Cheesy Zucchini Casserole Recipe (Easy to Make)

Whether you’re looking for a quick and easy side dish for your next summer barbecue or a standout centerpiece for your vegetarian holiday feast, this Zucchini Casserole recipe has got you covered. With its creamy sauce, melted cheese, and perfectly baked zucchini, this is a dish that’s sure to win over even the pickiest eaters!

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Why You Will Love Making Zucchini Casserole

• We all love recipes that don’t have us tied to the kitchen for hours. One of the best things about this zucchini casserole is how straightforward it is. You’ll be layering and baking in no time, with minimal fuss. And that creamy sauce with melted cheese? It sounds delicious because it is – and yet, it’s so simple to put together!
• Got a few zucchinis lying around? Maybe your garden produced a bountiful harvest this season. This casserole is a fabulous way to use up all that extra zucchini. It transforms those humble green squashes into a mouth-watering dish that’ll have everyone asking for seconds.
• Whether you’re hosting a summer BBQ, a cozy winter gathering, or even a Sunday family lunch, this zucchini casserole never disappoints. It’s a fantastic side dish, but with its rich flavors and satisfying textures, it can easily stand as the main event. Even those who aren’t usually fans of zucchini find themselves drawn to its cheesy allure.
• Apart from being utterly delectable, this dish is packed with the goodness of zucchini. We’re talking about a low-calorie veggie rich in vitamins, minerals, and antioxidants. Paired with the protein of cheese and the wonderful flavors from Italian seasoning and other fresh herbs, it’s a dish that feels indulgent but is still kind to your waistline. It is the BEST zucchini casserole recipe!
• Gluten-free? Keto? No problem! With just a few tweaks, like using gluten-free breadcrumbs or opting for low-carb breadcrumbs, this zucchini gratin can easily be adapted to suit various dietary needs without sacrificing flavor.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

How to Make Zucchini Casserole with Step-by-Step Instructions

A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.

Preparing Your Zucchini Slices

Preheat the oven to 375°F (or 190°C).

Then, slice your zucchini and place them in a colander lined with kitchen paper. Sprinkle them lightly with some salt and set them over the sink. This little trick helps to draw out any excess moisture – nobody wants a watery casserole!

You can let them sit for at least 15 minutes, but half an hour or a little longer is ideal.

After about 30 to 45 minutes, blot them dry with a kitchen towel or paper towel. You’ll be amazed at how much water they release!

Whipping Up the Cheese Sauce

In a large bowl with a wooden spoon, combine the onion, eggs, a mix of Cheddar cheese and mozzarella cheese, and, of course, a sprinkle of vegetarian Parmesan.

For that extra punch of flavor, add some Italian seasoning, a pinch of garlic salt, and season with black pepper.

Mix it all up until everything is well combined. If it seems a little thin, don’t worry! The sauce thickens up as it cooks.

Layering and Baking

Grab your prepared baking dish (remember to give it a little spray with non-stick cooking spray first!).

Place your sliced zucchini in overlapping layers, and pour over the cheesy mixture so the zucchini is well-covered.

Bake uncovered for about 20 minutes. While that’s happening, in a small bowl, prepare the golden topping with Panko breadcrumbs, melted butter, and more Parmesan cheese.

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Once the 20 minutes are up, sprinkle this breadcrumb mixture on top, add a bit more cheddar, and bake until it turns golden brown. Voila!

