Name: Zucchini Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups zucchini (sliced or grated); 1 small onion, finely chopped; 2 large eggs; 1 cup shredded cheddar cheese; 1/4 cup grated Parmesan cheese; 1/2 cup sour cream or plain Greek yogurt; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 teaspoon Italian seasoning or dried thyme; 2 tablespoons butter, melted; 1/2 cup bread crumbs or crushed crackers (for topping)

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Why You’ll Love This Recipe

This casserole is the ultimate way to enjoy garden-fresh zucchini. It’s creamy, cheesy, and topped with a crunchy golden crust for the perfect blend of textures. You’ll love how easy it is to prepare, and it pairs beautifully with almost any main course. It’s also great for feeding a crowd or making ahead for busy weeknights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Zucchini (sliced or grated)
Onion (finely chopped)
Eggs
Shredded cheddar cheese
Grated Parmesan cheese
Sour cream or plain Greek yogurt
Garlic (minced)
Salt
Black pepper
Italian seasoning or dried thyme
Butter
Bread crumbs or crushed crackers (for topping)

Directions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
If using grated zucchini, place it in a clean towel and squeeze out excess moisture. If sliced, lightly sauté in a pan to reduce water content.
In a large bowl, mix eggs, sour cream, garlic, salt, pepper, and Italian seasoning.
Add in zucchini, onion, cheddar cheese, and Parmesan. Stir until fully combined.
Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, combine melted butter with bread crumbs or crushed crackers. Sprinkle evenly over the top of the casserole.
Bake for 35–40 minutes, or until the top is golden brown and the center is set.
Let rest for a few minutes before slicing and serving.

Servings and timing

Serves 6
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Add Protein: Mix in cooked ground turkey, sausage, or diced ham.
Make it Spicy: Add chopped jalapeños or a pinch of crushed red pepper.
Use Different Cheese: Try mozzarella, pepper jack, or Swiss for different flavor profiles.
Low-Carb Topping: Use crushed pork rinds or almond flour instead of bread crumbs.
Add More Veggies: Mix in mushrooms, bell peppers, or spinach for extra nutrition.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.

To reheat, bake at 350°F (175°C) for 10–15 minutes or microwave individual portions in 30-second intervals until heated through. If frozen, thaw in the refrigerator overnight before reheating.

FAQs

Do I need to peel the zucchini?

No, the skin is tender and nutritious. Just wash thoroughly before slicing or grating.

How do I keep the casserole from being watery?

Be sure to squeeze out as much moisture as possible from the zucchini before mixing.

Can I make this casserole ahead of time?

Yes, assemble it up to a day ahead and refrigerate. Add the topping just before baking.

Can I freeze zucchini casserole?

Yes, but the texture may change slightly. Freeze after baking and reheat in the oven for best results.

What type of bread crumbs should I use?

Plain or seasoned bread crumbs both work. Crushed Ritz or saltine crackers are also great options.

Can I make this dairy-free?

Use dairy-free cheese and yogurt or sour cream alternatives. Coconut cream can work in a pinch.

Is this recipe gluten-free?

To make it gluten-free, use gluten-free bread crumbs or crushed gluten-free crackers.

What main dishes go well with this?

It pairs well with grilled chicken, roasted meats, or fish. It’s also hearty enough to stand alone.

Can I use yellow squash instead of zucchini?

Yes, yellow squash works well or even a mix of both for color and flavor variety.

How do I know when the casserole is done?

The top should be golden and crisp, and a knife inserted in the center should come out clean.

Conclusion

Zucchini Casserole is a creamy, cheesy, and irresistibly delicious dish that makes the most of fresh zucchini. Whether you’re serving it as a side or a main course, it’s a comforting and versatile recipe you’ll turn to again and again—especially when zucchini is in season.

Zucchini Casserole

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Zucchini Casserole is a creamy, cheesy, and comforting baked dish made with fresh zucchini and topped with a crispy golden crust. It’s a perfect side dish or light vegetarian main.

Author: Laura
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings
Category: Side Dish
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

If using grated zucchini, place it in a clean towel and squeeze out excess moisture. If sliced, lightly sauté in a pan to reduce water content.
In a large bowl, mix eggs, sour cream, garlic, salt, pepper, and Italian seasoning.
Add in zucchini, onion, cheddar cheese, and Parmesan. Stir until fully combined.
Pour the mixture into the prepared baking dish and spread evenly.
In a small bowl, combine melted butter with bread crumbs or crushed crackers. Sprinkle evenly over the top of the casserole.
Bake for 35–40 minutes, or until the top is golden brown and the center is set.
Let rest for a few minutes before slicing and serving.

Notes

Squeeze out zucchini well to prevent sogginess.
For a gluten-free version, use gluten-free bread crumbs or crackers.
Make ahead and refrigerate overnight before baking.
Try different cheeses for variety—mozzarella, pepper jack, or Swiss work well.

Nutrition

Serving Size: 1/6 of recipe
Calories: 220
Sugar: 3g
Sodium: 380mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 2g
Protein: 10g
Cholesterol: 85mg