Get ready to enjoy the ultimate comfort food with this incredibly flavorful and cheesy zucchini casserole. This recipe transforms abundant garden zucchini into a delicious, satisfying dish that the whole family will adore. With a perfect balance of savory ingredients, creamy texture, and a delightful crunchy topping, it’s a simple yet impressive way to use up your summer harvest. You’ll love its rich taste and easy preparation!
Why You’ll Love This Zucchini Casserole
This zucchini casserole recipe delivers on taste and simplicity, making it a go-to for busy parents and beginners alike.
- Cheesy, Flavorful, and Perfectly Seasoned: Each bite offers a harmonious blend of savory spices and two types of cheese.
- No Watery Results: Our secret technique ensures a firm, delicious casserole without excess moisture.
- Binding and Protein: Eggs provide structure and a protein boost, helping the casserole hold together beautifully.
- Crunchy Panko Topping: A golden, buttery breadcrumb topping adds an irresistible texture contrast.
- Versatile Dish: Enjoy it as a hearty side dish, a light main course, or even a potluck star.
- Easy to Make: With clear, step-by-step instructions, even novice cooks can achieve fantastic results.
Ingredients
Gather these fresh and pantry staples to create your perfect zucchini casserole. This recipe calls for fresh zucchini, savory aromatics, rich cheeses, and a blend of seasonings that truly make the flavors sing. You will also use a simple breadcrumb topping to add that desirable crunch.
For the Filling:
- 9 cups shredded zucchini (about 2 ½ lbs. whole zucchini)
- 1 ½ teaspoons salt
- 2 teaspoons olive oil
- 1 small yellow onion (finely diced)
- 3 cloves garlic (minced)
- 3 large eggs (whisked)
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 ¼ cup panko breadcrumbs
- 1 cup shredded Parmesan cheese
- ½ teaspoon EACH: oregano, basil, garlic salt, parsley
- ¼ teaspoon EACH: paprika, black pepper
- 1 ¼ cups shredded cheddar cheese (for the top of the casserole)
For the Breadcrumb Topping:
- ¼ cup panko breadcrumbs
- 1 tablespoon butter (melted)
Notes & Substitutions
You can easily adapt this zucchini casserole to fit your preferences or what you have on hand.
- Zucchini: If using jumbo-sized zucchini, consider peeling the skin if it looks tough or bitter. Yellow squash also works wonderfully as a substitute.
- Cheese: For the best flavor and texture, always shred cheese from a block. Gruyere or a sharp white cheddar can replace part of the Parmesan or cheddar.
- Panko: Regular breadcrumbs can be used in a pinch, but panko provides a superior crispy texture.
- Heavy Cream: Half-and-half or whole milk can be substituted, though heavy cream offers the richest result.
- Seasonings: Feel free to adjust the herbs and spices to your taste. Add a pinch of red pepper flakes for a subtle kick.
Equipment
You will need a few basic kitchen tools to prepare this cheesy zucchini casserole. Having these items ready before you start will make the cooking process smooth and enjoyable.
- 9×13-inch casserole dish
- Box cheese grater
- Colander
- Large mixing bowl
- Small skillet
- Measuring cups and spoons
- Silicone spatulas
Instructions
Follow these clear, step-by-step instructions to create a truly irresistible cheesy zucchini casserole. This recipe is designed to be beginner-friendly, ensuring a fantastic outcome every time.
- Prepare the Zucchini: Begin by preheating your oven to 375°F. Lightly grease a 9×13-inch casserole dish with cooking spray or butter and set it aside. Shred the zucchini using a box grater, leaving the skin on unless the zucchini is exceptionally large. Transfer the shredded zucchini to a colander. Sprinkle it with 1 ½ teaspoons of salt. Place a few paper towels on top and let it sit for at least 15 minutes to draw out excess moisture.
- Sauté Aromatics: While the zucchini drains, heat 2 teaspoons of olive oil in a small skillet over medium heat. Add the finely diced yellow onion and cook, stirring occasionally, for about 5 minutes until it softens. Stir in the minced garlic and continue to cook for another 2 minutes until fragrant. Remove the skillet from the heat and set the sautéed onion and garlic aside to cool slightly.
- Remove Zucchini Moisture: After 15 minutes, firmly press down on the zucchini in the colander using paper towels or a clean kitchen towel. Squeeze out as much excess water as possible. This crucial step prevents your zucchini casserole from becoming watery. Don’t worry if you press a lot; the goal is to remove the liquid, not the zucchini.
- Combine Ingredients: Transfer the thoroughly drained zucchini to a large mixing bowl. Add the cooled sautéed onions and garlic, 3 whisked large eggs, ¼ cup heavy cream, 1 teaspoon Dijon mustard, 1 ¼ cup panko breadcrumbs, 1 cup shredded Parmesan cheese, and all the seasonings (½ teaspoon each of oregano, basil, garlic salt, parsley, and ¼ teaspoon each of paprika, black pepper). Stir everything gently until well combined, ensuring all ingredients are evenly distributed.
- Assemble and Bake: Pour the zucchini mixture into the prepared 9×13-inch casserole dish, spreading it into an even layer with a spatula. Top the entire surface with 1 ¼ cups of shredded cheddar cheese. Cover the casserole dish tightly with aluminum foil. Place the covered dish in the preheated oven and bake for 35 minutes.
