Karol Smith
Cheesy Zucchini Casserole with Vegetables
Experience the delightful combination of melted cheese and fresh, vibrant vegetables in this easy-to-make Cheesy Zucchini Casserole. This dish combines tender zucchini, bell peppers, and tomatoes, all topped with a luscious layer of gooey cheese. Perfect for a light lunch or as a side dish to complement your main course, this casserole will quickly become a family favorite.
Ingredients:
For the vegetable mixture:
• 2 medium zucchinis, sliced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
For the cheese topping:
• 1½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons breadcrumbs
• 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until they become soft and fragrant, about 3-4 minutes.
3. Add the zucchini, bell peppers, and cherry tomatoes to the skillet. Sprinkle with salt, pepper, dried oregano, and dried basil. Cook, stirring occasionally, until the vegetables are tender, about 8-10 minutes.
4. Transfer the cooked vegetables to a baking dish (approximately 9×13 inches).
5. In a bowl, combine the shredded mozzarella cheese, grated Parmesan cheese, and breadcrumbs. Mix well.
6. Sprinkle the cheese mixture evenly over the top of the vegetables in the baking dish.
7. Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cheese is melted and golden brown.
8. Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired.
9. Serve hot and enjoy your Cheesy Zucchini Casserole with Vegetables!
This dish pairs wonderfully with a fresh green salad and a slice of crusty bread. Bon appétit!
