Name: Easy Zucchini Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs. (about 680g) zucchini (about 3–4 medium); 1/4 cup (60ml) heavy cream; 1 large egg; 1/2 cup (60g) chopped onion; 2 cloves garlic, minced; 1/4 teaspoon salt, plus more for draining zucchini; 1/4 teaspoon freshly ground black pepper; 1 and 1/2 teaspoons dried oregano (or 2 teaspoons fresh); 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried); 1 Tablespoon chopped fresh basil (or 1 and 1/2 teaspoons dried); 3/4 cup (100g) crumbled feta cheese; 1/3 cup (35g) Panko breadcrumbs, divided; 2 Tablespoons shredded Parmesan cheese or crumbled feta cheese; Red pepper flakes

Jump to Recipe

This Easy Zucchini Casserole is everything you want in a vegetable side—creamy, cheesy, and packed with garden-fresh flavor. Imagine layers of tender zucchini intermingling with herbs, a hint of garlic, and the tang of feta, all nestled under a golden, crisp topping. Every bite is comforting and light at the same time, making it just as welcome at summer potlucks as it is at cozy weeknight dinners. The best part? It comes together with minimal prep and everyday ingredients, so you can whip it up anytime you have a few zucchinis in the fridge!

Easy Zucchini Casserole Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Easy Zucchini Casserole is how every simple ingredient plays a key role, from the creamy binding to the herby, savory aroma. Let’s take a look at what you’ll need—and why these ingredients matter for taste, texture, and that irresistible golden finish!

Zucchini: The star of the show! Choose firm, vibrant zucchini for the best texture that softens beautifully while staying tender.
Heavy cream: Adds luscious richness and pulls the casserole together with just enough indulgence.
Egg: Acts as a binder to hold everything together, ensuring the casserole slices up perfectly.
Chopped onion: Gives a sweet, savory depth that complements the mild zucchini.
Minced garlic: Just a couple of cloves add aromatics and a gentle warmth to each bite.
Salt (plus more for draining zucchini): Essential both for seasoning and for drawing out extra moisture from the zucchini so the casserole isn’t watery.
Freshly ground black pepper: A little kick to balance the richness and brighten the flavors.
Dried oregano: Earthy and comforting, it gives the casserole classic Mediterranean appeal.
Fresh thyme leaves: Just a teaspoon adds a wonderful herbal note—but use dried thyme if that’s what you have handy!
Chopped fresh basil: The basil lifts everything with its sweet fragrance, especially if you have fresh (but dried works in a pinch).
Crumbled feta cheese: Brings tang and creaminess—feel free to sneak in a bit more if you’re a cheese lover.
Panko breadcrumbs: These make the topping irresistibly crisp and golden, with just enough in the mix to bind the casserole.
Optional Parmesan or extra feta: A sprinkle on top for that cheesy finish everyone loves.
Optional red pepper flakes: For serving, if you like a little bit of background heat and color.

How to Make Easy Zucchini Casserole

Step 1: Prep and Drain the Zucchini

Start by slicing your zucchini into even rounds—no need to peel. Lay the slices on a paper towel, sprinkle them with a bit of salt, and let them sit for about 15 minutes. This little step draws out excess moisture, which helps the Easy Zucchini Casserole avoid that dreaded watery bottom and ensures a creamy, set texture.

Step 2: Preheat and Prep Your Baking Dish

Set your oven to 400°F (204°C) so it’s piping hot by the time you assemble everything. Grease a 2.5-quart baking dish generously—this not only prevents sticking but also gives a gorgeous golden finish to the edges.

Step 3: Make the Flavor Base

In a big mixing bowl, whisk together the heavy cream and egg until smooth. Add in your chopped onion, minced garlic, salt, pepper, oregano, thyme, basil, and about half of the Panko crumbs. This mix is the aromatic backbone of the Easy Zucchini Casserole, infusing the whole dish with flavor from the inside out.

Step 4: Mix in the Zucchini

Gently blot the salted zucchini slices dry with paper towels, then fold them into your creamy herb mixture along with the crumbled feta. Toss everything well so every piece of zucchini gets coated—this is where all those flavors start to meld.

Step 5: Assemble and Top

Spoon the mixture into your greased baking dish and spread it into an even layer. Sprinkle the remaining Panko breadcrumbs evenly over the top so you get maximum crunch in every bite. If you’re a fan of cheese (and who isn’t?), add a light scatter of Parmesan or a little extra feta right before the casserole goes in the oven.

