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Italian Zucchini Casserole Recipe

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★★★★★

4.7 from 108 reviews

This Italian Zucchini Casserole is a delightful layered vegetable bake featuring thinly sliced zucchini, tomatoes, and onions seasoned with Sicilian oregano, Pecorino Romano cheese, garlic, and a crispy breadcrumb topping. Baked until bubbly and golden, this dish makes a flavorful and comforting vegetable side or light main course, embodying classic Italian flavors with a rustic touch.

Ingredients

Scale

Vegetable Layers

  • 2 large slicing tomatoes (thinly sliced)
  • 3 medium zucchini (thinly sliced lengthwise)
  • 2 large onions (thinly sliced – yellow, white, or red)
  • Salt and pepper (to taste)
  • 2 teaspoons Sicilian oregano
  • 1/4 cup (23g) finely grated Pecorino Romano cheese
  • 1/2 cup (120g) extra virgin olive oil (divided)

Seasoned Breadcrumbs

  • 1/2 cup (50g) plain breadcrumbs
  • 1 teaspoon Sicilian oregano
  • 1/4 cup (23g) finely grated Pecorino Romano cheese
  • 1/2 teaspoon crushed hot red pepper flakes
  • 3 tablespoons (45g) extra virgin olive oil
  • 2 cloves garlic (minced)

Instructions

  1. Prepare the Breadcrumb Mixture: Preheat the oven to 375°F and position a rack in the middle. In a bowl, combine the plain breadcrumbs, 1 teaspoon Sicilian oregano, 1/4 cup Pecorino Romano cheese, crushed hot red pepper flakes, minced garlic, and 3 tablespoons olive oil. Mix well and set aside to let the flavors meld.
  2. Slice the Vegetables: Using a mandoline or a sharp knife, thinly slice the zucchini lengthwise, tomatoes, and onions. Drain the tomatoes well and pat both the tomatoes and zucchini dry with paper towels to remove excess moisture for better layering.
  3. Layer the Vegetables: Lightly oil a 9×13 inch baking dish. Start by placing a few layers of zucchini slices, then drizzle with some extra virgin olive oil, and season with salt, pepper, 2 teaspoons Sicilian oregano, and 1/4 cup Pecorino Romano cheese. Follow with a few onion layers, drizzling oil and seasoning in the same manner, then finish with the tomato layers, again drizzling oil and seasoning. This layering builds flavor and ensures an even distribution of seasoning and cheese.
  4. Add the Breadcrumb Topping: Sprinkle the prepared seasoned breadcrumb mixture evenly over the top of the layered vegetables. If needed, drizzle additional olive oil to moisten the breadcrumbs so they form a golden, crispy crust during baking.
  5. Bake the Casserole: Place the casserole in the preheated oven and bake for 45 minutes, or until the mixture is bubbly and most of the liquid has evaporated. Check the breadcrumb topping towards the end; if it isn’t golden brown, broil for 1-2 minutes, watching carefully to avoid burning.
  6. Rest Before Serving: Once baked, remove the casserole from the oven and let it rest for 10-15 minutes. This resting time allows the vegetable juices to settle and results in a better texture and richer flavor. Serve warm and enjoy!

Notes

  • Using a mandoline ensures uniform thin slices which help the vegetables cook evenly.
  • Patting the zucchini and tomato slices dry helps prevent excess liquid in the casserole, preserving the crispness of the breadcrumb topping.
  • If you prefer a milder dish, reduce or omit the crushed hot red pepper flakes.
  • You can substitute Pecorino Romano with Parmesan cheese if necessary.
  • This casserole can be made a few hours ahead and reheated gently in the oven.
  • Allow the casserole to rest after baking to achieve the best texture and flavor.

Keywords: Italian zucchini casserole, baked zucchini, vegetable casserole, Sicilian oregano recipe, Pecorino Romano casserole, layered vegetable bake

Find it online: https://thefoodrecipe.com/italian-zucchini-casserole-recipe/