Zucchini Casserole
A delicious and nutritious casserole featuring tender zucchini, juicy tomatoes, and melted mozzarella cheese, topped with crispy breadcrumbs.
Equipment
- large skillet
- 9x13 inch baking dish
- cutting board
- knife
- measuring cups
- Measuring spoons
Ingredients
- 4 medium Zucchini Sliced into rounds.
- 1 cup Onion Chopped.
- 2 cups Tomatoes Diced.
- 1 cup Bell pepper Chopped.
- 2 cups Shredded mozzarella cheese For a creamy texture.
- 1 cup Breadcrumbs For a crispy topping.
- 1 teaspoon Garlic powder Enhances flavor.
- 1 teaspoon Dried oregano Adds earthiness.
- 1 teaspoon Salt To taste.
- 1/2 teaspoon Black pepper Adds a subtle kick.
- 2 tablespoons Olive oil For sautéing vegetables.
Instructions
- Preheat your oven to 375°F (190°C).
- Wash the zucchinis under cool water, then slice them into thin rounds (about 1/4 inch thick).
- Chop the onion and bell pepper into small pieces.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and bell pepper, sautéing for about 5 minutes until soft.
- Add the sliced zucchini to the skillet and cook for another 5 minutes, stirring occasionally.
- Stir in the diced tomatoes, garlic powder, oregano, salt, and black pepper. Cook for an additional 1-2 minutes.
- Grease a 9x13 inch baking dish with olive oil. Layer half of the sautéed vegetable mixture in the bottom of the dish.
- Sprinkle half of the shredded mozzarella cheese on top of the vegetables.
- Repeat the layering process with the remaining vegetable mixture and top with the rest of the mozzarella cheese.
- Sprinkle the breadcrumbs evenly over the top layer of cheese.
- Bake in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly, and the breadcrumbs are golden brown.
- Let the casserole cool for a few minutes before serving. Garnish with fresh basil leaves.
Notes
Zucchini Casserole is a versatile dish that can be customized with proteins or additional vegetables. Perfect for gatherings or family dinners.