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