Best 5 Roasted Zucchini Casserole Recipes

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If you're looking for a delicious and easy side dish to enhance your next meal, roasted zucchini casserole is an excellent option. This savory dish features tender zucchini combined with a creamy sauce, making it a perfect accompaniment to grilled chicken, fish, or pasta. With its vibrant colors and satisfying texture, roasted zucchini casserole adds both flavor and visual appeal. Whether you're a seasoned home cook or just starting in the kitchen, this recipe offers a simple and delicious way to enjoy the bounty of summer produce.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED ZUCCHINI CASSEROLE



Roasted Zucchini Casserole image

Roasted zucchini with onion and layered with marinara sauce and pasta. A meal-in-one with a salad and rolls. Can't get better than that! A great way to use up your zucchini crop in the summer..

Provided by Carol Semenuk

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h40m

Yield 8

Number Of Ingredients 7

3 medium zucchinis, sliced
2 medium onions, sliced
3 tablespoons olive oil
salt and ground black pepper to taste
1 (16 ounce) package penne pasta
1 (28 ounce) jar marinara sauce
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
  • Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
  • Lightly grease a 9x13-inch baking dish.
  • Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.
  • Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

Nutrition Facts : Calories 375 calories, Carbohydrate 59.5 g, Cholesterol 6.4 mg, Fat 10.6 g, Fiber 5.7 g, Protein 12.3 g, SaturatedFat 2.6 g, Sodium 489.7 mg, Sugar 13 g

BAKED ZUCCHINI CASSEROLE



Baked Zucchini Casserole image

This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.

Provided by SWMtnTop

Time 1h5m

Yield 8

Number Of Ingredients 9

cooking spray
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped green bell pepper
2 large eggs, beaten
4 cups sliced zucchini
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
  • Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
  • Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g

ZUCCHINI CASSEROLE



Zucchini Casserole image

Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter
4 medium zucchini, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 yellow bell pepper, diced
1/2 medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 cup fresh flat-leaf parsley, chopped
1/2 teaspoon Italian seasoning
2 cups cornflakes
1/2 teaspoon hot sauce, such as Tabasco

Steps:

  • Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
  • Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
  • Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
  • Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.

BAKED ZUCCHINI CASSEROLE



Baked Zucchini Casserole image

Make and share this Baked Zucchini Casserole recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

4 small zucchini, sliced 1/2-inch thick
2 small onions, sliced
4 tomatoes, cut into wedges
1/2 cup parsley, chopped
1/4 cup fresh basil
salt and pepper, to taste
2 cups swiss cheese, grated

Steps:

  • Preheat oven to 350ºF.
  • Place vegetables and herbs in an ovenproof casserole.
  • Sprinkle with salt and pepper.
  • Cover and bake for 45 minutes or microwave on high power for 12 minutes.
  • Remove the cover the last 15 minutes of baking and add the cheese.
  • Return to the oven until the cheese is melted.

DELICIOUS ZUCCHINI CASSEROLE



Delicious Zucchini Casserole image

You've got to try this! This is my mom's recipe--it's delicious and easy to prepare! Kids love it, too! The recipe calls for bread crumbs, but we prefer crushed Ritz crackers. Depending on the size of your zucchini, most people can eat two halves.

Provided by MustangMom

Categories     Vegetable

Time 1h10m

Yield 16 halves, 8 serving(s)

Number Of Ingredients 9

8 zucchini
1/2 cup butter
2/3 cup grated cheddar cheese
1 cup sour cream
1/2 teaspoon salt
paprika (to taste)
1/4 cup chopped chives
1 cup breadcrumbs or 1 cup crushed cracker
1/4 cup grated parmesan cheese

Steps:

  • Wash zucchini; boil whole for 5 to 10 minutes--no more.
  • Cut off ends and slice in halves lengthwise.
  • Place in single layer in buttered casserole dish.
  • Melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives.
  • Pour over zucchini.
  • Sprinkle with bread crumbs or crackers and then parmesan cheese.
  • Bake at 350 for 45 minutes or until bubbly.

Nutrition Facts : Calories 295.7, Fat 22.6, SaturatedFat 13.4, Cholesterol 58.1, Sodium 490.5, Carbohydrate 17, Fiber 2.6, Sugar 6.9, Protein 8.5

Tips:

  • Choose the right zucchini: Look for small to medium-sized zucchini that are firm and have a deep green color. Avoid zucchini that are too large or have blemishes.
  • Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the safety guard.
  • Don't overcrowd the pan: When roasting the zucchini, be sure to spread them out in a single layer. This will help them cook evenly and prevent them from steaming.
  • Roast the zucchini until tender: The zucchini should be tender when pierced with a fork, but still have a slight bite to them. Overcooking will make them mushy.
  • Use a variety of seasonings: You can use any combination of seasonings that you like. Some popular options include garlic powder, onion powder, paprika, and thyme.
  • Serve immediately: Roasted zucchini is best served immediately. However, you can also store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Roasted zucchini casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover zucchini. With its simple ingredients and flavorful seasoning, this casserole is sure to be a hit with the whole family.

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