Cheese Lover's Zucchini Casserole
Cheese lover's zucchini casserole tastes like pizza! It only takes minutes to assemble. Then it bakes while while you prepare the rest of your meal.
Servings 6
Calories 106kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- salt and pepper to taste
- 1 pound of zucchini sliced
- 2 cups shredded mozzarella cheese divided
- 2 tablespoons gluten free marinara sauce homemade or jar
- grated parmesan cheese
Instructions
- Preheat oven to 400℉
- Line a baking pan with parchment paper. Toss zucchini with olive oil. Then spread the zucchini slices on the parchment-lined baking pan, season with salt and pepper and roast until they are just starting to brown, about 10-15 minutes.2 tablespoons extra-virgin olive oil, 1 pound of zucchini, salt and pepper to taste
- Turn oven down to 350℉
- Spread 2 tablespoons of marinara sauce in bottom of a casserole dish. Arrange one layer of zucchini over sauce, sprinkle mozzarella and top with another layer of zucchini and then mozzarella cheese again. Bake for 25 minutes.2 tablespoons gluten free marinara sauce
- Top with marinara sauce.
- Sprinkle with parmesan cheese and serve as a vegetable with your favorite entree!grated parmesan cheese
Notes
- You can use this mandoline slicer to cut your zucchini. I love this simple tool for cutting up thin strips.
- Roasting your zucchini will keep the casserole from becoming watery. Since ovens vary, please watch to be sure your zucchini doesn't burn.
- Want to try a different type of cheese? While mozzarella and Parmesan are recommended for their melting and flavor, you can experiment with other cheeses like cheddar, gouda, or a blend for a different twist.
- I haven't tried using frozen zucchini but if using frozen, thaw and drain, and grill it to remove excess moisture before layering in the casserole.
- You can add other vegetables like bell peppers, mushrooms, or spinach for added flavor and nutrition. Just make sure they are pre-cooked, drained, and patted dry. This helps prevent excess water from making your casserole too watery.
- You can prepare the casserole ahead of time. Assemble it, cover it, and refrigerate for up to 24 hours before baking. You might need to adjust the baking time slightly if it’s cold from the fridge.
- Leftovers will keep in an airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 106kcal | Carbohydrates: 4.4g
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