This zucchini casserole is an easy vegetarian dish filled with fresh summer veggies, 4 cheeses, and a crispy breadcrumb topping. Try it for Meatless Monday!
Kosher salt and freshly cracked black pepperto taste
Fresh Basilfor serving (optional)
Bread Crumb Topping:
½cupparmesan cheesegrated + extra for topping (optional)
½cuppanko bread crumbs
1tablespoondried oregano
Instructions
Slice the tomatoes and arrange the slices on a rack or onto paper towels. Sprinkle very lightly with salt on both sides. Set aside. Slice the zucchini and toss with salt inside a colander. Allow the tomatoes and zucchini to sit for at least 30 minutes to draws out the excess moisture.
Meanwhile, slice the onions and gather the rest of the ingredients.
Preheat the oven to 350 degrees F.
After 30 minutes, blot the excess moisture off of the tomatoes with a paper towel. Rinse the zucchini slices and drain. Blot well or put them in a salad spinner to dry the zucchini slices.
Drizzle the olive oil into the bottom of a 9x13 baking dish. Layer half of the zucchini, tomato, and onion slices into the baking dish. Top with half of the cheddar, mozzarella, and feta cheeses. Sprinkle with ½ of the fresh thyme. Repeat to form a second layer of each.
In a small bowl, mix together the breadcrumbs, parmesan cheese, and oregano. Top the layers of vegetables and cheese with the bread crumb topping.
Bake in the 350-degree oven for 55-60 minutes until the vegetables are tender and the cheese is melted and starts to brown. Then turn the broiler on high and broil until the cheese and bread crumbs are dark golden brown, about 3-4 minutes.
Remove from the oven and allow the Zucchini Bake to cool for 15 minutes before serving with fresh basil and extra parmesan cheese.
Notes
Slicing: Slice all the vegetables to the same thickness for even uniform cooking.
Salting the Vegetables: I highly recommend salting the zucchini and tomatoes before baking to keep the casserole from getting too watery. However, if you don’t have time, the casserole will still be delicious, but the texture will be a little sloppy.
Leftovers: This casserole can be sealed in an airtight container in the refrigerator for up to three days. To reheat, either bake at 350 for 20-30 minutes or microwave for a minute or two.
Adding Meat: If it’s not Meatless Monday, feel free to add some protein into the casserole, such as shredded rotisserie chicken or ground beef for the carnivores!
Gluten-Free & Extra Low Carb: To make this casserole gluten-free, omit the panko bread crumbs and just use parmesan cheese and oregano. Omitting bread crumbs will also make a low-carb recipe even lighter!
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