Cheesy Zucchini Casserole

Freshly baked Cheesy Zucchini Casserole in a white ceramic dish, topped with golden cheese, zucchini slices, cherry tomatoes, and fresh basil. — Cheesy Zucchini Casserole – a golden, veggie-packed comfort dish layered with zucchini, tomatoes, creamy ricotta, and three cheeses.

Cheesy Zucchini Casserole is the perfect comfort dish for showcasing fresh garden vegetables in a creamy, cheesy bake. Tender zucchini slices, sweet cherry tomatoes, and fragrant basil are layered with rich ricotta, melty mozzarella, and savory Parmesan, all topped with a crisp golden breadcrumb crust.

This dish is as easy to prepare as it is impressive to serve, making it ideal for weeknight dinners, summer gatherings, or holiday side dishes. The combination of textures—from the soft vegetables to the crunchy topping—makes every bite irresistible.

Interestingly, zucchini wasn’t a common vegetable in the United States until Italian immigrants introduced it in the early 1900s. Since then, it has become a summertime favorite, known for its versatility and mild flavor that pairs beautifully with cheese and herbs.

Serve this casserole on its own for a light vegetarian dinner, or pair it with grilled chicken or fish for a heartier meal. Either way, it’s a recipe you’ll be making again and again.

Recipe Yield: 6 servings

INGREDIENTS

4 medium zucchini, thinly sliced into half-moons
1 cup cherry tomatoes, halved
1 cup ricotta cheese
1 cup shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
2 large eggs, lightly beaten
½ cup panko breadcrumbs
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
½ tsp black pepper
½ tsp dried oregano
½ cup fresh basil leaves, chopped
½ tsp crushed red pepper flakes (optional)
1 tbsp melted butter

INSTRUCTIONS

1. Preheat and prepare:
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish with olive oil.

2. Sauté vegetables:
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cooking for 30 seconds. Add zucchini, salt, and pepper, and cook until just tender, about 5 minutes more.

3. Add tomatoes:
Stir in cherry tomatoes and cook for 2 minutes, allowing them to soften slightly. Remove from heat and let cool slightly.

4. Make filling:
In a large bowl, combine ricotta, ½ cup mozzarella, ¼ cup Parmesan, eggs, basil, oregano, and crushed red pepper flakes (if using). Mix until well combined.

5. Assemble casserole:
Spread half of the sautéed vegetable mixture in the baking dish. Spoon the ricotta mixture evenly over vegetables. Top with remaining vegetables. Sprinkle with remaining mozzarella and Parmesan.

6. Add topping:
In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle evenly over casserole.

7. Bake:
Bake uncovered for 25–30 minutes, until the top is golden and the casserole is bubbling.

8. Serve:
Let rest 5 minutes before serving for cleaner slices. Garnish with extra basil if desired.

Helpful Tips to Perfect This Recipe

Slice zucchini evenly: Thin, uniform slices cook evenly and create a perfect layered texture.
Prevent sogginess: Lightly salt zucchini slices before cooking to draw out moisture, then pat dry.
Cheese variety matters: Mixing ricotta, mozzarella, and Parmesan creates a rich, creamy balance without overpowering the vegetables.

Cooked it? 🍳 Loved it? ❤️ Changed it up? 🔄 Your opinion matters! Log in with Google or Facebook using the button below, share your foodie adventure, and let’s make cooking even more fun together! 🎉