Cheesy Zucchini Casserole Recipe (Easy to Make) Recipe
Picture this: golden, bubbling cheese, tender zucchini, and a heavenly aroma that floods your kitchen. That’s exactly what you get with this Cheesy Zucchini Casserole Recipe (Easy to Make)! It’s the ultimate comfort food for busy weeknights, backyard gatherings, or anytime you need something simple, satisfying, and downright delicious. Minimal prep, pantry-friendly ingredients, and foolproof instructions mean anyone—yes, even you!—can whip up this casserole with chef-worthy results.
Ingredients You’ll Need
The beauty of this Cheesy Zucchini Casserole Recipe (Easy to Make) is its straightforward ingredients that each bring their own special magic to the dish. From fresh vegetables to gooey cheese and a crispy topping, every component has a role to play in making this casserole shine.
- Zucchini: This humble summer squash becomes tender and luscious in the oven, soaking up all the flavors around it.
- Salt: A light sprinkle draws out excess moisture from the zucchini, so your casserole isn’t soggy and has the perfect texture.
- Onion: Finely chopped onion infuses every bite with a gentle sweetness and depth, without overpowering the veggies.
- Eggs: Slightly beaten, these bind everything together and create that irresistible custard-like base.
- Sharp Cheddar Cheese: Divided for melting inside and forming a bubbly top, this cheese provides the bold, cheesy punch you crave.
- Mozzarella Cheese: For stretchy, melty comfort—this adds creaminess and helps balance the flavors.
- Vegetarian Parmesan Cheese: Its nutty, salty kick enhances the richness and gives a gorgeous golden hue.
- Italian Seasoning: This simple blend of herbs ties everything together with a warm, savory note.
- Salt and Pepper: Adjust to your taste—these basic seasonings make all the other flavors pop.
- Panko Breadcrumbs: The secret to that irresistibly crunchy, golden topping.
- Butter: Melted and mixed into the breadcrumbs for a toasty, crave-worthy crust.
How to Make Cheesy Zucchini Casserole Recipe (Easy to Make)
Step 1: Prep Your Baking Dish and Oven
Start by preheating your oven to 375°F (190°C) so it gets nice and toasty. Grease a 1 ½ quart casserole dish—glass or ceramic both work great—with a little butter or nonstick spray. This keeps your casserole from sticking and makes cleanup a breeze.
Step 2: Draw Out the Zucchini’s Moisture
To avoid a watery casserole, place the sliced zucchini into a colander lined with kitchen paper right over the sink. Sprinkle with a pinch of salt and let it sit for at least 15 minutes (30 to 45 for best results). This draws out excess water so your casserole will have the perfect consistency. Afterwards, lay the slices on a clean towel and pat them dry as thoroughly as possible.
Step 3: Mix the Cheesy Filling
In a big mixing bowl, throw in your finely chopped onion, slightly beaten eggs, half of the Cheddar, all the mozzarella, ½ cup of the vegetarian Parmesan, Italian seasoning, and a little salt and pepper. Stir everything together until well mixed—the mixture should be thick, cheesy, and fragrant! This flavorful filling will hug every zucchini slice in rich, melty goodness.
Step 4: Layer and Pour
Arrange your zucchini slices in overlapping layers in your prepared casserole dish—don’t worry if it looks rustic! Now, pour the cheesy mixture evenly over the top, making sure every slice gets coated. You want that luscious custard to seep down and flavor every layer.
Step 5: First Bake
Slide the dish into your hot oven and bake, uncovered, for 20 minutes. While the casserole is baking, mix together your Panko breadcrumbs, those extra 2 tablespoons of Parmesan, and melted butter in a small bowl. Stir until the crumbs are all glistening with buttery goodness.
Step 6: Finish with Crunchy Topping
After the first bake, carefully remove the casserole from the oven. Scatter the buttery breadcrumb mixture all over the top, then sprinkle the remaining shredded Cheddar cheese. Return to the oven and bake for about 20 minutes more, until the cheese is melted and bubbling and the top is gorgeously golden brown.
Step 7: Serve and Savor
Once your Cheesy Zucchini Casserole Recipe (Easy to Make) is beautifully golden and bubbling, take it out and let it cool for just a couple minutes. This dish is irresistible when served warm, with cheese stretching and aromas wafting through the air!
How to Serve Cheesy Zucchini Casserole Recipe (Easy to Make)
Garnishes
Want to make your casserole extra special? Sprinkle a little more fresh Parmesan on the top, add a scatter of chopped fresh parsley or basil, or even a dash of red pepper flakes for a hint of heat. These simple finishes elevate the look and flavor, making your casserole ready for any table—fancy or casual!
