Zucchini Casserole with Artichokes Recipe

It was one of those weeknights where inspiration felt miles away, but the hungry faces around the dinner table were very much present. I had a bounty of zucchini from the farmer’s market and a lingering can of artichoke hearts in the pantry, and a thought sparked: why not combine them? I’d made zucchini casseroles before, often with simple breadcrumbs and cheese, but the idea of adding the slightly tangy, uniquely textured artichoke hearts felt like a game-changer. Skepticism flickered in my kids’ eyes when I announced “Zucchini Casserole with Artichokes” for dinner, but I pressed on, hopeful. The aroma that filled the kitchen as it baked was the first good sign – savory, cheesy, with a hint of garlic and herbs. When I finally pulled that golden, bubbling dish from the oven, even my toughest little critic leaned in for a closer sniff. The first bite was a revelation! The tender zucchini, the meaty artichoke pieces, the creamy, cheesy binder, and the slightly crisp topping – it was a symphony of textures and flavors. My family devoured it, and “that zucchini thing with the ‘chokes” (as my son affectionately calls it) has since become a regular, much-requested star in our meal rotation. It’s proof that sometimes, the best dishes are born from simple pantry staples and a willingness to experiment. This Zucchini Casserole with Artichokes is not just a recipe; it’s a testament to comforting, wholesome food that brings everyone to the table with a smile.

Ingredients

This recipe brings together fresh vegetables with pantry staples for a truly satisfying dish. The quantities below are designed to serve approximately 6-8 people, perfect for a family dinner or a small gathering.

• For the Zucchini Preparation:
  • 3 medium zucchini (about 1.5 – 2 lbs or 700-900g), ends trimmed
  • 1 teaspoon salt (for drawing out moisture)
• For the Casserole Base:
  • 2 tablespoons olive oil
  • 1 large yellow onion (about 1.5 cups or 225g), finely chopped
  • 3-4 cloves garlic, minced (about 1.5 tablespoons)
  • 1 can (14-15 ounces or approx 400g) quartered artichoke hearts in water or brine, drained thoroughly and roughly chopped
  • 1/2 cup (about 40g) Panko breadcrumbs (plus more for topping)
  • 1/2 cup (about 50g) grated Parmesan cheese (plus more for topping)
  • 1/4 cup (about 15g) fresh parsley, chopped
  • 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon black pepper, freshly ground
  • 1/4 teaspoon red pepper flakes (optional, for a hint of spice)
  • 2 large eggs, lightly beaten
  • 1/2 cup heavy cream or half-and-half (for richness, optional but recommended)
  • 1 cup (about 112g) shredded mozzarella cheese (or a blend like Italian mix)
  • 1/2 cup (about 56g) shredded Gruyère or sharp white cheddar cheese (for flavor depth)
• For the Topping (Optional but Recommended):
  • 1/4 cup Panko breadcrumbs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil or melted butter

A note on ingredients:

• Zucchini: Choose firm, smooth-skinned zucchini. The salting step is crucial to prevent a watery casserole.
• Artichoke Hearts: Ensure they are well-drained. If using artichokes packed in oil, drain them well and you might reduce the olive oil for sautéing slightly.
• Cheeses: The combination of Parmesan for salty umami, mozzarella for meltiness, and Gruyère/cheddar for sharpness creates a wonderful flavor profile. Feel free to experiment with your favorite melting cheeses.
• Herbs: Fresh herbs always elevate a dish, but good quality dried herbs work well too. If using dried instead of fresh, generally use about one-third the amount.

Instructions

Follow these steps carefully to create a delicious and perfectly textured Zucchini Casserole with Artichokes. Taking the time to prepare the zucchini properly is key to the success of this dish.

