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- 4 medium zucchinis, sliced into thin rounds - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 cup shredded mozzarella cheese - 1/2 cup grated Parmesan cheese - 1 teaspoon dried oregano - 1 teaspoon dried thyme - Salt and pepper to taste - 1/2 cup breadcrumbs (preferably panko for extra crunch) - Fresh parsley, chopped (for garnish) When I make Garlic Butter Zucchini Casserole, I start with fresh zucchinis. Look for ones that are firm and shiny. The unsalted butter brings richness to the dish, while the minced garlic adds a punch of flavor. I love using mozzarella cheese for its meltiness. It makes the casserole gooey and delightful. The Parmesan cheese adds a nice salty kick that balances the dish. For seasonings, I stick to simple herbs like oregano and thyme. They elevate the dish without overpowering the fresh taste of zucchini. Salt and pepper are key for enhancing all the flavors. The breadcrumbs provide a crunchy topping. I recommend using panko for extra texture. Finally, I always add fresh parsley for color and a bit of freshness. If you want to see how to put all these ingredients together, check out the Full Recipe. - Step 1: Preheat the oven Set your oven to 375°F (190°C). This helps the casserole cook evenly. - Step 2: Sautéing garlic in butter In your large skillet, melt 4 tablespoons of unsalted butter over medium heat. Add 4 minced garlic cloves. Sauté for 1-2 minutes until it smells great. Do not let it brown. - Step 3: Adding zucchini and seasonings Slice 4 medium zucchinis into thin rounds. Add them to the skillet. Season with salt, pepper, 1 teaspoon of dried oregano, and 1 teaspoon of dried thyme. Cook for about 5-7 minutes. Stir often till the zucchinis are tender but still have a little crunch. - Step 4: Mixing in cheeses Take the skillet off the heat and let it cool for a few minutes. In a large bowl, mix the sautéed zucchini with 1 cup of shredded mozzarella cheese and 1/2 cup of grated Parmesan cheese. Stir well to spread the cheese evenly. - Step 5: Transfer to casserole dish Grease a 9x13-inch casserole dish. Pour the zucchini mixture into it, spreading it out evenly. - Step 6: Preparing breadcrumb topping In a small bowl, mix 1/2 cup of breadcrumbs with the remaining Parmesan cheese. Sprinkle this mix on top of the zucchini. - Step 7: Baking time and final touches Bake your dish in the preheated oven for 25-30 minutes. Look for a golden brown top. When it’s done, take it out and let it sit for about 5 minutes. You can garnish with fresh chopped parsley for a pop of color. For the full recipe, check the section above. Choosing the right zucchini Pick medium-sized zucchinis that feel firm. Look for shiny skin. Avoid zucchinis with soft spots or blemishes. Fresh zucchinis have a bright color and a good crunch. They should smell fresh, not bitter. Avoiding mushy texture To keep zucchini firm, cook it just until tender. Overcooking leads to mushy zucchini. Sauté it for about 5-7 minutes, stirring often. You want a slight bite in each piece. If you want to reduce moisture, slice the zucchini and sprinkle salt on it. Let it sit for 15 minutes, then rinse and pat dry. Adding spices and herbs Boost flavor with your favorite spices. I like adding dried oregano and thyme to my garlic butter zucchini casserole. Try a pinch of red pepper flakes for heat. Fresh herbs like basil or parsley can add brightness. Mix and match to find your perfect blend. Cheese alternatives and substitutes Mozzarella and Parmesan are great, but you can mix it up. Try goat cheese for a tangy kick. For a creamier texture, use ricotta. If you want a dairy-free option, choose nut-based cheeses. These are tasty and add a new twist to your dish. Serving options: individual plates or family style You can serve your casserole in a large dish for family style. Just spoon out portions at the table. For a more elegant touch, serve in individual ramekins. This makes each guest feel special and looks great on the table. Garnishing techniques Garnish with fresh parsley for a pop of color. A sprinkle of extra Parmesan adds a nice touch too. For a fancy flair, drizzle a bit of olive oil over the top. This not only looks beautiful but also enhances the flavor. {{image_2}} For a dairy-free version, use non-dairy cheese. Brands like Daiya or Violife work well. They melt nicely and keep the dish creamy. You can also swap butter with olive oil or a non-dairy butter alternative. This keeps the garlic flavor strong while ensuring it fits your diet. Want to make the casserole heartier? Add some protein! You can mix in cooked chicken or turkey for extra flavor. If you prefer plant-based options, try adding black beans or chickpeas. They add protein and fiber while keeping the dish healthy. Just fold them in with the zucchini and cheese before baking. Zucchini is a great base, but you can mix in other veggies. Consider adding bell peppers or tomatoes for a pop of color and taste. You can also use spinach or kale for added nutrients. Take advantage of what's fresh in your garden or local market to keep this dish exciting. Just chop and toss them in with the main ingredients before baking. For the complete Garlic Butter Zucchini Casserole recipe, check the Full Recipe section. To store leftovers of your Garlic Butter Zucchini Casserole, let it cool first. Once cool, cover it tightly with plastic wrap or foil. You can also place it in an airtight container. Store it in the fridge for up to three days. This way, you keep the flavors fresh and tasty. If you want to freeze your casserole, first let it cool completely. Then, cut it into portions. Wrap each piece in plastic wrap, then place all the pieces in a freezer bag. Squeeze out the air before sealing. You can freeze it for up to two months. To reheat, thaw it in the fridge overnight. Bake it at 350°F (175°C) until hot, about 20-30 minutes. Your Garlic Butter Zucchini Casserole stays fresh for about three days in the fridge. If frozen, it can last up to two months. Always check for signs of spoilage, like off smells or changes in texture. Enjoy this dish with confidence, knowing it will taste great for days! Yes, you can use other vegetables. Bell peppers, mushrooms, or spinach work well. These veggies add color and flavor. Just slice them thinly like the zucchini. Cook them for a few minutes to soften before mixing. This makes your casserole even more tasty and colorful. To make this dish gluten-free, swap breadcrumbs for gluten-free options. You can use crushed gluten-free crackers or oats. Ensure all other ingredients are gluten-free too. This way, everyone can enjoy the casserole without worry. It still tastes great, and no one will miss the regular breadcrumbs! This casserole pairs well with many dishes. Try serving it with grilled chicken or fish. A fresh salad on the side is also nice. You can even serve it with rice or quinoa. These add some healthy carbs and round out your meal. Yes, you can make this dish ahead. Prepare the casserole, but do not bake it. Cover it and store it in the fridge for up to 24 hours. When ready, just pop it in the oven. This makes meal prep easy and saves time later. No, you do not need to peel the zucchini. The skin adds color and nutrition. Just wash the zucchini well before slicing. If you prefer a softer texture, you can peel it. But keeping the skin gives more flavor and crunch in the casserole. For the Full Recipe, check the ingredients and steps above to start cooking! This blog post covered a delicious Garlic Butter Zucchini Casserole. You learned about the main ingredients, step-by-step cooking instructions, and useful tips. I shared variations, storage methods, and answered common questions. This dish is tasty, easy to make, and perfect for any meal. Try it with your favorite sides or customize it to your taste. Enjoy cooking and sharing this delightful recipe with friends and family!

