If you’re searching for a comforting, crowd-pleasing, veggie-packed dish that transforms humble ingredients into irresistible flavor, this Zucchini Casserole is exactly what you need. Layers of fresh zucchini get cozy with melty cheeses and a golden, crunchy topping—this recipe celebrates the season’s produce in the most comforting way possible. Each forkful is creamy, savory, and just a little bit indulgent, making it the perfect side or even a main dish for any night of the week.

Zucchini Casserole Recipe - Recipe Image

Ingredients You’ll Need

This Zucchini Casserole comes together with a handful of straightforward, familiar ingredients—each one purposefully chosen to add the perfect flavor, texture, and finishing touch. Let’s break down what you’ll need and why it matters.

Zucchini: Fresh shredded zucchini melts into every bite, making the casserole extra tender and juicy.
Yellow onion: Diced onion adds a subtle sweetness and gentle crunch, balancing all those cheesy layers.
Garlic: Minced garlic infuses the dish with a warm, savory aroma that no one can resist.
Eggs: Beaten eggs bind everything together, giving the casserole a light yet fluffy texture.
Mozzarella cheese: For delightful meltiness and classic flavor—think stringy, gooey cheese pulls!
Cheddar cheese: Adds richness and just a hint of sharp, tangy goodness.
Parmesan cheese: Gives both creaminess inside and a salty, savory crust on top.
Panko breadcrumbs (or alternatives): Toasted with butter, these provide that can’t-miss, irresistible crunch (feel free to swap with crushed crackers, pretzels, or chips for a twist).
Butter: Helps the topping brown beautifully and brings everything together with a rich finish.

How to Make Zucchini Casserole

Step 1: Prep Your Oven and Baking Dish

Begin by heating your oven to 375°F so it’s ready when your casserole is assembled. Coat an 8-by-8-inch baking dish with non-stick cooking spray—this not only prevents sticking but also helps the casserole edges crisp up beautifully.

Step 2: Squeeze Out the Zucchini

Grab half of your shredded zucchini and wrap it tightly in a clean cheesecloth or a cotton kitchen towel. Twist and squeeze over a bowl or directly over the sink. This step is crucial: getting rid of that excess water keeps the casserole from turning soggy and helps every bite stay fluffy. Repeat with the remaining zucchini. Don’t skip this—your fork will thank you!

Step 3: Mix the Filling

Transfer all the well-drained zucchini to a large mixing bowl. Add the diced onion, minced garlic, beaten eggs, mozzarella cheese, cheddar cheese, and half a cup of Parmesan. Stir the whole colorful mixture together. Everything should be evenly coated, with the eggs and cheese promising to bind it all into a luscious, savory filling.

Step 4: Bake the First Layer

Spoon the filling into your greased baking dish and smooth it into an even layer. Slide it onto the center rack of your preheated oven and bake for 20 minutes. This first bake helps the casserole set and makes the topping extra crisp later.

Step 5: Prepare the Buttery Topping

While the casserole is baking, melt your butter in a bowl (quickly in the microwave works well). Stir in the panko breadcrumbs and the remaining quarter-cup of Parmesan cheese. The breadcrumbs soak up the butter and cheese, ensuring every bite of the topping is full of flavor and texture.

Step 6: Top and Finish Baking

Once the casserole has baked for 20 minutes, take it out of the oven. Sprinkle your cheesy, buttery breadcrumb mixture generously over the top. Return it to the oven for another 5–8 minutes, until you see a crispy, golden brown crust forming on top. That crunchy layer is the finishing touch that makes this Zucchini Casserole irresistible!

Step 7: Serve and Season

Let the casserole sit for a few minutes so it slices cleanly. Add a sprinkle of salt and pepper to taste, then dive right in—or serve it alongside your favorite mains for an easy feast.

How to Serve Zucchini Casserole

Garnishes

Fresh herbs are a lovely way to finish your Zucchini Casserole—think a sprinkle of chopped parsley, basil, or even a bit of chive. Grated lemon zest also brightens up that cheesy richness. A final dusting of extra Parmesan on top never hurts, either!

