Introduction
Garden Zucchini Casserole is a hearty, vegetable-forward bake that highlights the fresh flavors of zucchini, herbs, and cheese. It’s a perfect way to use up an abundant summer harvest or bring a touch of sunshine to any season. Light yet satisfying, it makes an excellent side dish or vegetarian entrée.
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Origin and Cultural Significance
Zucchini, or courgette, is a staple in Mediterranean cuisine, particularly in Italy and France. Casseroles that showcase zucchini became popular in North America in the mid-20th century, when home cooks sought creative ways to incorporate garden produce into family meals. This dish reflects a blend of European vegetable cookery and the American love for baked, cheesy comfort food — making it a versatile classic for potlucks, Sunday dinners, or weeknight suppers.
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Ingredients & Quantities
(Serves 4–6)
4 cups sliced zucchini (about 3 medium zucchini)
½ cup chopped onion
1 tablespoon olive oil or butter
½ teaspoon garlic powder (or 1 fresh garlic clove, minced)
½ cup shredded cheddar cheese (or a mix of cheddar and Parmesan)
½ cup breadcrumbs (plain or seasoned)
2 large eggs, lightly beaten
½ cup milk (whole or low-fat)
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme or oregano (optional)
2 tablespoons grated Parmesan (for topping)
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Optional Additions
Protein: Add cooked crumbled bacon, diced ham, or shredded chicken for extra heartiness.
Vegetables: Bell peppers, cherry tomatoes, or grated carrots add color and flavor.
Cheese Swap: Use Gruyère, mozzarella, or feta for a different twist.
Fresh Herbs: Basil, dill, or parsley brighten the dish.
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Tips for Success
Slice zucchini evenly so it cooks uniformly.
Lightly sauté zucchini and onions to remove excess moisture — this keeps the casserole from becoming watery.
Use freshly grated cheese for the best melt and flavor.
Let the casserole rest for 5–10 minutes after baking to set before serving.
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Instructions
1. Preheat oven to 375°F (190°C). Grease a medium baking dish.
2. Prepare vegetables: Heat olive oil or butter in a skillet. Sauté the chopped onion over medium heat until translucent (about 3 minutes). Add zucchini slices and cook for 4–5 minutes, just until slightly tender. Stir in garlic powder.
3. Make the custard: In a bowl, whisk eggs, milk, salt, pepper, and thyme/oregano.
4. Assemble: Spread zucchini and onions in the prepared dish. Sprinkle with half of the shredded cheese. Pour the egg-milk mixture over the vegetables. Top with breadcrumbs, remaining cheese, and Parmesan.
5. Bake: Place in the oven for 25–30 minutes, or until golden and set in the center.
6. Cool slightly before serving.
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Description
This Garden Zucchini Casserole emerges from the oven bubbling and golden, with a crisp breadcrumb topping and tender, savory zucchini beneath. The custard-like base binds everything together, while melted cheese adds creamy richness.
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Nutritional Information (Approx. per serving, 6 servings)
Calories: ~180 kcal
Protein: 8 g
Carbohydrates: 9 g
Fat: 12 g
Fiber: 1.5 g
Calcium: 15% DV
(Values will vary depending on cheese type, milk, and toppings.)
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Conclusion
Garden Zucchini Casserole is a simple, wholesome dish that celebrates the fresh taste of zucchini in a comforting format. Its versatility makes it ideal for family meals or gatherings.
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Recommendation
Serve alongside roasted chicken, grilled fish, or a crisp green salad for a balanced plate. For a vegetarian dinner, pair it with quinoa or crusty bread.
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Embracing Healthful Indulgence
This casserole strikes a beautiful balance between indulgence and nutrition — rich enough to satisfy, yet packed with vegetables and protein. Use whole-grain breadcrumbs, low-fat cheese, or plant-based milk to make it lighter, or enjoy it as is for a cozy, nourishing treat
