Mediterranean Cheesy Baked Zucchini Casserole
This Mediterranean Cheesy Baked Zucchini Casserole is a cozy, wholesome, and flavorful dish that celebrates zucchini with layers of melty cheese, herbs, garlic, and a lightly spiced tomato base. It’s a comforting vegetarian casserole with Mediterranean flair—perfect as a main or a side dish. Ideal for using up a zucchini glut, this easy-bake recipe is warm, gooey, and loaded with goodness in every bite!
Total Time: 50 minutes
Prep Time: 15 minutes
Cook Time: 35 minutes
Serves: 4–6
Ingredients
For the Casserole:
3 medium zucchinis, thinly sliced (¼ inch rounds)
1 tbsp olive oil
Salt and black pepper, to taste
1 small red onion, finely chopped
3 garlic cloves, minced
1 cup cherry tomatoes, halved (or 1 can diced tomatoes, drained)
½ tsp dried oregano
½ tsp dried basil
¼ tsp chili flakes (optional)
For the Cheese Mixture:
1 cup ricotta cheese (or Greek yogurt for a lighter option)
½ cup grated Parmesan
1 egg
½ tsp garlic powder
¼ tsp nutmeg (optional, for warmth)
Topping:
1 cup shredded mozzarella cheese
2 tbsp crumbled feta (optional)
Fresh basil or parsley, for garnish
Instructions
Prep the Zucchini
Preheat oven to 190°C (375°F).
Toss sliced zucchini with a bit of salt, then lay them on paper towels for 10 minutes to release excess moisture. Pat dry.
Make the Tomato Base
In a skillet, heat olive oil over medium heat.
Sauté red onion for 3–4 minutes until softened.
Add garlic, cherry tomatoes, oregano, basil, chili flakes, salt, and pepper.
Cook for 5–6 minutes, until tomatoes break down slightly. Set aside.
Make the Cheese Mixture
In a bowl, mix ricotta, Parmesan, egg, garlic powder, nutmeg (if using), salt, and pepper.
Assemble the Casserole
In a greased baking dish:
Spread a layer of tomato-onion mixture on the bottom.
Add a single layer of zucchini rounds.
Spoon over some of the cheese mixture.
Repeat the layers (like lasagna) until all ingredients are used.
Top and Bake
Finish with mozzarella cheese on top, plus crumbled feta if desired.
Bake uncovered for 30–35 minutes, or until bubbling and golden.
Rest and Garnish
Let rest for 5–10 minutes before serving.
Garnish with chopped fresh basil or parsley.
Tips
Drain the Zucchini
Zucchini holds a lot of water—salting and patting it dry before layering helps prevent a watery casserole.
Pre-Roast for Extra Flavor
For a richer taste, roast or grill the zucchini slices for 10 minutes before assembling the casserole.
Let It Rest
Always let the casserole rest for at least 5–10 minutes after baking—this helps it set and makes it easier to slice.
Use a Shallow Baking Dish
A 9×13-inch (or similar) baking dish allows for even layering and browning on top.
Season Every Layer
Lightly season each zucchini layer for balanced flavor throughout the dish.
Variations:
Add a Protein
Mix in cooked ground beef, turkey, or chickpeas for a heartier, high-protein version.
Swap the Cheese Base
Use cottage cheese, béchamel sauce, or herbed cream cheese instead of ricotta for different textures.
Use Other Veggies
Add thin layers of eggplant, mushrooms, or spinach for variety and extra nutrients.
Make it Low-Carb & Keto-Friendly
Skip the tomatoes or reduce them to lower the carb content—add more cheese and herbs for richness.
Go Gluten-Free
This casserole is naturally gluten-free. If adding breadcrumbs on top, use gluten-free crumbs or skip them entirely.
Add a Crunchy Topping
Mix breadcrumbs with Parmesan and olive oil and sprinkle on top before baking for a golden crust (skip for low-carb).
Spicy Twist
Stir in a touch of harissa paste or chopped chili into the tomato layer for a Mediterranean heat kick.
Make Ahead
Assemble it up to 1 day in advance and refrigerate. Bake just before serving.
Q: Can I make this casserole ahead of time?
A: Yes! You can assemble it up to 24 hours in advance and refrigerate. When ready to bake, bring it to room temperature and cook as directed.
Q: How do I prevent the casserole from getting watery?
A: Salt and drain the zucchini slices before layering, or briefly roast them to release moisture. Also, avoid overly juicy tomato varieties.
Q: Can I freeze this dish?
A: It’s best enjoyed fresh or from the fridge within 3 days. While technically freezable, zucchini may become mushy upon thawing.
Q: What cheese can I substitute for ricotta?
A: Cottage cheese, mascarpone, or a thick Greek yogurt all work well as ricotta substitutes.
Q: Can I make it vegan?
A: Absolutely—use vegan ricotta or tofu blended with lemon and herbs, plus dairy-free mozzarella and skip the egg.
Nutrition Facts
Estimated values only.
Calories: ~230
Protein: 11g
Fat: 16g
Saturated Fat: 7g
Carbohydrates: 9g
Fiber: 2g
Sugars: 4g
Sodium: 380mg
To lighten it up, use part-skim ricotta and mozzarella; for more calories, add meat or grains.
Conclusion
The Mediterranean Cheesy Baked Zucchini Casserole is a deliciously easy way to enjoy seasonal vegetables with comforting Mediterranean flair. With its creamy cheese layers, savory tomato base, and perfectly tender zucchini, it’s a vegetarian dish that satisfies like a classic baked lasagna—without the pasta. Serve it as a main, side, or even breakfast leftover. It’s budget-friendly, family-approved, and endlessly customizable.