Garlic Butter Zucchini Casserole

Delight your taste buds with this savory Garlic Butter Zucchini Casserole that’s perfect for any occasion! Loaded with tender zucchini, rich garlic, and melted cheese, this dish is both comforting and delicious. With simple ingredients and easy-to-follow steps, you can create a beautifully baked casserole that will impress your family and friends. Click through now to explore the recipe and elevate your next meal!
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Ingredients
  

4 medium zucchinis, sliced into thin rounds

4 tablespoons unsalted butter

4 cloves garlic, minced

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 teaspoon dried oregano

1 teaspoon dried thyme

Salt and pepper to taste

1/2 cup breadcrumbs (preferably panko for extra crunch)

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

      Add the sliced zucchinis to the skillet, and season with salt, pepper, oregano, and thyme. Cook for about 5-7 minutes, stirring occasionally until the zucchinis are slightly tender but still retain some crunch.

        Remove the skillet from heat and allow the zucchini mixture to cool for a couple of minutes.

          In a large mixing bowl, combine the sautéed zucchini and garlic with the mozzarella cheese and half of the Parmesan cheese. Mix well to ensure the cheese is evenly distributed.

            Transfer the zucchini mixture into a greased 9x13-inch casserole dish.

              In a small bowl, combine the breadcrumbs with the remaining Parmesan cheese. Sprinkle this mixture evenly over the top of the zucchini casserole.

                Bake in the preheated oven for about 25-30 minutes, or until the top is golden brown and bubbly.

                  Once done, remove from the oven and let it rest for about 5 minutes. Garnish with freshly chopped parsley before serving.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6

                      - Presentation Tips: Serve the casserole warm in the baking dish, or scoop portions into individual plates. Garnish with extra parsley and a sprinkle of Parmesan for an elegant touch.