Mediterranean Garden Zucchini Casserole
Fresh, Cheesy, Herby & Comforting – A Perfect Summer Veggie Bake
This Mediterranean Garden Zucchini Casserole celebrates the vibrant bounty of the season with layers of zucchini, tomatoes, herbs, and creamy cheese baked until golden and bubbly. It’s a nourishing and satisfying vegetarian dish perfect as a main or a side, ideal for using up garden veggies, and it carries all the rustic charm and sun-kissed flavor of the Mediterranean.
Time
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: 55–60 minutes
Serves: 4–6
Ingredients
For the Casserole:
2 medium zucchini, sliced into thin rounds
1 medium red bell pepper, diced
1 cup cherry tomatoes, halved
1 small red onion, thinly sliced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
½ tsp dried thyme or Italian seasoning
Salt & pepper, to taste
¼ tsp red chili flakes (optional)
For the Cheese Filling:
¾ cup ricotta cheese
½ cup crumbled feta
1 egg
2 tbsp fresh basil or parsley, chopped
Zest of ½ lemon
Topping:
¾ cup shredded mozzarella or Italian blend cheese
2 tbsp grated Parmesan
2 tbsp breadcrumbs (optional, for crispiness)
Drizzle of olive oil
Instructions
Prep oven & veggies
Preheat oven to 375°F (190°C). Lightly grease a baking dish (8×8 or similar).
In a large skillet, heat 1 tbsp olive oil over medium heat. Add red onion and red bell pepper; sauté for 3–4 minutes until slightly softened. Stir in garlic and cook 1 minute more. Remove from heat and set aside.
Make the cheese mixture
In a bowl, mix ricotta, feta, egg, herbs, lemon zest, and a pinch of salt and pepper until smooth.
Layer the casserole
Spoon a layer of the sautéed vegetables at the bottom of the dish. Add a layer of zucchini rounds, overlapping slightly. Spoon half of the cheese mixture over the zucchini and spread gently. Add a layer of cherry tomatoes. Repeat layering with remaining veggies and cheese mixture, finishing with a final layer of zucchini and tomatoes.
Top and bake
Sprinkle mozzarella and Parmesan evenly over the top. Add breadcrumbs if using, and drizzle with olive oil. Bake for 35–40 minutes, until bubbly and golden brown on top. Broil for 2–3 minutes at the end if a crispier top is desired.
Cool & serve
Let rest for 5–10 minutes before serving. Garnish with fresh herbs or a few extra crumbles of feta.
Tips
Slice zucchini evenly: Use a mandoline or sharp knife to slice zucchini thinly and evenly for uniform cooking and beautiful layers.
Prevent sogginess: Lightly salt the zucchini slices and let them sit for 10–15 minutes to draw out excess water. Pat dry before layering to avoid a watery casserole.
Cheese balance: Use a mix of cheeses for best flavor—feta for tang, ricotta for creaminess, and mozzarella for meltiness.
Let it rest: Allow the casserole to cool slightly before slicing. This helps it firm up and hold its shape when served.
Add crunch: Topping with breadcrumbs or crushed pine nuts adds texture and a toasty finish.
Variations
Add protein: Mix in cooked ground turkey, shredded rotisserie chicken, or crumbled Italian chicken sausage for a heartier dish.
Make it vegan: Substitute ricotta with vegan cashew cheese, use dairy-free shredded mozzarella, and replace the egg with a flaxseed “egg” (1 tbsp flaxseed + 2.5 tbsp water).
Extra veggies: Layer in roasted eggplant slices, spinach, artichoke hearts, or mushrooms for added depth.
Spice twist: Add harissa or a pinch of cumin and smoked paprika for a North African Mediterranean flair.
Grain boost: Stir in cooked quinoa or couscous between layers to make it even more filling and complete.
Mini versions: Assemble in individual ramekins for elegant single-serve portions—great for parties or meal prep.
Q&A
Q: Can I make this casserole ahead of time?
A: Yes! Assemble it up to 1 day in advance, cover, and refrigerate. Bake when ready to serve. For best texture, add the cheese topping just before baking.
Q: Can I freeze leftovers?
A: It freezes fairly well, though zucchini can become slightly softer after thawing. Reheat in the oven for best results.
Q: What can I serve this with?
A: It pairs beautifully with crusty bread, herbed couscous, or a fresh Mediterranean salad. It also works well alongside grilled chicken or fish.
Q: How do I make it gluten-free?
A: Simply skip the breadcrumbs or use a gluten-free variety. Everything else is naturally gluten-free.
Q: Can I use yellow squash instead of zucchini?
A: Absolutely! Yellow squash works just as well and adds a nice color contrast.
Nutrition Facts
(per serving – approx. 6 servings)
Calculated with ricotta, feta, mozzarella, and light use of olive oil & breadcrumbs
Calories: ~260
Protein: 13g
Fat: 18g
Saturated Fat: 7g
Carbohydrates: 12g
Fiber: 3g
Sugars: 4g (natural from vegetables)
Sodium: ~470mg
Calcium: ~20% DV
Vitamin C: ~40% DV
Iron: ~8% DV
To reduce fat/calories: Use part-skim ricotta and mozzarella; skip breadcrumbs or reduce cheese topping.
Final Conclusion
The Mediterranean Garden Zucchini Casserole is a wholesome, veggie-packed dish that beautifully captures the essence of summer produce with the cozy charm of a baked comfort meal. It’s creamy, savory, and herb-kissed—perfect for vegetarians or as a flavorful side at any Mediterranean-style feast. Whether you’re serving it fresh from the oven or enjoying leftovers the next day, this casserole proves that healthy, garden-inspired meals can be every bit as indulgent and satisfying as their meatier counterparts.