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!
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Baked Zucchini with Parmesan Casserole
Cooktop Cove
Ingredients
3 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
3 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
Directions
1. 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.
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5. Bake uncovered for 30 minutes, or until zucchini is tender and cheese is bubbling and golden brown.