Down Home Cooking

August 31, 2018

So good, this Cheesy Basil Baked Zucchini Casserole with mozzarella cheese, heirloom tomatoes, and fresh basil, is a great way to use up summer zucchini!

Friends, how has August rushed by so quickly? The end of the gloriously hot days, with cool, cool mornings dragging summer away. I love the poem I’m sharing today!

Enjoy this end-of-the-summer Cheesy Baked Zucchini Casserole for an easy weeknight meal! (Or, how about this Summer Squash Casserole made with pesto or these Acorn Squash Sprouted Rice Bowls? YUM! And dessert? These Butternut Squash Granola Parfaits are also delish!)

What you need to make Cheesy Baked Zucchini Casserole

All you need is zucchini, cheese, fresh basil, and big fat heirloom tomatoes.

What I love about zucchini casseroles is you can mix the cheeses, or use different varieties.

We like the crunch of panko bread crumbs on top! So good.

The casserole may be a little watery (always when you cook with squash), so use a slotted spoon or spatula when serving.

Most of our August days have been a whirlwind, with so much activity and summer fun. But then, again, there are days of the week where we intentionally slow down and do almost nothing. We need those days.

“August rushes by like desert rainfall,
A flood of frenzied upheaval,
Expected,
But still catching me unprepared.
Like a match flame
Bursting on the scene,
Heat and haze of crimson sunsets.
Like a dream
Of moon and dark barely recalled,
A moment,
Shadows caught in a blink.
Like a quick kiss;
One wishes for more
But it suddenly turns to leave,
Dragging summer away.”
– Elizabeth Maua Taylor

Make new connections

Making new connections has been a priority this summer. When I think back to the people we’ve invited over, some we barely knew, it’s been a real blessing to learn about other people’s lives and really get to know them over a shared meal.

Don’t be afraid to ask your guests to contribute to the meal, so you don’t have to do it all.

Building relationships when you might be feeling just a little stuck in your excuses, and maybe even a bit vulnerable, might just be what you need!

Cheesy Baked Zucchini Casserole

Friends, make connections right now, right where you are, in whatever season you may be in. Your house doesn’t have to be perfect, you don’t have to cook a big gourmet meal (this Cheesy Baked Zucchini Casserole is budget friendly, and delicious served with hot crunchy bread and a glass of wine).

How to make Cheesy Baked Zucchini Casserole:

1. Saute large zucchini slices with a little butter, cooking until they begin to soften.
2. Place the zucchini in a greased casserole dish. Salt and pepper!
3. Slice heirloom tomatoes and place on top of the zucchini.
4. Top with thick slices of mozzarella cheese and fresh basil.
5. Sprinkle bread crumbs on top (you can add fresh Parmesan as an option if you want more cheese.)
6. Place in the oven and bake at 375 degrees F for 25-30 minutes, or until the cheese is golden brown.
7. Remove from oven really important to let sit for 5-10 minutes before serving.

Goodbye August, and thank you for letting us live life together with a lot of great memories, people in our lives, and great food!

Cheesy Baked Zucchini Casserole

Ingredients:

• 2 tablespoons butter
• 2-3 medium zucchini, sliced thickly
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2-3 heirloom tomatoes, sliced thickly
• Gourmet salt (or seasoning)
• 1/2 – 1 cup basil leaves (optional to chop or leave whole)
• 8 oz. mozzarella cheese (sliced thickly) – we buy at Costco
• 1 cup whole wheat panko crispy bread crumbs
• 1/4 cup Parmesan cheese (optional)

Directions:

1. In a large skillet, heat 2 tablespoons of butter over medium-high heat. Add zucchini; cook 4-5 minutes, stirring frequently, until crisp and tender. Salt and pepper. Remove from heat.
2. Spray a 9×13 pan with cooking spray. Lay the zucchini on the bottom of the pan.
3. Lay the sliced tomatoes on top of the zucchini; place mozzarella slices on top. Sprinkle with your favorite gourmet salt. I used Mountain Mex Sweet Salt Seasoning, but you can use Lawry’s or Trader Joe’s Garlic Salt (in grinder) or whatever flavor you like. Place fresh basil leaves on top (optional to chop or leave whole).
4. Sprinkle bread crumbs on top. (Optional to add Parmesan to the bread crumbs if you want more cheese).
5. Bake at 375 degrees for 25-30 minutes, or until cheese is melted and vegetables are tender.
6. Remove from oven. Allow to sit for at least 5 minutes before serving. Serve with a slotted spoon or spatular because there may be extra liquid on the bottom from the zucchini.

All images and text ©Sandy Coughlin for Reluctant Entertainer.

More squash casseroles: Roasted Summer Squash with Lemon, Mint, and Feta [Kalyn’s Kitchen], Forbidden Rice with Acorn Squash and Pecans [A Spicy Perspective], and Picked Squash [A Farmgirl’s Dabbles].