The Perfect Shredded Zucchini and Fontina Casserole: A Comfort Food Delight

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Imagine a dish that’s creamy, cheesy, bursting with fresh flavors, and nourishing all at once. The shredded zucchini and Fontina casserole is that perfect recipe. Whether you’re cooking for your family, hosting a potluck, or meal-prepping for the week, this casserole offers something for everyone. With its vibrant mix of shredded zucchini, aromatic basil, and a golden breadcrumb topping, it’s bound to become a staple in your kitchen.

Let’s dive into how you can make this dish a masterpiece.

Why You’ll Fall in Love with This Recipe

There’s something special about transforming simple ingredients into a dish that feels gourmet. The shredded zucchini and Fontina casserole is comforting yet sophisticated, thanks to the creamy Fontina cheese, bright lemon zest, and crunchy breadcrumb topping. Plus, it’s a great way to use up a summer zucchini harvest or elevate weeknight dinners.

Essential Ingredients for Shredded Zucchini and Fontina Casserole

Each ingredient contributes to the texture and flavor of this irresistible dish. Here’s everything you’ll need:

For the Casserole Base

IngredientQuantityPurpose
Zucchini or summer squash2 1/2 poundsForms the base; adds moisture and nutrients.
Kosher salt2 1/2 teaspoons, dividedEnhances flavors and helps remove zucchini water.
Eggs6 largeBinds the casserole together.
Fontina cheese8 ounces, shreddedAdds a creamy, rich texture and nutty flavor.
Whole-milk ricotta cheese1 cupCreates a creamy consistency.
Fresh basil leaves1/3 cup, choppedBrings a fresh, herby aroma.
Garlic2 cloves, mincedAdds depth and a savory kick.

For the Topping

IngredientQuantityPurpose
Fresh breadcrumbs1 1/2 cupsAdds crunch and texture.
Olive oil2 tablespoonsEnsures the topping becomes golden and crisp.
Lemon zestFinely grated, from 1 lemonBrightens and balances flavors.
Red pepper flakes1/4 teaspoonAdds a touch of heat for balance.

Step-by-Step Guide to Making Shredded Zucchini and Fontina Casserole

Follow these steps to create a casserole that’s perfectly cheesy, tender, and golden.

Step 1: Prepare the Zucchini

  1. Shred the zucchini: Use a food processor with a shredding disc or the large holes of a box grater.
  2. Drain the zucchini: Transfer the shredded zucchini to a colander set over a bowl. Sprinkle with 1 1/2 teaspoons of kosher salt, toss to combine, and let it sit for 20 minutes. This step removes excess moisture.

Step 2: Preheat the Oven

  • Arrange a rack in the middle of your oven.
  • Preheat to 350°F.
  • Coat a 9×13-inch baking dish with olive oil to prevent sticking.

Step 3: Make the Egg Mixture

  1. Beat 6 large eggs in a large mixing bowl.
  2. Shred the Fontina cheese and add it to the eggs.
  3. Stir in the ricotta, fresh basil, garlic, and 3/4 teaspoon of kosher salt until everything is well combined.

Step 4: Prepare the Breadcrumb Topping

  1. In a medium bowl, mix the breadcrumbs with 2 tablespoons of olive oil, lemon zest, red pepper flakes, and the remaining 1/4 teaspoon of salt.
  2. Toss until the breadcrumbs are evenly coated.

Step 5: Combine and Assemble

  1. After the zucchini has drained, squeeze out as much liquid as possible with your hands.
  2. Add the zucchini to the egg mixture and stir until well mixed.
  3. Transfer the mixture to the prepared baking dish, spreading it into an even layer.

Step 6: Add the Topping

Sprinkle the breadcrumb mixture evenly over the top of the casserole.

Step 7: Bake to Perfection

  1. Place the casserole in the oven and bake for 45 to 50 minutes or until the top is golden-brown and the casserole is set.
  2. Let the dish cool for 10 minutes before serving.

Pro Tips for the Best Casserole

  • Use fresh ingredients: Fresh basil and high-quality cheeses make all the difference.
  • Don’t skip draining the zucchini: This step is crucial for avoiding a watery casserole.
  • Experiment with add-ins: Try adding sautéed onions, mushrooms, or even cooked sausage for extra flavor.
  • Make ahead: Assemble the casserole the night before and bake it fresh the next day.

