Cheesy Baked Zucchini Casserole with Italian Herbs
Tender zucchini combined with three cheeses, cherry tomatoes, and Italian herbs, baked until golden and bubbly for a delicious veggie-packed dinner option.
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Cooking tools:
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Baking dish
- Spatula
- Colander
- Paper towel
- Aluminum foil
- Plastic wrap
Ingredients
- 4 medium zucchinis, chopped into bite-sized pieces
- 1 cup cherry tomatoes, halved
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1/2 cup heavy cream or half-and-half
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt
- freshly ground black pepper
- Fresh parsley, chopped, for garnish
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