Are you tired of boring vegetable dishes that leave you craving more? Get ready to revolutionize your dinner table with a mouthwatering Zucchini Casserole that's about to become your new obsession! Packed with vibrant red peppers, nutrient-rich spinach, and a creamy cheese blend that will make you forget you're eating vegetables, this recipe is a game-changer for both health-conscious foodies and comfort food lovers alike.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 medium zucchinis, sliced
- 1 red bell pepper, diced
- 2 cups fresh spinach
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that the casserole cooks evenly and thoroughly.
- Wash the zucchinis and slice them into thin rounds, about 1/4 inch thick. This will help them cook evenly and blend well with the other ingredients.
- Rinse the red bell pepper, remove the seeds and stem, and dice it into small pieces. This will add a sweet flavor and vibrant color to the casserole.
- In a large mixing bowl, combine the sliced zucchini, diced red bell pepper, and fresh spinach. Toss the vegetables together to ensure they are evenly mixed.
- Add the ricotta cheese to the vegetable mixture. Stir gently to combine, ensuring that the cheese coats the vegetables without breaking them down too much.
- Season the mixture with salt and pepper to taste. Remember to taste as you go, adjusting the seasoning according to your preference.
- Transfer the vegetable and cheese mixture into a greased 9x13 inch baking dish. Spread it out evenly to ensure even cooking.
- Sprinkle the shredded mozzarella cheese evenly over the top of the casserole. This will create a delicious, melty topping.
- Cover the baking dish with aluminum foil to prevent the top from browning too quickly.
- Bake in the preheated oven for 20 minutes. This initial baking time allows the vegetables to soften and the flavors to meld.
- After 20 minutes, carefully remove the aluminum foil and bake for an additional 10 minutes, or until the mozzarella cheese is bubbly and golden brown.
- Once done, remove the casserole from the oven and let it sit for about 5 minutes before serving. This will help the dish set slightly, making it easier to serve.
- Serve warm, and enjoy your delicious Zucchini Casserole with Red Peppers and Spinach!
Tips
- Slice zucchinis uniformly to ensure even cooking and a beautiful presentation.
- Pat your vegetables dry before mixing to prevent excess moisture in the casserole.
- For extra flavor, consider adding a pinch of garlic powder or dried herbs like basil or oregano.
- Use fresh, high-quality cheeses for the best melting and flavor profile.
- Don't skip the resting time after baking - it helps the casserole set and makes serving easier.
- For a protein boost, you can add cooked chicken or crumbled sausage to the mixture.
- If you prefer a crispier top, broil the casserole for 2-3 minutes at the end of cooking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 8g
Protein: 15g
Fat: 11g
Saturated Fat: 7g
Cholesterol: 40mg
