from your garden, if you have one.

If not, the supermarket will do just fine.

Ready to dive in? Let's move on to the ingredient list. Let's make some magic with this Cheesy zucchini casserole !

Alright, let's get down to brass tacks! We are gonna talk ingredients and gear for the killer Savory Garden Zucchini Casserole . Trust me, it's easier than doing the washing up.

Ingredients: The Garden's Goodness

This ain't rocket science. We're just using good stuff! Here's the lowdown.

Main Players

• Zucchini: 2 lbs (900g). Go for firm ones. No mushy business, alright?
• Onion: 1 medium, chopped. About 1 cup. Yellow or white, your call.
• Garlic: 2 cloves, minced. Don't be shy, garlic makes everything better.
• Red Bell Pepper: 1 diced. Roughly 1 cup. Adds a bit of sweetness.
• Basil & Parsley: Each 1/4 cup, chopped fresh. Trust me, it makes a difference.
• Italian Seasoning: 1 tsp dried. The flavor punch!
• Salt & Pepper: 1/2 tsp salt and 1/4 tsp pepper (or to taste). Seasoning is key, bruv!
• Eggs: 2 large, beaten. Binds it all together.
• Sour Cream: 1 cup (240ml). Or Greek yogurt. Creamy goodness.
• Butter: 1/2 cup (113g), melted. Makes everything richer.
• Cheddar Cheese: 1 1/2 cups (170g), shredded. Sharp cheddar gives a nice bite.
• Mozzarella Cheese: 1 cup (115g), shredded. Melts like a dream.
• Panko Breadcrumbs: 1/2 cup (50g). For that crunchy top.
• Parmesan Cheese: 1/4 cup (28g), grated. Adds a salty kick.
• Thyme: Pinch of dried. For a little herby magic.
• Butter (Topping): 2 tbsp (30ml), melted. To make the topping tasty, you know.

Seasoning Notes: The Flavor Boosters

Honestly, the herbs are where it's at. Basil and parsley are essential . A dash of Italian seasoning pulls it all together.

If you're out of Italian seasoning, try a mix of oregano, thyme, rosemary and marjoram. Adds that certain je ne sais quoi .

Zucchini Prep: Squeeze It Good!

Remember: Grate the zucchini and squeeze out the excess moisture! You can use a kitchen towel. This avoids the soggy zucchini bake recipe .

Essential Equipment: Nothing Fancy

We don't need the Crown Jewels for this.

• Large Mixing Bowl. Obvious, right?
• 9x13 inch baking dish. Gets the cheesy zucchini casserole perfect.
• Grater. Box grater works a treat.
• Skillet/Frying Pan. For the onion and peppers.
• Measuring cups and spoons. For the precise measurements .

If you don't have a 9x13 pan, two smaller ones will do the trick. No stress, mate! Let's nail this Savory Garden Zucchini Casserole ! This summer vegetable casserole is soon to be your go to comfort food zucchini casserole .

I'm absolutely chuffed about the garden vegetable casserole recipe and you should be too!

Savory Garden Zucchini Casserole: Let's Get Cooking!

Honestly, who doesn't love a good casserole? Especially when it's packed with fresh veggies. We're diving into a Savory Garden Zucchini Casserole that screams summertime.

This isn't your grandma's bland casserole. This one's got flavor! It's the perfect summer vegetable casserole . It is comfort food zucchini casserole but light and fresh.

It all starts with prepping those veggies.

Prep Steps: Get Your Mise en Place On!

First things first, mise en place is your best mate in the kitchen. Basically, get everything chopped, grated, and measured before you even turn on the oven.

Grate about 2 lbs (900g) of zucchini and here's a pro tip: after grating, squeeze out as much moisture as you possibly can.

I use a clean kitchen towel. A soggy casserole is a sad casserole. Chop 1 medium onion , mince 2 cloves of garlic , and dice 1 red bell pepper .

Chop fresh 1/4 cup basil and 1/4 cup parsley . Trust me; fresh herbs make all the difference. Time saving? Grate the zucchini in a food processor if you have one.

