This Cheesy Loaded Zucchini Casserole is a fun and tasty way to enjoy your veggies! With layers of creamy cheese, savory zucchini, and some delightful spices, it’s like a big hug for your taste buds!
I love how easy this dish is to make. Just mix everything up, pop it in the oven, and let it work its magic. Perfect for dinner or just a cozy night in with friends! 😄
Key Ingredients & Substitutions
Zucchini: Fresh medium zucchinis give the best flavor and texture. If zucchinis aren’t available, you can use yellow squash or even a mix of both!
Cheeses: I love the mix of ricotta, cheddar, and mozzarella for creaminess and flavor. If you’re dairy-free, try cashew cheese or a vegan cream cheese alternative. Nutritional yeast adds a cheesy flavor too!
Eggs: Eggs help bind the casserole. If you’re vegan or allergic, consider flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water for each egg) as a substitute.
Bacon or Ham: For added flavor, cooked bacon is great! If you’re vegetarian, leave it out or switch to sautéed mushrooms or sun-dried tomatoes for an extra punch.
Why Do You Need to Sweat the Zucchini?
Sweating the zucchini is an essential step to prevent a watery casserole. By sprinkling salt and letting it sit, you draw out moisture. This keeps your dish creamy rather than runny. Here’s how to do it effectively:
- Grate the zucchinis and sprinkle them with salt in a colander.
- Let them sit for about 10-15 minutes.
- Wrap the zucchini in a clean towel and squeeze out any remaining liquid.
Following these steps ensures your casserole has the right consistency! Trust me, it makes a big difference in the final dish.
Cheesy Loaded Zucchini Casserole
Ingredients You’ll Need:
For the Casserole:
- 4 medium zucchinis, grated
- 1 teaspoon salt, for sweating zucchini
- 1 cup ricotta cheese
- 1 cup shredded cheddar cheese, divided
- 1 cup shredded mozzarella cheese, divided
- 4 oz cream cheese, softened
- 2 large eggs
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (plus extra for garnish)
- Optional: 1/2 cup cooked bacon bits or diced ham for added “loaded” flavor
How Much Time Will You Need?
This yummy casserole takes about 15 minutes of prep time. You’ll need another 25-30 minutes of baking time. So, in about an hour, you’ll have a delicious dish ready to enjoy!
Step-by-Step Instructions:
1. Preheat & Prepare Zucchini:
First, preheat your oven to 375°F (190°C). Grate the zucchinis and place them in a colander with a teaspoon of salt. Let them sit for about 10-15 minutes to sweat out excess moisture. This step is super important to keep your casserole from being watery!
2. Squeeze Out Moisture:
After the zucchinis have sweated, wrap the grated bits in a clean kitchen towel or cheesecloth and really squeeze to get as much liquid out as you can. This will help your casserole stay creamy instead of soupy.
3. Mix the Cheese Filling:
In a large mixing bowl, combine the ricotta cheese, softened cream cheese, eggs, grated Parmesan cheese, minced garlic, onion powder, black pepper, and chopped parsley. Mix everything together until it’s nice and smooth. It should look creamy and inviting!
4. Combine with Zucchini:
Next, stir in the squeezed zucchini and half of the shredded cheddar and mozzarella cheeses. If you decided to add cooked bacon bits or diced ham, go ahead and mix those in too.
5. Transfer to Casserole Dish:
Grease a casserole dish and transfer the zucchini mixture into it, spreading it out evenly. This will give you a nice, even bake!
6. Top with Cheese:
Now, sprinkle the remaining shredded cheddar and mozzarella cheeses evenly on top. This is where the magic happens—mmm, cheesy goodness!
7. Bake to Perfection:
Place the casserole in the oven and bake uncovered for 25-30 minutes. You’ll know it’s ready when the top is golden brown and the cheese is bubbly.
8. Cool & Serve:
Once it’s done baking, take it out of the oven and let it cool for a few minutes. This helps the casserole set just a bit more, making it easier to serve.
9. Garnish:
Before serving, you can garnish with a little fresh parsley and a sprinkle of freshly ground black pepper for that extra pop!
Now, enjoy your warm, creamy, cheesy loaded zucchini casserole! It’s a delightful dish that’s packed with flavor and sure to impress your family and friends!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables Instead of Zucchini?
Absolutely! While zucchini provides a great texture, you can also use yellow squash, cauliflower rice, or even finely chopped broccoli. Just be sure to adjust the cooking time as needed based on the vegetable you choose!
How Do I Make This Dish Gluten-Free?
This recipe is already naturally gluten-free since it doesn’t include any grains. Just ensure that any additional ingredients, like bacon or cheese, are certified gluten-free to keep it safe!
Can I Prepare This Casserole in Advance?
Yes, you can prepare the casserole up to a day in advance. Just assemble it in the baking dish, cover it tightly with plastic wrap, and refrigerate. When you’re ready to bake, remove the wrap and bake it directly from the fridge, adding a few extra minutes to the cooking time if needed!
How Do I Store Leftovers?
Store any leftover casserole in an airtight container in the fridge for up to 3 days. You can reheat individual portions in the microwave or in the oven until heated through.
