Zucchini Casserole Recipe
If comfort could be scooped straight from a casserole dish, it would taste like this Zucchini Casserole! Bursting with tender zucchini, melty cheeses, and a crispy, golden topping, this recipe transforms humble summer squash into a rich, crowd-pleasing main or side. Whether you’re a longtime zucchini lover or just discovering how versatile this vegetable can be, you’ll want to make this dish on repeat all season long. With classic flavors and a welcoming, homey feel, Zucchini Casserole is the sort of recipe families pass down for generations—one bite and you’ll know exactly why.
Ingredients You’ll Need
No fancy ingredients here—just a handful of trusty staples that bring big flavor and texture. Every addition has its job, from melting beautifully to giving a crisp finish or just adding fragrant depth. Here’s what you’ll need for unforgettable Zucchini Casserole:
- Zucchini: The star of the show; shredding and draining it gives the casserole its tender bite without excess moisture.
- Yellow onion: Offers sweet, savory notes and a bit of crunch in every forkful.
- Minced garlic: Brings a deep, savory aroma that makes the dish irresistible.
- Eggs: The essential binder that holds everything together and gives the casserole its structure.
- Shredded mozzarella cheese: Melts into creamy ribbons for that classic, gooey texture.
- Shredded cheddar cheese: Adds a touch of sharpness and gorgeous color.
- Grated Parmesan cheese: Used in both the base and the topping for salty, umami depth.
- Panko breadcrumbs (or alternates): These or your favorite crushed salty snack deliver the all-important crisp topping.
- Butter: The secret to that rich, golden topping you’ll want on every bite.
How to Make Zucchini Casserole
Step 1: Prep the Oven and Pan
Start by preheating your oven to 375°F. Grab an 8” x 8” baking dish and coat it generously with non-stick spray or a slick of butter. This little step means your Zucchini Casserole slices serve up beautifully, with no sticking or sticking around in the pan.
Step 2: Squeeze the Zucchini
Place half of your shredded zucchini in the center of a clean cheesecloth or sturdy cotton kitchen towel. Twist the ends to form a “zucchini pouch,” then squeeze firmly over your sink or a bowl. You’ll be amazed how much liquid comes out! This step keeps the casserole from getting watery and guarantees a perfect, tender bite. Repeat with the second half of the zucchini.
Step 3: Mix It All Together
In a large mixing bowl, combine your well-drained zucchini with the diced onion, minced garlic, eggs, mozzarella, cheddar, and 1/2 cup of the Parmesan. Give it a thorough mix, making sure everything is evenly distributed and every strand of zucchini is coated in savory goodness.
Step 4: First Bake
Transfer your zucchini mixture into the prepared dish, smoothing out the top. Pop it in the oven and bake for 20 minutes. This stage lets the veggies soften and meld with the cheeses while the casserole starts to take shape.
Step 5: Make the Crunchy Topping
While the casserole is baking, melt your butter in a small bowl. Add the panko breadcrumbs (or whichever crunchy topping you prefer) and the remaining 1/4 cup of Parmesan cheese. Stir everything together; the mixture should look like deliciously damp sand, just begging to crisp up in the oven.
Step 6: Add the Topping and Finish Baking
Carefully remove the casserole after the initial bake and sprinkle your buttery breadcrumb mixture evenly across the top. Slide the dish back into the oven for another 5-8 minutes, just until the topping bubbles and turns golden brown. That irresistible crunch is almost yours!
Step 7: Season and Serve
When the top is stunningly golden, take your Zucchini Casserole out and let it cool just a bit. Sprinkle with salt and cracked black pepper to taste. Slice, serve, and enjoy every cheesy, crispy, zucchini-kissed bite.
How to Serve Zucchini Casserole
Garnishes
Add a pop of color and freshness with a sprinkle of freshly chopped parsley, basil, or chives over your Zucchini Casserole. If you like a touch of heat, a few chili flakes or a dusting of smoked paprika makes each bite extra inviting. Don’t forget that finishing sprinkle of Parmesan for a luxe touch!
