Description
A simple and delicious baked zucchini casserole with tomatoes, bell peppers, and melted mozzarella cheese. This quick and easy dish makes the perfect vegetarian weeknight dinner.
Ingredients
- 2 large zucchini, diced
- 1 onion, chopped
- 1 cup grape tomatoes, halved
- 1 green bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 cup shredded mozzarella cheese
- 1 tablespoon fresh parsley, chopped
- 1/2 teaspoon red chili flakes (optional)
Instructions
1. Wash and dice the zucchini into bite-sized pieces (about 1/2-inch cubes). Chop the onion finely. Dice the green bell pepper and halve the grape tomatoes.
2. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add chopped onion and bell pepper. Sauté for 5–7 minutes until softened and fragrant.
3. Add the diced zucchini and cook for 8–10 minutes until tender-crisp, stirring frequently. Season with garlic powder, Italian seasoning, salt, and black pepper.
4. Stir in the halved grape tomatoes and cook for 3–5 minutes until they soften and release juices. Add red chili flakes if using.
5. Preheat oven to 375°F (190°C). Transfer the sautéed vegetable mixture to a greased baking dish or oven-safe skillet. Sprinkle shredded mozzarella evenly over the top.
6. Bake for 15–20 minutes, or until the cheese is melted, bubbly, and golden brown.
7. Remove from oven and let rest for a few minutes. Garnish with fresh chopped parsley and serve hot.
Notes
Use freshly shredded mozzarella for best melt and flavor. Customize with other vegetables like mushrooms or yellow squash. For a heartier dish, stir in cooked quinoa or brown rice before baking. Add more cheese or breadcrumbs on top for a crispier finish. Store leftovers covered in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving