Zucchini, Tomato and Mushroom Casserole

Name: Zucchini, Tomato and Mushroom Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 serving
Ingredients: 15 15 ounces full-fat ricotta cheese; 1 1 large egg; ⅓ ⅓ cup grated Parmesan cheese; ⅓ ⅓ cup fresh basil leaves; 1 1 tablespoon dried chives; 1 1 teaspoon dried thyme; ½ ½ teaspoon fine salt; ½ to 1 ½ to 1 teaspoon black pepper; 1 1 tablespoon extra virgin olive oil; 4 4 medium zucchini; 12 12 ounces cherry tomatoes; 8 8 ounces cremini mushrooms; ½ ½ cup shredded mozzarella

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Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
8
Calories
187 kcal
Course
Side Dish, Main Course
Cuisine
Italian

Zucchini, Tomato and Mushroom Casserole

Ava Acevedo

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Fresh zucchini, cherry tomatoes and cremini mushrooms coated with Italian ricotta and Parmesan sauce create a cheesy casserole packed with flavor! This easy dump-and-bake casserole is ready in 30 minutes!

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Ingredients

Servings

15 15 ounces full-fat ricotta cheese
1 1 large egg
⅓ ⅓ cup grated Parmesan cheese divided, half in the sauce and another half for topping
⅓ ⅓ cup fresh basil leaves roughly chopped, or 1 teaspoon dried basil
1 1 tablespoon dried chives
1 1 teaspoon dried thyme
½ ½ teaspoon fine salt (plus optional 1/2 teaspoon for salting the zucchini on step 1)
½ to 1 ½ to 1 teaspoon black pepper to taste
1 1 tablespoon extra virgin olive oil
4 4 medium zucchini (about 2 pounds) quartered lengthwise and cut into 1/2" slices
12 12 ounces cherry tomatoes halved
8 8 ounces cremini mushrooms (baby Bella) chopped into bite-sized pieced
½ ½ cup shredded mozzarella

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Instructions

(Optional step) If your zucchini are larger / older, remove excess moisture to help prevent a soggy dish. Place the chopped zucchini in a large colander over a bowl to catch the water. Sprinkle the zucchini with 1 teaspoon of salt and toss it around to evenly cover. Set aside to drain while preparing the rest of the recipe. Gently squeeze and pat dry the zucchini with paper towels before adding it to the baking dish in step 3.
Preheat the oven to 400 °F (200 °C). Break 1 large egg in a bowl and whisk a bit. Add 15 ounces full-fat ricotta cheese,1 large egg, half of 1/3 cup grated Parmesan cheese, 1/3 cup fresh basil leaves, 1 tablespoon dried chives, 1 teaspoon dried thyme, 1/2 teaspoon fine salt and 1/2 to 1 teaspoon black pepper, and stir everything until combined and smooth.
Drizzle a 9x13" casserole dish with 1 tablespoon extra virgin olive oil. Spread the chopped 4 medium zucchini, 12 ounces cherry tomatoes and 8 ounces cremini mushrooms. Pour the ricotta sauce over the vegetables and toss them around to evenly coat them.
Lightly cover with aluminum foil and take it into the preheated oven at 400 °F (200 °C) for 25 minutes.
Remove the aluminum foil and sprinkle with 1/2 cup shredded mozzarella and the remaining Parmesan cheese. Take it back into the oven for 10 more minutes to finish baking and melt the cheese. Let it rest for 10 minutes before serving.

Notes

Crispy topping: Add 1/2 cup of these panko bread crumbs after removing the foil (they're low-carb and gluten-free).
Freezing and storing: Keep leftovers refrigerated in an airtight container for up to 4 days. Or freeze the baked and cooled casserole, tightly covered in the baking dish or divided into portions, for up to 3 months. Thaw at room temperature before reheating in the oven at 350°F (175°C) until warm.