We do love a good healthy casserole, particularly one as easy and yummy as this Cheese Zucchini Casserole! Ideal for when zucchinis are available on the cheap, this meal is a super simple vegetarian option for Meat-Free Mondays.
Cheese Zucchini Casserole
6
servings10
minutes45
minutes180
kcal55
minutesTender zucchini layered in a cheesy, creamy bake. Comforting, simple, and a versatile dish that works as a vegetarian main or hearty side.
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Ingredients
3.5 cups Grated Zucchini
2 Eggs beaten
1/3 cup Milk
1/2 cup Parmesan Cheese grated
1/4 cup Breadcrumbs
1/3 cup Cheddar grated
1 tsp Salt And Black Pepper to taste
Directions
- Preheat oven to 190 degrees and grease a baking pan by rubbing it with butter or spraying with oil.
- Take the grated zucchini and squeeze thoroughly to remove any excess water.
- Then in a bowl add the beaten eggs, milk, 1/4 cup of parmesan, and salt and pepper to taste. Add the zucchini and mix well.
- Pour this mix into the baking pan, and spread out evenly.
- On the top sprinkle the breadcrumbs and then add the remaining parmesan cheese and the cheddar cheese.
- Cover baking pan with foil and bake for 30 minutes, then uncover and bake for another 10-15.
- Serve warm.
We love that it isn’t really heavy with cheese or cream, as casseroles often can be. Instead it keeps it healthy across the board with mostly veg and a few extras for flavour. Mix it up even more by adding your favourite compatible spices, to keep things interesting.
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