Description
This easy Zucchini Casserole has the BEST flavor! It’s cheesy and perfectly seasoned with a crunchy panko breadcrumb topping. It’s the best side dish recipe that can be easily transformed into a main course.
Ingredients
Filling
- 9 cups shredded zucchini about 2 ½ lbs. whole zucchini
- 1 ½ teaspoons salt
- 2 teaspoons olive oil
- 1 small yellow onion finely diced
- 3 cloves garlic minced
- 3 large eggs whisked
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 ¼ cup panko breadcrumbs
- 1 cup shredded Parmesan cheese
- ½ teaspoon EACH: oregano, basil, garlic salt, parsley
- ¼ teaspoon EACH: paprika, black pepper
- 1 ¼ cups shredded cheddar cheese for the top of the casserole
Breadcrumb Topping
- ¼ cup panko breadcrumbs
- 1 tablespoon butter melted
Instructions
- Preheat oven to 375° F. Shred the zucchini and sprinkle with salt, let sit.
- Heat olive oil, sauté onions and garlic.
- Press excess moisture from zucchini.
- Combine zucchini with onions, eggs, cream, mustard, panko, Parmesan, and seasonings.
- Transfer to casserole dish, top with cheddar cheese, bake covered.
- Combine panko and butter for topping, sprinkle over casserole, bake uncovered.
- Optional: broil for more color. Let stand before serving.
Notes
- You can leave the skin on the zucchini unless it’s jumbo sized, in which case the skin may be bitter.
- Yellow squash can be used in combination with the zucchini in this casserole.
- Gruyere cheese can be used along with the Parmesan cheese.
- It’s best to bake right after assembling as opposed to making this ahead of time, as the zucchini will continue to release water upon being salted.
- 4 medium zucchini is enough to produce 9 cups shredded.
- Shred the cheese from a block for best flavor and meltability.
- Optional Additions: Finely shredded carrots, sauteed mushrooms and/or peppers, or even some cooked ground sausage make nice add-ons to this casserole.
- For more zucchini recipes, try my Zucchini Soup, Zucchini Parmesan, and Zucchini Crust Pizza! And be sure to try my Eggplant Casserole recipe.
- Storage: Store in an airtight container and refrigerate for up to 3 days (leftovers are even good cold!) or freeze for up to 3 months.
- Reheat leftovers in a lightly greased, uncovered casserole dish at 350° for 20-25 minutes or until heated through.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 263 kcal
- Sugar: 3g
- Sodium: 769mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 15g
- Cholesterol: 104mg
