This hearty and delicious zucchini casserole combines fresh summer zucchini with creamy cheese and a golden, crunchy topping. It’s the perfect way to use up abundant zucchini from your garden while creating a comforting side dish that pairs beautifully with grilled chicken, beef, or fish. The combination of cheddar and Parmesan cheeses creates a rich, savory flavor that even vegetable reluctant family members will love.
Ingredients:
- 4 medium zucchinis, sliced
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions:
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.
- In a large bowl, combine the sliced zucchinis, sautéed onion and garlic, shredded cheddar cheese, breadcrumbs, grated Parmesan cheese, eggs, milk, oregano, salt, and black pepper. Mix well until all ingredients are evenly combined.
- Transfer the zucchini mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Variations
- Mediterranean Style – Replace oregano with fresh basil and add diced tomatoes, black olives, and crumbled feta cheese for a Greek-inspired twist.
- Herb Garden Version – Mix in fresh thyme, rosemary, and chives along with the oregano, and substitute goat cheese for half the cheddar for a more sophisticated flavor profile.
- Spicy Kick – Add diced jalapeños, a pinch of red pepper flakes, and use pepper jack cheese instead of cheddar for those who enjoy heat.
Cooking Notes
- Moisture Control – If your zucchini releases too much water during baking, tent the dish with foil for the first 20 minutes, then remove to allow the top to brown and crisp.
- Even Cooking – Slice zucchini uniformly and arrange in overlapping layers rather than randomly mixing to ensure even cooking throughout the casserole.
- Make-Ahead Friendly – This casserole actually improves in flavor when assembled a day ahead and refrigerated, as the seasonings have time to meld together.
Serving Suggestions
- Main Course Pairing – Serve alongside grilled chicken breast, roasted turkey, or herb-crusted fish for a complete and satisfying meal.
- Brunch Addition – Cut into smaller squares and serve as part of a weekend brunch spread with fresh fruit and crusty bread.
- Holiday Side – This casserole makes an excellent alternative to traditional holiday sides and pairs beautifully with roasted meats and other seasonal vegetables.
Tips
- Golden Perfection – For an extra-crispy top, sprinkle additional breadcrumbs and a drizzle of olive oil over the surface before the final 10 minutes of baking.
- Storage Smart – Leftovers keep well in the refrigerator for up to 4 days and can be reheated in individual portions in the microwave or oven.
- Prep Shortcut – Use a mandoline slicer or food processor to quickly and evenly slice your zucchini, saving time and ensuring consistent results.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (Per Serving)
- Calories: 320 kcal
- Protein: 16g
- Sodium: 680mg
Frequently Asked Questions
- Can I make this casserole ahead of time? – Yes! You can assemble the entire casserole up to 24 hours in advance and store it covered in the refrigerator. Just add 5-10 extra minutes to the baking time if cooking from cold.
- How do I prevent my zucchini casserole from being watery? – Salt your sliced zucchini and let them sit for 15 minutes, then pat dry with paper towels before mixing. You can also pre-cook the zucchini slices for 2-3 minutes to remove excess moisture.
- Can I freeze this zucchini casserole? – Absolutely! This casserole freezes well for up to 3 months. Wrap tightly in plastic wrap and aluminum foil, then thaw overnight in the refrigerator before reheating at 350°F until warmed through.
- What can I substitute for breadcrumbs? – Crushed crackers, panko breadcrumbs, crushed cornflakes, or even finely chopped nuts like almonds or walnuts work wonderfully as alternatives for added texture and flavor.
Conclusion
This Cheesy Zucchini Casserole transforms humble summer zucchini into a rich, satisfying dish that’s perfect for family dinners or potluck gatherings. The combination of melted cheese, aromatic herbs, and golden crunchy topping creates a comforting side dish that complements any main course beautifully. Whether you’re looking to use up garden-fresh zucchini or simply want to add more vegetables to your meal rotation, this versatile casserole delivers on both flavor and nutrition. With its make-ahead convenience and crowd-pleasing appeal, it’s sure to become a staple in your recipe collection.
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Zucchini Casserole
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This hearty and delicious zucchini casserole combines fresh summer zucchini with creamy cheese and a golden, crunchy topping. It’s the perfect way to use up abundant zucchini from your garden while creating a comforting side dish that pairs beautifully with grilled chicken, beef, or fish. The combination of cheddar and Parmesan cheeses creates a rich, savory flavor that even vegetable-reluctant family members will love.
Ingredients
- 4 medium zucchinis, sliced
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 large eggs
- 1/2 cup milk
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for 3-4 minutes until the onion is translucent.
- In a large bowl, combine the sliced zucchinis, sautéed onion and garlic, shredded cheddar cheese, breadcrumbs, grated Parmesan cheese, eggs, milk, oregano, salt, and black pepper. Mix well until all ingredients are evenly combined.
- Transfer the zucchini mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is set.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with fresh parsley if desired.
Notes
For best results, slice zucchini into uniform 1/4-inch rounds. If your zucchini are very large or watery, consider salting the slices and letting them drain for 15 minutes before using. You can substitute the breadcrumbs with crushed crackers or panko for extra crunch. This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 125mg
Keywords: zucchini, casserole, cheese, summer vegetables, comfort food, easy side dish