Here’s your **full structured recipe entry** for **Garden Zucchini Casserole**, with every section included:
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## **Introduction**
Garden Zucchini Casserole is a wholesome, comforting dish that transforms fresh zucchini into a creamy, cheesy, and satisfying bake. This recipe highlights the natural sweetness of zucchini while balancing it with savory aromatics, herbs, and a golden crust. Perfect as a side dish or even a vegetarian main, this casserole is a wonderful way to showcase garden-fresh produce.
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## **Origin and Cultural Significance**
Zucchini, originally from Central and South America, became a culinary staple in Italy and later spread across Europe and North America. Garden casseroles like this one grew popular in the United States during the mid-20th century, when home cooks sought creative ways to use abundant summer produce. Today, zucchini casseroles remain a symbol of resourcefulness, garden-to-table cooking, and comforting family meals. They also embody a cultural emphasis on reducing food waste and celebrating seasonal vegetables.
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## **Ingredients Quantity**
* **1/2 cup chopped onion**
* **1 tablespoon olive oil or butter**
* **1/2 teaspoon garlic powder**
* **4 cups zucchini**, sliced or diced
* **1/2 teaspoon dried basil** (or 1 teaspoon fresh, chopped)
* **1/2 teaspoon dried oregano**
* **Salt and black pepper**, to taste
* **1 cup shredded cheddar cheese** (or a blend of mozzarella and Parmesan)
* **1 cup breadcrumbs** (plain or seasoned)
* **2 eggs**, lightly beaten
* **1/2 cup milk**
* **2 tablespoons grated Parmesan cheese** (for topping)
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## **Optional Additions**
* Chopped bell peppers or mushrooms for more veggie depth
* Crumbled cooked bacon or sausage for a heartier version
* A handful of spinach or kale for extra greens
* Swap breadcrumbs with crushed Ritz crackers or panko for a crunchier topping
* Add red pepper flakes for a gentle heat
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## **Tips for Success**
1. Sauté the onion before mixing—it softens and brings out sweetness.
2. Drain zucchini well if it releases excess water to avoid a soggy casserole.
3. Beat the eggs and milk together thoroughly for a creamy, custard-like base.
4. Use freshly grated cheese for better melting and flavor.
5. Let the casserole rest for 5 minutes after baking so it sets properly.
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## **Instructions**
1. Preheat oven to **350°F (175°C)**. Grease a medium baking dish.
2. In a skillet, heat olive oil or butter over medium heat. Sauté onion until softened, about 3–4 minutes.
3. Add zucchini, garlic powder, basil, oregano, salt, and pepper. Cook for 5–6 minutes until zucchini is just tender. Remove from heat.
4. In a bowl, whisk eggs and milk together. Stir in shredded cheddar cheese.
5. Add sautéed zucchini mixture to the egg mixture and combine.
6. Transfer to prepared baking dish. Top with breadcrumbs and Parmesan cheese.
7. Bake for **30–35 minutes**, until golden brown and set in the center.
8. Cool for a few minutes before serving warm.
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## **Description**
This casserole delivers layers of flavor: tender zucchini and onions mingled with herbs, creamy cheese, and a custard-like base, all finished with a golden, crispy topping. Each bite combines freshness from the garden with the indulgence of melted cheese and breadcrumbs, making it both nourishing and satisfying.
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## **Nutritional Information** *(per serving, approx. 1/6 of recipe)*
* Calories: **210**
* Protein: **9 g**
* Carbohydrates: **15 g**
* Fiber: **2 g**
* Sugars: **4 g**
* Fat: **13 g**
* Sodium: **280 mg**
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## **Conclusion and Recommendation**
Garden Zucchini Casserole is a versatile dish that fits seamlessly into weeknight dinners, potlucks, or holiday spreads. It pairs well with roasted chicken, grilled fish, or can be enjoyed on its own as a vegetarian main. This recipe is an excellent way to use up an abundance of zucchini while still creating a meal that feels rich and comforting.
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## **Embracing Healthful Indulgence**
This casserole strikes a balance between wholesome and indulgent. Zucchini offers vitamins, fiber, and hydration, while eggs and cheese provide satisfying protein and richness. Using olive oil instead of butter lightens the dish without sacrificing flavor. It’s proof that comfort food can embrace both freshness and nourishment, offering a meal that delights without guilt.
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Would you like me to also craft a **lighter, low-carb version** of this zucchini casserole (without breadcrumbs) for a keto-friendly option?