How Do You Keep Italian Zucchini Casserole From Getting Watery?

Zucchini and tomatoes naturally contain a lot of water, so removing excess moisture before baking is important. After slicing the vegetables, drain the tomatoes and gently pat both the zucchini and tomatoes dry with paper towels. Bake Italian Zucchini Casserole uncovered in a relatively shallow dish so steam can escape. If there is still excessive liquid after about 45 minutes, carefully remove some and continue baking for another 5 to 10 minutes. Allowing the finished casserole to rest for 10 to 15 minutes also helps the remaining juices settle before serving.

Can I Make Italian Zucchini Casserole Ahead of Time?

You can do much of the preparation in advance. Slice the vegetables and prepare the seasoned breadcrumb mixture ahead of time, keeping the components refrigerated separately until you are ready to assemble and bake the dish. For the best texture, avoid leaving the fully assembled Italian Zucchini Casserole unbaked for too long. Salt can draw additional moisture from zucchini and tomatoes, potentially making the finished casserole wetter. Leftovers can be refrigerated in a covered container for up to three days. Reheat them in the oven for a crisper breadcrumb topping or use the microwave when convenience is the priority.

What Cheese Is Best for Italian Zucchini Casserole?

Pecorino Romano is an excellent choice because its sharp, salty flavor complements mild zucchini, sweet onions, and tomatoes. It also adds plenty of savory character to the breadcrumb topping. Parmesan is a good alternative if you prefer a slightly milder, nuttier cheese. You can also add a little mozzarella if you want a cheesier Italian Zucchini Casserole with a softer, melted texture between the vegetable layers. Remember to adjust the added salt according to the cheese you use. Pecorino Romano is naturally quite salty, so the vegetables may require less additional seasoning.

Easy Italian Zucchini Casserole with Crispy Topping

Name: Italian Zucchini Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Italian
Ingredients: 2 large slicing tomatoes, thinly sliced; 3 medium zucchini, thinly sliced lengthwise; 2 large onions, thinly sliced; Salt, to taste; Black pepper, to taste; 2 teaspoons Sicilian oregano; 1/4 cup finely grated Pecorino Romano; 1/2 cup extra virgin olive oil, divided; 1/2 cup plain breadcrumbs; 1 teaspoon Sicilian oregano, for the breadcrumb mixture; 1/4 cup finely grated Pecorino Romano, for the breadcrumb mixture; 1/2 teaspoon crushed red pepper flakes; 3 tablespoons extra virgin olive oil, for the breadcrumb mixture; 2 cloves garlic, minced

Description

Italian Zucchini Casserole is an easy Italian vegetable side dish made with layers of thinly sliced zucchini, tomatoes, and onions seasoned with Pecorino Romano, oregano, and extra virgin olive oil. A garlicky seasoned breadcrumb topping bakes until golden and crisp while the vegetables become tender and flavorful.

Ingredients

Scale

2 large slicing tomatoes, thinly sliced
3 medium zucchini, thinly sliced lengthwise
2 large onions, thinly sliced
Salt, to taste
Black pepper, to taste
2 teaspoons Sicilian oregano
1/4 cup finely grated Pecorino Romano
1/2 cup extra virgin olive oil, divided
1/2 cup plain breadcrumbs
1 teaspoon Sicilian oregano, for the breadcrumb mixture
1/4 cup finely grated Pecorino Romano, for the breadcrumb mixture
1/2 teaspoon crushed red pepper flakes
3 tablespoons extra virgin olive oil, for the breadcrumb mixture
2 cloves garlic, minced

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Instructions

Preheat the oven to 375°F and position a rack in the middle of the oven.
Combine the breadcrumbs, minced garlic, 1/4 cup Pecorino Romano, 1 teaspoon Sicilian oregano, crushed red pepper flakes, and 3 tablespoons extra virgin olive oil in a bowl. Mix until the breadcrumbs are evenly moistened and set aside.
Use a mandoline or sharp knife to thinly slice the zucchini lengthwise. Thinly slice the tomatoes and onions.
Drain the sliced tomatoes, then pat the tomatoes and zucchini dry with paper towels to remove excess moisture.
Lightly oil a 9×13-inch baking dish. Arrange a few overlapping layers of zucchini in the bottom of the dish.
Drizzle the zucchini lightly with extra virgin olive oil and season with salt, black pepper, oregano, and some of the Pecorino Romano.
Add a layer of sliced onions and season with olive oil, salt, pepper, oregano, and Pecorino Romano in the same manner.
Arrange the sliced tomatoes over the onions. Drizzle with olive oil and season with salt, pepper, oregano, and Pecorino Romano.
Sprinkle the seasoned breadcrumb mixture evenly over the tomatoes. Add a little additional grated cheese and drizzle with olive oil as needed so the breadcrumbs are well moistened.
Bake uncovered for about 45 minutes, or until the zucchini is tender, the casserole is bubbling, and most of the excess liquid has evaporated.
If the breadcrumb topping is not sufficiently golden, broil for 1 to 2 minutes, watching carefully to prevent burning.
Remove the Italian Zucchini Casserole from the oven and allow it to rest for 10 to 15 minutes before serving.

Notes

Use a wide, shallow baking dish when possible. Fewer vegetable layers allow moisture to evaporate more efficiently and help the casserole cook evenly.
Pat the zucchini and tomatoes dry before assembling the casserole to reduce excess liquid.
If the casserole is still watery after 45 minutes, carefully remove some excess liquid and continue baking for another 5 to 10 minutes.
Season each vegetable layer individually for the most balanced flavor.
Pecorino Romano is naturally salty, so add extra salt carefully.
For additional browning, broil the breadcrumb topping for 1 to 2 minutes while watching it continuously.
Allow the casserole to rest for at least 10 to 15 minutes so the vegetable juices can settle before serving.
Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
Parmesan can be substituted for Pecorino Romano for a milder flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 183 kcal
Sugar: 2.3 g
Sodium: 164 mg
Fat: 14.4 g
Saturated Fat: 3.2 g
Unsaturated Fat: 11.2 g
Trans Fat: 0 g
Carbohydrates: 10.2 g
Fiber: 1.3 g
Protein: 5.1 g
Cholesterol: 7 mg