Loaded Zucchini Bake
A hearty and flavorful Loaded Zucchini Bake packed with fresh veggies, crispy turkey ham, and melty cheese. Perfect for summer dinners, this comforting casserole is a family favorite that turns simple ingredients into a golden, creamy masterpiece.
Ingredients
- 4 medium zucchinis sliced
- 1 cup cherry tomatoes halved
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic minced
- 1 small onion diced
- 1 cup sour cream
- 2 large eggs
- Salt and pepper to taste
- 1 cup diced turkey ham (golden and crispy)
- Fresh basil for garnish
- Olive oil for sautéing
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish with olive oil or non-stick spray to prevent sticking.
- Prepare the zucchini by washing and slicing them into thin, even rounds (about 1/4 inch thick). To avoid excess moisture in the bake, sprinkle the slices with a bit of salt and let them sit in a colander for 10-15 minutes. This will help draw out water. After resting, gently pat the zucchini dry with paper towels.
- Sauté the aromatics: In a large skillet, heat a drizzle of olive oil over medium heat. Add the diced onion and minced garlic, cooking until soft and fragrant (about 3-4 minutes). This step builds a deep, savory flavor base for the bake.
- Prepare the creamy filling: In a large mixing bowl, whisk together the sour cream and eggs until smooth. Season generously with salt and pepper. Stir in half of the shredded mozzarella and Parmesan cheese to create a rich and creamy mixture.
- Combine the vegetables: Fold in the sautéed onion and garlic, followed by the drained zucchini slices and halved cherry tomatoes. Gently toss until everything is evenly coated with the creamy mixture.
- Assemble the bake: Pour the zucchini mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining mozzarella and Parmesan cheese over the top, then scatter the crispy turkey ham for extra crunch and flavor.
- Bake to perfection: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbling, and the zucchini is tender but not mushy.
- Finishing touch: Once baked, let the dish cool for 5 minutes to set. Garnish with freshly chopped basil or parsley for a pop of color and freshness.
- Serve & enjoy: Serve warm as a main dish or a hearty side. This Loaded Zucchini Bake pairs wonderfully with grilled meats, simple salads, or crusty bread.
Notes
Pros
- A great way to use up summer garden vegetables.
- Combines creamy, cheesy goodness with a crisp golden top.
- Kid-friendly and family-approved comfort food.
- Can be prepared ahead of time and baked when ready.
- Low in carbs but rich in flavor.
- Versatile recipe, easy to add protein like chicken or sausage.
- Beautiful presentation with colorful veggies.
Cons
- Baking time is slightly longer than a quick weeknight dinner.
- Can become watery if zucchini is not properly drained or salted beforehand.