Fresh sliced zucchini baked into a delicious casserole with grated parmesan cheese, spices and topped with Italian breadcrumbs.
Zucchini is one of my favorite vegetables because it's so versatile in recipes.
You can use it in desserts like these triple chocolate zucchini muffins, as an alternative to meat in these Italian-Style Meatless Zucchini Meatballs or as a simple side dish like this recipe for Parmesan Zucchini Casserole.
It is also known as courgette or green squash and is elongated like a cucumber and green in color. The inside is pale, almost white and after removing the top and bottom, you can eat it raw or cooked.
This recipe is super easy to make, serves four people and can be ready in about 45 minutes. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this casserole, you're going to need the following ingredients:
Zucchini
Mayonnaise
Egg
Garlic Powder
Chopped Parsley
Grated Parmesan Cheese: You can substitute your favorite grated cheese variety like Pecorino Romano.
Italian Flavored Breadcrumbs
Black Pepper
Cooking Spray
How do you make Parmesan Zucchini Casserole?
Start by preheating the oven to 350 degrees F; then spray a 2-quart baking dish with cooking spray.
Wash the skins of the zucchini under warm water using a vegetable brush to remove any dirt; then cut off both ends. Cut the zucchini in half horizontally; then slice into ¼-inch thick slices and place in a mixing bowl.
In a separate bowl, combine the mayonnaise, egg, garlic powder, parsley, grated cheese and pepper. Mix well; then add to the zucchini and toss to coat.
Transfer the zucchini mixture into the baking dish; then top with the breadcrumbs. Bake for 30-35 minutes until the zucchini is tender and the top is golden brown. The thicker you slice the zucchini, the longer it may take to soften.
Serving Suggestions
You can serve this Parmesan Zucchini Casserole with Horseradish, Garlic and Rosemary Roast Beef, Caprese Stuffed Pork Loin, or any of these 12 Delicious Whole Roasted Chicken Recipes.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Zucchini Recipes
- Zucchini Pancakes
- Spinach, Mushroom and Ricotta Stuffed Zucchini Boats
- Lemony Zucchini Risotto
- Rosemary Grilled Zucchini Wedges
- Sausage and Zucchini Soup
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Parmesan Zucchini Casserole
Ingredients
- 1 pound zucchini (2 medium or 1 large)
- ½ cup mayonnaise (I prefer Hellman's)
- 1 large egg
- ½ teaspoon garlic powder
- 1 tablespoon chopped parsley
- ½ cup grated parmesan cheese
- ¼ cup italian flavored breadcrumbs
- ⅛ teaspoon black pepper
- cooking spray
Instructions
- Start by preheating the oven to 350 degrees F; then spray a 2-quart baking dish with cooking spray.
- Wash the skins of the zucchini under warm water using a vegetable brush to remove any dirt; then cut off both ends. Cut the zucchini in half horizontally; then slice into ¼-inch thick slices and place in a mixing bowl.
- In a separate bowl, combine the mayonnaise, egg, garlic powder, parsley, grated cheese and pepper. Mix well; then add to the zucchini and toss to coat.
- Transfer the zucchini mixture into the baking dish; then top with the breadcrumbs.
- Bake for 30-35 minutes until the zucchini is tender and the top is golden brown. (The thicker you slice the zucchini, the longer it may take to soften.)
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