Cheesy Tomato And Zucchini Casserole Recipe

Cheesy Tomato and Zucchini Casserole Recipe: This casserole with zucchini is fantastic! It tastes like pizza thanks to the layers of mozzarella, marinara sauce, and zucchini.

I frequently double the recipe to create two casseroles because even the leftovers are delicious.

Cheesy Tomato And Zucchini Casserole Recipe

• Set the oven temperature to 400°F. Grease a two-quart baking pan with cooking spray.

• Cut the unpeeled zucchini into slices that are ½ inch thick. Season the slices with salt. After putting them in a colander, let them drain for half an hour at room temperature. This keeps the dish from being too runny.

• After draining, place the zucchini in a big bowl. Add one cup of mozzarella, dried oregano, black pepper, and garlic powder to the marinara sauce. Toss to blend.

• Spoon the batter into the baking dish that has been prepared. Add some more mozzarella and parmesan cheese on top. Bake, uncovered, for about 30 minutes, or until the cheese is browned and bubbling.

• Before serving, allow the casserole to rest for ten minutes. It tastes best warm or at room temperature, just like any casserole.

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NOTE 

• While this is a simple dish, you should make sure you salt and rinse the zucchini. It helps remove surplus water and prevents the dish from getting too moist.

• There’s no need to add salt while seasoning the dish because I don’t rinse the zucchini after I’ve drained and salted it.

• Occasionally, I swap out the marinara sauce with one cup of sour cream. Everything about the recipe stays precisely the same. It produces a more subdued, creamy flavor character.

• Remaining food can be stored for three to four days in the refrigerator in an airtight container. Use 50% power to reheat them in the microwave. Surprisingly, these taste much better cold! It is not advisable to freeze the leftovers.

• Remaining food can be stored for three to four days in the refrigerator in an airtight container. Use 50% power to reheat them in the microwave. Surprisingly, these taste much better cold! It is not advisable to freeze the leftovers.

Nutrition

• Calories: 132kcal | Carbohydrates: 8.6g | Protein: 9g | Fat: 7g | Saturated

• Fat: 3g | Sodium: 468mg | Fiber: 2.6g | Sugar: 4g

FAQs AND QUESTIONS

Zucchini Casserole Instructions

• The detailed instructions for making this recipe are listed in the recipe card below. Here’s an overview of the steps:

• Slice the unpeeled zucchini into ½-inch thick slices. Sprinkle the slices with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.

• Mix the drained zucchini slices with marinara sauce, spices, and shredded cheese.

• Transfer the mixture to a greased baking dish, and sprinkle the top with more cheese.

• Bake the casserole until browned and bubbly, for about 30 minutes, in a 400°F oven.