Description
A cheesy, creamy zucchini casserole made with fresh zucchini, cheddar, Parmesan, and a crispy breadcrumb topping. Perfect as a hearty side dish or light main course.
Ingredients
Scale
- 4 cups shredded or sliced zucchini (about 2 medium)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 2 large eggs
- ½ cup milk
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika (optional)
- ½ cup breadcrumbs (optional, for topping)
- 2 tbsp olive oil or melted butter
- Fresh parsley or chives, for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×9-inch baking dish.
- If using shredded zucchini, salt it and let sit for 10 minutes, then squeeze out moisture.
- In a bowl, mix zucchini, onion, garlic, cheddar, Parmesan, eggs, milk, salt, pepper, and paprika.
- Pour mixture into baking dish. If using, mix breadcrumbs with oil or butter and sprinkle on top.
- Bake uncovered for 25–30 minutes, until golden and set.
- Cool slightly before serving. Garnish with parsley or chives.
Notes
- Shredded zucchini helps the casserole hold together better than slices.
- You can substitute yellow squash or add cooked sausage for a meatier version.
- To make ahead, assemble and refrigerate up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/6 of pan)
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 95mg
Keywords: zucchini casserole, zucchini cheese bake, vegetarian casserole, summer squash recipe, easy casserole