How to make zucchini with parmesan in a casserole

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This baked zucchini casserole loaded with Parmesan cheese is not only a cinch to make but it's utterly delicious! It makes a wonderful side dish or serve it as a vegetarian entree. Perfect for your next dinner party, weeknight home with the family or pot luck! See below for the full recipe.
When I mean easy, I mean easy! Slice your zucchini into ¼ inch rounds, toss with tomato sauce, herbs, garlic, onions, Parmesan cheese and flour. The flour will prevent the dish from turning watery. I like to shingle the zucchini pieces nicely into a casserole dish and then top with more Parmesan cheese. Bake off until the cheese turns a beautiful golden brown and you're done!
Baked zucchini with parmesan
15 minutes
30 minutes
45 minutes
3 pounds thinly sliced zucchini (sliced ¼ inch rounds)
4 tablespoons flour
2 cups tomato sauce
1 cup thinly sliced onion
2 tablespoon minced garlic
1 tablespoons roughly chopped fresh oregano
4 tablespoons roughly chopped fresh basil
2 teaspoons salt
3 cups shredded parmesan cheese
Preheat oven to 375°F.
In a large mixing bowl, combine everything from zucchini to salt. Mix in 1 cup of parmesan cheese.
Neatly arrange zucchini mixture into a 3-quart casserole dish.
Sprinkle remainder of parmesan cheese evenly over the top.
Bake uncovered for 30 minutes or until zucchini is tender and cheese is bubbling and golden brown.
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Simple doesn't mean you sacrifice on taste.
April 29   ·  
Seriously good.
April 18   ·  
Start with a little tomato sauce and then build like so: eggplant, zucchini, yellow squash, tomato and thinly sliced red onion. Some vegetables such as the eggplant may be wider than others.
April 15   ·