This zucchini casserole is quick to prepare, budget-friendly, and incredibly delicious. It’s creamy, cheesy, and loaded with tender zucchini, making it a hit with even the pickiest eaters. The recipe uses pantry staples, is easy to customize, and is ideal for summer when zucchini is in season. Whether you serve it for weeknight dinners, holidays, or potlucks, it’s always a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Zucchini (sliced or grated)
Onion (chopped)
Garlic (minced)
Eggs
Shredded cheddar cheese
Grated Parmesan cheese
Sour cream or Greek yogurt
Breadcrumbs (plain or seasoned)
Olive oil or butter
Salt
Black pepper
Optional: fresh herbs (like parsley or basil), paprika, or crushed red pepper flakes
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.
In a skillet, heat olive oil or butter over medium heat. Add onion and cook until softened, about 3–4 minutes. Add garlic and cook for 1 minute more.
If using sliced zucchini, lightly sauté it in the skillet for 5–7 minutes until just tender. If using grated zucchini, squeeze out excess moisture using a clean towel.
In a large bowl, whisk together eggs, sour cream (or yogurt), salt, pepper, and half of the cheddar and Parmesan cheese.
Add the cooked zucchini mixture and stir to combine.
Pour the mixture into the prepared baking dish and spread evenly.
Top with remaining cheese and a generous sprinkle of breadcrumbs.
Bake for 25–30 minutes, or until the top is golden and the casserole is set in the center.
Let cool for a few minutes before serving.
Servings and timing
This recipe serves 4 to 6 people. Prep time: 15 minutes Cook time: 30 minutes Total time: 45 minutes
Variations
Add Protein: Stir in ground turkey, or shredded rotisserie chicken for a heartier dish.
Spicy Twist: Add diced jalapeños or crushed red pepper flakes for heat.
Different Cheeses: Try using mozzarella, Monterey Jack, or feta for a new flavor.
Extra Veggies: Add mushrooms, spinach, or bell peppers for more variety.
Storage/Reheating
Store leftover zucchini casserole in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10–15 minutes or until heated through. You can also microwave individual portions for 1–2 minutes. This dish also freezes well—wrap tightly and freeze for up to 1 month. Thaw in the refrigerator before reheating.
FAQs
Do I need to peel the zucchini?
No, the skin is soft and nutritious, so there’s no need to peel it—just wash and slice or grate.
How do I keep the casserole from getting watery?
If using grated zucchini, be sure to squeeze out as much moisture as possible before adding it to the mix.
Can I make this casserole ahead of time?
Yes, you can assemble the casserole, cover it, and refrigerate it up to 24 hours in advance. Bake just before serving.
What kind of breadcrumbs work best?
Plain, seasoned, or even panko breadcrumbs all work well depending on your taste preference.
Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out the excess moisture before using in the recipe.
Is this casserole vegetarian?
Yes, this recipe is naturally vegetarian as long as your cheese and breadcrumbs don’t contain animal-based additives.
Can I use yogurt instead of sour cream?
Absolutely. Greek yogurt works as a great substitute and adds a little extra protein.
What’s the best way to grate zucchini?
Use a box grater or food processor. Make sure to drain the liquid well if using grated zucchini.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch dish. You may need to increase the baking time slightly.
How do I know when the casserole is done?
The top should be golden and a knife inserted in the center should come out clean with no liquidy egg mixture.
Conclusion
Easy Zucchini Casserole is a simple, satisfying way to enjoy one of summer’s most versatile vegetables. With its creamy texture, cheesy topping, and rich flavor, it’s sure to become a go-to recipe for dinners, potlucks, and family gatherings. Whether served on its own or as a side, this casserole is comfort food at its finest.
Easy Zucchini Casserole is a creamy, cheesy, and comforting dish made with fresh zucchini, savory seasonings, and a golden breadcrumb topping. It’s a perfect side or light main course, especially during summer zucchini season.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:Serves 4–6
Category:Side Dish
Method:Baked
Cuisine:American
Diet:Vegetarian
Ingredients
3 medium zucchini, sliced or grated
1 small onion, chopped
2 cloves garlic, minced
2 large eggs
1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
1/2 cup sour cream or Greek yogurt
1/3 cup breadcrumbs (plain or seasoned)
1 tbsp olive oil or butter
1/2 tsp salt
1/4 tsp black pepper
Optional: fresh herbs (parsley or basil), paprika, crushed red pepper flakes
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×9-inch or similar baking dish.
In a skillet over medium heat, warm olive oil or butter. Add onion and sauté for 3–4 minutes until softened. Add garlic and cook for 1 more minute.
If using sliced zucchini, add it to the skillet and cook for 5–7 minutes until just tender. If using grated zucchini, squeeze out excess moisture with a clean towel and set aside.
In a large bowl, whisk together eggs, sour cream (or yogurt), salt, pepper, and half of the cheddar and Parmesan cheese.
Add the cooked zucchini mixture to the bowl and stir to combine.
Pour the mixture into the prepared baking dish and smooth the top.
Sprinkle the remaining cheese over the top and finish with an even layer of breadcrumbs.
Bake for 25–30 minutes, or until the top is golden and the center is set.
Let cool for a few minutes before serving. Garnish with fresh herbs if desired.
Notes
Be sure to squeeze grated zucchini to remove excess moisture and prevent a watery casserole.This recipe is naturally vegetarian—check cheese and breadcrumb labels to confirm.Make ahead by assembling the casserole and refrigerating up to 24 hours before baking.Use any cheese variety you like—mozzarella, feta, or Monterey Jack are great alternatives.To double the recipe, use a 9×13-inch baking dish and increase bake time to 35–40 minutes.
