Zucchini Casserole Is An Easy One-Pot Dish
I wanted something quick easy for dinner tonight so I went to work and created a delicious Zucchini Casserole.
With all of the fresh fruit and vegetables in-season, the ingredients for this zucchini casserole will hardly put a dent in your grocery budget.
When you buy vegetables and fruits when they are in-season you will always pay far less and they taste much better.
This zucchini casserole is a dish that can be done in under 20 minutes and you don’t have to put the oven on for long.
You can even use a toaster oven if you have one to save even more money on your hydro usage.
This zucchini casserole can be made overnight and placed in the refrigerator so it’s ready to go for the next day.
What I like about that is that it makes it perfect for a dinner party where you want to prep the meal in advance.
Zucchini Casserole Tip: Don’t add the cheese until you are ready to place it under the grill.
Secret Zucchini Casserole Ingredients
Now this recipe has a few different ingredients but I assure you it will enhance the flavours immensely.
What are my secret ingredients for this zucchini casserole?
The two ingredients that I add to improve the flavour is fresh lemon zest and basil.
If you are like most people or Mr. CBB you will have an abundance of basil that grows in the garden every year so don’t be afraid to start using it to bring your dishes to life.
Lemon zest is always a great addition to vegetable dishes that bring out the natural flavours.
Lemon gives all those vegetables that are bland like the zucchini a blast of citrus that blends well with the other ingredients.
The great thing about this dish is that it can be finished off under the broiler/grill.
You can even use the gas BBQ to finish it off which means you don’t have to turn your oven on at all.
Since the zucchini casserole is topped with cheese and you have already cooked the other ingredients all you are doing is heating the dish through and melting the cheese on top.
Simple but tasty!
What exactly is zucchini?
The zucchini also are known as the courgette in the UK is a summer squash that can reach nearly a meter in length although it is picked at half that length.
Not many people know this but the orange flowers that you will get from growing a zucchini are edible flowers also called squash blossoms.
You can use the squash blossoms to make Italian Zucchini Fritters which add colour and texture.
The squash blossom is one of many edible flowers that many people grow in their gardens.
Did you know you could even eat Daylilies?
Well, you can!
How To Make Zucchini Casserole
- 3 small green zucchinis chopped
- 1 yellow pepper finely sliced
- 2 shallots finely sliced (or 1 small onion)
- 1 small tin stewed tomatoes
- 1 cup grated strong old cheddar cheese
- Handful of fresh basil leaves chopped
- 2 tablespoons ectra-virgin olive oil
- 1 clove crushed garlic
- Zest of 1 lemon
- Salt and pepper to taste
- In a pan place the olive oil then once heated add shallots, zucchini, garlic, lemon zest and peppers.
- C,ook until softened and zucchini starts browning.
- Add the tin of stewed tomatoes and cook for 5 mins.
- Add salt and pepper to taste then add basil.
- Place in a large oblong casserole dish (you want a thin layer) and cool
- If you are eating this the next day after it has cooled, wrap in plastic and place in the fridge until ready to cook.
- Once cooled sprinkle cheese over the top and then place under the broiler/grill until the cheese has melted.
- Serve immediately.
Enjoy this zucchini casserole as a main dish for dinner by doubling up the recipe.
Alternatively, enjoy it as a side dish with some juicy homemade turkey burgers and corn on the cob.
This is one dish to keep for those hot summer days when you don’t want to cook but you want something that is easy, quick and uses no oven!
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