- Add Topping and Finish Baking: While the casserole bakes, prepare the crispy topping. In a small bowl, combine ¼ cup of panko breadcrumbs with 1 tablespoon of melted butter. After 35 minutes, carefully remove the casserole from the oven and uncover it. Sprinkle the buttered panko mixture evenly over the top of the cheesy layer. Return the uncovered casserole to the oven and bake for another 15 minutes, or until the topping is golden brown and the cheese is bubbly.
- Optional Broil and Rest: For an extra-crispy, beautifully browned top, you can broil the casserole for 1-2 minutes at 425°F. Watch it very closely during this step to prevent burning. Once baked to perfection, remove the zucchini casserole from the oven and let it stand for at least 5 minutes before slicing and serving. This resting time helps the casserole set, making it easier to serve clean portions.
Pro Tips & Troubleshooting
Achieve the best results for your cheesy zucchini casserole with these helpful tips and tricks. They address common challenges and enhance the overall experience.
- Preventing Watery Casserole: The most important step is to squeeze the shredded zucchini thoroughly. This removes excess moisture, ensuring your casserole sets beautifully and isn’t a soupy mess. Understanding how salting vegetables ahead of time helps draw out excess liquid can ensure your casserole isn’t watery. For more on the science of salting vegetables, check out this informative article.
- Best Results: For optimal texture and binding, bake the casserole immediately after mixing all the ingredients. Do not let it sit for too long.
- Cheese Quality: Always shred your cheese from a block rather than buying pre-shredded varieties. Block cheese melts smoother and has a much better flavor, significantly improving your zucchini casserole.
- Texture: Panko breadcrumbs are key for that appealing crunch. They absorb less moisture and stay crispier than regular breadcrumbs. Discover why the unique properties of panko breadcrumbs make them superior for crispy toppings.
- Jumbo Zucchini: If using very large zucchini, their skins can sometimes be tough or slightly bitter. Peel them before shredding for a more tender result.
- Broiling: If you choose to broil for extra crispness, keep a constant eye on the casserole. Broilers can brown very quickly, and you want to prevent any burning.
Serving, Storage, & Variations
This versatile zucchini casserole is perfect for many occasions, and it stores well too! Get creative with different additions and make it your own.
Serving Suggestions:
- Serve it as a fantastic side dish alongside roasted chicken, grilled pork chops, or beef.
- Pair it with a fresh green salad for a complete and balanced meal.
- Enjoy it on its own as a satisfying and light main course, especially during warmer months.
Storage:
- Refrigerate: Store leftover zucchini casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, freeze cooled portions in an airtight, freezer-safe container or individual freezer bags for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat individual servings in the microwave, or warm larger portions in the oven at 350°F until heated through.
Variations:
- Add Vegetables: Incorporate finely shredded carrots, sautéed mushrooms, or diced bell peppers for extra nutrition and flavor.
- Protein Boost: Mix in cooked ground sausage, crumbled bacon, or shredded chicken for a heartier meal.
- Cheese Combinations: Experiment with different cheeses like mozzarella, Monterey Jack, or even a smoked gouda for unique flavor profiles.
- Spice It Up: A pinch of cayenne pepper or red pepper flakes adds a pleasant kick if you enjoy a little heat in your dishes.
Nutrition Information
This zucchini casserole offers a wholesome meal or side dish, packed with vegetables and savory ingredients.
- Yields: 8 servings
- Prep time: 15 minutes
- Cook time: 40 minutes
| Nutrient | Amount Per Serving (estimated) |
|---|---|
| Calories | 290 |
| Total Fat | 17g |
| Saturated Fat | 10g |
| Cholesterol | 90mg |
| Sodium | 650mg |
| Carbohydrates | 18g |
| Fiber | 2g |
| Sugars | 3g |
| Protein | 18g |
Please note: These nutritional values are approximate and may vary based on specific ingredients and portion sizes.
FAQ
Here are answers to some common questions about making the perfect zucchini casserole.
- Can I make zucchini casserole ahead of time? Yes, you can assemble the casserole (without the breadcrumb topping) up to 24 hours in advance. Store it covered in the refrigerator, then add the topping and bake as directed.
- Why is my zucchini casserole watery? The most common reason is not removing enough moisture from the shredded zucchini. Make sure to salt and thoroughly squeeze the zucchini before mixing it with other ingredients.
- Do I need to peel the zucchini? Generally, no, especially for small to medium zucchini. For very large, older zucchini with tough or potentially bitter skins, peeling is recommended for a better texture and flavor.
- Can I use frozen zucchini? While fresh is best, you can use frozen shredded zucchini. Ensure you thaw it completely and squeeze out all excess moisture before adding to the recipe.
- What sides pair well with zucchini casserole? This versatile casserole pairs wonderfully with roasted meats like chicken or pork, or a simple green salad for a lighter meal.
Conclusion
This cheesy zucchini casserole is a delicious, easy-to-make dish that truly shines. It’s perfect for using up your garden’s bounty or simply enjoying a comforting meal any time of year. We hope you love its rich flavors, creamy texture, and crispy topping as much as we do. Give this recipe a try today and discover your new favorite way to enjoy zucchini! Don’t forget to share your experience and leave a review.