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To make Baked Zucchini Parmesan Casserole, gather these ingredients: - 4 medium zucchinis, sliced thinly - 2 cups marinara sauce - 1 cup ricotta cheese - 1 cup grated Parmesan cheese - 1 cup shredded mozzarella cheese - 2 cloves garlic, minced - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - 1 tablespoon olive oil - 1 cup breadcrumbs - Fresh basil leaves for garnish You can adjust these ingredients based on your taste. If you like, use low-fat ricotta cheese. For a richer flavor, try using fresh mozzarella. If you do not have marinara sauce, any tomato-based sauce works well. You can also swap zucchinis for eggplant or yellow squash. To keep your zucchinis fresh, store them in the fridge. Keep them unwashed in a paper bag. They stay crisp for about a week. Always choose firm zucchinis with smooth skin. Avoid soft or wrinkled ones. For the best flavor, use fresh herbs. Fresh basil enhances the dish’s aroma and look. Enjoy this recipe for a delicious meal that packs a punch! Check the Full Recipe for more details. First, gather your ingredients. You will need zucchinis, marinara sauce, ricotta, Parmesan, mozzarella, garlic, herbs, and breadcrumbs. Start by preheating your oven to 375°F (190°C). Next, slice the zucchinis thinly. Sprinkle them with salt and let them sit for about 15 minutes. This helps remove extra water. Afterward, pat them dry with paper towels. While the zucchinis sit, chop the garlic. Heat olive oil in a skillet over medium heat. Add the garlic and cook it for about 1 minute until it smells great. Add the zucchinis to the skillet. Cook them for 5-7 minutes until they are a bit soft but still firm. Turn off the heat and set them aside. In a separate bowl, mix the ricotta cheese, half of the Parmesan cheese, dried basil, dried oregano, and a pinch of salt and pepper. This mixture adds creaminess and flavor to the dish. Now it’s time to build the layers in the dish. Start with a 9x13 inch baking dish. Spread a thin layer of marinara sauce on the bottom. This keeps the casserole moist. Layer half of the sautéed zucchini evenly over the sauce. Then, take half of the ricotta mixture and spread it over the zucchini. Add another layer of marinara sauce on top. Repeat this process. Add the remaining zucchini, followed by the rest of the ricotta mixture, and more marinara sauce. For the final layer, sprinkle the shredded mozzarella cheese over the top. Add the rest of the Parmesan cheese and breadcrumbs for a nice crunch. Cover the baking dish with aluminum foil. Bake it in the preheated oven for 25 minutes. After that, remove the foil and bake for another 15 minutes. You want the top to be golden and bubbly. Once it’s done, let the casserole cool for about 10 minutes before serving. Enjoy this tasty baked zucchini Parmesan casserole with fresh basil on top! For the full recipe, check the earlier section. To make your baked zucchini parmesan casserole shine, start with fresh zucchini. Select firm zucchinis with smooth skin. These have the best flavor and texture. Always slice them thinly to ensure even cooking. I recommend salting the zucchini before cooking. This step pulls out extra moisture and intensifies the flavor. Use high-quality marinara sauce for a rich taste. You can also add red pepper flakes for a bit of heat. One common mistake is not removing enough moisture from the zucchini. If you skip salting, your casserole may turn soggy. Another mistake is overcooking the zucchini. You want it tender but not mushy. Also, be careful with layering. If you don’t layer properly, flavors won’t mix well. Lastly, don’t forget to cover the casserole with foil while baking. This helps keep the dish moist during the first bake. For serving, let the casserole cool for about ten minutes. This cooling time helps it hold its shape. Garnish with fresh basil leaves to add color and a fresh taste. I like to serve it alongside a simple green salad or crusty bread. This pairs well with the rich flavors of the casserole. For a fun touch, use a nice serving dish to highlight the layers. It makes your meal feel extra special. You can find the full recipe and more ideas to enjoy this dish! {{image_2}} If you want to make this dish gluten-free, swap the breadcrumbs with gluten-free ones. You can use crushed gluten-free crackers as well. They will still give you that nice crunch on top. Make sure to check your marinara sauce for hidden gluten. Many brands offer gluten-free options. You can boost nutrition by adding more veggies. Try bell peppers, mushrooms, or spinach. These add great flavor and color. Just sauté them with the zucchini for the best results. You can also layer in sliced tomatoes or eggplant for extra variety. Cheese is key in this casserole, but you have choices! If you want a lighter option, use part-skim ricotta and mozzarella. For a stronger flavor, try using goat cheese or feta. You can also mix in some cheddar if you like a sharper taste. Each cheese brings its own flair to the dish. Check the Full Recipe for the original cheese mix. Store any leftover Baked Zucchini Parmesan Casserole in an airtight container. I recommend using glass or plastic containers. Make sure to let it cool down first. This keeps it fresh for up to three days in the fridge. If you want to keep it longer, freezing is a great option. To reheat, place the casserole in the oven at 350°F (175°C). Cover it with foil to prevent drying out. Heat for about 20 minutes or until warm. You can also use a microwave. Heat it in short bursts, checking often to avoid overheating. You can freeze the casserole before or after baking. If freezing before baking, wrap it tightly with plastic wrap and then foil. It will stay fresh for three months. When ready to bake, thaw it overnight in the fridge. Then, bake as directed in the Full Recipe. If freezing after baking, let it cool completely first. To make this dish vegan, replace dairy cheese with vegan options. Use vegan ricotta and mozzarella. Nutritional yeast can add a cheesy flavor too. For the Parmesan, try using a store-bought vegan substitute or make your own with nuts and nutritional yeast. Also, check the marinara sauce for animal products. Many brands offer vegan sauces. Yes, you can prepare the casserole ahead. Assemble it up to the baking step. Cover it well and refrigerate for up to 24 hours. When ready to bake, remove it from the fridge. Let it sit at room temperature for about 30 minutes before baking. This helps it cook evenly. This casserole pairs well with many sides. A simple green salad adds freshness. Crusty bread is great for scooping up the casserole. Roasted vegetables can also complement the flavors. For a heartier meal, serve it with pasta or rice. Enjoy experimenting with your favorite sides! For the complete recipe, check out the Full Recipe. In this post, we explored the key ingredients, step-by-step instructions, and helpful tips for making Baked Zucchini Parmesan Casserole. I shared suggestions to vary the dish and provided storage advice. This casserole is simple, tasty, and perfect for any meal. You can adjust it to fit your taste, dietary needs, and freshness for leftovers. Now, you have all the tools to create a delicious dish that your family will love. Enjoy cooking and sharing this delightful casserole!

