Baked Zucchini Casserole

This 6-ingredient Baked Zucchini Casserole highlights the best of summer produce. Simple to assemble, this cheesy vegetable casserole can be on the table in about 35 minutes.

The combination of garden fresh zucchini, eggplant, and onions along with ripe tomatoes, an olive-oil seasoning and of course, cheese, make this casserole super scrumptious and ideal for a weeknight side.

This hearty and satisfying Baked Zucchini Casserole comes together with vegetables from my garden. I am proud to say that the zucchini, eggplant and tomatoes were all grown and hand picked by me. There’s nothing more satisfying than seeing the fruits of my efforts turn into a healthy and, of course, delicious dish.

Fresh veggies baked to perfection with two different types of cheese; parmesan and Robusto, always seems to get thumbs up at my dinner table and I am sure it will at yours too.

While I chose this assortment of vegetables because this is what I had ready to go, you can most definitely use whatever your garden has produced; bell peppers, yellow zucchini or even some greens mixed in would all taste great.

If you’ve got an abundance of zucchini from your garden you may also like this recipe for Pan Sauteed Mushrooms and Zucchini, these Chocolate Zucchini Muffins or these Air Fryer Zucchini Fries.

What is Robusto cheese?

Robusto cheese is a type of Gouda cheese that is known for its well-aged, sharp taste combined with a slightly nutty undertone somewhat like parmesan. This robust cheese (hence its name) contrasts nicely with the mild vegetables, adding a rich, gooey layer that enhances their flavor.

Ingredients

• Zucchini: Garden-fresh chopped zucchini is the hero in this casserole. Make sure to cube it. No need to peel it.
• Tomatoes: I used a variety of tomatoes, chopped, from my garden. Use whatever you have ready to go.
• Eggplant: You’ll need a small globe eggplant, cubed.
• Onion: A diced white onion works well in this casserole but you can substitute it with whatever you have on hand.
• Robusto cheese: Use Robusto cheese, cut into cubes.
• Oregano: A few fresh oregano leaves pack a punch, adding loads of flavor. If you don’t have oregano use cilantro or parsley.

Seasoning

• Olive oil: I like to use extra virgin olive oil to create a silky smooth dressing.
• Parmesan cheese: Freshly grated parmesan cheese adds some saltiness to the casserole. Substitute with Gran Padano, Romano or Asiago if you like.
• Oregano: The seasoning uses dried oregano to add flavor.
• Salt and pepper: Sprinkle with salt and pepper to taste.

How To Prepare This Zucchini Casserole

To a baking dish, add all the chopped veggies. Try to cut the vegetables about the same size so they cook at the same pace.

Combine the seasoning ingredients in a small bowl and whisk to combine.

Pour seasoning mix over the veggies and then stir in the cubed robusto cheese.

Bake at 375F degrees until the vegetables are soft and tender. Top with fresh oregano before serving.

What to serve with this zucchini casserole with cheese?

This au gratin casserole pairs well with loads of main dishes, here are a few of my favorites:

• Grilled Swordfish Kabobs
• The Best Crispy Air Fryer Cod
• Oven Baked Chicken Drumsticks
• Slow Cooker BBQ Chicken Thighs
• Slow Cooker Bourbon Beef Short Ribs
• Slow Cooked Oven Roasted Beef Brisket

Storage

Place leftovers in an airtight container and store in the fridge for 3-4 days. Reheat over the stove or in the microwave. I don’t recommend freezing leftovers as after they are frozen and thawed they will not have the best texture.

Looking for more vegetable sides?

• Lemon Capers Roasted Asparagus and Radishes
• Easy Green Bean Casserole
• Garlic Butter Mushrooms
• Honey Roasted Beetroot