Cheesy Zucchini Casserole is a delicious and easy-to-make dish that is perfect for any occasion. Made with fresh zucchini, shredded cheese, and a creamy sauce, this casserole is sure to please everyone at the table.
I love zucchini, but sometimes I get tired of eating it the same old way. That's why I love this cheesy zucchini casserole recipe. It's a delicious and easy way to enjoy zucchini, and it's perfect for a weeknight meal or a potluck.
This recipe is also a great way to use up extra zucchini. If you have a bumper crop of zucchini, this is the perfect way to put it to good use.
So next time you're looking for a delicious and easy way to cook zucchini, give this cheesy zucchini casserole recipe a try. I promise you won't be disappointed.
Please leave us a comment or rating below to let us know what you think of the recipe!
Try some of our other favorite side dishes, such as Simple Italian Pasta Salad, Zucchini Tomato Bake, Hash Brown Casserole, or Slow Cooker Mac and Cheese.
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Ingredients for Zucchini Cheese Casserole
- zucchini
- butter
- small onion
- eggs
- onion powder
- garlic powder
- salt
- black pepper
- shredded cheese (cheddar or colby)
- panko
FAQs
Cheesy Zucchini Casserole is a savory dish made with fresh zucchini, cheese, and often other ingredients like onions, garlic, and breadcrumbs. It's baked until bubbly and golden, making it a delicious side dish or even a main course.
Yes, you can assemble the casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes before baking as directed.
Main Dishes: Grilled chicken, steak, fish, or pork chops.
Vegetables: Steamed broccoli, green beans, or a fresh salad.
Bread: Garlic bread, dinner rolls, or crusty bread.
Salt the zucchini slices and let them sit for 10-15 minutes before blotting them dry to draw out excess moisture.
Bake the casserole uncovered to allow moisture to evaporate.
You can use crushed crackers, crushed cornflakes, or panko as an alternative topping. You can also skip the topping altogether if you prefer.
Top Tips
- Choose fresh zucchini: Opt for fresh, firm zucchini squash for the best flavor and texture in your casserole. Look for zucchini with smooth skin and no signs of wilting or blemishes.
- If you want to make this casserole ahead of time, follow the preparation steps, but do not add the butter cracker topping until you are ready to bake it.
- Don't overcook: Be mindful not to overcook the casserole to maintain the desired texture of the squash. It should be tender but still have some bite to it.
- Let it rest: Allow the casserole to rest for a few minutes after removing it from the oven. This helps the flavors meld together and makes it easier to serve.
- Leftover zucchini casserole should be stored in an airtight container in the refrigerator for up to 4 days.
How to make Cheesy Zucchini Casserole
- Preheat your oven to 350°F (175°C). Grease an 8" baking dish and set it aside.
- In a large skillet, over medium heat, melt 2 tablespoons of butter. Add the zucchini and onion. Sauté until the zucchini is tender, about 8-10 minutes. While it is cooking, season with onion powder, garlic powder, salt, and pepper. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk eggs, then combine with shredded cheese. Add zucchini and stir until until thoroughly combined. Pour into the prepared baking dish.
- In a separate bowl, combine the panko and 2 tablespoons of melted butter.
- Sprinkle panko evenly over the top of the zucchini.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is golden brown and bubbly. Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy!
Easy Cheesy Zucchini Casserole Recipe
Ingredients
- 6 zucchini, about 6-7 cups, diced or quartered
- 4 tablespoon butter, divided
- 1 small onion, diced
- 2 eggs
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cups shredded cheese (cheddar or colby)
- 1 cup panko
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8" baking dish and set it aside.
- In a large skillet, over medium heat, melt 2 tablespoons of butter. Add the zucchini and onion. Sauté until the zucchini is tender, about 8-10 minutes. While it is cooking, season with onion powder, garlic powder, salt, and pepper. Remove from heat and let it cool slightly.
- In a mixing bowl, whisk eggs, then combine with shredded cheese. Add zucchini and stir until until thoroughly combined. Pour into the prepared baking dish.
- In a separate bowl, combine the panko and 2 tablespoons of melted butter.
- Sprinkle panko evenly over the top of the zucchini.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is golden brown and bubbly. Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy!
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