Garden Zucchini Casserole

Description:

Garden Zucchini Casserole is a hearty, cheesy, and comforting vegetable bake that features garden-fresh zucchini, sweet onions, and carrots, all bound together with eggs and cheese. This dish is perfect for summer when zucchini is plentiful and works well as a vegetarian main course or a savory side dish.

Ingredients Garden Zucchini Casserole

• 4 cups zucchini, grated (about 2 medium zucchini)

• 1 cup carrots, grated

• 1 small onion, finely chopped

• 2 cloves garlic, minced

• 2 eggs, beaten

• 1 cup shredded cheddar cheese (or mozzarella)

• ½ cup grated Parmesan cheese

• ½ cup breadcrumbs (plus more for topping)

• ¼ cup milk

• 2 tbsp olive oil or melted butter

• 1 tsp dried oregano

• 1 tsp salt

• ½ tsp black pepper

• Optional: fresh herbs like parsley or basil for garnish

Instructions:

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a medium casserole dish.

2. Prep Zucchini:
   Grate the zucchini and place it in a clean kitchen towel or cheesecloth. Squeeze out as much liquid as possible. This helps avoid a watery casserole.

3. Sauté Veggies:
   In a skillet, heat olive oil. Add onion and garlic, sauté until softened (about 3–4 minutes). Let cool slightly.

4. Mix Ingredients:
   In a large bowl, combine the grated zucchini, carrots, sautéed onions and garlic, eggs, cheese, breadcrumbs, milk, oregano, salt, and pepper.

5. Assemble:
   Pour the mixture into the prepared baking dish. Smooth the top and sprinkle with extra breadcrumbs and Parmesan.

6. Bake:
   Bake for 35–40 minutes or until golden brown and firm in the center.

7. Cool & Serve:
   Let it cool for 10 minutes before slicing. Garnish with fresh herbs if desired.

Notes:

• You can substitute part of the zucchini with yellow squash or spinach.

• For a gluten-free version, use GF breadcrumbs or crushed rice crackers.

• Feel free to add cooked quinoa or rice for a more filling variation.

Tips:

• Avoid soggy casserole: Always squeeze out zucchini thoroughly.

• Add protein: Stir in cooked ground turkey, chicken, or tofu if desired.

• Cheese variations: Try Gruyère, Monterey Jack, or Feta for a different flavor.

• Make-ahead: Assemble the casserole and refrigerate overnight. Bake the next day.

Servings:

Serves 6 as a side dish or 4 as a main course.

Nutritional Information (per serving, based on 6 servings):

Approximate values

• Calories: 210

• Protein: 9g

• Carbohydrates: 14g

• Fat: 13g

• Fiber: 2g

• Sodium: 480mg

• Sugar: 3g

Benefits:

• Low-carb & veggie-packed: Great way to use garden produce.

• Rich in vitamins: Carrots and zucchini add beta-carotene and vitamin C.

• Customizable: Adapt to dietary needs and available ingredients.

• Kid-friendly: Cheesy and mild flavor makes it appealing to kids.

Q & A:

Q: Can I freeze this casserole?
A: Yes, it freezes well after baking. Cool completely, wrap tightly, and freeze for up to 2 months. Reheat covered in the oven.

Q: Can I use other veggies?
A: Absolutely! Spinach, bell peppers, mushrooms, or corn can be added or swapped in.

Q: How do I make it vegan?
A: Use flax eggs (1 tbsp flaxseed + 3 tbsp water per egg), plant-based cheese, and non-dairy milk.

Q: Is it good for meal prep?
A: Yes! It keeps well in the fridge for 3–4 days and reheats nicely in the microwave or oven.