Cheesy Zucchini Casserole
User Reviews
5
Cheesy Zucchini Casserole
Description
The recipe starts by salting sliced zucchini and letting it drain, which prevents sogginess in the final dish. The drained zucchini is combined with marinara sauce, dried oregano, garlic powder, black pepper, and part of the mozzarella cheese, then transferred to a baking dish. Topped with remaining mozzarella and grated Parmesan, the casserole bakes at 400°F until the cheese melts and browns, creating a rich and savory topping.
The texture balances tender zucchini slices with a crisp, cheesy crust. The tomato-based marinade and herb seasonings provide a familiar Italian flavor profile that complements the mild zucchini. This dish works well as a side or a vegetarian main course.
Leftovers are best stored refrigerated in an airtight container and gently reheated at low power or served cold. The option to substitute sour cream for marinara creates a creamier and milder variation without changing other preparation steps.
Ingredients
- olive oil spray form
- 6 zucchini 2 pounds, medium
- 1 teaspoon kosher salt or ½ teaspoon of any other salt, Diamond Crystal brand
- 1 cup marinara sauce
- ¼ teaspoon black pepper
- 1 teaspoon oregano dried
- 1 teaspoon garlic powder
- 1 ½ cups mozzarella cheese part-skim, shredded, divided (6 ounces
- 2 tablespoons parmesan grated
Instructions
- Preheat the oven to 400°F. Spray a 2-quart baking dish with olive oil spray.
- Slice the unpeeled zucchini into ½-inch thick slices. Sprinkle the slices with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
- Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup of mozzarella. Mix to combine.
- Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining mozzarella and with the parmesan. Bake uncovered until the cheese is bubbly and browned, about 30 minutes.
- Let the casserole rest for 10 minutes before serving it. Like all casseroles, it tastes best when warm or at room temperature.
Notes
- Salting and draining zucchini prevents watery casserole without rinsing afterward.
- Omitting added salt in seasoning safeguards flavor balance after salting step.
- Substitute 1 cup sour cream for marinara for a milder, creamier version.
- Store leftovers refrigerated for 3-4 days; reheat gently at 50% microwave power or enjoy cold.
- Freezing leftovers is not recommended.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 8.6g | 3% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 3g | 15% |
| Sodium | 468mg | 20% |
| Fiber | 2.6g | 10% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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