Easy and Healthy Zucchini Caprese Casserole Recipe
This zucchini caprese casserole is a healthy and delicious way to enjoy summer's freshest produce. With layers of zucchini, tomatoes, fresh mozzarella, and basil baked to bubbling perfection, it's a quick and easy vegetarian dish perfect for busy weeknights or potlucks. Try this baked zucchini and tomato dish for wholesome, Mediterranean-inspired comfort food.
Equipment
- 8x8-inch baking dish
- Cooking spray
- Small bowl
Ingredients
- 2 medium zucchini and/or summer squash sliced
- 2 medium tomatoes sliced
- 1/4 cup finely chopped shallot
- 1/4 cup chopped fresh basil plus 2 tablespoons, divided
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3/4 cup shredded fresh mozzarella cheese (3 ounces)
- 1 dash balsamic vinegar for optional drizzle
Instructions
- Preheat your oven to 400°F. Lightly grease an 8x8-inch (or similar-sized) baking dish with cooking spray.
- Layer the zucchini and tomato slices in the baking dish like overlapping shingles. If needed, slice the vegetables in half to fit better.
- In a small bowl, combine the chopped shallot, 1/4 cup basil, olive oil, salt, and pepper. Stir well.
- Spoon the shallot and basil mixture over the layered vegetables. Sprinkle the shredded mozzarella evenly on top.
- Bake for about 30 minutes, or until the vegetables are tender, and the cheese is melted and starts to brown slightly.
- Sprinkle the remaining 2 tablespoons of basil on top for a finishing touch. For extra flavor, drizzle with balsamic vinegar just before serving.
Notes
For a perfectly cooked casserole, pat zucchini and tomatoes dry to reduce extra moisture. Add parmesan for sharper flavor or experiment with other veggies like eggplant or mushrooms.