This baked zucchini casserole loaded with Parmesan cheese is not only a cinch to make but also utterly delicious! It makes a wonderful side dish, or you can serve it as a vegetarian entree. It's perfect for your next dinner party, weeknight dinner with the family or potluck! 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 prevents the dish from turning watery. I like to shingle the zucchini pieces nicely in the casserole dish and then top with more Parmesan cheese. Bake until the cheese turns a beautiful golden brown, and you're done!
Baked Zucchini with Parmesan Casserole
Ingredients3 pounds thinly sliced zucchini (sliced into ¼-inch rounds)
4 tablespoons flour
2 cups tomato sauce
1 cup thinly sliced onion
2 tablespoons minced garlic
1 tablespoon roughly chopped fresh oregano
4 tablespoons roughly chopped fresh basil
2 teaspoons salt
3 cups shredded Parmesan cheese
Directions1. Preheat oven to 375 degrees Fahrenheit.
2. In a large mixing bowl, combine everything from zucchini to salt. Mix in 1 cup of Parmesan cheese.
3. Neatly arrange zucchini mixture in a 3-quart casserole dish.
4. Sprinkle remainder of Parmesan cheese evenly over the top.
5. Bake uncovered for 30 minutes, or until zucchini is tender and cheese is bubbling and golden brown.
