When zucchini season is in full swing or you simply need a crowd-pleasing, easy comfort dish, this Cheesy Zucchini Casserole never fails. Golden and bubbly on top, creamy and flavorful inside, this casserole transforms humble summer squash into a superstar. My first taste of this dish was at a neighbor’s summer barbecue everyone kept sneaking seconds, and soon I was begging for the recipe! Whether you’re dealing with a garden bounty or just craving cozy, cheesy goodness, this is the zucchini bake you’ll want on repeat.
What Is Cheesy Zucchini Casserole?
Cheesy Zucchini Casserole is a savory baked dish featuring layers of sliced or shredded zucchini mixed with eggs, cheese, herbs, and just enough binder to hold it all together. The top gets beautifully golden while the inside stays soft and luscious, thanks to a mix of melty cheeses and tender zucchini. It’s quick to prep, budget-friendly, and absolutely irresistible, making it perfect as a side or vegetarian main dish for weeknights, holidays, or potlucks.
Why You’ll Fall in Love with This Recipe
- Ultra-Cheesy: Each bite is loaded with gooey, melty cheese.
- Kid & Crowd Friendly: Even picky eaters love it.
- Simple Ingredients: You probably have everything you need in your kitchen.
- Flexible: Works as a side, main, or brunch dish.
- Perfect for Leftover Zucchini: Great way to use up extra squash from the garden or fridge.
- Quick to Prep: Minimal chopping, easy mixing, and oven does the rest.
How Does Cheesy Zucchini Casserole Taste?
Imagine a cross between a savory cheese souffle and your favorite veggie quiche—light, fluffy, and cheesy, with a gentle zucchini flavor and herby, peppery notes. The top gets deliciously crisp, while the center is creamy and moist, never soggy. Fresh herbs add brightness and depth, making every forkful irresistible.
Health & Ingredient Benefits
- Zucchini: Low in calories, rich in fiber, vitamin C, potassium, and antioxidants.
- Eggs: Provide protein, choline, and structure to the casserole.
- Cheese: Source of protein and calcium, plus tons of flavor.
- Fresh Herbs: Parsley, chives, or thyme bring vitamins and a fresh finish.
- No Cream Soup Needed: Uses real, wholesome ingredients—no condensed soup!
Ingredients You’ll Need
- 4 cups shredded zucchini (about 2–3 medium zucchini)
- 1 teaspoon salt (for drawing out water)
- 4 large eggs
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- ⅓ cup chopped fresh chives, green onions, or parsley (plus more for topping)
- ¼ cup milk or half-and-half
- ⅓ cup flour or almond flour (for gluten-free)
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning (optional)
- 1 tablespoon olive oil or melted butter (for greasing)
Tools You’ll Need
- Box grater or food processor (for zucchini)
- Large mixing bowl
- Colander or clean kitchen towel (for draining)
- Whisk or fork
- 9×13-inch or 8×11-inch baking dish
- Nonstick spray or oil
- Measuring cups and spoons
Optional Substitutions & Additions
- Gluten-Free: Use almond flour or GF baking blend.
- Low-Carb: Use almond or coconut flour.
- Dairy-Free: Use plant-based cheeses and milk alternative.
- Extra Veggies: Add shredded carrot, corn, or bell pepper.
- Add Protein: Stir in cooked bacon, sausage, or rotisserie chicken.
- More Herbs: Add basil, dill, or rosemary.
How to Make Cheesy Zucchini Casserole
- Prep Zucchini:
Shred zucchini and toss with 1 teaspoon salt. Place in a colander and let sit for 10–15 minutes to release excess moisture. Squeeze out as much water as possible with your hands or a clean towel. - Mix Wet Ingredients:
In a large bowl, whisk eggs, milk, and herbs until well combined. - Add Cheese & Zucchini:
Stir in drained zucchini, cheddar, mozzarella, Parmesan, garlic powder, pepper, and flour until well mixed. - Assemble:
Grease a baking dish with oil or butter. Spread mixture evenly in the dish. Sprinkle with extra cheese or herbs, if desired. - Bake:
Bake at 375°F (190°C) for 35–40 minutes, or until set in the center and golden on top. Let rest 10 minutes before slicing. - Serve:
Garnish with fresh herbs and a sprinkle of black pepper. Enjoy warm or at room temperature.
