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