Mom's Easy Cheesy Zucchini Casserole
It was always a good day when my mom whipped up her famous zucchini casserole—aka “zucchini kugel” in our house. This cozy, 5-ingredient side dish is so simple: layers of fresh zucchini, melty mozzarella, and parmesan topped with buttery breadcrumbs and baked to golden perfection. Easy, nostalgic, and downright delish with grilled chicken or your fave summer main!
Ingredients
- 1 tbsp extra virgin olive oil
- 4 medium zucchini, sliced into 1/2 inch rounds
- 1/3 cup grated Parmesan cheese
- 8 oz shredded mozzarella cheese (2 cups)
- 1/4 cup fresh parsley, chopped
- kosher salt, to taste
- 1/2 cup seasoned bread crumbs (I use Italian-style)
- 2 tbsp butter
Instructions
- 1
Preheat oven to 375F. Place olive oil in an 8x8 inch baking dish and swirl around to cover the bottom.
- 2
Place about a third of the zucchini in baking dish. Sprinkle evenly with 2/3 cup mozzarella, 1 1/2 tbsp parmesan, a heaping tbsp of parsley, and a good pinch of salt. Repeat two more times to make 3 layers.
- 3
Place butter in a medium microwave-safe bowl and heat in 30 second increments, until melted (or you can melt pot on the stove). Stir bread crumbs into melted butter. Sprinkle mixture evenly on top of casserole.
- 4
Bake for 45-50 minutes, or until golden brown. You can also broil it for the last couple minutes for an extra crispy topping. Slice into squares and devour! (If you have an air fryer, I love reheating leftovers in there to crisp it up).
Cook it from the original
This recipe comes from hummusapien.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on hummusapien.com