Go Back
–+ servings
Zucchini Casserole
Print Recipe

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.
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Side Dish, Vegetable
Cuisine: American
Keyword: Baked Zucchini Casserole, Healthy Baked Zucchini, Zucchini Casserole
Servings: 6 people
Author: Silvia Dunnirvine

Ingredients

  • 1 lg zucchini 2 cups, cubed
  • 2 cups tomatoes chopped
  • 1 small eggplant 1 cup, cubed
  • 1 cup onion diced
  • 1 cup robusto cheese cubes
  • fresh oregano

Seasoning

  • 1/3 cup olive oil
  • 1/2 cup parmesan cheese grated
  • 1/2 tbsp oregano
  • salt and pepper to taste

Instructions

  • Cut veggies about the same size. Transfer to a baking dish
  • Whisk seasoning in a small bowl; that's the oil, grated parmesan cheese, oregano and season with salt and pepper to taste.
  • Pour seasoning mix over the veggies. Also add in cubed robusto cheese.
  • Bake at 375F degrees for about 25 minutes or until veggies are soft to your liking. Garnish with fresh oregano if that's available otherwise use parsley or cilantro.

Nutrition

Calories: 255kcal | Carbohydrates: 10g | Protein: 9g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 25mg | Sodium: 262mg | Potassium: 359mg | Fiber: 4g | Sugar: 5g | Vitamin A: 693IU | Vitamin C: 10mg | Calcium: 257mg | Iron: 1mg