Garden Zucchini Casserole

Here’s a delicious Garden Zucchini Casserole recipe that’s perfect for summer and makes great use of fresh garden vegetables:

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🌿 Garden Zucchini Casserole

📝 Ingredients

• 2 medium zucchinis, sliced into thin rounds

• 1 yellow squash (optional), sliced

• 1 medium onion, diced

• 2 cloves garlic, minced

• 1 red bell pepper, chopped

• 1 cup cherry tomatoes, halved

• 1 cup shredded mozzarella cheese

• ½ cup grated Parmesan cheese

• ¾ cup breadcrumbs (panko or regular)

• 2 tablespoons olive oil

• 1 teaspoon Italian seasoning

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 2 eggs

• ½ cup milk or cream

• Fresh basil or parsley, for garnish

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🍳 Instructions

1. Preheat Oven:
   Preheat your oven to 375°F (190°C). Grease a 9×9″ or similar-sized baking dish.

2. Sauté Veggies:
   In a skillet, heat olive oil over medium heat. Sauté the onion and garlic for 2–3 minutes. Add zucchini, squash, bell pepper, and a pinch of salt. Cook for about 5–7 minutes, until softened but not mushy. Stir in the cherry tomatoes and cook another minute. Remove from heat.

3. Mix Filling:
   In a large bowl, whisk together the eggs and milk. Stir in ½ cup mozzarella, ¼ cup Parmesan, Italian seasoning, salt, and pepper. Fold in the sautéed veggies.

4. Assemble Casserole:
   Pour the veggie mixture into your prepared baking dish. Top with remaining mozzarella and Parmesan. Sprinkle the breadcrumbs evenly over the top.

5. Bake:
   Bake uncovered for 30–35 minutes, until the top is golden and the center is set.

6. Finish & Serve:
   Let rest for 5–10 minutes before slicing. Garnish with chopped fresh basil or parsley.