Step 1: Prep the Ingredients
- Preheat oven to 375°F (190°C).
- Slice zucchinis into thin rounds and dice the onion.
- Heat 1 tbsp olive oil in a skillet and sauté the onion and garlic until fragrant and translucent.
Step 2: Layer the Casserole
- Grease a baking dish.
- Spread half of the zucchini slices in an even layer.
- Top with half of the sautéed onions, half of the ricotta, and half of the mozzarella.
- Sprinkle with a little salt, pepper, and Italian herbs.
- Repeat with the remaining zucchini, onions, and cheeses.
Step 3: Add Topping
- In a small bowl, mix breadcrumbs with 1 tbsp olive oil.
- Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Step 4: Bake
- Bake for 25–30 minutes until the cheese is bubbling and the top is golden brown.
- Let rest for 5 minutes before serving.
Serving Suggestions
- Serve warm as a side dish with grilled chicken, steak, or fish.
- Pair with a fresh Greek salad for a Mediterranean-inspired meal.
- Use as a hearty vegetarian main course with a side of garlic bread.
Tips for Success
- Salt & drain zucchini: If your zucchini is very watery, sprinkle slices with salt, let sit 10 minutes, then blot dry with a towel.
- Cheese swaps: Try cheddar for sharpness, feta for tang, or Gruyère for extra richness.
- Make it ahead: Assemble in the morning and refrigerate; bake just before serving.
Why This Recipe Works
This Cheesy Zucchini Bake takes the humble zucchini and transforms it into a comforting, crowd-pleasing dish. The creamy cheese, savory vegetables, and crunchy topping create the perfect balance of textures and flavors. Plus, it’s simple, wholesome, and comes together with ingredients you probably already have at home.
Final Bite
Whether you serve it at a family dinner, potluck, or holiday table, this Coconut-scented, garlicky, cheesy zucchini bakeis bound to be a hit. It’s warm, satisfying, and packed with fresh garden flavor — the perfect way to use lots and lots of zucchini.