Easy Zucchini Squash Casserole

Discover the mouthwatering delight of my easy Zucchini Squash Casserole! Indulge in layers of tender zucchini, savory seasonings, and a perfect blend of cheeses, all baked to golden perfection. This delectable dish is not only bursting with flavor, but it’s also a breeze to make.

Prepare to tantalize your taste buds with our irresistible easy zucchini casserole recipe! This delightful dish is a culinary adventure that combines wholesome ingredients, savory flavors, and plenty of melted cheddar cheese. If you’re a fan of the beloved Cheesy Hashbrown Casserole, you’re in for a treat because our zucchini squash casserole shares the same spirit of comforting indulgence.

So, join us as we take you step by step through creating this mouthwatering masterpiece that will have everyone clamoring for more. Get ready to savor the deliciousness of our easy zucchini casserole and elevate your dining experience to new heights!

Ingredients Needed

• Zucchini – Choose small to medium size zucchini, about 6 to 8 inches long. Look for ones that are firm and free of nicks and cuts.
• Eggs – Using eggs in the casserole will bind the ingredients together making a fluffy inside similar to this Sweet Potato Soufflé recipe.
• Panko – The panko crumbs will be mixed with some of the parmesan cheese and butter for a buttery and extra crunchy topping on the zucchini casserole. You can also use breadcrumbs, however, they won’t provide the same kind of crunch.
• Cheddar Cheese – Cheddar cheese plays a crucial role, adding a rich and creamy element to the dish. When melted, cheddar cheese enhances the overall flavor profile by imparting a delightful tanginess and a savory note. It also contributes to the smooth and gooey texture that makes every bite of the casserole incredibly satisfying.

How To Make Cheesy Zucchini Casserole

Recipe prep: Preheat the oven to 400º F and coat a 2 1/2 quart baking dish (8×10) or a 9×13-inch casserole dish with cooking spray.

1. Remove the excess water from the zucchini. Slice the zucchini into 1/4-inch thick rounds and place them into a colander or mesh sieve and set it over a large bowl. Sprinkle the zucchini with salt and toss it to coat it evenly (sprinkle additional salt if needed, it will help remove the excess water). Let it sit for 20 minutes to remove the additional moisture.
2. Sauté the onions and garlic. Melt the butter in a Dutch oven or a large pot over medium heat. Add the onion and season with the pepper and remaining salt. Sauté until the onions become fragrant, about 5 minutes. Add the minced garlic and continue to cook for 30 more seconds.

3. Cook the zucchini. Once the zucchini has drained add it to the pot and cook, stirring occasionally until soft, about 5 to 7 minutes.
4. Prepare the cheese filling. In a large mixing bowl whisk the heavy cream, eggs, cheddar cheese, and 1/4 cup of parmesan cheese together. Add the zucchini and onion mixture to the cheese filling and gently fold it together. Pour the entire mixture into the prepared baking dish.

5. Make the topping. In a small bowl combine the panko breadcrumbs, the remaining parmesan cheese, and the melted butter. Sprinkle on top of the casserole (I like to spread it unevenly so some of the zucchini is peeking through the top).
6. Bake. Place the casserole into the oven to bake for 30 to 35 minutes or until the top has turned a golden brown and the center is set. Let it rest for 10 minutes before serving.

Storage and or Freezing Information

• Storage and Leftovers – This casserole will last for up to 4 days if stored in an air-tight container in the fridge. You can also make it up to 2 days in advance of when you plan on serving it.
• Freezing Instructions – Prepare the casserole as directed, however, leave off the topping and allow it to cool completely. Let the casserole thaw in the fridge overnight and then add the topping before placing it in the oven to heat.

Recipe Notes and Tips

• Drain the zucchini. Zucchini has a high moisture point and therefore it’s important to let the water drain by salting it and letting the zucchini sit. You’ll end up with a mushy casserole if you skip this important step.
• If the panko topping is browning too quickly while it bakes cover it with foil until it’s finished baking.
• Got leftovers? This makes a standard 9×13-sized casserole so if you find you have leftovers and want to change it up you can turn it into a main dish by adding some cooked meat like chicken or serve it over pasta such as egg noodles.
• Change up the recipe. Make it into a tomato and zucchini casserole by adding in some seasonally fresh sliced tomatoes. Just make sure to salt and drain them along with the zucchini before adding them in.

