Fresh Peach And Zucchini Casserole Recipe

This delightful summer casserole, inspired by the New Jersey Peach Promotion Council, is a surprisingly delicious blend of sweet peaches and savory zucchini. A simple recipe, easily adaptable to your taste! I've halved the cheese and omitted the salt for a lighter, brighter flavor, and used dried thyme instead of fresh. Serve this comforting dish as a standalone meal or over fluffy basmati rice – it's equally satisfying either way! Feel free to experiment with fresh basil for an extra burst of flavor.

Prep Time 20 mins
Cook Time 60 mins
Calories 163.1 kcal
Protein 23g
Rating 5.0 (2 Reviews)
Fresh Peach And Zucchini Casserole 22

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Fresh Peach And Zucchini Casserole

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How to Make Fresh Peach And Zucchini Casserole

  1. Preheat oven to 350°F (175°C).
  2. Wash and thinly slice 2 medium zucchini into 1/4-inch rounds.
  3. Place half of the sliced zucchini in the bottom of a 2-quart casserole dish.
  4. Sprinkle with 1/4 cup shredded cheddar cheese, 1/4 teaspoon salt (optional), 1/8 teaspoon black pepper, and 1 tablespoon dried thyme.
  5. Layer with 2 cups sliced fresh peaches.
  6. Repeat layers: zucchini, cheese, pepper, thyme, and remaining peaches.
  7. Cover the casserole dish with aluminum foil.
  8. Bake for 45 minutes, or until the zucchini is tender. Remove foil and bake for a further 15 minutes to brown slightly (optional).

Nutrition Information (Approximate per serving)

Sodium

40 g

Sugar

41g

Fat

21g

Carbs

4g