Honestly, it will make your life easier.

step-by-step: From Garden to Golden

1. Preheat that oven to 375° F ( 190° C). Grease a 9x13 inch baking dish . No one likes a casserole stuck to the bottom.
2. Sauté 1 chopped onion and 1 diced red bell pepper in melted butter until they're soft and translucent, about 5- 7 minutes . Toss in 2 minced cloves of garlic for another minute until you can smell the lovely garlicky aroma.
3. In a large bowl, chuck in the grated zucchini, sautéed veggies, 1/4 cup chopped fresh basil , 1/4 cup chopped fresh parsley , 1 teaspoon dried Italian seasoning , 1/2 teaspoon salt , and 1/4 teaspoon black pepper .
4. Add 2 lightly beaten large eggs , 1 cup (240ml) sour cream or plain Greek yogurt , and 1/2 cup (113g) melted unsalted butter . Mix it all up.
5. Stir in 1 1/2 cups (170g) shredded cheddar cheese and 1 cup (115g) shredded mozzarella cheese . Keep a bit of each for the topping.
6. Pour the mixture into your greased baking dish.
7. For the topping, mix 1/2 cup (50g) panko breadcrumbs , 2 tablespoons (30ml) melted unsalted butter , 1/4 cup (28g) grated Parmesan cheese , and a pinch of dried thyme . Sprinkle it over the casserole.
8. Bake for 35- 40 minutes , until golden brown and bubbly.

Pro Tips: Elevate Your Casserole Game

Zucchini casserole with ritz crackers is quite lovely with Panko breadcrumbs. For an extra cheesy flavor, broil for the last minute.

Watch it closely to avoid burning! Let it rest for 10 minutes before serving. This allows it to set. A common mistake? Not squeezing enough water out of the zucchini.

Seriously, don't skip that step! You can even make this garden vegetable casserole recipe the day before. Just assemble it and keep it covered in the fridge until you're ready to bake.

This zucchini bake recipe is bound to become a family favourite. If you enjoy this recipe, don't forget to explore other easy zucchini recipes for summer .

The vegetarian zucchini casserole is so good, honestly!.

Enjoy this cheesy zucchini casserole !.

Recipe Notes for Your Savory Garden Zucchini Casserole

Alright, you've got the recipe for my Savory Garden Zucchini Casserole . Now, let's talk about making it your own . These are just a few thoughts.

It is for a Summer Vegetable Casserole .

Serving Suggestions: Let's Make it Look Pretty!

First impressions count, right? When plating this Zucchini Casserole With Ritz Crackers (if you go that route!), think about adding a sprinkle of fresh herbs on top.

Maybe a sprig of basil or some chopped chives.

This cheesy zucchini casserole is great as a side with grilled chicken or fish. A simple green salad is also a great choice to serve along.

Or, it's hearty enough to be a main course, especially if you're going vegetarian zucchini casserole . Don’t forget a slice of crusty bread for scooping up all that cheesy goodness.

Storage Tips: Keeping It Fresh

Oh my gosh, leftovers never last long here. But if you do have some Savory Garden Zucchini Casserole remaining, pop it in the fridge.

It'll keep for about 3-4 days in an airtight container.

Freezing this isn’t my first choice, honestly. The texture can change a bit with the zucchini. But, if you must freeze, wrap it well in plastic wrap, then foil.

Reheat in the oven at 350° F ( 175° C) until warmed through. You could enjoy as a Comfort food zucchini casserole .

Variations: Time to Get Creative!

Want to mix things up? How about a dairy-free version? Use dairy-free sour cream and cheese alternatives. Nutritional yeast in the topping gives it a cheesy flavor.

And for a bit of heat, toss in a pinch of red pepper flakes. It’s delicious!

As for seasonal swaps, experiment with other summer veggies. Yellow squash or even some chopped tomatoes would be fab in this Garden vegetable casserole recipe .

This can turn to a Zucchini and cheese bake .

Nutrition Basics: Goodness in Every Bite

Okay, I'm no nutritionist. But here's the gist: this Savory Garden Zucchini Casserole is packed with veggies. That means vitamins and fiber.

The cheese adds calcium and protein. It's a pretty balanced dish for something so delicious! If you want a Zucchini bake recipe that is great, this is it.

These are Easy zucchini recipes for summer .

So, go on! Get baking! This Savory Garden Zucchini Casserole is easier than you think. Don't be scared to experiment and make it your own. You got this!