Unstuffed Zucchini Casserole

 

Unstuffed Zucchini Casserole

If you adore stuffed zucchini however want a faster, less complicated version, this unstuffed zucchini casserole is perfect. It keeps all of the flavors of a stuffed zucchini—cheese, tomatoes, herbs, and a fulfilling savory base—without the hassle of hollowing out greens. It’s hearty, veggie-packed, and ideal as a major or side dish.

Ingredients

four medium zucchinis, diced

1 medium onion, finely chopped

2 cloves garlic, minced

1 purple bell pepper, diced

1 cup cooked quinoa or rice (optionally available for added bulk)

1 cup shredded mozzarella cheese

½ cup grated Parmesan cheese

1 teaspoon dried oregano

½ teaspoon dried basil

Salt and pepper to taste

2 tablespoons olive oil

1 tablespoon tomato paste (optional, for richer flavor)

Fresh basil or parsley for garnish

Instructions

1. Preheat Oven: Preheat your oven to 375°F (one hundred ninety°C) and lightly grease a medium casserole dish with olive oil.

2. Prepare the Vegetables: Dice the zucchinis and bell pepper, and chop the onion. Mince the garlic. Halve the cherry tomatoes.

3. Sauté: Heat 2 tablespoons of olive oil in a massive skillet over medium heat. Add the onion and garlic, sauté for 2–three mins till fragrant and translucent. Add the bell pepper and zucchini, cooking for some other five mins till the zucchini begins to soften. If the use of tomato paste, stir it in now and cook for 1 minute.

4. Add Seasoning: Sprinkle the oregano, basil, salt, and pepper over the veggies. Stir to mix. Add the cherry tomatoes and cooked quinoa or rice if the use of. Mix lightly to combine the entirety evenly.

 5. Assemble the Casserole: Transfer the vegetable combination on your prepared casserole dish. Spread it calmly. Sprinkle shredded mozzarella on top, followed via grated Parmesan.

6. Bake: Place the casserole in the preheated oven and bake for 20–25 mins, or till the cheese is melted and lightly golden. If you like a crispier pinnacle, broil for the last 2–3 mins, preserving a close eye to avoid burning.

7. Serve: Remove from the oven and allow the casserole take a seat for 5 mins to set. Garnish with fresh basil or parsley earlier than serving. This dish pairs properly with a facet salad, garlic bread, or as a vegetarian principal dish.

Tips and Variations

Add Protein: Mix in cooked beans, chickpeas, or lentils for a protein boost.

Different Cheeses: Swap mozzarella for cheddar or Gruyère for a richer flavor.

Spice it Up: Add a pinch of pink chili flakes or smoked paprika for a diffused warmth.

Make it Low-Carb: Skip the rice/quinoa and enjoy a purely vegetable-based totally casserole.

Meal Prep Friendly: This casserole keeps well within the refrigerator for up to three days and reheats fantastically inside the oven or microwave.

Why This Works

Unstuffed zucchini casserole is a sensible twist on filled zucchini. By dicing the veggies and mixing them with a flavorful aggregate of herbs, garlic, and cheese, you hold all the comforting textures and tastes of crammed zucchini even as saving time. Baking the mixture permits the flavors to meld, and the cheese topping adds a satisfying golden crust that makes this dish impossible to resist.

Enjoy this hearty, veggie-packed casserole as a weeknight dinner or a colorful facet for gatherings. It’s versatile, easy to prepare, and a scrumptious way to get your daily serving of vegetables without the fuss of traditional filled zucchini.