Cheesy Zucchini Casserole Recipe
If you’re searching for a dish that effortlessly brings comfort, color, and crowd-pleasing flavor to any table, look no further than this Cheesy Zucchini Casserole. It’s a celebration of tender zucchini, golden cheese, and a crisp breadcrumb topping, all baked to bubbly perfection. Whether you’re feeding a busy family on a weeknight or adding something special to a holiday spread, Cheesy Zucchini Casserole is the savory, shareable favorite you’ll want in your back pocket all year long.
Ingredients You’ll Need
This Cheesy Zucchini Casserole shines thanks to a handful of everyday ingredients, all working together to create the ultimate comfort dish. Each one plays its own delicious role—adding flavor, texture, and those irresistible golden edges.
- Cooking spray: Ensures your casserole releases easily without sticking to the baking dish.
- Zucchini (2 1/2 pounds): The star of the show, bringing moisture, fresh flavor, and gorgeous color.
- Yellow onion (1 cup): Adds sweetness and depth, melting beautifully into the casserole.
- Kosher salt (2 1/2 teaspoons): Essential for pulling excess moisture from the zucchini and enhancing all the flavors.
- Panko breadcrumbs (1 3/4 cups): Give the casserole its signature crunchy topping and help bind everything together.
- Parmesan cheese (2 1/2 ounces): Delivers nutty, salty richness and helps create that irresistible cheesy crust.
- Eggs (3 large): Bind the casserole, giving it structure and a creamy bite.
- Greek yogurt or sour cream (2/3 cup): Lends tang and keeps the casserole moist without weighing it down.
- Dijon mustard (2 teaspoons): Adds a subtle, savory zing that wakes up the flavors.
- Garlic powder (1 teaspoon): Infuses gentle garlic warmth throughout the dish.
- Dried oregano (1/2 teaspoon): A touch of herbal earthiness balances the richness.
- Black pepper (1/4 teaspoon): Just enough spice to make all the other ingredients pop.
- Sharp cheddar cheese (4 ounces): Melts into gooey, cheesy layers—truly the guilty pleasure here.
- Unsalted butter or olive oil (2 tablespoons): Tossed with breadcrumbs for a deeply golden, flavorful crunch.
How to Make Cheesy Zucchini Casserole
Step 1: Prep Your Pan and Preheat
Start by heating your oven to 375ºF. Lightly coat a 9-x13-inch baking dish with cooking spray so your cheesy layers don’t cling and clean-up is easy. This small step paves the way for that perfect, easy-to-serve slice later on.
Step 2: Grate and Salt the Zucchini
Grab your box grater and shred the zucchini on the large holes for perfectly textured strands. Combine the grated zucchini and finely chopped onion in a colander, sprinkle with most of the kosher salt, and toss well. The salt draws out moisture, preventing a soggy casserole. Let this mixture rest in the sink for about 20 minutes to do its magic.
Step 3: Squeeze and Dry
After salting, it’s time to remove excess water. Take handfuls of the zucchini-onion mix and squeeze over the sink—no need for perfection, just aim for less moisture to avoid a watery bake. This step is key to achieving a casserole that’s rich, not soupy!
Step 4: Mix the Creamy, Cheesy Base
In a large mixing bowl, combine most of the panko, grated Parmesan, eggs, Greek yogurt or sour cream, Dijon mustard, garlic powder, dried oregano, remaining salt, and black pepper. Stir until it forms a savory, creamy batter, then fold in the squeezed zucchini and onion. This mixture will be thick and lusciously clumpy, which is exactly what you want.
Step 5: Assemble in the Baking Dish
Scrape the zucchini mixture into your greased dish and spread it evenly. Sprinkle the shredded sharp cheddar over the top, promising that ever-important melty, cheesy layer. Reserve your bowl—you’ll need it again!
Step 6: Add the Buttery Panko Topping
In your just-used bowl, combine the remaining panko with melted butter or olive oil. Stir until the crumbs are evenly coated and glistening, then scatter them generously over the casserole. This step is your ticket to a golden, audibly crunchy topping.
Step 7: Bake to Bubbling Perfection
Bake for 35 to 45 minutes, until the sides are bubbling and the topping is a deep golden brown. Trust your eyes (and nose)—the smell of bubbling cheese and toasty breadcrumbs will let you know it’s ready. Let it cool for a few minutes before slicing, so it holds together beautifully when served.
How to Serve Cheesy Zucchini Casserole
Garnishes
Finish your Cheesy Zucchini Casserole with a sprinkle of fresh herbs like chopped parsley, basil, or chives. For a little extra flair, consider a dusting of grated Parmesan or a quick twist of black pepper just before serving. These touches add freshness and make every slice pop with color.
