Zucchini and mozzarella casserole

Zucchini and mozzarella casserole

This layered vegetable bake is perfect as a side dish or as a meat-free lunch. Tender slices of vegetables are bathed in a cheesy sauce. Enjoy!

Zucchini and mozzarella casserole

This layered vegetable bake is perfect as a side dish or as a meat-free lunch. Tender slices of vegetables are bathed in a cheesy sauce. Enjoy!
USMetric
4 servingservings

Ingredients

  • 5 oz. (23 cup) 140 g (150 ml) cream cheese
  • ¼ cup 60 ml heavy whipping cream
  • 1 tsp 1 tsp onion powder
  • ½ tsp ½ tsp garlic powder
  • salt and pepper, to taste
  • 14 oz. 400 g zucchini, cut into slices
  • 1 (4 oz.) 1 (110 g) red onion, sliced thinlyred onions, sliced thinly
  • 3 oz. (9 tbsp) 85 g (140 ml) green bell pepper, sliced thinlygreen bell peppers, sliced thinly
  • 1½ cups (6 oz.) 350 ml (170 g) shredded mozzarella cheese
  • 1 tbsp 1 tbsp butter, for greasing pan
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Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Pre-heat oven to 325°F (170°C).
  2. Grease an 8 x 8" (20 x 20 cm) casserole dish with the butter.
  3. Add the cream cheese, cream, onion powder, garlic powder, and salt and pepper to a small saucepan, over medium heat until it is melted and well combined.
  4. Thinly slice the zucchini, red onion, and green bell pepper, and place into three separate bowls.
  5. Set aside 1/4 cup (1 dl) of the mozzarella into a small bowl.
  6. In the baking dish, place repeating layers of zucchini, red onion, green bell pepper, and mozzarella.
  7. Spread the cheese sauce over the vegetables, and then add the remaining cheese.
  8. Bake in the oven for 40 minutes.

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9 comments

  1. Rebecca Lee
    1/4 cup of whipping cream doesn't seem like enough liquid. I just made this and many of the onions are still barely cooked, even after an extra 10 minutes
    Reply: #2
  2. Crystal Pullen Team Diet Doctor

    1/4 cup of whipping cream doesn't seem like enough liquid. I just made this and many of the onions are still barely cooked, even after an extra 10 minutes

    Thank you for your feedback. If the onions aren't tender enough, you may consider sauteeing them prior to baking.

  3. Verena
    I cooked this at 400C for 45 minutes. Also added extra cream as it did not seem to be enough. Delicious
  4. Laura
    This was delicious. My family loved it. I had to add extra whipping cream to the sauce to make it more sauce-like. I also sautéed the zucchini, onions and peppers in a skillet with butter until they were soft before adding them to the baking dish. This will be a regular side dish in our family meals. I may double it for family get-togethers, as well.
  5. Julie B
    Sauteeing all the vegetables a must. I use bacon grease because it’s always in my fridge & FREE & adds flavor. This was great with chicken. Leftovers tomorrow night!
  6. Julie B
    Made this again tonight. Shortcut: I microwave a frozen bag of peppers & onions while sauteeing the sliced zucchini in bacon grease. Put that in baking dish. Sprinkle most of the mozzarella, poured all the sauce then sprinkled a little more mozzarella before baking. I set the oven to 350 and baked for 30min. Broiled for 2 min to get the cheese crispy brown. Careful not to burn! So good.
    Reply: #7
  7. Kristin Parker Team Diet Doctor

    Made this again tonight. Shortcut: I microwave a frozen bag of peppers & onions while sauteeing the sliced zucchini in bacon grease. Put that in baking dish. Sprinkle most of the mozzarella, poured all the sauce then sprinkled a little more mozzarella before baking. I set the oven to 350 and baked for 30min. Broiled for 2 min to get the cheese crispy brown. Careful not to burn! So good.

    Great tips, thank you for sharing!

  8. Julie B
    making it again. adding chopped ham to it.
  9. Tracey J
    I made this tonight to go with chicken.
    Definitely a ‘keeper’ 😋
    Used cheddar cheese as no mozzarella.
    Cooked for approx 15 minutes extra, placed tin foil over top after 35 minutes to stop any burning.

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