Side Dishes
This Cheesy Zucchini Casserole Recipe (Easy to Make) makes a fantastic side dish, but it can totally star as the main event. Pair it with a tangy green salad, some crusty bread, or a simple tomato soup for a well-rounded meal. It’s also delicious next to roasted chicken or grilled fish for something heartier.
Creative Ways to Present
If you want to impress, bake the casserole in smaller, individual ramekins for personalized servings, or serve it family-style right from the dish. Leftovers can even be sliced and stacked into sandwiches or used as a filling for savory wraps—this recipe is endlessly adaptable!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge for up to three days. The cheesy layers and crisp topping hold up surprisingly well and make for fantastic quick lunches or snacks.
Freezing
To freeze, let the casserole cool completely, then wrap tightly in a couple layers of foil or plastic wrap. For best results, freeze before adding the breadcrumb topping—add fresh crumbs and cheese before reheating. It keeps well for up to two months, so you can always have a Cheesy Zucchini Casserole Recipe (Easy to Make) on hand.
Reheating
To reheat, bake leftovers in a 350°F oven until warmed through and the topping is crisp, about 15 minutes. If you’re reheating from frozen, let it thaw first for even cooking. The microwave works in a pinch, but the oven keeps that breadcrumb topping crunchy and fresh.
FAQs
Can I add other vegetables to this Cheesy Zucchini Casserole Recipe (Easy to Make)?
Absolutely! Try mixing in sliced mushrooms, bell peppers, or even thinly sliced tomatoes for extra color and flavor. Just be mindful that additional veggies may add more moisture, so pat everything dry for best results.
What’s the best way to keep the casserole from getting soggy?
The key is to salt and blot your zucchini slices thoroughly, just as described in the steps above. Removing excess liquid before baking keeps your casserole delightfully creamy—not watery.
Can I make Cheesy Zucchini Casserole Recipe (Easy to Make) gluten-free?
Definitely! Just swap out the Panko breadcrumbs for your favorite gluten-free breadcrumb option, or even crushed gluten-free crackers, and the result will be just as satisfying.
Is it possible to prepare this dish ahead of time?
Yes! Assemble up to the point of baking (without the topping), cover, and chill. Add breadcrumbs and cheese just before baking so the topping stays fresh and crunchy when served.
What can I use instead of eggs?
If you need an egg-free version, try substituting a “flax egg” (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water, let stand until thickened) for each egg. The texture will be a bit different, but it will still bind the casserole nicely!
Final Thoughts
I can’t think of a more comforting, crowd-pleasing dish to whip up than this Cheesy Zucchini Casserole Recipe (Easy to Make). Whether you’re sharing it with family or savoring leftovers for lunch, this dish is pure cozy goodness. Give it a try—you just might find a new favorite to add to your regular rotation!
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Cheesy Zucchini Casserole Recipe (Easy to Make) Recipe
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This Cheesy Zucchini Casserole recipe is a delicious and easy-to-make dish that is perfect for a comforting family meal. Layers of sliced zucchini are smothered in a cheesy mixture and topped with a crispy breadcrumb topping for a satisfying crunch.
Ingredients
Zucchini:
4 medium zucchini (sliced into ¼” slices)
Salt:
1 pinch
Onion:
½ cup, finely chopped
Eggs:
2, slightly beaten
Cheddar Cheese:
1 cup shredded (divided)
Mozzarella Cheese:
½ cup shredded
Vegetarian Parmesan Cheese:
½ cup plus 2 tbsp finely grated
Italian Seasoning:
2 teaspoons
Salt and Pepper:
to taste
Panko Breadcrumbs:
1 cup
Butter:
2 tablespoons, melted
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and grease a 1 ½ quart casserole dish.
- Prepare Zucchini: Salt the sliced zucchini and let it sit to release moisture. Blot dry and set aside.
- Mix Cheesy Mixture: Combine onion, eggs, Cheddar cheese, mozzarella cheese, vegetarian Parmesan cheese, Italian seasoning, salt, and pepper.
- Layer Zucchini: Place zucchini slices in layers in the casserole dish and pour the cheesy mixture over them.
- Bake First Round: Bake uncovered for 20 minutes.
- Prepare Breadcrumb Topping: Mix Panko breadcrumbs with melted butter and additional vegetarian Parmesan cheese.
- Finish Baking: Sprinkle breadcrumb mixture over the casserole and bake until golden and bubbly, around 20 minutes.
- Serve: Remove from the oven, serve, and enjoy!
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 610mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 120mg
Keywords: Zucchini Casserole, Cheesy Zucchini, Vegetarian Casserole
