Easy Zucchini Casserole Recipe
So, About This Zucchini Casserole (aka My Lazy Night Hero)
I have to be honest, the first time I made this zucchini casserole, half my family groaned, thinking I was trying to sneak in veggies again. (I was, sort of.) But you know what? It disappeared so fast, I barely snagged a second helping—my brother even asked for more, and he’s one of life’s true veggie skeptics. Sometimes I make this when I can’t be bothered to stand over the stove but still want something that feels like a real meal, not just a sad pile of microwaved leftovers. If you ever just want a dinner you can toss together while also, say, half-watching a rerun of your favorite show, this is that dish.
Why You’ll Love This (Or At Least Find It Really Handy)
I make this when I need to clear out the fridge (seriously, it’s like a zucchini graveyard in there every July), or when I just want something warm and cheesy. My family goes wild for it because it’s creamy and has that golden, slightly crispy top—nobody ever complains about the green stuff underneath! I used to dread grating all the zucchini, but then I started leaving it a bit chunkier—way easier, and honestly, I think it gives it more bite. (Less work, better result? Yes, please!)
Here’s What You’ll Need (And a Few Swaps)
- 3 medium zucchini, sliced or chunked (sometimes I use yellow squash if I’m feeling rebellious)
- 1 small onion, diced (or a handful of green onions if that’s what you’ve got—my neighbor swears by leeks, but I’m not that fancy)
- 1 cup shredded cheddar cheese (I’ve also used mozzarella when I’m running low, or just mix in whatever’s lurking in the cheese drawer)
- 2 large eggs
- 1/2 cup milk (I’ve even used sour cream in a pinch; it turns out thicker, but no complaints)
- 1 cup breadcrumbs (store-bought is fine, but sometimes I just crumble up stale bread—my grandmother would shake her head, but it works)
- 1 tsp salt plus pepper to taste
- 2 tbsp olive oil or melted butter (sometimes I do half and half because, why not?)
- Optional: a pinch of Italian seasoning, or fresh herbs if you’ve got ‘em lurking around
How I Make It (And Where I Usually Get Distracted)
- Heat your oven to 375°F (190°C). Or, if you’re using a temperamental old oven like mine, just set it somewhere in the high 300s and keep an eye on things.
- Grease a medium baking dish with a bit of oil or butter. I use an 8×8, but I’ve definitely squished this into a loaf pan before—doesn’t have to be perfect.
- Sauté the onion in olive oil over medium heat for about 3-4 minutes, just until it’s soft and smells amazing. Add the zucchini, cook another 4-5 minutes. (This is where I sneak a little taste—just to be sure…)
- While that’s cooking, whisk together eggs, milk, half the cheese, salt, and pepper in a bowl. Toss in any herbs you like.
- Now dump the sautéed veggies into the bowl. Give everything a good mix—don’t worry if it looks a bit gloopy at this point. It’ll sort itself out.
- Pour it all into your baking dish. Mix the breadcrumbs with the melted butter, scatter over the top, then sprinkle on the rest of the cheese.
- Bake for 30-35 minutes until golden and bubbling. Sometimes it takes a bit longer; depends on how watery the zucchini is. If you get impatient and take it out too soon (as I have), the middle might be a bit soft, but honestly, that’s still tasty.
- Let it cool for about 5-10 minutes before scooping. Otherwise, it’ll fall apart—ask me how I know!
Some Notes (Learned the Hard Way)
- If your zucchini seem extra juicy, squeeze them a bit over the sink; otherwise, the casserole can get slightly soggy. Actually, I’ve skipped this step sometimes and just called it rustic.
- If you forget to pre-cook the onions, just toss ’em in raw. The texture is a bit different, but nobody has ever called me out on it.
- Don’t stress about precise measurements. A bit more cheese? Go for it. Less breadcrumbs? Still good.
Variations I’ve Tried (And One That Flopped)
- Throw in some chopped cooked chicken or ham for a heartier version. Not traditional, but my dad loved it.
- I added a can of diced tomatoes once—they made it colorful but also kind of watery. Not my finest hour.
- For a gluten-free version, I’ve used ground almonds instead of breadcrumbs. Not bad, just different.
Equipment You’ll Need (Or What I Use When I Can’t Find Stuff)
- A sharp knife and cutting board
- Mixing bowl
- Sauté pan
- Baking dish (but I’ve used a deep pie dish when all else fails)
- Don’t have a whisk? A fork will do. I’ve even used chopsticks in a pinch (don’t ask)
How to Store It (But Good Luck With Leftovers)
Technically, you can keep leftovers in the fridge for up to 3 days, tightly covered. But honestly, in my house, it never lasts more than a day, because someone always nabs the last square as a midnight snack. If you do have extra, it reheats well in the oven or microwave. (But don’t freeze it. Once tried, came out watery and odd—lesson learned!)
Serving It Up (Our Not-So-Secret Ritual)
I like to serve this with a big salad and maybe a chunk of crusty bread, especially if we’re feeling fancy (which isn’t often, let’s be real). My cousin dunks hers in ketchup—no comment. Sometimes we have it as a side with roast chicken, but more often, it’s the main event for a lazy weeknight.
Pro Tips (AKA Don’t Make My Mistakes)
- I once tried to skip the resting time and regretted it—came out like veggie lava. Let it sit a few minutes, or you’ll wear it.
- If you rush the sauté step, the zucchini stays a bit too crunchy. Tastes fine, but the texture is less cozy, if you know what I mean.
FAQ (Things People Actually Ask Me)
- Can I make this ahead? Oh, absolutely. I sometimes prep it in the morning, cover, and bake it off later. It’s forgiving (like your favorite sweater).
- What if I don’t have breadcrumbs? Use crushed crackers, panko, or even crunched-up cornflakes. Once, I even used tortilla chips. Tasted great, looked weird.
- Can I add other veggies? For sure—corn, spinach, even some bell peppers. Just don’t go too wild, or it gets more like a fridge clean-out than a casserole.
- How do I make it less watery? Squeeze the zucchini a bit or add a spoon of flour to the mix; or just embrace the juiciness (that’s what I do most times, honestly).
- Where do you get your breadcrumbs? Oh, sometimes I make my own with this method from Serious Eats, but most of the time I just grab a bag at the supermarket. No shame in that.
- Is this kid-friendly? Yup. My niece calls it zucchini pizza. Enough said.
- Any cheese recommendations? I love a mix of sharp cheddar and a little bit of gruyère, but honestly, any cheese you like will work. There’s a good cheese substitution chart from The Kitchn if you wanna experiment.
Oh, and just real quick—one time I tried making this with those giant baseball-bat zucchinis you find in late summer. Had to scoop out the seeds, but it still worked. Kind of made me think there’s really no wrong way to get this casserole on the table. Just don’t sweat the small stuff. Happy cooking! If you want to geek out on zucchini varieties, Gardeners Path has a rabbit hole I’ve fallen into more than once.
Ingredients
- 3 medium zucchinis, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 large eggs
- 1/2 cup milk
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
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1Preheat the oven to 375°F (190°C). Grease a 9×9-inch baking dish with olive oil.
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2In a large bowl, whisk together eggs, milk, garlic powder, salt, and black pepper.
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3Add the sliced zucchinis to the bowl and toss to coat evenly.
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4Layer half of the zucchini mixture in the prepared baking dish. Sprinkle with half of the cheddar and Parmesan cheese.
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5Add the remaining zucchini mixture, then top with the rest of the cheeses and breadcrumbs. Drizzle with olive oil.
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6Bake for 35 minutes, or until the top is golden and the casserole is set. Let cool slightly before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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