Zucchini and Mozzarella Casserole
A light, baked dish with tender zucchini, melted mozzarella, and a savory tomato base. This italian-inspired quick meals (vegetarian) ready in about 55 minutes pairs medium, diced zucchini, cubed mozzarella, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 medium, diced zucchini
- 1 cup, cubed mozzarella
- 1 cup tomato sauce
- 1/2 cup, grated parmesan cheese
- 2 cloves, minced garlic
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, mix 2 diced zucchini, 1 cup cubed mozzarella, 1 cup tomato sauce, 1/2 cup grated parmesan, 2 minced garlic cloves, 1/2 tsp salt, and 1/4 tsp black pepper.
- Step 2: Transfer the mixture to a greased baking dish and drizzle 2 tbsp olive oil over the top. Spread it evenly.
- Step 3: Bake for 25-30 minutes until the top is golden and bubbly, and the zucchini is tender. Let cool slightly before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Zucchini and Mozzarella Casserole take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Zucchini and Mozzarella Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium, diced zucchini from drying out.
Can I substitute ingredients in Zucchini and Mozzarella Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Zucchini and Mozzarella Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Zucchini and Mozzarella Casserole vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My whole family loved this.
- ★★★★☆
Almost perfect — just needed a squeeze of lemon at the end.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
