Description
A creamy, cheesy, golden-baked zucchini casserole with cherry tomatoes and herbs – easy, satisfying, and perfect for weeknights or brunch.
Ingredients
Units
Scale
Zucchini Casserole:
- 2 medium zucchinis, diced or sliced into half moons
- 1 cup cherry tomatoes, halved
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
Egg Mixture:
- 3 large eggs
- 1/2 cup milk or half-and-half
- 2 tbsp all-purpose flour (optional, for thickness)
- 1 clove garlic, minced
- 1 tsp dried Italian herbs (or thyme/oregano)
- Salt and pepper, to taste
Other:
- Olive oil, for drizzling
- Fresh parsley or basil, for garnish
Instructions
- Preheat oven: Preheat oven to 375°F (190°C) and grease a 9×13” baking dish.
- Sauté zucchini: Optionally, sauté zucchini in olive oil for 3–4 minutes and pat dry.
- Layer veggies: Evenly add zucchini and cherry tomatoes to the baking dish.
- Make egg mixture: Whisk together eggs, milk, garlic, flour (if using), salt, pepper, and Italian herbs.
- Combine & top: Pour egg mixture over veggies and sprinkle mozzarella and parmesan on top.
- Bake: Bake for 25–30 minutes until set and golden brown.
- Garnish & serve: Cool slightly, garnish with fresh herbs, and serve.