Side Dishes
Zucchini Casserole absolutely shines alongside a crisp green salad dressed with vinaigrette, or piled next to roasted chicken or seared salmon. For a cozy supper, serve it with fluffy rice, roasted potatoes, or even a bowl of soup. It’s flexible enough to be a side—or with a heartier helping, the proud centerpiece of your meal.
Creative Ways to Present
Try baking Zucchini Casserole in ramekins for cute, individual servings—perfect for brunches or parties. For rustic charm, use a cast-iron skillet. Or, spice up a buffet by surrounding the casserole with juicy cherry tomatoes, olives, or extra sliced veggies for a “garden on your table” vibe.
Make Ahead and Storage
Storing Leftovers
Got leftovers? Lucky you! Transfer any cooled Zucchini Casserole into an airtight container and refrigerate. It’ll keep beautifully for up to three days, and the flavors seem to get even better by day two.
Freezing
You can freeze Zucchini Casserole, though the texture may soften a bit. Let the casserole cool completely, then wrap the whole dish or individual portions tightly in foil or plastic wrap and place inside a freezer-safe bag. It’ll last 1-2 months—just thaw in the fridge overnight before reheating.
Reheating
Heat single servings in the microwave or, for the crispiest topping, rewarm leftovers in a 350°F oven for 10-15 minutes. If you’re reheating from frozen, let the casserole thaw first for even heating.
FAQs
Can I use zucchini without peeling it?
Absolutely! The skin is thin and tender, and it adds a subtle green color and extra nutrition. Just give your zucchini a good wash before shredding.
What if I don’t have panko breadcrumbs?
No problem! Crushed cornflakes, saltine crackers, pretzels, or potato chips all make fun and tasty alternatives for the topping. Use what you have on hand, and feel free to get creative with those crunchy odds and ends.
Can I prepare Zucchini Casserole in advance?
Yes! Assemble everything (minus the topping), cover, and refrigerate for up to a day. When you’re ready to bake, add the buttered breadcrumbs and pop it in the oven. This makes it a lifesaver for busy weeknights or holiday prep.
Is it possible to make this casserole gluten-free?
Definitely—just use gluten-free panko or a suitable crunchy substitute for the topping. The filling is already gluten-free, making it easy to adapt for guests with dietary needs.
Can I add meat or other veggies?
Go for it! Cooked, crumbled sausage, bacon, or diced ham all taste dreamy in this Zucchini Casserole. Bell peppers, mushrooms, or cooked spinach fold in easily, too. Mix and match based on what’s in your fridge or what you’re craving.
Final Thoughts
Zucchini Casserole is exactly the kind of dish you pull out when you want everyone—family, friends, neighbors—to gather and smile around your table. It’s a little bit nostalgic, a little bit indulgent, and always comforting. I hope you try this recipe soon and find it becoming a favorite in your own kitchen, too!
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Zucchini Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Zucchini Casserole is a delightful and cheesy dish that makes a perfect side or vegetarian main. Packed with shredded zucchini, three types of cheese, and a crispy topping, it’s a crowd-pleaser for any occasion.
Ingredients
Shredded Zucchini:
- 4 cups shredded zucchini (about 4 medium zucchini)
Onion Mixture:
- 1/2 cup diced yellow onion
- 2 tbsp minced garlic
Cheese Blend:
- 2 eggs, beaten
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 3/4 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 Oven: Preheat the oven to 375°F and grease an 8” x 8” baking dish with non-stick spray.
- Drain Zucchini: Wrap half of the shredded zucchini in a cloth, squeeze out excess water, and transfer to a bowl. Repeat with the remaining zucchini.
- Combine Ingredients: Mix zucchini, onion, garlic, eggs, mozzarella, cheddar, and 1/2 cup Parmesan cheese in a bowl.
- Bake: Spread the mixture in the baking dish and bake for 20 minutes.
- Prepare Topping: Melt butter, mix with breadcrumbs and 1/4 cup Parmesan.
- Add Topping: Sprinkle topping over the casserole and bake for 5-8 minutes until golden.
- Serve: Season with salt and pepper before serving.
Notes
- You can add cooked and crumbled bacon for extra flavor.
- Try experimenting with different cheeses for a unique twist.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 560mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg
Keywords: Zucchini Casserole, Cheesy Zucchini Bake, Vegetarian Zucchini Dish