Step 6: Bake Covered

Cover the dish with foil or a lid and bake for 25 minutes. This helps the Easy Zucchini Casserole cook through and set without browning too quickly, letting the herbs and aromatics infuse.

Step 7: Finish Uncovered and Broil for Crunch

Uncover the dish, check that the casserole is bubbling and zucchini is tender, and add any extra cheese if you like. Bake for another 5 minutes to finish cooking and crisp the top. For those ultra-crispy golden crumbs, switch on the broiler for 2–3 minutes, watching carefully so nothing burns—absolutely worth it!

How to Serve Easy Zucchini Casserole

Garnishes

For a final flourish, sprinkle your Easy Zucchini Casserole with a handful of fresh basil ribbons or a pinch of red pepper flakes. These not only brighten the look but lift the flavors and make the whole dish pop on the table—guests will be fighting for the first scoop!

Side Dishes

This casserole plays beautifully with just about any entrée. Try it alongside roast chicken, grilled salmon, or a simple steak. For a vegetarian feast, serve with crusty bread and a fresh tomato salad—the casserole’s creamy, cheesy notes make for an irresistible contrast.

Creative Ways to Present

Don’t be afraid to get playful! Spoon small portions into individual ramekins for a rustic dinner party, or layer slices with dollops of Greek yogurt and new herbs for a light lunch. Easy Zucchini Casserole is so versatile, it can be the star of a buffet or the comforting side you crave on a cozy evening in.

Make Ahead and Storage

Storing Leftovers

If you have extras (lucky you!), let the casserole cool completely before covering and storing in the refrigerator. It keeps beautifully for up to 3 days and reheats well for quick lunches or midnight snacks.

Freezing

To freeze, portion the Easy Zucchini Casserole into airtight containers or wrap tightly in foil and freeze for up to 2 months. Keep in mind that zucchini holds some extra moisture, so thaw overnight in the fridge and bake uncovered to evaporate any excess liquid.

Reheating

Reheat single portions in the microwave or, for the crispiest topping, pop leftovers into a 350°F (177°C) oven for 10–15 minutes. If the casserole looks a touch dry, a splash of cream or a sprinkle of cheese will revive it in no time.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well in this casserole. The flavor is mild and the texture is nearly identical—feel free to use a mix of both for extra color and visual appeal.

What can I substitute for feta cheese?

If you’re not a fan of feta, try goat cheese for a tangy creaminess, or even shredded mozzarella or ricotta for a milder flavor. Parmesan adds a wonderful sharpness if you prefer something a bit punchier.

How do I prevent my casserole from turning watery?

The key is to salt and drain the zucchini slices before mixing them in. This step pulls out extra moisture, ensuring your Easy Zucchini Casserole stays creamy and set, never soupy.

Can I make this casserole ahead of time?

Definitely! You can assemble the casserole (without baking) a day ahead and refrigerate it. When ready to bake, just pop it into the oven and add a few extra minutes to the cooking time since it’ll be going in cold.

Is Easy Zucchini Casserole gluten-free?

As written, this dish includes Panko breadcrumbs, but you can easily swap them out for gluten-free breadcrumbs to make it entirely gluten-free. All the other ingredients are naturally gluten-free.

Final Thoughts

If you’re searching for a crowd-pleasing, fuss-free way to enjoy your summer zucchinis, this Easy Zucchini Casserole is it! I hope you’ll try it soon and see just how simple, comforting, and flavorful a humble casserole can be. Let me know how you serve it up or what twists you make—it’s one of those recipes that truly invites a personal touch!

Easy Zucchini Casserole Recipe

★★★★★

5.1 from 24 reviews

Author: Ella
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Easy Zucchini Casserole is a delicious and comforting dish that makes a perfect side or light main course. Packed with zucchini, herbs, and creamy feta cheese, it’s a flavorful way to enjoy summer produce.

Instructions

Slice zucchini and lightly salt to draw out moisture; let drain. Preheat the oven to 400°F (204°C) and grease a 2.5-quart baking dish.
In a bowl, whisk heavy cream and egg; add chopped onion, garlic, salt, pepper, oregano, thyme, basil, and Panko.
Fold in drained zucchini and mix well.
Spread mixture into the baking dish, top with remaining Panko.
Bake covered for 25 minutes, then uncover and optionally sprinkle Parmesan.
Bake uncovered for another 5 minutes or until zucchini is tender; broil for extra crispiness if desired.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: Mediterranean