Description
This easy and comforting zucchini casserole is packed with fresh zucchini, creamy cheese, and aromatic herbs. Perfect for any occasion, it’s a healthy, affordable, and versatile dish that can be customized with proteins, extra veggies, or made gluten- and dairy-free. Its golden, bubbly top and tender veggie layers make it a crowd-pleaser for family dinners, potlucks, or meal prep.
Ingredients
Scale
Vegetables
- 4 medium zucchinis, washed and sliced into thin rounds or half-moons
- 1 small onion, finely chopped
- 2–3 cloves garlic, minced
Binding & Flavor
- 2 large eggs, beaten
- 1/4 cup fresh parsley, chopped (or basil or thyme)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese
- 1 1/2 cups shredded cheese (mozzarella, cheddar, Monterey Jack, or a blend)
Topping
- 1/2 cup breadcrumbs (regular or gluten-free alternatives like crushed gluten-free crackers or almond flour)
Other
- 2 tablespoons olive oil (for sautéing)
Instructions
- Prep Your Zucchini: Wash and slice the zucchinis into thin, even rounds or half-moons. Sprinkle them lightly with salt and place in a colander for about 15 minutes to draw out excess moisture. Afterward, pat dry with paper towels to prevent a watery casserole.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic. Cook, stirring occasionally, until they soften and become fragrant, about 3-5 minutes. This step builds a rich flavor base for the casserole.
- Mix the Ingredients: In a large bowl, combine the sautéed onions and garlic with the zucchini slices. Add the beaten eggs, shredded cheese, chopped fresh herbs, salt, and pepper. Gently toss everything together until evenly mixed and well incorporated.
- Assemble the Casserole: Grease a baking dish with a little olive oil or non-stick spray. Transfer the zucchini mixture into the dish and spread it out evenly, smoothing the top. Sprinkle the breadcrumbs evenly over the surface to create a crunchy topping.
- Bake to Perfection: Preheat your oven to 350°F (175°C). Place the casserole in the oven and bake for 30-40 minutes, until the top is golden brown and bubbling. Remove from the oven and allow it to cool slightly before serving to let the flavors meld.
Notes
- Drain Excess Moisture: Salting and draining zucchini slices prevents sogginess.
- Layer Flavors: Always sauté onion and garlic for deeper taste.
- Use Fresh Herbs: Fresh parsley, basil, or thyme enhances flavor better than dried herbs.
- Don’t Overbake: Remove when the top is golden and bubbling to keep veggies tender.
- Choose Quality Cheese: Melting cheeses like mozzarella and cheddar improve creaminess.
- Variations: Add cooked ground turkey, chicken, or bacon for extra protein; include bell peppers, mushrooms, or spinach for more veggies; swap breadcrumbs for gluten-free alternatives; add jalapeños or cayenne for spice; use dairy-free cheese and plant-based milk for vegan versions.
- Storage: Refrigerate leftovers up to 3-4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/6th of casserole)
- Calories: 180
- Sugar: 3 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 90 mg
Keywords: zucchini casserole, vegetable casserole, baked zucchini, gluten free casserole, healthy casserole, cheesy zucchini bake