Side Dishes

This casserole pairs beautifully with all kinds of main dishes. Try it alongside roasted chicken, grilled fish, or a hearty pasta. For a light lunch, serve it with a crisp green salad and maybe a crusty piece of bread for mopping up every last savory crumb.

Creative Ways to Present

For entertaining, scoop the warm Zucchini Casserole into individual ramekins or small dishes for personal servings—that crunchy topping feels extra fancy this way! Or try transforming leftovers into a sandwich filling the next day, layered with fresh tomatoes for a summer spin on a veggie melt.

Make Ahead and Storage

Storing Leftovers

To store leftovers, allow the Zucchini Casserole to cool to room temperature before covering it tightly with plastic wrap or transferring to an airtight container. It keeps well in the fridge for up to 3–4 days, making lunch or dinner easy throughout the week.

Freezing

If you’d like to freeze your casserole, wrap portions individually or the whole dish tightly in plastic wrap, then foil. Store in the freezer for up to two months. For best texture, freeze before adding the breadcrumb topping, and add that fresh when you’re ready to bake or reheat.

Reheating

To reheat, simply place a serving in the oven at 350°F until warmed through and the topping is crisp again (about 15–20 minutes). If you’re in a hurry, microwave individual slices, but note the topping won’t be as crunchy as when oven-baked.

FAQs

Can I make Zucchini Casserole ahead of time?

Absolutely! Prepare the casserole up to the first bake, cover, and refrigerate for up to a day ahead. Just add the breadcrumb topping and finish baking when you’re ready to serve.

What can I use instead of panko breadcrumbs for the topping?

Feel free to get creative—crushed cornflakes, saltine crackers, pretzels, or even potato chips add great crunch and new flavors to the topping!

How do I keep the casserole from getting watery?

The key is squeezing the shredded zucchini really well before mixing. Skipping this step can make the casserole soggy, so take the time to press out as much liquid as possible with a towel or cheesecloth.

Is Zucchini Casserole vegetarian?

Yes! This recipe is completely vegetarian. If you want to make it gluten-free, just swap the panko for a gluten-free breadcrumb or your favorite gluten-free crunchy topping.

Can I add other vegetables or protein?

Definitely. Chopped bell peppers, spinach, or even a bit of corn can be mixed in with the zucchini. For extra protein, diced cooked chicken or sausage work wonderfully—just don’t overload the pan to keep the ideal consistency.

Final Thoughts

Zucchini Casserole is a feel-good favorite that’s easy enough for weeknights but special enough for sharing at gatherings. I can’t wait for you to dig into the cheesy, crispy-topped goodness—give it a try and see why this dish is such a staple in my kitchen!

Zucchini Casserole Recipe

★★★★★

5.2 from 7 reviews

Author: Ella
Total Time: 43 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Zucchini Casserole is a cheesy and flavorful dish that makes a perfect side or even a light main course. With a crispy topping and a creamy interior, it’s a delightful way to enjoy zucchini.

Ingredients

Scale

Zucchini Mixture:

4 cups shredded zucchini (about 4 medium zucchini)
1/2 cup diced yellow onion
2 tbsp minced garlic
2 eggs, beaten
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese, divided

Topping:

1/2 cup panko breadcrumbs (or crushed cornflakes, saltine crackers, pretzels, or potato chips)
3 tbsp butter

Instructions

Preheat the oven: Preheat the oven to 375°F and coat an 8” x 8” baking dish with non-stick cooking spray.
Drain zucchini: Place half of the shredded zucchini in a clean cheesecloth, twist to squeeze out excess water. Repeat with the remaining zucchini.
Mix ingredients: Combine zucchini, onion, garlic, eggs, mozzarella, cheddar, and 1/2 cup of Parmesan cheese.
Bake: Spread the mixture in the baking dish and bake for 20 minutes.
Prepare topping: Melt butter, mix with breadcrumbs and remaining Parmesan.
Add topping: Sprinkle buttered mixture over the casserole and bake for an additional 5-8 minutes until golden brown.
Serve: Season with salt and pepper to taste before serving.

Prep Time: 15 minutes
Cook Time: 28 minutes
Category: Main Dish
Method: Baking
Cuisine: American