Name: Zucchini Tomato Mushroom Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Française
Ingredients: 15 ounce (425 g) s full-fat ricotta cheese; 1 large egg; 1/2 cup (120 ml) grated Parmesan cheese (divided , half in the sauce and another half for topping); 1/3 cup (80 ml) fresh basil leaves (roughly chopped, or 1 teaspoon (5 ml) dried basil); 1 tablespoon (15 ml) dried chives; 1 teaspoon (5 ml) dried thyme; 1/2 teaspoon (3 ml) fine salt ((plus optional 1/2 teaspoon (3 ml) for salting the zucchini on step 1)); 1/2 to 1 teaspoon (8 ml) black pepper (to taste); 1 tablespoon (15 ml) extra virgin olive oil; 4 medium zucchini ((about 2 pounds (907 g)) quartered lengthwise and cut into 1/2″ slices); 12 ounce (340 g) s cherry tomatoes (halved); 8 ounce (227 g) s cremini mushrooms ((baby Bella) chopped into bite-sized pieced); 1/2 cup (120 ml) shredded moz zarella

Description

Discover how to create a delicious Zucchini Tomato Mushroom Casserole with our step-by-step guide. Perfect for a hearty meal, this recipe is a must-try for veggie lovers!

Ingredients

15 ounce (425 g) s full-fat ricotta cheese
1 large egg
1/2 cup (120 ml) grated Parmesan cheese (divided , half in the sauce and another half for topping)
1/3 cup (80 ml) fresh basil leaves (roughly chopped, or 1 teaspoon (5 ml) dried basil)
1 tablespoon (15 ml) dried chives
1 teaspoon (5 ml) dried thyme
1/2 teaspoon (3 ml) fine salt ((plus optional 1/2 teaspoon (3 ml) for salting the zucchini on step 1))
1/2 to 1 teaspoon (8 ml) black pepper (to taste)
1 tablespoon (15 ml) extra virgin olive oil
4 medium zucchini ((about 2 pounds (907 g)) quartered lengthwise and cut into 1/2″ slices)
12 ounce (340 g) s cherry tomatoes (halved)
8 ounce (227 g) s cremini mushrooms ((baby Bella) chopped into bite-sized pieced)
1/2 cup (120 ml) shredded moz zarella

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Instructions

(Optional step) If your zucchini are larger or more mature, eliminate excess moisture to avoid a watery result. Place the sliced zucchini in a large strainer placed over a bowl to catch liquid. Sprinkle with 1 teaspoon of salt and toss to ensure even coverage. Set aside to drain while you continue with the recipe. Gently press and dry the zucchini with paper towels before placing them in the baking dish in step 3.
Set your oven to 400°F (200°C) to preheat. In a bowl, crack open 1 large egg and whisk slightly. Mix in 15 ounces of full-fat ricotta cheese, the egg, half of the grated Parmesan, fresh basil, dried chives, dried thyme, salt, and black pepper. Stir until everything is well blended and the mixture is smooth.
Pour 1 tablespoon of extra virgin olive oil into a 9×13″ casserole dish. Distribute the zucchini, halved cherry tomatoes, and chopped cremini mushrooms evenly. Cover the vegetables with the ricotta mixture and toss to coat them completely.
Cover with aluminum foil lightly and place in the preheated oven at 400°F (200°C) for 25 minutes.
Remove the foil and sprinkle the top with shredded mozzarella and the remaining Parmesan cheese. Return to the oven for another 10 minutes to finish baking and allow the cheese to melt. Let the dish sit for 10 minutes before serving.

Notes

Incorporate fresh basil into the ricotta just before coating the vegetables for optimal flavor retentionnFor evenly reduced moisture, distribute salt uniformly on zucchini in the optional stepnAllow the baked casserole to rest for 10 minutes to enhance flavor melding and simplify slicing