Zucchini-Noodle Casserole
A wholesome zucchini-noodle casserole featuring tender vegetables, creamy cheese, and herbs, perfect for a comforting vegetarian meal or family dinner.
Ingredients
- 6 oz. whole wheat noodles
- 1 cup chopped onions ⓘ
- 1/4 cup butter or margarine ⓘ
- 1 cup sliced mushrooms ⓘ
- 1 cup grated zucchini ⓘ
- 1/4 teaspoon dried thyme ⓘ
- 1/4 teaspoon dried basil ⓘ
- 1/4 teaspoon dried oregano ⓘ
- 1/4 teaspoon dried sage ⓘ
- 1 cup ricotta or cottage cheese ⓘ
- 3/4 cup grated Parmesan cheese ⓘ
Instructions
- While noodles are cooking, saute chopped onions in 2 tablespoons of butter until soft and transparent.
- Add remaining butter to the skillet.
- Cook sliced mushrooms and grated zucchini for 2 to 3 minutes or until tender-crisp. Stir in dried thyme, basil, oregano, sage, salt, and pepper.
- Add ricotta or cottage cheese, half of the grated Parmesan cheese, and plain yogurt, combining well.
- Gently fold in the cooked noodles.
- Turn the mixture into a 1 1/2-quart oiled baking dish.
- Sprinkle with chopped walnuts (if using) and the remaining Parmesan cheese.
- Bake at 350°F for 20 to 25 minutes or until heated through.
Tips & Substitutions
To enhance the flavor, consider adding a pinch of red pepper flakes for a subtle kick. If you're looking for a dairy-free option, substitute the ricotta or cottage cheese with a plant-based alternative. Whole grain or gluten-free noodles can also be used to fit your dietary preferences. For added crunch, sprinkle some chopped walnuts on top before baking. This dish is a great way to use up extra zucchini from your garden.
Serving Suggestions
This Zucchini-Noodle Casserole pairs beautifully with a fresh garden salad or steamed vegetables for a complete meal. For a heartier option, serve alongside grilled chicken or fish. You can also offer crusty bread on the side to soak up the delicious flavors. For a delightful dessert, consider serving with Orange Sliced Bars to finish the meal on a sweet note.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in an oven-safe dish and cover with foil to prevent drying out, then heat at 350°F for about 15-20 minutes or until warmed through. Alternatively, individual portions can be reheated in the microwave for 1-2 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Noodle Casserole contains roughly 173 calories, with 14g protein, 27g carbohydrates, and 4g fat. It is an excellent source of vitamin C (120% of the Daily Value), vitamin D (79% of the Daily Value), and iron (66% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 1952mg per serving (85% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cheese?
Yes, feel free to experiment with different cheeses like mozzarella or feta for a unique flavor. If you're looking for a stronger taste, consider using aged cheddar or gouda. Just ensure the cheese melts well to maintain the creamy texture of the casserole.
How do I make this dish gluten-free?
To make this Zucchini-Noodle Casserole gluten-free, simply substitute the whole wheat noodles with gluten-free pasta options made from rice, quinoa, or legumes. Check the packaging for cooking times, as they may differ from traditional noodles.
Can I prepare this casserole in advance?
Absolutely! You can assemble the casserole a day ahead and store it in the refrigerator. Just cover it tightly with plastic wrap or foil. When you're ready to bake, remove it from the fridge and bake as directed, adding a few extra minutes if it's cold from the fridge.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).