Zucchini-Cheese Casserole


2 tablespoons salted butter
4 medium-size zucchini, cut crosswise into 1/4-inch-thick slices
2 teaspoons kosher or sea salt, divided
1 medium-size yellow onion, diced
2 tablespoons chopped fresh basil
4 garlic cloves, minced
2 tablespoons olive oil
6 large eggs
2 pounds small-curd cottage cheese
3/4 cup freshly grated Parmesan cheese
2 10-ounce packages frozen chopped spinach, thawed, drained, and squeezed dry
1/4 cup minced fresh parsley
1/2 teaspoon freshly ground black pepper
4-1/2 cups tomato sauce
3/4 cup breadcrumbs
3/4 pound fresh mozzarella cheese, thinly sliced


Preheat oven to 350°F. Set a large skillet over medium-high heat and add butter. Add zucchini and ½ teaspoon salt; cook, stirring often, until just translucent, about 5 minutes. Use a slotted spoon to remove zucchini, and set aside.

Add oil to pan and return to medium-high heat; add onion and garlic. Cook, stirring often, until onions are lightly golden, about 10 minutes. Remove from heat.

In a large bowl, stir together eggs, cottage cheese, Parmesan, spinach, parsley, onion/garlic mixture, remaining 1 teaspoon salt, and pepper.

In 9x13-inch pan, layer ingredients like lasagna: a layer of tomato sauce, a layer of zucchini, a light sprinkling of breadcrumbs, a layer of cheese/spinach mixture, and a layer of mozzarella. Repeat, ending with a layer of sauce and a sprinkling of Parmesan.

Cover dish with foil and bake 30 minutes. Remove foil and bake until top is browned and bubbling, about 30 minutes more.


12–15 servings

Preparation Time

40 Minutes

Total Time

100 Minutes


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