Cheesy Zucchini Casserole Recipe

Zucchini: Fresh, medium-sized zucchinis are best for this recipe.

Shredded cheddar cheese: Provides a creamy, cheesy flavor to the casserole.

Bread crumbs: Adds a crunchy texture to the top of the casserole.

Milk: Helps to bind the ingredients together and adds creaminess.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a bit of spice and depth to the flavor.

When slicing the zucchini, aim for uniform thickness to ensure even cooking. A mandoline slicer can be particularly helpful for achieving consistent slices. Additionally, to prevent the casserole from becoming too watery, lightly salt the zucchini slices and let them sit for about 10 minutes before combining with the other ingredients. This will draw out excess moisture, which you can then pat dry with a paper towel.

• zucchini - Substitute with yellow squash: Yellow squash has a similar texture and mild flavor, making it a great alternative.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the dish.

• bread crumbs - Substitute with crushed cornflakes: Crushed cornflakes provide a similar crunchy texture and can be a gluten-free option.

• milk - Substitute with unsweetened almond milk: Unsweetened almond milk is a good dairy-free alternative that won't alter the flavor significantly.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, which can add a subtle complexity.

• Allow the cheesy zucchini casserole to cool completely at room temperature before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled casserole to an airtight container. If you prefer, you can also cover the baking dish tightly with plastic wrap or aluminum foil.

• Store the container in the refrigerator. The casserole will stay fresh for up to 3-4 days.

• For freezing, first, ensure the casserole is fully cooled. Cut it into individual portions for easier reheating later.

• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. Label with the date to keep track of freshness.

• Store the wrapped portions in the freezer. The cheesy zucchini casserole can be frozen for up to 2-3 months.

• When ready to enjoy, thaw the portions in the refrigerator overnight.

• Reheat in the oven at 350°F (175°C) for about 20-25 minutes, or until heated through. You can also use a microwave, but the oven will help retain the casserole's texture.

• If the top needs a bit more crispiness, you can broil it for a few minutes at the end of reheating.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover cheesy zucchini casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through and the cheese is bubbly.

• Microwave Method:

  1. Transfer a portion of the casserole to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on medium power for 2-3 minutes, checking and stirring halfway through to ensure even heating.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover casserole to the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, stirring occasionally, until the casserole is heated through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in an air fryer-safe dish.
  3. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.

• Oven: Used to bake the casserole at 375°F (190°C) until it is golden brown and bubbly.

• Mixing bowl: Used to combine the sliced zucchini, shredded cheddar cheese, bread crumbs, milk, salt, and black pepper.

• Baking dish: Greased dish where the mixture is transferred before baking.

• Knife: Used to slice the zucchini into even pieces.

• Cutting board: Surface used for slicing the zucchini.

• Measuring cups: Used to measure out the zucchini, shredded cheddar cheese, bread crumbs, and milk.

• Measuring spoons: Used to measure the salt and black pepper.

• Wooden spoon: Used to mix the ingredients together in the mixing bowl.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-slice the zucchini: Slice the zucchini in advance and store in an airtight container in the fridge.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Ready-made bread crumbs: Opt for store-bought bread crumbs to cut down on preparation time.

Mix ingredients ahead: Combine all ingredients in a mixing bowl the night before and store in the fridge.

Quick greasing: Use cooking spray to quickly grease the baking dish.