1. Prepare the Zucchini:
   • Wash the zucchini thoroughly. Trim off the ends.
   • Slice the zucchini into 1/4-inch (approx 0.5 cm) thick rounds. You can also dice them into 1/2-inch cubes if you prefer a different texture.
   • Place the sliced or diced zucchini in a colander set over a bowl or in the sink. Sprinkle evenly with the 1 teaspoon of salt. Toss gently to distribute the salt.
   • Let the zucchini sit for at least 30 minutes, or up to 1 hour. The salt will draw out excess moisture. You’ll see water collecting in the bowl beneath.
   • After 30-60 minutes, gently pat the zucchini dry with paper towels to remove as much surface moisture and excess salt as possible. Don’t rinse them. Set aside. This step is crucial for preventing a soggy casserole.
2. Preheat Oven and Prepare Baking Dish:
   • Preheat your oven to 375°F (190°C or Gas Mark 5).
   • Lightly grease a 9×13 inch (or similar 2-quart) baking dish with butter or cooking spray.
3. Sauté Aromatics:
   • Heat the 2 tablespoons of olive oil in a large skillet or Dutch oven over medium heat.
   • Add the finely chopped yellow onion and sauté for 5-7 minutes, or until softened and translucent, but not browned. Stir occasionally.
   • Add the minced garlic and cook for another 1-2 minutes until fragrant. Be careful not to burn the garlic.
4. Combine Wet and Dry Ingredients (Excluding Zucchini and Artichokes initially):
   • In a large mixing bowl, combine the 1/2 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, chopped fresh parsley, fresh thyme (or dried), dried oregano, black pepper, and optional red pepper flakes. Mix well.
   • To this dry mixture, add the lightly beaten eggs and the heavy cream (if using). Stir until everything is well combined. This will form the binding base for your casserole.
5. Incorporate Vegetables and Cheeses:
   • Add the sautéed onion and garlic mixture to the large mixing bowl with the egg and breadcrumb mixture. Stir to combine.
   • Gently fold in the drained and roughly chopped artichoke hearts.
   • Now, add the patted-dry zucchini slices (or cubes) to the bowl.
   • Add the 1 cup of shredded mozzarella cheese and 1/2 cup of shredded Gruyère (or sharp white cheddar) cheese.
   • Gently stir everything together until the zucchini and artichokes are evenly coated with the cheese and binder mixture. Be gentle to keep the zucchini slices intact if you’ve sliced them.
6. Assemble the Casserole:
   • Transfer the entire zucchini and artichoke mixture into the prepared baking dish.
   • Spread it out evenly.
7. Prepare and Add Topping (Optional):
   • In a small bowl, combine the 1/4 cup Panko breadcrumbs, 2 tablespoons grated Parmesan cheese, and 1 tablespoon of olive oil or melted butter. Mix with a fork until the breadcrumbs are lightly moistened.
   • Sprinkle this topping mixture evenly over the casserole. This will create a lovely golden, crispy crust.
8. Bake the Casserole:
   • Place the baking dish in the preheated oven.
   • Bake for 35-45 minutes, or until the casserole is bubbly around the edges, the top is golden brown, and a knife inserted into the center comes out hot. If the top starts to brown too quickly, you can loosely tent it with aluminum foil for the last 10-15 minutes of baking.
9. Rest Before Serving:
   • Once baked, carefully remove the casserole from the oven.
   • Let it rest for at least 10-15 minutes before serving. This allows the casserole to set properly, making it easier to slice and serve, and prevents it from being too molten.

Nutrition Facts

• Servings: This recipe yields approximately 6-8 servings.
• Calories per serving (approximate): 300-380 calories.

Disclaimer: The nutritional information provided is an estimate and can vary depending on the specific ingredients used (e.g., type of cream, exact cheese fat content, size of zucchini) and portion sizes. This casserole is a good source of vegetables, providing fiber, vitamins, and minerals. The cheese and eggs contribute protein and fats.

Key nutritional highlights:

• Zucchini: Low in calories, rich in Vitamin A, Vitamin C, potassium, and fiber.
• Artichoke Hearts: Excellent source of fiber, Vitamin K, folate, and antioxidants.
• Cheese & Eggs: Provide protein and calcium.
• Using Panko breadcrumbs typically results in a lighter, crispier topping compared to traditional breadcrumbs.

