Cassies Italian Zucchini Bake

Cassie *


I needed to use up some veggies before they went bad, so this layered casserole is what I came up family loved it! I hope you'll give it a try...


All photos are mine


★★★★★ 2 votes

4 - 6
15 Min
50 Min


Add to Grocery List

  • 1 Tbsp
    each, olive oil and butter
  • med
    red onion, sliced thin
  • 2 - 3 clove
    garlic, minced about 1 tablespoon
  • 3
    small - medium zucchini, sliced thin
  • 6
    roma tomatoes
  • oregano
    dried to sprinkle each later
  • salt
    & fresh ground pepper for each layer
  • fresh
    parsley, chopped for each layer
  • red pepper
    flakes - optional
  • 1/2 c
    grated parmesan cheese - divided
  • 11 slice
    mozzarella cheese
  • 1/2 c
    ricotta cheese, divided

How to Make Cassies Italian Zucchini Bake


  1. Preheat oven to 375 degree F.

    In a 9 x 13 baking dish, spray with non stick cooking spray. Set aside.

    In a skillet add oil and butter; saute onions and garlic for a few minutes, not until browned - just enough to sweat the onions.
  2. Now,cover the bottom of casserole dish with zucchini, layer a little if you must, to cover. Next, add a layer of tomatoes.
  3. Sprinkle with half the grated parmesan, some chopped parsley, salt, pepper, red pepper flakes, oregano, half the onion and dollop with 1/2 the ricotta cheese.
  4. Take 5 slices of mozzarella and slice on in half. Place 4 whole slices of cheese in all four corners of dish and take the 2 half slices and place in center.
  5. Repeat layers again and top with remaining 6 slices of cheese.
  6. Bake for 45 - 50 minutes until bubbly and cheese is golden.

    Leave set for about 5 minutes and serve.
  7. Leave set for about 5 minutes and serve.

Printable Recipe Card

About Cassies Italian Zucchini Bake

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