FAQS

Why You’ll Love This Recipe

• Perfect for a crowd. This recipe is prepared in a standard casserole dish so it makes enough for entertaining guests. It’s a great holiday side for Thanksgiving, Christmas, or even Easter.
• Not too heavy. With a light and crispy panko topping and tons of zucchini, it’s not actually a rich or hearty dish so it’s great for summer picnics or barbecues too.
• Great way to use up extra zucchini. If you find yourself with too much zucchini making it into a casserole is a great way to use it up and also a delicious one.

Related Recipes

Cheesy Hashbrown Casserole

Healthy Sweet Potato Casserole

Spoon Bread

Zucchini Squash Casserole Recipe

Cheesy and comforting, this heart-warming easy Zucchini Casserole is a delicious side dish or vegetarian main dish that's easy to make.

5 from 7 votes

Print Pin Rate

Course: Side Dish

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 45 minutes minutes

Resting Time: 10 minutes minutes

Total Time: 1 hour hour 25 minutes minutes

Servings: 10 Servings

Calories: 195kcal

Author: Aimee Mars

Equipment

• ▢
  Large Skillet
• ▢
  9×13 Baking Dish
• ▢
  Collander

Ingredients

• ▢ 2 lbs Zucchini medium to small size
• ▢ 1 teaspoon Salt
• ▢ 1 medium Yellow Onion diced
• ▢ 2 tablespoons Butter
• ▢ 1/4 teaspoon Black Pepper
• ▢ 2 teaspoons Garlic minced
• ▢ 1/2 cup Heavy Cream
• ▢ 2 large Eggs
• ▢ 1/2 cup Grated Parmesan
• ▢ 3/4 cup Sharp Cheddar shredded
• ▢ 2 teaspoons Fresh Thyme

Topping

• ▢ 1 cup Panko Crumbs
• ▢ 2 tablespoons Butter melted

Instructions

• Preheat the oven to 400º F and coat a 2 1/2 quart baking dish (8×10) or a 9×13-inch casserole dish with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds and place them into a colander or mesh sieve and set it over a large bowl. Sprinkle the zucchini with salt and toss it to coat it evenly (sprinkle additional salt if needed, it will help remove the excess water). Let it sit for 20 minutes to remove the additional moisture.
• Melt the butter in a Dutch oven or a large pot over medium heat. Add the onion and season with the pepper and remaining salt. Sauté until the onions become fragrant, about 5 minutes. Add the minced garlic and continue to cook for 30 more seconds.
• Once the zucchini has drained add it to the pot and cook, stirring occasionally until soft, about 5 to 7 minutes.
• In a large mixing bowl whisk the heavy cream, eggs, cheddar cheese, and 1/4 cup of parmesan cheese together. Add the zucchini and onion mixture to the cheese filling and gently fold it together. Pour the entire mixture into the prepared baking dish.
• In a small bowl combine the panko breadcrumbs, the remaining parmesan cheese, and the melted butter. Sprinkle on top of the casserole (I like to spread it unevenly so some of the zucchini is peeking through the top).
• Place the casserole into the oven to bake for 30 to 35 minutes or until the top has turned a golden brown and the center is set. Let it rest for 10 minutes before serving.

Notes

• Drain the zucchini. Zucchini has a high moisture point and therefore it’s important to let the water drain by salting it and letting the zucchini sit. You’ll end up with a mushy casserole if you skip this important step.
• If the panko topping is browning too quickly while it bakes cover it with foil until it’s finished baking.
• Got leftovers? This makes a standard 9×13-sized casserole so if you find you have leftovers and want to change it up you can turn it into a main dish by adding some cooked meat like chicken or serve it over pasta such as egg noodles.
• Change up the recipe. Make it into a tomato and zucchini casserole by adding in some seasonally fresh sliced tomatoes. Just make sure to salt and drain them along with the zucchini before adding them in.

 

Storage and or Freezing Information

• Storage and Leftovers – This casserole will last for up to 4 days if stored in an air-tight container in the fridge. You can also make it up to 2 days in advance of when you plan on serving it.
• Freezing Instructions – Prepare the casserole as directed, however, leave off the topping, and allow it to cool completely. Let the casserole thaw in the fridge overnight and then add the topping before placing it in the oven to heat.

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 10g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 76mg | Sodium: 481mg | Potassium: 312mg | Fiber: 1g | Sugar: 4g | Vitamin A: 698IU | Vitamin C: 18mg | Calcium: 150mg | Iron: 1mg

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