What to Serve With
- Grilled chicken, steak, or salmon
- Fresh green salad or tomato salad
- Roasted potatoes or crusty bread
- With eggs and fruit for a brunch spread
- Holiday mains like ham or roast turkey
Tips for Success
- Drain Zucchini Well: Prevents a watery casserole.
- Mix Cheese Types: Use a combo of melty (cheddar, mozzarella) and flavorful (Parmesan) cheeses.
- Don’t Overbake: Bake just until set for a tender, moist interior.
- Let Cool Before Slicing: Helps the casserole firm up for neat servings.
- Double the Recipe: Great for feeding a crowd.
Common Mistakes to Avoid
- Not Draining Zucchini: Extra moisture will make the casserole watery.
- Skipping the Flour: Needed for binding; use GF if needed.
- Overcooking: The casserole can dry out—watch closely at the end.
- Using Pre-Shredded Cheese: Freshly shredded melts best.
- Forgetting to Grease the Dish: Prevents sticking and burning.
How to Store & Reheat
Store: Cool completely, then refrigerate in an airtight container for up to 4 days.
Freeze: Cut into squares and freeze on a tray, then store in a bag for up to 2 months.
Reheat: Microwave individual portions or bake covered at 350°F until hot.
Frequently Asked Questions
Can I use yellow squash?
Absolutely—use all zucchini, all yellow squash, or a mix!
Can I make it ahead?
Yes! Assemble up to 24 hours in advance and refrigerate before baking.
Is it keto-friendly?
Yes, if you use almond or coconut flour and low-carb cheese.
Can I skip the flour?
A little is needed for binding, but you can try with extra eggs and cheese for a crustless version.
How do I make it dairy-free?
Substitute with your favorite vegan cheeses and plant-based milk.
Nutritional Info (Approximate per serving, 8 servings)
- Calories: 160
- Fat: 10g
- Carbs: 6g
- Fiber: 1g
- Protein: 10g
- Sodium: 430mg
Conclusion
Cheesy Zucchini Casserole is an easy, adaptable classic that turns simple ingredients into an absolute comfort food superstar. It’s perfect for weeknights, potlucks, holidays, or anytime you want to impress a crowd with something warm and cheesy. Make it once, and you’ll crave it every zucchini season!
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Irresistible Cheesy Zucchini Casserole: The Ultimate Comfort Bake
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
Cheesy Zucchini Casserole is a comforting baked dish with shredded zucchini, eggs, cheddar, mozzarella, Parmesan, herbs, and a golden top. Moist, cheesy, and perfect for brunch, dinner, or potlucks!
Ingredients
4 cups shredded zucchini (about 2–3 medium)
1 teaspoon salt
4 large eggs
1 cup shredded sharp cheddar cheese
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
⅓ cup chopped chives, green onions, or parsley
¼ cup milk or half-and-half
⅓ cup flour or almond flour
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon dried thyme (optional)
1 tablespoon olive oil or butter (for greasing)
Instructions
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Toss shredded zucchini with salt and let sit 10–15 min. Squeeze out as much water as possible.
In a large bowl, whisk eggs, milk, and herbs. Add zucchini, cheeses, flour, garlic powder, pepper, and thyme. Mix until well combined.
Spread mixture in prepared dish. Top with extra cheese or herbs if desired.
Bake 35–40 minutes until golden and set. Rest 10 minutes before slicing. Serve warm.
Notes
Drain zucchini well to avoid watery casserole. Use almond flour for gluten-free. Store in fridge 4 days or freeze up to 2 months. Reheat in microwave or oven. Add protein or extra veggies if desired.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Method: Baked, Oven
Keywords: zucchini casserole, cheesy zucchini bake, summer squash, vegetarian casserole, easy side dish, brunch recipe, comfort food, gluten free, low carb, potluck, garden zucchini
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