Recipe Notes and Expert Tips

• Zucchini: When shopping for zucchini, opt for medium-sized ones that feel firm to the touch. Big zucchinis might seem like a good deal, but they tend to be more watery and less flavorful. Those fresh zucchini with a bright green hue are the best bet for a vibrant and delicious casserole.
• Switching Things Up with Yellow Squash: While zucchini is the star of this recipe, you can totally mix things up by adding in some yellow squash (also called summer squash). It has a similar texture and moisture content, plus, the mix of green and yellow adds a delightful splash of color to the dish.
• Gluten-Free Zucchini Casserole: To make this recipe gluten-free, simply swap out the Panko breadcrumbs for a gluten-free alternative.
• Keto Zucchini Casserole: If you’re on a keto journey, replace the breadcrumbs with crushed keto breadcrumbs for a crispy, low-carb topping. It makes a delicious low-carb side dish!
• What’s the best way to slice the zucchini?: For this recipe, using a mandoline slicer will give you consistent, thin slices. If you don’t have one, a sharp knife will do the trick—just aim for uniform thickness. Thick slices take longer to cook, so thinner is better for this wonderful dish.
• Can I add other veggies to the casserole? Of course! Feel free to mix in some bell peppers, mushrooms, or even some spinach for added flavor and nutrition.
• Breadcrumbs: If you don’t have panko breadcrumbs, regular breadcrumbs will work just fine. They may offer a slightly different texture but will still give a lovely crunch to your casserole.
• Add a little heat: This recipe leans on the milder side. However, if you’re after some heat, you can add some red chili flakes or diced jalapeños to the mix.
• Make it creamier: Want to make the sauce extra creamy? Add 2-4 tablespoons of sour cream, heavy cream, or plain Greek yogurt.

How to Store Leftover Zucchini Casserole

Once cooled, transfer the casserole to an airtight container. If you don’t have a suitable container, you can also cover your casserole dish or baking dish tightly with plastic wrap or aluminum foil.

For short-term storage, your baked zucchini casserole will stay tasty and fresh in the refrigerator for up to 3-4 days.

Planning ahead? You can freeze zucchini casserole too! Before doing so, wrap it tightly to prevent freezer burn, and it will stay good for up to 2 months. Just remember to label it with the date so you can keep track!

When you’re ready to enjoy your zucchini squash casserole again, if it’s frozen, allow it to thaw overnight in the refrigerator.

Pop it in a preheated oven at 375°F (190°C) for reheating until it’s hot and bubbly. If you’re in a hurry, individual portions can also be warmed up in the microwave. But for that delightful crispy top, the oven is your best bet!

This is a great recipe to add to your festive menu!

Pair it with roasted root vegetables like honey-roasted carrots, Air Fryer Brussels Sprouts, and Creamy Mashed Potatoes.

A cranberry and walnut salad on the side adds a tangy, sweet crunch to the mix. And for the main event?

How about a centerpiece of an Air Fryer Nut Loaf, Lentil Loaf, or Vegan Ham? Finish off with some warm rolls, and you’ve got yourself a vegetarian feast that even the most avid meat lovers will be reaching for seconds.

More zucchini recipes to try

• Air Fryer Zucchini Fries
• Air Fryer Zucchini
• Easy Zucchini Fritters
• Best Vegan Ratatouille
• Healthy Vegetarian Stew

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5 from 50 votes

Cheesy Zucchini Casserole Recipe (Easy to Make)

With its creamy sauce, melted cheese, and perfectly baked zucchini, this Zucchini Casserole will surely win over even the pickiest eaters!

Prep Time25 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr 5 minutes mins

Servings8 servings

Calories196

Course: Side Dish

Cuisine: American

Author: Mandy Applegate | Splash of Taste

Cook ModePrevent your screen from going dark

Ingredients

• 4 medium Zucchini sliced into ¼" slices
• 1 sprinkle Salt this is a very light sprinkle
• ½ cup Onion finely chopped
• 2 Eggs slightly beaten
• 1 cup Sharp Cheddar cheese shredded and divided
• ½ cup Mozzarella cheese shredded
• ½ cup Vegetarian Parmesan cheese plus 2 additional tablespoons finely grated
• 2 tsp Italian seasoning
• Salt and pepper to taste
• 1 cup Panko breadcrumbs
• 2 tbsp Butter melted

