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Loaded Zucchini Casserole Recipe

Loaded Zucchini Casserole Recipe
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★★★★★

5 from 5 reviews

A hearty and delicious Loaded Zucchini Casserole featuring tender sautéed zucchini, savory bacon, a blend of cheeses, and fresh herbs, baked to bubbly perfection. This comforting dish is perfect as a side or a main for family dinners and potlucks.

Ingredients

Scale

Vegetables & Aromatics

  • 4 medium zucchinis, sliced or diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup cherry tomatoes, halved

Cheeses

  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese

Other

  • 1/2 cup cooked bacon, crumbled
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup mayonnaise
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • Salt and pepper, to taste
  • 2 tbsp olive oil
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Preheat the Oven: Set your oven to 375°F (190°C) so it’s nice and hot when your casserole is ready to bake.
  2. Sauté the Aromatics: In a skillet over medium heat, warm up the olive oil. Toss in the diced onion and minced garlic, sautéing for about 5 minutes until they are soft and fragrant. This will add a wonderful depth of flavor to your casserole!
  3. Cook the Zucchini: Add the sliced or diced zucchini to the skillet. Cook for another 5-7 minutes until slightly tender. Season with salt, pepper, Italian seasoning, and smoked paprika. Once done, remove the skillet from the heat.
  4. Mix the Casserole Ingredients: In a large mixing bowl, combine the sautéed zucchini mixture, halved cherry tomatoes, sour cream (or Greek yogurt), mayonnaise, and half of the cheddar and mozzarella cheeses. Mix everything together until well combined.
  5. Add the Bacon: Gently fold in the crumbled cooked bacon to the vegetable mixture, ensuring it’s evenly distributed.
  6. Assemble the Casserole: Transfer the veggie and cheese mixture into a greased casserole dish. Sprinkle the remaining cheddar, mozzarella, and Parmesan cheeses evenly over the top, creating a lovely cheesy crust.
  7. Bake the Casserole: Place your casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top has melted, become bubbly, and the casserole is heated through.
  8. Cool and Serve: Once baked, remove from the oven and allow it to cool for a few minutes. This helps set the layers a bit before serving.
  9. Garnish and Enjoy: Sprinkle freshly chopped parsley or chives on top for a pop of color and flavor. Serve warm and enjoy your delicious Loaded Zucchini Casserole—perfect for family dinners or potlucks!

Notes

  • Use Greek yogurt instead of sour cream for a healthier twist.
  • Cook bacon ahead of time and crumble it for ease.
  • Adjust seasoning to your taste, adding more Italian seasoning or smoked paprika if desired.
  • This casserole can be made vegetarian by omitting the bacon and adding extra cheese or sautéed mushrooms.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat in the oven or microwave until warmed through before serving.

Nutrition

Keywords: zucchini casserole, loaded zucchini casserole, cheesy zucchini bake, vegetable casserole, easy casserole recipe, baked zucchini dish

Find it online: https://nayabaker.com/loaded-zucchini-casserole-recipe/