A cozy, comforting casserole layered with tender zucchini, creamy ricotta, and melty mozzarella. Perfect for weeknight dinners or serving up something satisfying to share.
Ingredients
- 4 medium zucchinis, sliced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- In a large bowl, mix together the ricotta cheese, eggs, minced garlic, oregano, salt, and pepper until well combined.
- Arrange half of the zucchini slices in the bottom of the dish. Spread half the ricotta mixture over the top, followed by half the mozzarella.
- Repeat the layering with the remaining zucchini and ricotta mixture. Top with the remaining mozzarella and finish with a generous sprinkle of Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, or until golden, bubbly, and irresistible.
- Let cool for a few minutes, then garnish with fresh basil. Serve warm.
Variation
- Add a Tomato Layer: For a more lasagna-style casserole, layer thin slices of tomato or a light spread of marinara sauce between the zucchini and ricotta layers. It adds tanginess and enhances the Italian flair of the dish.
- Use Other Cheeses: Feel free to swap or combine cheeses. Try fontina for extra creaminess, or a sharp provolone for more bite. Goat cheese can also bring a tangy depth.
- Make It Meaty: For a heartier version, add cooked ground turkey, sausage, or ground beef between layers. Season the meat with Italian herbs to blend seamlessly with the rest of the dish.
Cooking Notes
- Drain the Zucchini Well: Zucchini holds a lot of moisture. Before layering, lightly salt the slices and let them sit for 10–15 minutes, then pat dry with paper towels. This helps prevent a watery casserole.
- Use Whole-Milk Ricotta: Whole-milk ricotta gives a richer, creamier texture. Low-fat versions can work but may result in a slightly drier consistency.
- Let It Rest Before Serving: After baking, allow the casserole to rest for at least 5–10 minutes. This helps it set and makes slicing and serving cleaner and easier.
Serving Suggestions
- Pair with a Crisp Green Salad: Serve alongside a fresh salad with arugula, lemon vinaigrette, and shaved Parmesan. The acidity and crunch balance the richness of the casserole.
- Serve with Crusty Bread: A slice of warm, crusty bread or garlic toast is perfect for soaking up the cheesy layers and any juices that collect at the bottom of the dish.
- Complement with a Light Wine: A chilled glass of Pinot Grigio or Sauvignon Blanc pairs beautifully with the creamy, cheesy notes and cuts through the richness with refreshing acidity.
Tips
- Slice Zucchini Evenly: Use a mandoline or a sharp knife to keep zucchini slices consistent in thickness. This ensures even cooking and layering.
- Make Ahead Friendly: You can assemble the casserole a day in advance and store it covered in the fridge. Just bake when ready, add 5–10 extra minutes if it’s cold from the fridge.
- Double for a Crowd: Hosting a larger group? Double the recipe and bake in two pans. It’s an easy, stress-free way to feed a crowd while keeping prep simple.
Prep & Cook Times
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 18 g
- Sodium: 620 mg
Frequently Asked Questions
- Can I make this ahead of time?
Yes! You can assemble the casserole up to 24 hours in advance and refrigerate it, covered. When you’re ready to bake, just remove it from the fridge while the oven preheats, and add 5–10 minutes to the baking time. - How do I store leftovers?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven or microwave until warmed through. The oven helps maintain the texture of the cheese and zucchini better than the microwave. - Can I freeze it?
While zucchini can become a bit softer after freezing, you can freeze this dish after baking. Let it cool completely, then wrap it tightly and freeze for up to 2 months. Thaw in the fridge overnight before reheating. - Is there a dairy-free version?
You can experiment with dairy-free ricotta and shredded cheese alternatives available at most grocery stores. Be sure to choose varieties that melt well. You may need to adjust seasoning to taste.
Conclusion
This Cheesy Baked Zucchini and Ricotta Casserole is comfort food at its finest, simple to prepare, full of flavor, and versatile enough for any night of the week. Whether you’re keeping it vegetarian or adding a meaty twist, it’s a dish that feels cozy and satisfying, without being too heavy. Pair it with a fresh salad or crusty bread, and you’ve got a wholesome, cheesy delight the whole table will love.
Print
Cheesy Baked Zucchini and Ricotta Casserole
- Total Time: 1 hour
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A cozy, comforting casserole layered with tender zucchini, creamy ricotta, and melty mozzarella. Perfect for weeknight dinners or serving up something satisfying to share.
Ingredients
Scale
- 4 medium zucchinis, sliced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh basil, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- In a large bowl, mix together the ricotta cheese, eggs, minced garlic, oregano, salt, and pepper until well combined.
- Arrange half of the zucchini slices in the bottom of the dish. Spread half the ricotta mixture over the top, followed by half the mozzarella.
- Repeat the layering with the remaining zucchini and ricotta mixture. Top with the remaining mozzarella and finish with a generous sprinkle of Parmesan.
- Cover with foil and bake for 25 minutes. Remove the foil and bake for another 15–20 minutes, or until golden, bubbly, and irresistible.
- Let cool for a few minutes, then garnish with fresh basil. Serve warm.
Notes
- Pat the zucchini slices dry before layering to avoid excess moisture.
- Add a pinch of red pepper flakes to the ricotta mix for a subtle kick.
- Leftovers reheat beautifully and can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course, Vegetarian
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 110 mg
Keywords: Zucchini casserole, ricotta bake, cheesy zucchini, vegetarian casserole