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To make this cheesy zucchini casserole, you will need the following: - 3 medium zucchinis, thinly sliced - 1 cup cherry tomatoes, halved - 1 cup shredded cheddar cheese - 1 cup ricotta cheese - 1 large egg - 1/2 cup grated Parmesan cheese - 1 teaspoon garlic powder - 1 teaspoon dried oregano - 1 teaspoon salt - 1/2 teaspoon black pepper - 1 tablespoon olive oil - 1/2 cup bread crumbs, for topping - Fresh basil leaves, for garnish These ingredients come together to create a dish that is both tasty and filling. When choosing zucchini, look for firm, smooth skin. A shiny surface means it is fresh. Avoid zucchinis that have soft spots or blemishes. The size matters too; smaller zucchinis tend to have better flavor. You want zucchinis that are about 6 to 8 inches long. Don’t forget to check for color; a deep green hue is ideal. While this recipe uses cheddar and ricotta, you can mix it up! Try mozzarella for a gooey texture. Feta can add a nice tangy flavor. If you like a bit of spice, consider pepper jack cheese. Always use cheese that melts well for the best results. With cheese, the more, the merrier! Start by washing the zucchinis. Cut off the ends and slice them thin. Next, halve the cherry tomatoes. In a large bowl, mix the ricotta cheese, egg, garlic powder, oregano, salt, and black pepper. Stir well until smooth. This mix adds creaminess to your casserole. Next, grab your greased baking dish. Lay half of the sliced zucchinis at the bottom. Spread half of the ricotta mixture on top. Then, add half of the cherry tomatoes. Sprinkle half of the shredded cheddar cheese over everything. Repeat these layers with the rest of the zucchinis, ricotta mix, cherry tomatoes, and finally, the cheddar cheese. This layering makes each bite cheesy and tasty. Cover the dish with aluminum foil to keep moisture in. Bake it in a preheated oven at 375°F for 30 minutes. After that, take off the foil and add the breadcrumb and Parmesan mix on top. Bake for another 15-20 minutes until it’s golden brown. Let it cool for 5-10 minutes before slicing. Garnish with fresh basil leaves for a pop of flavor. For the full recipe, check the earlier section! To keep your casserole from becoming too watery, salt your zucchini first. Slice the zucchini and sprinkle it with salt. Let it sit for about 10-15 minutes. This draws out excess moisture. After that, pat the zucchini dry with a paper towel. This simple step helps keep your casserole creamy and tasty. Store leftovers in an airtight container. This keeps them fresh for up to three days in the fridge. If you want to keep it longer, freeze it. Wrap individual servings tightly in plastic wrap, then place them in a freezer bag. This way, you can enjoy a quick meal later. Serve your cheesy zucchini casserole with a fresh salad. A mix of greens and a light vinaigrette works well. You can also pair it with crusty bread or grilled chicken. For a fun twist, add a dollop of sour cream or a sprinkle of fresh herbs on top before serving. You can find the full recipe for your casserole [here](#). {{image_4}} You can boost the protein in your cheesy zucchini casserole easily. Try adding cooked ground turkey, chicken, or beef. For a meatless option, chickpeas or lentils work great. Just mix your chosen protein into the ricotta mixture before layering. This addition makes the dish heartier and fills you up more. This casserole is a fantastic vegetarian dish. To make it gluten-free, just swap regular breadcrumbs for gluten-free ones. You can also use crushed nuts for a crunchy topping. Using a mix of veggies, like bell peppers or spinach, instead of just zucchini can add flavor and color. This makes the dish even more fun and healthy. Herbs and spices can take this casserole to the next level. You can add fresh herbs like thyme or parsley for a garden taste. A pinch of red pepper flakes gives a nice kick if you like heat. Don’t forget to adjust the garlic powder to your taste. These small changes create a unique flavor each time you make it. For the full recipe, you can refer to the detailed instructions provided above. After enjoying your cheesy zucchini casserole, let it cool. Then, cover it tightly with plastic wrap or foil. You can also transfer it to an airtight container. This keeps it fresh and tasty. Store it in the fridge for up to three days. Keeping it sealed helps prevent any unwanted odors from other foods. When you're ready to enjoy the leftovers, preheat your oven to 350°F (175°C). Remove the casserole from the fridge and let it sit for about 10 minutes. This helps it warm evenly. Cover it with foil to keep it moist as it heats. Bake for about 20 minutes or until it’s hot throughout. You can also microwave individual portions for about 1-2 minutes, but the oven gives a better texture. If you want to save your casserole for a later date, freezing is a great option. Before freezing, let the casserole cool completely. Cut it into portions for easier thawing. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. Be sure to label the bags with the date. Your casserole can last up to three months in the freezer. When you’re ready to eat, thaw it overnight in the fridge and follow the reheating steps. This way, you can enjoy a tasty meal anytime! For the full recipe, check out the details above. Yes, you can use other veggies. Carrots, bell peppers, and spinach work well. Just chop them small. This adds color and nutrients. Mix and match to suit your taste. The casserole lasts about 3 to 5 days in the fridge. Make sure to cover it well. This keeps it fresh and tasty. If it smells off, throw it out. Cottage cheese is a great substitute for ricotta. You can also blend soft tofu for a dairy-free option. Just mix it smoothly to mimic ricotta’s texture. This keeps your dish creamy and delicious. For the full recipe, check the earlier section. This blog post covered everything you need for a delicious zucchini casserole. We explored the essential ingredients, tips for selecting fresh produce, and the best cheeses. I provided clear steps to prep and bake the dish. We also discussed ways to avoid a watery casserole and how to store leftovers properly. In closing, whether you're adding protein or trying a veggie twist, this recipe is versatile. Enjoy the process, get creative, and savor each bite. Your homemade zucchini casserole will impress everyone!

