Cheesy Zucchini & Swiss Chard Bake is late summer in a dish — thin zucchini coins and earthy chard folded through a ricotta custard with dill and Parmesan. It's as good warm from the oven as it is at room temperature the next day. One bake, two meals.
Looking for a dish that’s both comforting and packed with wholesome greens? This Cheesy Zucchini & Swiss Chard Bake is your answer! It transforms humble summer squash and leafy chard into a savory, golden-brown gratin that’s bursting with flavor. The creamy ricotta and Parmesan custard brings everything together, making it a perfect vegetarian main course or a stunning side dish. It’s my go-to for a cozy weeknight dinner that feels a little bit special.
Ingredients
• 2 cups / 300g (10.6 oz) chopped onions, from about 2 large
• 1 tablespoon / 15ml (0.5 fl oz) olive oil
• 6 cloves garlic, minced
• 3 cups / 8 ounces / 225g (7.9 oz) sliced fresh mushrooms
• 1.5 pounds / 680g (24 oz) zucchini or yellow summer squash, thinly sliced
• 1 pound / 450g (15.9 oz) Swiss chard, stemmed and coarsely shredded
• 2 large eggs, lightly beaten
• 1 cup / 250g (8.8 oz) part-skim ricotta cheese
• 1 cup / 240ml light or fat-free milk
• 0.5 cup / 2 ounces / 50g (1.76 oz) finely shredded Parmesan cheese
• 2 tablespoons (30 ml / 1 fl oz) snipped fresh dill
• 0.5 teaspoon (2.5 ml / 0.1 fl oz) kosher salt
• 0.25 teaspoon (1.3 ml / 0 fl oz) freshly ground black pepper
Instructions
1. Preheat your oven to 350°F / 175°C. In an extra-large skillet, heat the olive oil over medium heat. Add the chopped onions and cook for about 5 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant. Add the sliced mushrooms and continue to cook, stirring occasionally, for 5-8 minutes until they are browned and any liquid has evaporated.
2. Meanwhile, in a large saucepan, cook the zucchini and Swiss chard in a small amount of boiling, lightly salted water for 3-5 minutes until just crisp-tender. Drain the vegetables *thoroughly* in a colander, pressing gently to remove as much excess water as possible. Stir the drained zucchini and chard into the mushroom mixture in the skillet. Transfer this entire vegetable mixture to an ungreased 2-quart baking dish and spread evenly.
3. In a medium bowl, whisk together the lightly beaten eggs, ricotta cheese, milk, Parmesan cheese, fresh dill, salt, and pepper until smooth.
4. Pour the ricotta mixture evenly over the vegetables in the baking dish.
5. Bake, uncovered, for 30-35 minutes. The bake is done when the center is set (it should only jiggle slightly) and the top is a beautiful golden brown. Let it stand for 10 minutes before serving to allow it to set up completely.
Nutritional Information
• Calories: 225
• Total Fat: 11g
• Saturated Fat: 5g
• Cholesterol: 92mg
• Sodium: 590mg
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 16g
Pro Tips
• Squeeze the Greens: Zucchini and chard hold a lot of water. After boiling, press them firmly in a colander to squeeze out excess moisture. This is the key to preventing a watery bake.
• Cheese Please: Feel free to swap the Parmesan for Pecorino Romano or Gruyère for a different nutty flavor. A handful of shredded mozzarella on top in the last 10 minutes adds a lovely cheesy pull.
• Herb Variations: Don’t have dill? Fresh parsley, chives, or a teaspoon of dried oregano or thyme would also be delicious in the ricotta custard.
FAQ
Q: Is this zucchini bake a good source of protein for a main dish
A: Yes, it’s a great vegetarian protein source. Each serving contains approximately 16 grams (0.56 oz / 15.9 g) of protein, primarily from the eggs, ricotta cheese, and Parmesan cheese, making it a satisfying main course.
Q: Can I make this zucchini and swiss chard bake vegan
A: To make this bake vegan, you can use a plant-based ricotta, your favorite unsweetened plant-based milk, and a vegan Parmesan alternative. For the eggs, use a commercial egg replacer or two flax eggs (2 tbsp / 30 ml ground flaxseed mixed with 6 tbsp / 90 ml water).
Q: What other greens can I use instead of Swiss chard
A: If you don’t have Swiss chard, you can easily substitute it with other leafy greens. Chopped spinach or kale would work wonderfully. Just be sure to cook and drain them thoroughly to remove excess water, just as you would with the chard.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat individual portions in the oven at 350°F (175°C) until warmed through. You can also use a microwave, but the oven will help re-crisp the top.
More Recipes You’ll Love
- Southern Style Sushi with Pickled Okra and Corn
- Cherry Tomato and Basil Linguine with Garlic Toasts
- Makki ki Roti (Village-Style Corn Flatbread)
Cheesy Zucchini & Swiss Chard Bake
Ingredients
Method
- Preheat your oven to 350°F / 175°C.
- In an extra-large skillet, heat the olive oil over medium heat.
- Add the chopped onions and cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and continue to cook, stirring occasionally, for 5-8 minutes until they are browned and any liquid has evaporated.
- Meanwhile, in a large saucepan, cook the zucchini and Swiss chard in a small amount of boiling, lightly salted water for 3-5 minutes until just crisp-tender.
- Drain the vegetables *thoroughly* in a colander, pressing gently to remove as much excess water as possible.
- Stir the drained zucchini and chard into the mushroom mixture in the skillet.
- Transfer this entire vegetable mixture to an ungreased 2-quart baking dish and spread evenly.
- In a medium bowl, whisk together the lightly beaten eggs, ricotta cheese, milk, Parmesan cheese, fresh dill, salt, and pepper until smooth.
- Pour the ricotta mixture evenly over the vegetables in the baking dish.
- Bake, uncovered, for 30-35 minutes. The bake is done when the center is set (it should only jiggle slightly) and the top is a beautiful golden brown.
- Let it stand for 10 minutes before serving to allow it to set up completely.
- Squeeze the Greens: Zucchini and chard hold a lot of water.
- After boiling, press them firmly in a colander to squeeze out excess moisture. This is the key to preventing a watery bake.
