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Shredded zucchini casserole with golden breadcrumb topping

Shredded Zucchini Casserole

A cheesy, savory baked casserole made with fresh shredded zucchini, onions, garlic, and three types of cheese—perfect for summer garden harvests or a comforting side dish.
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Prep Time 25 minutes
Cook Time 35 minutes
Stand Time 15 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Casserole, Side Dish
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Main Casserole
  • 8 cups zucchini coarsely shredded
  • 1/2 tsp salt
  • 1 tbsp olive oil
  • 1 cup onion finely chopped
  • 4 cloves garlic minced
  • 4 large eggs
  • 1/2 tsp freshly ground black pepper
  • 1½ cups shredded mozzarella cheese
  • 1½ cups shredded sharp Cheddar cheese
  • 3/4 cup grated Parmesan cheese divided
  • 2/3 cup Italian seasoned panko breadcrumbs
  • 3 tbsp butter melted
  • chopped chives to taste, for garnish

Equipment

  • Large skillet
  • Mixing bowls
  • Colander
  • 9x13 inch baking dish
  • Oven

Method
 

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. 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.
  3. 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.
  4. 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.
  5. Spread mixture evenly into prepared baking dish.
  6. In a small bowl, combine breadcrumbs, melted butter, and remaining Parmesan. Sprinkle evenly over casserole.
  7. Bake uncovered for 30–35 minutes, or until top is golden brown and casserole is set. Let stand 15 minutes before serving.
  8. Garnish with chopped chives and serve warm.

Notes

To make ahead, assemble casserole without topping and refrigerate up to 1 day. Add breadcrumb mixture just before baking. You can also substitute part of the zucchini with shredded yellow squash for extra color.