Cheesy Zucchini Casserole

Indulge in a Cheesy Zucchini Casserole with a Delightful Twist that’s packed with flavor and goodness! This easy-to-follow recipe features layers of fresh zucchini, cherry tomatoes, and a rich blend of cheeses, topped with a crunchy breadcrumb crust. Perfect for family dinners or meal prep! Click through now to discover the full recipe and transform your cooking with this delicious dish that everyone will love.
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Ingredients
  

3 medium zucchinis, thinly sliced

1 cup cherry tomatoes, halved

1 cup shredded cheddar cheese

1 cup ricotta cheese

1 large egg

1/2 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon olive oil

1/2 cup bread crumbs, for topping

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 375°F (190°C). Prepare a 9x13 inch baking dish by greasing it with a thin layer of olive oil, ensuring it's evenly coated to prevent sticking.

    In a large mixing bowl, combine the ricotta cheese, egg, garlic powder, dried oregano, salt, and black pepper. Use a whisk or spatula to mix until the mixture is smooth and evenly blended.

      Begin layering in the baking dish: first, arrange half of the sliced zucchinis at the bottom. Then spread half of the ricotta mixture over the zucchinis, followed by half of the halved cherry tomatoes. Finally, sprinkle half of the shredded cheddar cheese atop the tomatoes.

        Create a second layer by repeating the previous steps: layer the remaining zucchinis, then the remaining ricotta mixture, followed by the rest of the cherry tomatoes. Top this layer with the remaining cheddar cheese to create a cheesy crust.

          In a small bowl, mix the bread crumbs together with the grated Parmesan cheese. Evenly distribute this breadcrumb mixture over the top of the casserole to create a crunchy topping.

            Cover the dish tightly with aluminum foil to ensure the casserole stays moist during the initial baking phase, and bake in the preheated oven for 30 minutes.

              After 30 minutes, carefully remove the foil to allow the top to crisp up. Bake for an additional 15-20 minutes, or until the top is golden brown and bubbling enticingly.

                Once done, remove the casserole from the oven and let it cool for 5-10 minutes. This resting period helps the layers set for easier slicing. Just before serving, garnish with fresh basil leaves for a vibrant touch and added flavor.

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

                    - Presentation Tips: For an appealing serving, cut the casserole into squares and place them on a plate. Accompany each slice with a few extra cherry tomato halves and a sprig of fresh basil on top for a bright and appetizing appearance.