Preparation Time

Understanding the time commitment helps in planning your meal preparation effectively.

• Zucchini Salting Time: 30 minutes (passive time)
• Active Preparation Time (chopping, mixing, sautéing): 25-30 minutes
• Baking Time: 35-45 minutes
• Resting Time: 10-15 minutes
• Total Estimated Time: Approximately 1 hour 40 minutes to 2 hours (including zucchini salting and casserole resting time).
  • Hands-on Time: Roughly 30-40 minutes.

This makes it a feasible option for a slightly more involved weeknight meal or a perfect dish for weekend cooking when you have a bit more time. The salting and resting periods are mostly hands-off, allowing you to attend to other tasks.

How to Serve

This Zucchini Casserole with Artichokes is wonderfully versatile. Here are some ideas on how to serve it to make it a complete and satisfying meal or a standout side dish:

• As a Vegetarian Main Course:
  • This casserole is hearty enough to be the star of the show for a vegetarian meal.
  • Serve with a simple side salad dressed with a light vinaigrette (lemon-based dressings complement the artichoke well).
  • Pair with a slice of crusty bread (sourdough or a good Italian loaf) to soak up any delicious juices.
  • Consider a light grain like quinoa or couscous on the side for added substance.
• As a Savory Side Dish:
  • It’s an excellent accompaniment to grilled or roasted meats.
    • Chicken: Grilled chicken breast, roasted chicken thighs, or even a whole roasted chicken.
    • Fish: Baked salmon, pan-seared cod, or grilled halibut.
    • Pork: Roasted pork loin or grilled pork chops.
    • Beef: It can even stand up alongside a simple steak.
  • Perfect for holiday meals or potlucks where a substantial vegetable side is appreciated.
• Garnishing Options:
  • Sprinkle with additional fresh chopped parsley or chives just before serving for a burst of freshness and color.
  • A light drizzle of high-quality extra virgin olive oil over individual servings can enhance the richness.
  • A few extra shavings of Parmesan cheese on top always look appealing.
• For Brunch:
  • Believe it or not, a warm slice of this savory casserole can be a delightful addition to a brunch spread, offering a savory counterpoint to sweeter items.
• Portioning:
  • Cut into squares or serve with a large spoon directly from the baking dish for a more rustic presentation.
• Temperature:
  • Best served warm, allowing the cheese to be melty and comforting. However, leftovers are also surprisingly good cold or gently reheated.

No matter how you choose to serve it, its appealing golden crust and delicious aroma are sure to draw everyone to the table.

Additional Tips

To ensure your Zucchini Casserole with Artichokes turns out perfectly every time and to offer some creative variations, here are five additional tips:

1. Don’t Overcrowd the Zucchini During Salting:
   When salting the zucchini, if you have a large quantity, it’s better to do it in batches or use multiple colanders. If the zucchini is too tightly packed, the salt won’t be able to effectively draw out moisture from all the pieces, potentially leading to a more watery casserole. Spreading them out a bit gives the salt better access.
2. Experiment with Cheese Blends:
   While the recipe suggests mozzarella and Gruyère/cheddar, feel free to customize the cheese.
   • For extra creaminess, add a bit of cream cheese (about 2-4 ounces, softened and whisked into the egg mixture).
   • For a tangier flavor, incorporate some crumbled feta or goat cheese (add this with the other shredded cheeses).
   • Smoked Gouda could add a lovely smoky dimension.
     Ensure at least one good melting cheese is in the mix for that classic casserole texture.
3. Boost the Vegetables or Add Protein:
   This casserole is very adaptable to other additions.
   • Vegetables: Sautéed mushrooms (cremini or shiitake), diced bell peppers (any color), or wilted spinach (squeeze out all excess water) can be folded in with the zucchini and artichokes.
   • Protein: For a non-vegetarian version, add about 1 cup of cooked, shredded chicken, crumbled cooked Italian sausage (drain excess fat), or even some diced ham. Incorporate this when you add the vegetables to the binder.
4. Make-Ahead Strategy for Busy Days:
   You can assemble the entire casserole (without the final Panko topping) a day in advance. Cover it tightly with plastic wrap or foil and refrigerate. When ready to bake, remove it from the fridge about 30 minutes before baking to let it come closer to room temperature. Add the Panko topping just before it goes into the oven. You might need to add 5-10 minutes to the baking time if it’s going in cold.
5. Achieving the Perfect Golden-Brown Crust:
   If your casserole is cooked through but the top isn’t as golden as you’d like, you can switch your oven to the broil setting for the last 1-3 minutes. Watch it very carefully as Panko breadcrumbs can go from golden to burnt very quickly under the broiler. Alternatively, if the top is browning too fast before the casserole is cooked, loosely tent it with aluminum foil.