Baked Zucchini Parmesan Casserole

Savor the deliciousness of this Baked Zucchini Parmesan Casserole, a perfect blend of cheesy goodness and fresh veggies! With simple ingredients like zucchini, marinara sauce, and a cheesy ricotta mix, this dish is both easy to make and packed with flavor. Ideal for family dinners or meal prep, it's a healthy option everyone will love. Click to explore the full recipe and bring this mouthwatering casserole to your table!
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Ingredients
  

4 medium zucchinis, sliced thinly

2 cups marinara sauce

1 cup ricotta cheese

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

2 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

Salt and pepper to taste

1 tablespoon olive oil

1 cup breadcrumbs

Fresh basil leaves for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large mixing bowl, toss the sliced zucchini with a sprinkle of salt and let it sit for about 15 minutes to release excess moisture. Pat dry with paper towels afterward.

      In a skillet over medium heat, add olive oil and sauté the minced garlic until fragrant, about 1 minute. Add the zucchini to the skillet and cook until slightly tender but still firm, about 5-7 minutes. Remove from heat.

        In a separate bowl, mix together the ricotta cheese, half of the Parmesan cheese, dried basil, dried oregano, and some salt and pepper for seasoning.

          In a 9x13 inch baking dish, spread a thin layer of marinara sauce to cover the bottom. Layer half of the sautéed zucchini over the sauce, then spread half the ricotta mixture over the zucchini, followed by another layer of marinara sauce.

            Repeat the layering process with the remaining zucchini, ricotta mixture, and marinara sauce. Top the final layer with shredded mozzarella cheese, remaining Parmesan cheese, and breadcrumbs.

              Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

                After 25 minutes, remove the foil and bake for an additional 15 minutes or until the top is golden and bubbly.

                  Let the casserole cool for 10 minutes before serving.

                    Prep Time: 20 minutes | Total Time: 60 minutes | Servings: 6

                      - Serving Suggestion: Garnish with fresh basil leaves before serving, and enjoy with a side salad or crusty bread for a complete meal.