This cheesy, golden-topped Shredded Zucchini Casserole is a summer favorite that turns garden bounty into pure comfort food. Packed with tender zucchini, savory aromatics, and three kinds of melty cheese, it’s the perfect side dish or even a meatless main. It’s hearty, flavorful, and incredibly satisfying, whether served hot out of the oven or reheated the next day.
Ingredients
- 8 cups coarsely shredded zucchini (about 4–5 medium zucchini)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 4 large eggs
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded sharp Cheddar cheese
- 3/4 cup grated Parmesan cheese, divided
- 2/3 cup Italian seasoned panko breadcrumbs
- 3 tablespoons butter, melted
- Chopped chives, to taste, for garnish
Instructions
- Step 1: Prepare the Zucchini
Shred zucchini using a box grater or food processor. Place in a colander, sprinkle with salt, and let sit for 20 minutes. Then, wrap in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. - Step 2: Sauté the Aromatics
In a skillet over medium heat, warm olive oil. Add chopped onion and cook 4–5 minutes until softened. Stir in garlic and cook another 1–2 minutes. Remove from heat and let cool slightly. - Step 3: Mix the Casserole Base
In a large mixing bowl, whisk eggs with black pepper and the cooled onion-garlic mixture. Fold in the squeezed zucchini, mozzarella, cheddar, 1/2 cup Parmesan, and panko. Stir until evenly combined. - Step 4: Bake the Casserole
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the zucchini mixture evenly into the dish. Top with remaining 1/4 cup Parmesan and drizzle with melted butter. - Step 5: Bake and Garnish
Bake uncovered for 35–40 minutes, or until the top is golden and the center is set. Let cool for 5–10 minutes before slicing. Sprinkle with chopped chives just before serving.
Variation
- Add protein for a heartier dish
Stir in 1–2 cups of cooked, crumbled sausage, ground turkey, or even shredded rotisserie chicken before baking. This turns the casserole into a more filling main course, especially great for weeknight dinners. - Make it gluten-free
Swap the Italian seasoned panko for gluten-free breadcrumbs or crushed gluten-free crackers. To keep the flavor punch, add a teaspoon of Italian seasoning to mimic the herbed flavor of traditional panko. - Switch up the cheeses
Try using a mix of Gruyère and fontina for a more gourmet flavor, or go spicy with pepper jack. Cheese substitutions can drastically change the taste, so experiment with your favorites while keeping the same proportions.
Cooking Notes
- Thoroughly squeeze the zucchini
Zucchini holds a lot of water, which can make your casserole soggy if not removed. Use a clean kitchen towel or cheesecloth and really wring it out you might be surprised how much liquid comes out! - Let the aromatics cool slightly before mixing with eggs
Adding hot onions and garlic directly into the egg mixture could cause the eggs to scramble. Let the pan cool for a few minutes, or stir the mixture in gradually to avoid any unpleasant texture. - Use freshly grated cheese
Pre-shredded cheeses often contain anti-caking agents that can affect melting. For the best texture and flavor, grate the mozzarella, cheddar, and Parmesan yourself it’s worth the extra step.
Serving Suggestions
- Serve with a crisp green salad
A light side salad with vinaigrette balances the richness of the casserole. Arugula, spinach, or mixed greens with lemon dressing work especially well to cut through the cheesy goodness. - Pair with roasted or grilled protein
Serve alongside grilled chicken, baked salmon, or even steak for a well-rounded meal. The casserole acts as a hearty, flavorful side that complements simple proteins beautifully. - Enjoy for brunch or lunch
This casserole isn’t just for dinner. It makes a satisfying brunch option—pair it with fresh fruit and a mimosa. Or reheat a slice for a cozy, satisfying lunch the next day.
Tips
- Prep ahead for convenience
You can assemble the entire casserole several hours in advance and keep it refrigerated. Just pop it in the oven when you’re ready—perfect for busy evenings or when hosting guests. - Double the recipe for a crowd
Hosting a gathering? Double the ingredients and bake it in two separate 9×13 pans. It’s always a hit at potlucks, and the leftovers reheat beautifully. - Customize the herbs and seasonings
Feel free to add fresh basil, thyme, or oregano to the mix. A pinch of red pepper flakes adds a nice kick, too. Personalizing the seasoning can make the dish your own while keeping the structure intact.
