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Baked Cheesy Zucchini Casserole

5 from 8 reviews

Vegetarian zucchini casserole made with zucchini, yogurt sauce and mozzarella. Super light, super tasty.

Scale

Ingredients

Instructions

  1. Preheat oven to 375F/ 190C. Lightly brush a 9-inch round baking pan (or 8×8 square pan) with olive oil or use a cooking spray for this and put it aside.

  2. Grate zucchinis. We use 4 but the number will vary because not all zucchinis are same size. Squeeze the grated zucchini well şn your hands and measure 3 cups.
  3. In a medium bowl, whisk together the yogurt, egg and flour until you have a smooth mixture.
  4. Sprinkle salt and black pepper on squeezed zucchini and mix with your hands so that it is coated evenly.
  5. Brush the baking pan with little olive oil or use a cooking spray. Place half of the grated zucchini in it for the 1st layer. Top it with half of the mozzarella for the 2nd layer. Then pour and half of the yogurt sauce for the 3rd layer. Put the remaining zucchini on it for the 4th layer. Pour the remaning yogurt sauce over it for the 5th layer. 
  6. Bake it for 35 min until almost golden. Remove from the oven and sprinkle the rest of the mozzarella on the top and bake for another 5 minutes or until golden.

Notes

  1. You should squeeze the grated zucchini very well. Otherwise, you end up with a watery or soggy casserole.
  2. You can use your choice of gluten-free flour to make it a gluten-free casserole.
  3. You can use coconut flour or almond flour to make it even more keto-friendly.
  4. Freezing is not recommended due to the structure of zucchini.
  5. If you want to make it ahead of time: Bake it for the first 30 minutes, let it cool and keep in the fridge for the following day. So you will just preheat the oven, sprinkle the cheese over it and bake for 7-10 minutes or until golden.

Keywords: vegetarian casserole, zucchini casserole, cheesy zucchini casserole, zucchini cheese bake, low calorie zucchini casserole, low carb zucchini casserole

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