This appealing zucchini and cheese casserole will surely look great on your table. It is a very tasty second course and truly easy to prepare. In short… it’s one of those dishes that “disappears” as soon as you place the baking dish. Perfect for making vegetables loved even by the little ones!
Other interesting zucchini-based recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for the zucchini casserole
- 1.32 lbs Zucchini
- 4 Eggs (medium)
- 7 oz Edam Cheese
- as needed Grana Padano or Parmesan (grated)
- as needed Extra virgin olive oil
- as needed Salt
- as needed Black pepper
Tools
- Slicer
- Hand whisk
- Baking dish
Preparation of the zucchini casserole
Trim the zucchini, wash them, and cut into slices about 1/8″ thick. I used the slicer to obtain slices of equal thickness. A mandolin is not very suitable for this as it produces slices that are too thin. As for the zucchini, I used round ones in this recipe, but classic long ones are also very suitable.
Once sliced, pat them dry with paper towels to absorb as much moisture as possible.
Brush the bottom and sides of an ovenproof baking dish (mine is oval: 11.5″ long and 7.5″ wide) with oil and arrange the zucchini slices in a single layer. Lightly salt and pepper them.
Sprinkle the zucchini with some grated cheese, then cover with a layer of thinly sliced Edam. For a stronger flavor, you can substitute Edam with smoked scamorza or even caciocavallo cheese.
Crack the eggs into a bowl, add a pinch of salt and a grind of black pepper, and beat with a fork until yolks and whites are well combined.
Pour a bit of this egg mixture over the cheese slices.
Continue in the same way (zucchini, salt and pepper, grated cheese, Edam, and egg) until all ingredients are used up: I made 3 layers.
At this point, pour all the remaining egg mixture over the zucchini casserole and tilt the dish slightly to allow it to penetrate deeply.
Sprinkle the surface with grated cheese and then bake in a preheated oven at 392°F for about 20 minutes + a few moments in grill mode.
Remove the zucchini casserole from the oven and serve hot. Enjoy! Paola
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