Prep Time
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Resting/Draining Time: 20 minutes
- Total Time: 1 hour 25 minutes
Nutritional Information (Per Serving – based on 8 servings)
- Calories: 320
- Protein: 15g
- Sodium: 560mg
Note: Nutrition values are approximate and may vary depending on brands used or additional ingredients added.
Frequently Asked Questions
- Can I freeze the casserole?
Yes! After baking and cooling completely, cut into individual portions and wrap tightly. Freeze in an airtight container for up to 2 months. Reheat in the oven at 350°F until warmed through, or microwave for a quick meal. - What can I use instead of panko breadcrumbs?
If you don’t have panko, regular breadcrumbs work just fine. You can also use crushed crackers, cornflakes, or even a handful of oats in a pinch. Add Italian seasoning if your substitute isn’t pre-seasoned. - Is it okay to skip the cheese or use less?
Yes, but it will affect the richness and structure of the casserole. You can reduce the cheese slightly or substitute with part-skim versions to lighten it up. Nutritional yeast can be used as a partial swap for Parmesan if you’re going dairy-light. - Can I make it in a smaller dish?
Definitely. If you use an 8×8-inch or 9×9-inch dish, just know the casserole will be thicker and may need 5–10 more minutes to fully set in the center. Keep an eye on it and check doneness with a toothpick or knife.
Conclusion
This Shredded Zucchini Casserole is a celebration of simplicity, flavor, and versatility. Whether you’re using up an abundance of summer zucchini or looking for a cozy, cheesy dish the whole family will love, this recipe delivers. Make it ahead, make it your own, and enjoy every comforting bite. It’s easy enough for a weeknight, yet delicious enough to serve at brunch or your next potluck.
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Shredded Zucchini Casserole
- Total Time: 1 hour 25 minutes
- Yield: Serves 6–8 1x
- Diet: Vegetarian
Description
This cheesy, golden-topped Shredded Zucchini Casserole is a summer favorite that turns garden bounty into pure comfort food. Packed with tender zucchini, savory aromatics, and three kinds of melty cheese, it’s the perfect side dish or even a meatless main. It’s hearty, flavorful, and incredibly satisfying, whether served hot out of the oven or reheated the next day.
Ingredients
Scale
- 8 cups coarsely shredded zucchini (about 4–5 medium zucchini)
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 4 cloves garlic, minced
- 4 large eggs
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded sharp Cheddar cheese
- 3/4 cup grated Parmesan cheese, divided
- 2/3 cup Italian seasoned panko breadcrumbs
- 3 tablespoons butter, melted
- Chopped chives, to taste, for garnish
Instructions
- Step 1: Prepare the Zucchini
Shred zucchini using a box grater or food processor. Place in a colander, sprinkle with salt, and let sit for 20 minutes. Then, wrap in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. - Step 2: Sauté the Aromatics
In a skillet over medium heat, warm olive oil. Add chopped onion and cook 4–5 minutes until softened. Stir in garlic and cook another 1–2 minutes. Remove from heat and let cool slightly. - Step 3: Mix the Casserole Base
In a large mixing bowl, whisk eggs with black pepper and the cooled onion-garlic mixture. Fold in the squeezed zucchini, mozzarella, cheddar, 1/2 cup Parmesan, and panko. Stir until evenly combined. - Step 4: Bake the Casserole
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish. Spread the zucchini mixture evenly into the dish. Top with remaining 1/4 cup Parmesan and drizzle with melted butter. - Step 5: Bake and Garnish
Bake uncovered for 35–40 minutes, or until the top is golden and the center is set. Let cool for 5–10 minutes before slicing. Sprinkle with chopped chives just before serving.
Notes
- Don’t skip squeezing the zucchini it’s the secret to avoiding a watery casserole.
- You can prep it ahead: assemble, refrigerate, then bake when ready.
- It stores and reheats well perfect for next-day lunches!
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 135mg
Keywords: zucchini casserole, cheesy zucchini bake, vegetarian casserole, garden zucchini recipe, make-ahead side dish