Italian Zucchini Casserole

Dive into the comforting flavors of this Italian Zucchini Casserole, a wholesome and cheesy baked dish that’s perfect for family dinners or cozy gatherings. Tender layers of zucchini are beautifully paired with a rich marinara sauce, creamy ricotta, and melty mozzarella, all enhanced by a hint of garlic and Italian seasoning. Topped with golden, crispy panko breadcrumbs and finished with fresh basil, this recipe effortlessly balances luscious textures and vibrant Mediterranean flavors. Quick to prepare and oven-baked to bubbling perfection, this casserole makes for a satisfying vegetarian main dish or a crowd-pleasing side. Serve it warm and savor every bite of this easy yet elegant Italian-inspired creation!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 2 cups marinara sauce
• 1 cup ricotta cheese
• 0.5 cup, grated parmesan cheese
• 1 cup, shredded mozzarella cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup panko breadcrumbs
• 2 tablespoons, chopped fresh basil

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and trim the ends of the zucchinis. Slice them into thin rounds, approximately 1/4-inch thick.

Step 3

Heat a large skillet over medium heat and add the olive oil. Add the diced onion and sauté for 3-5 minutes until softened.

Step 4

Add the minced garlic to the skillet and cook for an additional 1 minute, stirring frequently to prevent burning.

Step 5

Pour the marinara sauce into the skillet and stir to combine. Season with Italian seasoning, salt, and black pepper. Simmer the sauce for 5 minutes, then remove it from the heat.

Step 6

In a small mixing bowl, combine the ricotta cheese and grated parmesan cheese. Stir well to combine.

Step 7

Lightly grease a 9x13-inch casserole dish. Spread 1/2 cup of the marinara sauce mixture evenly across the bottom of the dish.

Step 8

Arrange a single layer of zucchini slices over the sauce. Spread a thin layer of the ricotta mixture over the zucchini, then top with a handful of shredded mozzarella. Repeat the layers (sauce, zucchini, ricotta, mozzarella) until all ingredients are used, finishing with a layer of marinara sauce on top.

Step 9

In a small bowl, mix the panko breadcrumbs with 1/2 tablespoon of olive oil. Evenly sprinkle the breadcrumb mixture over the top layer of the casserole.

Step 10

Place the casserole dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbling and the breadcrumbs are golden brown.

Step 11

Remove the casserole from the oven and allow it to cool for 5-10 minutes. Garnish with freshly chopped basil before serving.

Step 12

Serve warm as a main dish or as a side dish. Enjoy!

Nutrition Facts

Serving size	1892.7 grams (1892.7g)

Amount per serving	% Daily Value*
Calories	1753

Total Fat 102.30g	131%
Saturated Fat 44.60g	223%
Polyunsaturated Fat 4.10g
Cholesterol 269mg	90%
Sodium 9587mg	417%
Total Carbohydrate 134.70g	49%
Dietary Fiber 14.30g	51%
Total Sugars 75.50g
Protein 89.00g	178%

Vitamin D 18IU	91%
Calcium 2483mg	191%
Iron 7mg	38%
Potassium 2403mg	51%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.7%

Protein: 19.6%

Carbs: 29.7%