Zucchini Casserole
intro
Creamy, cheesy baked zucchini topped with crispy buttered panko, this comforting veggie casserole is a crowd-pleasing summer side perfect for sharing.
Ingredients
Steps
Prep and drain zucchini
Preheat your oven to 200°C (400°F). Slice 900 grams of zucchini into 1/4-inch thick rounds, toss with 1 teaspoon of kosher salt, and transfer to a colander set over a bowl. Let rest 10 minutes to draw out excess moisture, then pat the zucchini completely dry with paper towels to avoid a soggy final casserole.
Sauté onion and garlic
Melt 1 tablespoon (14 grams) of unsalted butter in a large skillet over medium heat. Add 100 grams of diced yellow onion, cook for 5 minutes until soft and translucent, then add 2 minced garlic cloves and cook for 30 seconds until fragrant, taking care not to burn the garlic.
Mix creamy filling base
Sprinkle 2 tablespoons (16 grams) of all-purpose flour over the sautéed aromatics, stirring constantly for 1 minute to cook out the raw flour taste. Reduce heat to medium-low, stir in 240 ml sour cream, 113 grams (1 cup) shredded mozzarella, 50 grams grated Parmesan, remaining 1/2 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1 teaspoon Italian seasoning. Stir for 2 minutes until the cheese melts into a smooth, thick sauce, then fold in the dried zucchini rounds until evenly coated.
Assemble casserole layers
Transfer the zucchini and cheese mixture into a greased 23cm x 33cm (9x13 inch) baking dish, spreading it into a smooth, level layer with a spatula. Top the mixture with the remaining 57 grams (1/2 cup) of shredded mozzarella, sprinkling it evenly across the entire surface.
Prep crispy panko topping
Melt the remaining 2 tablespoons (28 grams) of unsalted butter in a small bowl, then stir in 80 grams of panko breadcrumbs until every crumb is evenly coated in butter. Sprinkle the buttered panko in a uniform layer over the cheese-topped casserole, covering the surface completely.
Bake until golden bubbly
Place the assembled casserole on the middle rack of the preheated 200°C (400°F) oven. Bake for 30 to 35 minutes, until the edges are bubbling vigorously, the cheese is fully melted, and the panko topping is deep golden brown and crispy. Let the casserole rest for 5 minutes before serving to allow the filling to set.
Tips
2.Customize the filling by adding 55 grams (1/2 cup) cooked crumbled bacon, 30 grams (1/4 cup) diced sun-dried tomatoes, or a pinch of red pepper flakes for extra heat.
3.Assemble the casserole (without the panko topping) up to 24 hours in advance, store covered in the refrigerator, and add the buttered panko right before baking for easy event prep.
OMG this creamy baked zucchini casserole was the star of our Sunday family dinner! I was worried the zucchini would get mushy but it had the perfect tender-crisp bite, and that creamy cheese sauce? *Chef’s kiss* My 7 and 9 year old went back for seconds, which never happens with veggie dishes! Game changer for weeknights too, super easy to throw together after work.
Made this for my roommate potluck last weekend and it was a total hit! Only reason I’m not giving 5 stars is I added way too much garlic powder by accident (oops) so it was a little overpowering, but even then everyone raved. Will definitely cut the garlic in half next time and it’ll be perfect. So creamy, didn’t even miss the meat!
As someone who eats mostly plant based, I swapped the dairy cream for oat milk cream and used nutritional yeast + vegan cheddar and it was SO good! Even my omnivore boyfriend asked for seconds, he had no idea it was vegan. Super easy recipe to adapt for different diets, 10/10 will be in my regular meal prep rotation.
I’ve been making zucchini casserole for 40 years and this recipe is hands down the best one I’ve ever tried! The creamy sauce doesn’t curdle when baking, and the little bit of onion powder and paprika adds such a nice depth without being spicy. Brought it to my church potluck last Sunday and the whole pan was gone in 15 minutes, people were begging for the recipe!
Meal prepped this for the week and it held up perfectly! Portioned it into 5 containers with a side of grilled chicken and it’s been such a filling, low-effort lunch every day. Reheats great in the microwave, no weird separated sauce or mushy veggies. 10/10 for anyone who hates spending time cooking during the work week.
Brought this to our neighborhood block party and I can’t even tell you how many people asked me for the recipe! I added a crispy panko breadcrumb top with a little melted butter and it was *chef’s kiss* the perfect crunch to pair with the creamy zucchini. Will absolutely be making this for every potluck from now on.
First time ever cooking zucchini and this was so easy! I was worried I’d mess it up because I’m a total beginner but the instructions were super straightforward, no fancy ingredients needed. It turned out so creamy and cheesy, my dorm floor mates all wandered over asking what smelled so good lmao.
This was pretty good! I followed the recipe exactly but felt like it needed a little more salt and maybe a pinch of red pepper flakes for a kick. Also, my zucchini did get a little mushy even though I baked it for the exact time listed, maybe my oven runs hot? Will adjust next time!
Made this as a side for our grilled steak night and it paired perfectly! The light creamy sauce didn’t feel too heavy even on a 90 degree summer evening, and it didn’t leave me feeling stuffed like a lot of cheesy casseroles do. My wife already asked me to make it again next weekend.
Really solid recipe! I added a can of diced green chiles to the cream sauce because I put green chiles in everything, and it added such a nice little tang. Only knock is I wish there was a little more cheese, but that’s just me being a cheese fiend. Will make again!
As a working mom of two toddlers, I’m always looking for quick, veggie-forward dinners that don’t require a million ingredients, and this hit the spot! I pre-sliced the zucchini the night before so all I had to do was mix the sauce, layer, and bake when I got home. Total weeknight win.
Made this last night with zucchini from my neighbor’s garden and it was unreal! I added a little crumbled cooked bacon between the layers because everything’s better with bacon, and it added the perfect salty crunch. 10/10, will be making this every time someone drops off surplus garden veggies.
Y’all. I used a mix of sharp cheddar, mozzarella, and a little gouda in the sauce and it was the cheesiest, most delicious casserole I’ve ever made. My roommate walked in, took one bite, and said ‘why don’t you cook like this every day?’ SO good, will absolutely be experimenting with more cheese blends in the future.
Made this for my husband’s first home-cooked birthday dinner and he said it’s his new favorite side! I was so nervous because I’m still learning to cook, but the easy difficulty rating was no lie – it came together in 15 minutes of prep, and the cook time let me get the rest of the dinner ready without stress. We’ll be making this for years!
I grow 4 different varieties of zucchini in my backyard every summer and I’m always hunting for new recipes so I don’t get bored, and this is going into my permanent rotation! It works great with both green and golden zucchini, and I even tossed in a little yellow summer squash I had lying around and it was perfect. No more sad steamed zucchini for me!
This was a hit with two out of three of my kids, which is basically a 5 star win in my book! The third kid picked out all the zucchini and just ate the cheese sauce, but honestly? I’ll take it. Next time I’m going to shred the zucchini instead of slicing it to see if I can sneak it past him, I bet it’ll work.