If you’re looking for a side dish that’s both comforting and packed with fresh flavor, this Shredded Zucchini Casserole is a game changer. It’s creamy, cheesy, and golden on top — a delicious way to transform simple garden zucchini into a dish the whole family will devour.
Whether you’re serving it alongside grilled meats, bringing it to a potluck, or enjoying it as a light vegetarian main, this casserole delivers a perfect balance of flavor, texture, and nutrition.
Table of Contents
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Shredded Zucchini Casserole
Ingredients
Equipment
Method
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Place shredded zucchini in a colander, sprinkle with salt, and let stand for 10–15 minutes to draw out moisture. Press or squeeze to remove excess liquid.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more. Remove from heat.
- In a large bowl, whisk eggs with black pepper. Stir in mozzarella, cheddar, ½ cup Parmesan, onion mixture, and drained zucchini. Mix until well combined.
- Spread mixture evenly into prepared baking dish.
- In a small bowl, combine breadcrumbs, melted butter, and remaining Parmesan. Sprinkle evenly over casserole.
- Bake uncovered for 30–35 minutes, or until top is golden brown and casserole is set. Let stand 15 minutes before serving.
- Garnish with chopped chives and serve warm.
Notes
Why You’ll Love This Shredded Zucchini Casserole
- Cheesy and comforting – Melts together mozzarella, cheddar, and parmesan for the ultimate flavor blend.
- Vegetable-packed – A tasty way to sneak in extra veggies.
- Make-ahead friendly – Assemble ahead, bake later.
- Customizable – Adjust seasoning, cheese type, or add extra mix-ins to suit your taste.
- Family-approved – Even picky eaters love it.
💡 Love this style of veggie comfort food? Try our Loaded Cauliflower Casserole or Healthy Zucchini Brownies for more delicious inspiration.
Ingredients You’ll Need For cheesy zucchini casserole
| Ingredient | Amount | Notes |
|---|---|---|
| Zucchini (coarsely shredded) | 8 cups | About 4–5 medium zucchini |
| Salt | ½ tsp | Helps draw out moisture |
| Olive oil | 1 tbsp | For sautéing |
| Onion (finely chopped) | 1 cup | Yellow or white onion works best |
| Garlic (minced) | 4 cloves | Fresh for maximum flavor |
| Eggs | 4 large | Acts as a binder |
| Black pepper | ½ tsp | Freshly ground for best taste |
| Mozzarella cheese (shredded) | 1½ cups | Melty and mild |
| Cheddar cheese (shredded) | 1½ cups | Sharp for extra flavor |
| Parmesan cheese (grated) | ¾ cup | Divided |
| Italian seasoned panko breadcrumbs | ⅔ cup | Adds crisp topping |
| Butter (melted) | 3 tbsp | For golden breadcrumbs |
| Chives (chopped) | To taste | Fresh garnish |
Step-by-Step Instructions
1. Prep the Zucchini
Place shredded zucchini in a large bowl and toss with salt. Transfer to a colander and let sit for 15 minutes to draw out moisture. Squeeze out any excess liquid using a clean kitchen towel.
2. Cook the Aromatics
In a large skillet over medium heat, warm olive oil. Add onion and sauté until softened, about 4 minutes. Stir in garlic and cook for another minute until fragrant.
3. Make the Filling
In the same large mixing bowl, whisk eggs with black pepper. Add the zucchini, sautéed onion mixture, mozzarella, cheddar, and ½ cup Parmesan cheese. Stir until well combined.
4. Assemble the Casserole
Lightly grease a 2-quart baking dish. Spread the zucchini mixture evenly in the dish. Bake uncovered at 375°F (190°C)for 20 minutes.
5. Prepare the Topping
While the casserole bakes, combine panko breadcrumbs, melted butter, and the remaining ¼ cup Parmesan in a small bowl.
6. Add Topping & Finish Baking
Sprinkle the breadcrumb mixture evenly over the casserole. Bake for another 10–15 minutes, or until the topping is golden and crisp.
7. Garnish & Serve
Remove from the oven and let cool slightly. Garnish with fresh chopped chives and serve warm.
Tips for the Best summer squash casserole
- Remove as much moisture as possible – This prevents a watery casserole.
- Mix cheeses for depth – The blend of mozzarella, cheddar, and parmesan makes it extra flavorful.
- Use panko for crunch – It stays crisp even with a creamy filling.
- Add herbs – Fresh basil, parsley, or oregano add extra brightness.
- Make it a main dish – Stir in cooked chicken or turkey for a protein boost.
Flavor Variations
- Mediterranean Style – Add feta cheese, sun-dried tomatoes, and olives.
- Spicy Kick – Mix in chopped jalapeños or red pepper flakes.
- Mushroom Zucchini Bake – Sauté sliced mushrooms with the onions for added umami.
- Low-Carb Swap – Skip the panko topping for a gluten-free, keto-friendly version.
Nutrition (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 368 |
| Protein | 20g |
| Fat | 24g |
| Carbs | 19g |
| Fiber | 3g |
| Sugar | 6g |
| Sodium | 749mg |
| Calcium | 474mg |
Serving Suggestions
- Serve alongside grilled chicken or fish for a balanced meal.
- Pair with a fresh green salad to keep it light.
- Great for brunch with eggs and fresh fruit.
- Works as a potluck dish that travels well.
FAQs – Shredded Zucchini Casserole
Can I use yellow squash instead of zucchini?
Yes, or use a mix for added color
Can I make it ahead?
Absolutely. Assemble and refrigerate up to 24 hours before baking.
Is it freezer-friendly?
Best enjoyed fresh, but you can freeze baked leftovers.
Can I use regular breadcrumbs?
Yes, but panko gives a lighter crunch.
Conclusion
This Shredded Zucchini Casserole is the perfect blend of cheesy comfort food and garden-fresh flavor. With its golden crust, creamy interior, and versatility, it’s a recipe worth keeping in your rotation. Whether as a weeknight side or a holiday dish, it’s guaranteed to be a hit.
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