Side Dishes
This casserole is wonderfully versatile. Serve it alongside roasted chicken, grilled fish, or even a juicy steak for a hearty main course. If you’re going vegetarian, pair it with a crisp green salad, marinated tomatoes, or a platter of mixed olives—you’ll have a meal everyone will love.
Creative Ways to Present
Cheesy Zucchini Casserole doesn’t have to be just a side dish. Try presenting it in small ramekins for individual portions at brunch or potlucks. You can even scoop it onto toasted bread rounds for a sophisticated appetizer. However you serve it, each bite will deliver that cozy, cheesy satisfaction.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the cooled casserole with foil or transfer portions to airtight containers. It keeps beautifully in the refrigerator for up to three days, making it a rewarding repeat meal for busy weekdays.
Freezing
This casserole is freezer-friendly, too! Cool the Cheesy Zucchini Casserole completely, then cut it into slices or store it as a whole. Wrap tightly in plastic wrap and foil, or use a sturdy freezer-safe container. You can freeze it for up to 2 months—just thaw overnight in the fridge before reheating.
Reheating
To revive that just-baked texture, reheat individual portions in a 350ºF oven until hot and the topping is crisp again, about 15 minutes. Microwave works in a pinch, but the oven method keeps the Cheesy Zucchini Casserole’s signature crunch intact!
FAQs
Can I use a different cheese besides cheddar?
Absolutely! Feel free to swap in Monterey Jack, mozzarella, or even Swiss for cheddar—each will melt beautifully while offering a new twist on classic Cheesy Zucchini Casserole flavor.
Do I need to peel the zucchini before grating?
No need! The peel is tender and adds lovely color and subtle texture. Just wash your zucchinis well and grate them whole for the best Cheesy Zucchini Casserole experience.
Can I make this casserole gluten-free?
Yes, you can easily make a gluten-free Cheesy Zucchini Casserole by using your favorite gluten-free panko or breadcrumbs. The taste and crunch will still shine.
What if my casserole turns out watery?
If your Cheesy Zucchini Casserole is a bit watery, it’s likely because the zucchini wasn’t squeezed dry enough. Next time, really give those veggies a good squeeze! Letting the casserole rest before cutting also helps it set up nicely.
Can I assemble Cheesy Zucchini Casserole ahead of time?
You sure can. Prepare the casserole up to the point of baking, cover, and refrigerate for several hours or overnight. Add the panko topping just before baking so it stays crisp and inviting.
Final Thoughts
Bursting with fresh flavor, comforting cheese, and a satisfying top crunch, this Cheesy Zucchini Casserole is pure joy in a dish. Give it a try and watch it disappear at your next meal—you might just find it becomes your own new favorite tradition!
Print
Cheesy Zucchini Casserole Recipe
- Total Time: 1 hour
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cheesy Zucchini Casserole is a delicious and comforting dish that makes the most of fresh zucchini. Creamy, cheesy, and flavorful, it’s a perfect side dish for any meal.
Ingredients
Casserole:
- Cooking spray
- 2 1/2 pounds zucchini (6 to 8 medium)
- 1 small yellow onion, finely chopped or grated (about 1 cup)
- 2 1/2 teaspoons kosher salt, divided
- 1 3/4 cups panko breadcrumbs, divided
- 2 1/2 ounces finely grated Parmesan cheese (about 2/3 cup store-bought grated)
- 3 large eggs
- 2/3 cup full-fat plain Greek yogurt or sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 ounces shredded sharp cheddar cheese (about 1 1/4 cups)
- 2 tablespoons melted unsalted butter or olive oil
Instructions
- Preheat the Oven: Heat the oven to 375ºF. Coat a 9-x13-inch baking dish with cooking spray.
- Prepare Zucchini: Grate zucchini and onion, sprinkle with salt, and let sit to drain excess liquid.
- Mix Ingredients: Combine breadcrumbs, Parmesan, eggs, yogurt, mustard, spices, and zucchini mixture in a bowl.
- Assemble Casserole: Spread the mixture in the baking dish, top with cheddar cheese.
- Add Topping: Mix remaining breadcrumbs with melted butter and sprinkle over the casserole.
- Bake: Bake until golden brown and bubbly, about 35-45 minutes.
Notes
- You can customize this casserole by adding cooked bacon, diced bell peppers, or other favorite veggies.
- Make sure to squeeze out excess liquid from the zucchini mixture to prevent a watery casserole.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 120mg
Keywords: Zucchini Casserole, Cheesy Zucchini, Baked Zucchini
