A hearty, cheesy casserole loaded with fresh zucchini, spinach, bell peppers, and a creamy ricotta base — topped with a golden, crispy breadcrumb-Parmesan crust.
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: ~50 minutes
Servings: 6–8
Dietary: Vegetarian, Comfort food
Ingredients
Vegetables:
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Zucchini – 2 medium, sliced (about 4 cups)
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Onion – 1 medium, chopped
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Red bell pepper – 1, chopped
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Fresh spinach – 2 cups, chopped
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Garlic – 2 cloves, minced
Cheese & creamy base:
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Mozzarella cheese – 1 cup, shredded
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Ricotta cheese – 1 cup
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Egg – 1 large
Seasoning:
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Italian seasoning – 1 tsp
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Salt – ½ tsp
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Black pepper – ¼ tsp
Topping:
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Breadcrumbs – 1 cup
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Olive oil – 2 tbsp
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Parmesan cheese – ½ cup, grated
Instructions
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Preheat oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or cooking spray.
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Cook vegetables: In a skillet over medium heat, warm olive oil. Sauté onion and bell pepper for 5 minutes. Add garlic and cook for 1 minute. Stir in zucchini and spinach. Cook 5–7 minutes until zucchini is tender. Remove from heat and let cool slightly.
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Prepare ricotta mixture: In a bowl, combine ricotta, egg, Italian seasoning, salt, and pepper. Mix well.
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Assemble casserole: Stir the sautéed vegetables into the ricotta mixture. Pour into the prepared baking dish. Top with shredded mozzarella.
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Add breadcrumb topping: In a small bowl, mix breadcrumbs with Parmesan. Sprinkle evenly over the casserole.
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Bake: Bake uncovered for 25–30 minutes until the top is golden brown and bubbly.
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Rest & serve: Let cool for 5–10 minutes before slicing and serving.
Quick Notes & Pro Tips
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Dry the zucchini: If your zucchini releases a lot of water, lightly salt and pat dry before cooking to avoid a watery casserole.
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Make it ahead: Assemble up to 1 day in advance and refrigerate. Bake just before serving.
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Crispier topping: Broil for 1–2 minutes at the end for a deeper golden crust.
Why You’ll Love It
This casserole is the perfect way to enjoy an abundance of fresh garden veggies — creamy, cheesy, and layered with texture from the crispy topping. It’s family-friendly, versatile, and makes a great side or main dish.
Ingredient Details & Substitutions
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Cheese: Swap ricotta for cottage cheese or use fontina in place of mozzarella.
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Breadcrumbs: Use panko for extra crunch or gluten-free breadcrumbs if needed.
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Veggies: Add mushrooms or yellow squash for extra variety.
Variations & Serving Suggestions
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Protein boost: Add cooked chicken or ground turkey for a heartier meal.
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Spicy twist: Sprinkle red pepper flakes into the ricotta mixture.
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Pair with: A crisp green salad and crusty bread for a complete dinner.
Storage & Make-Ahead
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Refrigerate: Store leftovers in an airtight container for up to 4 days.
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Freeze: Wrap tightly and freeze for up to 2 months. Thaw overnight before reheating.
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Reheat: Warm in a 350°F oven until heated through to maintain crispness.
FAQs
Q: Can I use frozen spinach?
A: Yes — thaw and squeeze out excess water before adding.
Q: How do I keep the casserole from getting soggy?
A: Salt and pat the zucchini dry, and don’t overcook the veggies in the skillet.
Q: Can I make this dairy-free?
A: Substitute ricotta with dairy-free alternatives and use vegan cheese shreds.
Personal Note
This is one of my favorite ways to make a summer veggie harvest feel indulgent. The creamy ricotta base balances the fresh vegetables perfectly, and the crispy breadcrumb-Parmesan topping adds the ultimate finishing touch.
Your turn!
Tried this Garden Zucchini Casserole? Leave a comment or tag me on social media — I’d love to see your version!
Would you like me to make a “low-carb version” (no breadcrumbs, extra cheese) or a “Mediterranean version” with feta and sun-dried tomatoes?