Name: Cheesy Baked Zucchini Casserole
Ingredients: 4 medium zucchini, sliced into ¼-inch rounds; 1 tablespoon olive oil; ½ teaspoon salt; ¼ teaspoon black pepper; 2 tablespoons olive oil; 3 garlic cloves, minced; 1 small yellow onion, finely chopped; 1 can (14.5 oz / 410 g) crushed tomatoes; 1 tablespoon tomato paste; 1 teaspoon Italian seasoning; ½ teaspoon dried oregano; ¼ teaspoon red pepper flakes (optional); Salt and black pepper, to taste; 1 cup (250 g) ricotta cheese; 1 large egg; ½ cup (50 g) grated Parmesan cheese, divided; 2 cups (200 g) shredded mozzarella cheese, divided; 2 tablespoons fresh parsley or basil, chopped

Ingredients

Scale

This recipe serves about 6 as a main dish or 8 as a side.

For the Casserole

4 medium zucchini, sliced into ¼-inch rounds
1 tablespoon olive oil
½ teaspoon salt
¼ teaspoon black pepper

For the Garlic Tomato Sauce

2 tablespoons olive oil
3 garlic cloves, minced
1 small yellow onion, finely chopped
1 can (14.5 oz / 410 g) crushed tomatoes
1 tablespoon tomato paste
1 teaspoon Italian seasoning
½ teaspoon dried oregano
¼ teaspoon red pepper flakes (optional)
Salt and black pepper, to taste

For the Cheese Layers

1 cup (250 g) ricotta cheese
1 large egg
½ cup (50 g) grated Parmesan cheese, divided
2 cups (200 g) shredded mozzarella cheese, divided
2 tablespoons fresh parsley or basil, chopped

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Instructions

Step 1: Prepare and Roast the Zucchini

Wash the zucchini, trim the ends, and slice into ¼-inch rounds. In a large bowl, toss the slices with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Spread them in a single layer on two large baking sheets, giving them room so they roast instead of steam.

Roast for 12–15 minutes, flipping once halfway, until the slices are just tender and lightly golden at the edges. This step is the key to a casserole that isn’t watery, because it cooks off some of the zucchini’s moisture before it ever touches the sauce. When done, transfer the slices to a plate lined with paper towels and blot gently. Reduce the oven temperature to 375°F (190°C).

Step 2: Make the Garlic Tomato Sauce

Heat 2 tablespoons of olive oil in a medium saucepan or deep skillet over medium heat. Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until soft and translucent. Add the minced garlic and red pepper flakes (if using) and cook for about 30 seconds, until fragrant.

Stir in the tomato paste and cook for 1 minute. Pour in the crushed tomatoes, then add the Italian seasoning and oregano. Season with salt and pepper. Bring to a gentle simmer, reduce the heat to low, and cook for 8–10 minutes, stirring now and then, until the sauce thickens slightly. Taste and adjust the seasoning.

Step 3: Mix the Cheese Layer

In a medium bowl, combine the ricotta, egg, ¼ cup of the Parmesan, and the chopped parsley or basil. Add a pinch of salt and pepper and stir until smooth. Set aside.

Step 4: Assemble the Casserole

Spread a thin layer of tomato sauce (about ½ cup) over the bottom of the baking dish. This keeps the zucchini from sticking and adds flavor from the very first bite.

Arrange half of the roasted zucchini slices over the sauce, overlapping them slightly. Spoon half of the ricotta mixture over the zucchini in dollops and gently spread it out. Top with a third of the remaining sauce, then sprinkle with 1 cup of the mozzarella.

Repeat with the remaining zucchini, the remaining ricotta mixture, and another third of the sauce.

Step 5: Add the Topping

Spread the last of the sauce over the top. Sprinkle with the remaining 1 cup of mozzarella and the remaining ¼ cup of Parmesan, covering the surface evenly right up to the edges.

Step 6: Bake

Bake, uncovered, at 375°F (190°C) for 25–30 minutes, until the sauce is bubbling around the edges and the cheese is melted and lightly golden. For an extra-golden, crisp crust, switch the oven to broil for the last 1–2 minutes and watch carefully so it doesn’t burn.

Step 7: Rest and Serve

Let the casserole rest for 10 minutes before slicing. This lets the layers set so you can cut clean, neat portions. Garnish with extra fresh basil or parsley and a little more Parmesan if you like, and serve warm.