US Customary – Metric

Instructions

• Preheat your oven to 375°F/190°C. Grease a 1½ quart casserole dish and set aside.
• Place the sliced zucchini in a colander lined with kitchen paper over the kitchen sink, lightly sprinkle with salt, and let it sit for a minimum of 15 minutes, but preferably 30 – 45 minutes. Transfer the zucchini slices to a dry kitchen towel or paper, and blot the slices dry as much as possible, then set aside.
  4 medium Zucchini, 1 sprinkle Salt
• In a large mixing bowl, combine onion, eggs, Cheddar cheese, mozzarella cheese, vegetarian Parmesan cheese, Italian seasoning, and salt and pepper to taste.
  ½ cup Onion, 2 Eggs, 1 cup Sharp Cheddar cheese, ½ cup Mozzarella cheese, ½ cup Vegetarian Parmesan cheese plus 2 additional tablespoons, 2 tsp Italian seasoning, Salt and pepper
• Place the zucchini in overlapping layers and pour over the cheesy mixture so the zucchini are covered.
• Bake uncovered for 20 minutes. Add Panko breadcrumbs to a small mixing bowl while it's baking, and pour over the melted butter, along with the additional vegetarian Parmesan cheese, and stir until it is fully combined.
  1 cup Panko breadcrumbs, 2 tbsp Butter
• Remove the casserole from the oven, sprinkle the breadcrumb mixture evenly over the top, and scatter the remaining shredded Cheddar cheese. Baked until the cheese has melted and is bubbling and the top is golden brown approximately 20 minutes. Remove from the oven, serve and enjoy!
  1 cup Sharp Cheddar cheese

Notes

1. Zucchini: When shopping for zucchini, opt for medium-sized ones that feel firm to the touch. Big zucchinis might seem like a good deal, but they tend to be more watery and less flavorful. Those fresh zucchini with a bright green hue are the best bet for a vibrant and delicious casserole.
2. Switching Things Up with Yellow Squash: While zucchini is the star of this recipe, you can totally mix things up by adding in some yellow squash (also called summer squash). It has a similar texture and moisture content, plus, the mix of green and yellow adds a delightful splash of color to the dish.
3. Gluten-Free Zucchini Casserole: To make this recipe gluten-free, simply swap out the Panko breadcrumbs for a gluten-free alternative.
4. Keto Zucchini Casserole: If you’re on a keto journey, replace the breadcrumbs with crushed keto breadcrumbs for a crispy, low-carb topping. It makes a delicious low-carb side dish!
5. What’s the best way to slice the zucchini?: For this recipe, using a mandoline slicer will give you consistent, thin slices. If you don’t have one, a sharp knife will do the trick—just aim for uniform thickness. Thick slices take longer to cook, so thinner is better for this wonderful dish.
6. Can I add other veggies to the casserole? Of course! Feel free to mix in some bell peppers, mushrooms, or even some spinach for added flavor and nutrition.
7. Breadcrumbs: If you don’t have panko breadcrumbs, regular breadcrumbs will work just fine. They may offer a slightly different texture but will still give a lovely crunch to your casserole.
8. Add a little heat: This recipe leans on the milder side. However, if you’re after some heat, you can add some red chili flakes or diced jalapeños to the mix.
9. Storage: Once cooled, transfer the zucchini casserole to an airtight container. If you don’t have a suitable container, you can also cover your baking dish tightly with plastic wrap or aluminum foil. Your leftover zucchini casserole will stay tasty and fresh in the refrigerator for up to 3-4 days.
10. Freeze: You can freeze your casserole too! Before doing so, wrap it tightly to prevent freezer burn, and it will stay good for up to 2 months.
11. Reheat: When you’re ready to enjoy your casserole again, if it’s frozen, allow it to thaw overnight in the refrigerator. For reheating, pop it in a preheated oven at 375°F (190°C) until it’s hot and bubbly. If you’re in a hurry, individual portions can also be warmed up in the microwave. But for that delightful crispy top, the oven is your best bet!

Nutrition

Calories: 196kcal | Carbohydrates: 11g | Protein: 11g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 72mg | Sodium: 387mg | Potassium: 329mg | Fiber: 2g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 18mg | Calcium: 256mg | Iron: 1mg

Disclaimer

Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.

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