FAQ Section

Here are answers to some frequently asked questions about making Zucchini Casserole with Artichokes:

1. Q: My casserole often turns out watery. How can I prevent this?
   A: The most common reason for a watery zucchini casserole is excess moisture from the zucchini itself. The key prevention steps are:
   • Thoroughly salt and drain the zucchini: Don’t skip or rush the 30-60 minute salting period. This draws out a significant amount of water.
   • Pat the zucchini dry: After salting, use paper towels to absorb any remaining surface moisture.
   • Use well-drained artichokes: Ensure your canned or jarred artichoke hearts are drained very well. Pat them dry too, if needed.
   • Don’t use overly wet additions: If adding other vegetables like spinach, make sure they are cooked and squeezed dry.
     A little bit of liquid is normal, but following these steps will drastically reduce sogginess.
2. Q: Can I make this Zucchini Casserole with Artichokes gluten-free?
   A: Yes, absolutely! To make it gluten-free, simply substitute the Panko breadcrumbs (both in the filling and for the topping) with your favorite gluten-free breadcrumbs. Many good quality gluten-free Panko-style breadcrumbs are available that will provide a similar crispy texture. Ensure all other packaged ingredients (like cheeses, if pre-shredded) are certified gluten-free if celiac disease is a concern.
3. Q: What are some good variations if I don’t have artichokes or want to try something different?
   A: If artichokes aren’t your favorite or you don’t have them on hand, you can easily substitute them or add other ingredients. Consider:
   • Sautéed Mushrooms: Cremini, button, or even wild mushrooms would add an earthy flavor.
   • Roasted Red Peppers: Jarred roasted red peppers, drained and chopped, add sweetness and color.
   • Kalamata Olives: For a Mediterranean twist, add about 1/2 cup of pitted and roughly chopped Kalamata olives.
   • Sun-Dried Tomatoes: Oil-packed sun-dried tomatoes, drained and chopped, offer an intense, tangy flavor.
     Adjust quantities based on the intensity of the ingredient.
4. Q: How do I store and reheat leftovers?
   A: Leftover Zucchini Casserole with Artichokes stores well.
   • Storage: Allow the casserole to cool completely, then cover the baking dish tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container. Store in the refrigerator for up to 3-4 days.
   • Reheating: You can reheat individual portions in the microwave until warmed through (it might lose some crispiness). For best results and to maintain a crispy topping, reheat in an oven-safe dish at 350°F (175°C) for 15-20 minutes, or until heated through. You can also use a toaster oven. If the top starts to get too dark, cover it loosely with foil.
5. Q: Can I freeze this casserole?
   A: Yes, this casserole can be frozen, though the texture of the zucchini might change slightly upon thawing (it can become a bit softer).
   • Freezing Baked Casserole: Cool completely, then cover tightly with a layer of plastic wrap followed by a layer of aluminum foil, or transfer to a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating as per the instructions above.
   • Freezing Unbaked Casserole: Assemble the casserole as directed (you might hold off on the Panko topping until baking or add it frozen). Cover tightly as above and freeze. Thaw overnight in the refrigerator, then add the Panko topping (if not already on) and bake as directed, possibly adding 10-15 minutes to the baking time if it’s still quite cold.

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