Nutritional Information

NutrientPer Serving (Approx.)
Calories210
Protein12g
Total Fat14g
Saturated Fat7g
Carbohydrates9g
Fiber2g
Sodium520mg

Why This Dish Is a Crowd-Pleaser

  • Perfect for Any Occasion: Whether it’s a holiday side dish or a light dinner, this casserole shines.
  • Versatile: You can easily customize it with different cheeses or vegetables.
  • Healthy and Wholesome: Packed with zucchini, it’s a sneaky way to include more veggies in your diet.

FAQs About Shredded Zucchini and Fontina Casserole

1. Can I substitute Fontina cheese?
Yes! Gruyère or mozzarella are great alternatives that offer similar meltability and flavor.

2. Can I use frozen zucchini?
Absolutely. Just make sure to thaw it completely and squeeze out all the moisture before using.

3. How do I store leftovers?
Store the casserole in an airtight container in the refrigerator for up to 4 days. Reheat in the oven for the best texture.

4. Can I make this dish gluten-free?
Yes! Replace the breadcrumbs with gluten-free breadcrumbs, and ensure all other ingredients are certified gluten-free.

5. What pairs well with this casserole?
It’s delicious alongside grilled chicken, roasted salmon, or a fresh green salad.

6. Can I freeze this casserole?
You can freeze the unbaked casserole for up to 2 months. Thaw overnight in the fridge before baking.

Make Your Next Meal Unforgettable

The shredded zucchini and Fontina casserole isn’t just a recipe—it’s an experience. With its creamy layers, savory flavors, and golden crunch, it’s the kind of dish that brings people together. Whether you’re savoring it fresh out of the oven or enjoying leftovers, this casserole is bound to become a family favorite.

So, roll up your sleeves, grab that zucchini, and start creating your next culinary masterpiece!

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The Perfect Shredded Zucchini and Fontina Casserole: A Comfort Food Delight


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  • Author: Emma
  • Total Time: 1 hour 10 minutes
  • Yield: Serves 8

Description

Creamy, cheesy, and topped with a golden, crunchy breadcrumb layer, this shredded zucchini and Fontina casserole is the ultimate comfort food. Perfect for family dinners, potlucks, or meal prep, it’s a versatile dish that’s as nourishing as it is delicious.


Ingredients

For the Casserole Base:

  • Zucchini or summer squash: 2 1/2 pounds (shredded)
  • Kosher salt: 2 1/2 teaspoons (divided)
  • Large eggs: 6
  • Fontina cheese: 8 ounces (shredded)
  • Whole-milk ricotta cheese: 1 cup
  • Fresh basil leaves: 1/3 cup (chopped)
  • Garlic: 2 cloves (minced)

For the Topping:

  • Fresh breadcrumbs: 1 1/2 cups
  • Olive oil: 2 tablespoons
  • Lemon zest: From 1 lemon (finely grated)
  • Red pepper flakes: 1/4 teaspoon

Instructions

  • Prepare the Zucchini:
    • Shred the zucchini using a food processor or box grater.
    • Place shredded zucchini in a colander over a bowl, sprinkle with 1 1/2 teaspoons of kosher salt, and toss to combine. Let it sit for 20 minutes to release excess moisture.
  • Preheat the Oven:
    • Preheat your oven to 350°F (175°C).
    • Grease a 9×13-inch baking dish with olive oil.
  • Make the Egg Mixture:
    • In a large bowl, beat the eggs.
    • Stir in shredded Fontina cheese, ricotta, basil, garlic, and 3/4 teaspoon of kosher salt until combined.
  • Prepare the Breadcrumb Topping:
    • In a medium bowl, combine breadcrumbs, olive oil, lemon zest, red pepper flakes, and the remaining 1/4 teaspoon of salt. Toss until evenly coated.
  • Assemble the Casserole:
    • Squeeze as much liquid as possible from the shredded zucchini.
    • Add the zucchini to the egg mixture and stir until well combined.
    • Transfer the mixture to the prepared baking dish, spreading it evenly.
  • Add the Topping:
    • Sprinkle the breadcrumb mixture evenly over the top of the casserole.
  • Bake:
    • Bake in the preheated oven for 45–50 minutes, or until the top is golden brown and the casserole is set.
    • Let the casserole cool for 10 minutes before serving.

Notes

  • Drain Thoroughly: Removing moisture from the zucchini is key to avoiding a watery casserole. Don’t skip this step!
  • Fresh is Best: Opt for fresh basil and high-quality Fontina cheese for a richer, more aromatic flavor.
  • Breadcrumb Tip: Use homemade breadcrumbs for the topping to maximize crunch and freshness.
  • Make Ahead: Assemble the casserole the night before, store it covered in the fridge, and bake fresh the next day.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Main Dish or Side Dish
  • Method: Baking
  • Cuisine: American

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