Zucchini Casserole Recipe
Zucchini Casserole is that perfect summer dish that manages to charm both veggie lovers and skeptics alike. With its bubbly cheese top, luscious layers of tender zucchini, and a crunchy breadcrumb finish, every bite is pure comfort. It’s my secret weapon when I want to bring something hearty and crowd-pleasing to the dinner table—quick to assemble, full of fresh flavor, and practically guaranteed to disappear in minutes.
Ingredients You’ll Need
What I love most about this Zucchini Casserole is how you only need simple, no-fuss ingredients—each one plays a key role in delivering fantastic flavor, a hearty texture, and that irresistible golden crust. Here’s everything you’ll need, plus tips to make each component shine!
- Zucchini: Slice four medium zucchinis; pick ones that feel firm for the best, non-soggy texture.
- Shredded Mozzarella Cheese: Lends that melty, stretchy quality every great casserole craves.
- Shredded Cheddar Cheese: Adds sharpness and rich color to balance all the creaminess.
- Eggs: Three large eggs keep everything together, making the casserole sliceable.
- Sweet Onion: Finely chop for sweet depth—sautéed until translucent, it mellows and sweetens beautifully.
- Garlic Powder: Just one teaspoon perks up the whole dish without overpowering it.
- Seasoned Breadcrumbs: A golden topping that soaks up flavor and adds delightful crunch.
- Olive Oil: Sauté your veggies in this for a subtle peppery richness.
- Salt and Pepper: Season to taste; a pinch goes a long way in teasing out every vibrant note.
How to Make Zucchini Casserole
Step 1: Prep the Baking Dish
Set the stage by preheating your oven to 375°F (190°C). Grease a 9×13-inch baking dish—olive oil or nonstick spray both work—to ensure your Zucchini Casserole comes out with ease and doesn’t stick. This simple step means perfect slices ready to serve.
Step 2: Sauté the Onion
Heat the olive oil in a skillet over medium heat, then stir in the chopped sweet onion. Let it soften and turn translucent, about five minutes. This brings out its fragrant sweetness and creates a lovely foundation for the whole dish.
Step 3: Add Zucchini and Seasonings
Next, toss your zucchini slices into the skillet with the onion, sprinkle over the garlic powder, and sauté until the zucchini just begins to soften (about 3 to 4 minutes). This quick cook keeps the zucchini from getting mushy later on and allows the flavors to mingle.
Step 4: Whisk the Eggs and Season
In a medium bowl, whisk together the eggs with a generous pinch of salt and pepper. This mixture brings everything together, enriching the casserole and keeping it moist and fluffy as it bakes.
Step 5: Combine Everything
Transfer the sautéed zucchini and onion to a large bowl. Add in both cheeses and pour over the egg mixture. Gently fold everything together with a big spoon, being careful not to mash the zucchini—you’re aiming for an even distribution of egg and cheese throughout.
Step 6: Assemble and Bake
Pour the zucchini mixture into your prepared baking dish, then generously sprinkle the seasoned breadcrumbs over the top. This breadcrumb layer will turn a beautiful golden brown in the oven. Slide the dish into your preheated oven and bake for 30 to 35 minutes, or until the casserole is set and the top is gorgeous and crisp.
How to Serve Zucchini Casserole
Garnishes
A little garnish goes a long way! Try scattering fresh chopped herbs like parsley, basil, or chives across the top just before serving. It adds a lively pop of green and a shimmer of fresh flavor that contrasts beautifully with the baked goodness underneath.
Side Dishes
Zucchini Casserole is wonderfully versatile—serve it alongside a simple green salad tossed in vinaigrette, or add a slice of crusty sourdough bread to soak up every cheesy bite. For a heartier meal, pair it with roasted chicken or grilled fish. It’s at home on any table.
Creative Ways to Present
You don’t have to stick to the classic casserole look! Portion it into individual ramekins for an adorable brunch presentation, or cut it into neat squares to serve as part of a picnic spread. Sometimes I even top it with a little tomato salsa or a dollop of sour cream for a fresh twist.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Cover the cooled casserole tightly or transfer to an airtight container—store in the fridge for up to three days. The flavors actually deepen, making the next-day slices even more delectable.
Freezing
To freeze, allow your Zucchini Casserole to cool completely, then wrap tightly in plastic wrap and foil or store in a freezer-safe container. It’ll keep its taste and texture best for up to two months; just make sure to label your container with the date.
Reheating
For the best results, reheat leftovers in the oven at 350°F (175°C) until warmed through—this helps maintain a crisp breadcrumb topping. If you’re in a hurry, you can microwave individual slices; just know the crust won’t be quite as crunchy.
FAQs
Can I make this Zucchini Casserole ahead of time?
Yes! You can assemble the casserole up to a day in advance, cover tightly, and refrigerate. When you’re ready to bake, just add a few extra minutes to the cooking time as it’ll be chilled.
What’s the best way to keep the casserole from getting watery?
The quick sauté step is essential—it reduces moisture in the zucchini. You can also very lightly salt the zucchini slices and let them sit for a few minutes, then blot dry before sautéing for even less excess water.
Can I use another type of cheese?
Absolutely! While mozzarella and cheddar are classics, you can experiment with Monterey Jack, Gruyère, or even a touch of Parmesan for extra flavor. Just keep the quantities the same.
Is this Zucchini Casserole gluten-free?
As written, the recipe uses seasoned breadcrumbs, which usually contain gluten. For a gluten-free version, simply swap in your favorite gluten-free breadcrumbs or crushed gluten-free crackers.
Can I add other vegetables or proteins to this casserole?
Definitely! This recipe is a fabulous base for creativity. Feel free to stir in some chopped bell peppers, cooked mushrooms, or even bits of cooked chicken or ham for an extra punch of flavor and heartiness.
Final Thoughts
If you’re craving a dish that’s equal parts cozy, delicious, and simple to pull together, give this Zucchini Casserole a try. I promise—once you make it, it’ll end up in your regular mealtime rotation. Gather your ingredients, get baking, and watch it become everyone’s new favorite!
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Zucchini Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Zucchini Casserole is a delightful and cheesy dish that is sure to become a family favorite. Layers of sliced zucchini, two types of cheese, and a savory egg mixture come together to create a comforting and satisfying casserole that is perfect for any occasion.
Ingredients
Zucchini Casserole:
- 4 medium zucchinis, sliced
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3 large eggs
- 1 sweet onion, finely chopped
- 1 tsp garlic powder
- 1 cup seasoned breadcrumbs
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Sauté Onion: In a skillet over medium heat, sauté the chopped onion in olive oil until translucent, about 5 minutes.
- Cook Zucchini: Add sliced zucchini and garlic powder to the skillet; sauté until slightly softened, 3-4 minutes.
- Prepare Egg Mixture: In a bowl, whisk together eggs, salt, and pepper.
- Combine Ingredients: Mix sautéed vegetables with cheeses and egg mixture in a large bowl.
- Bake: Pour the mixture into the baking dish, top with breadcrumbs, and bake for 30-35 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 298 kcal
- Sugar: 5g
- Sodium: 489mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 143mg
Keywords: Zucchini Casserole, Casserole Recipe, Cheesy Zucchini Bake
