Zucchini Casserole
🥒 Classic Zucchini Casserole
Creamy, Cheesy, and Perfect for Summer
Tender zucchini, flavorful aromatics, and a golden cheesy topping baked to perfection. Ideal for potlucks, family dinners, or using up your garden bounty.
✅ Ingredients (Serves 6–8)
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4 medium zucchinis, sliced into thin half-moons (about 6–7 cups)
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1 medium onion, diced
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2 cloves garlic, minced
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2 tbsp olive oil or butter
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1 cup shredded cheddar cheese (or mozzarella, Monterey Jack)
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1/2 cup grated Parmesan cheese
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2 large eggs
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1/2 cup milk or cream
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1 cup breadcrumbs (panko or regular)
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1/2 tsp dried oregano or thyme
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Salt & black pepper, to taste
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Optional:
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1/4 tsp red pepper flakes (for a little heat)
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1/2 cup chopped fresh herbs (parsley, basil, or dill)
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🧑🍳 Instructions
1. Preheat Oven
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Preheat to 375°F (190°C).
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Lightly grease a 9×13 inch baking dish.
2. Cook the Zucchini
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Heat oil or butter in a large skillet over medium heat.
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Sauté onion until soft (about 4 minutes).
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Add garlic and cook 30 seconds.
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Add zucchini, season with salt and pepper, and sauté until just tender (6–8 minutes). Drain excess liquid if needed.
3. Mix the Casserole Base
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In a large bowl, whisk eggs and milk.
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Stir in cheddar cheese, Parmesan, herbs, and sautéed zucchini mixture.
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Taste and adjust seasoning.
4. Assemble the Casserole
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Pour the mixture into the prepared baking dish.
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Top evenly with breadcrumbs and a sprinkle of extra cheese (if desired).
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Drizzle with a little olive oil or spray with cooking spray for golden crispiness.
5. Bake
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Bake uncovered for 30–35 minutes, until golden and set in the center.
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Let cool for 5–10 minutes before serving.
🍽 Serving Suggestions
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Serve as a side dish to roasted chicken, grilled meats, or fish.
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Enjoy as a vegetarian main with a green salad or rice.
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Pairs beautifully with crusty bread or a chilled white wine.
