There's nothing quite like a warm, bubbling Cheesy Zucchini Casserole straight out of the oven. This dish is the perfect blend of tender zucchini, rich cheese, and a savory breadcrumb topping that adds just the right amount of crunch. Whether you're looking for a comforting side dish or a satisfying vegetarian main course, this casserole fits the bill.
I discovered this recipe during a late-summer zucchini harvest, when my garden was overflowing. It's now a family favorite, served at holiday dinners and weeknight meals alike. Let me show you why this casserole deserves a spot on your table.
Why You'll Love This Cheesy Zucchini Casserole
Get ready to fall head over heels for your new go-to casserole. This Cheesy Zucchini Casserole is a crowd-pleaser that’s as delicious as it is easy to prepare.
First, it’s incredibly simple to make. With just a few fresh ingredients and pantry staples, you can whip this up in no time, making it perfect for busy weeknights or last-minute potlucks.
It’s also a fantastic way to use up an abundance of zucchini. If you’ve ever been overwhelmed by a summer garden, this recipe will quickly become your secret weapon.
The combination of melted cheese, buttery breadcrumbs, and tender zucchini creates a flavor profile that’s comforting, yet light. It’s the ultimate side dish to pair with just about anything – roast chicken, grilled steak, or even a hearty salad.
Finally, this casserole is a versatile option for many dietary preferences. Need it gluten-free? Simply swap out the breadcrumbs. Looking to make it heartier? Add some cooked ground turkey or sausage.
Ingredients Notes

The beauty of this casserole lies in its simplicity, but each ingredient plays a key role in delivering maximum flavor.
Zucchini is the star of the show. Choose medium-sized zucchinis with firm, unblemished skin. If your zucchini is extra large, scoop out the seeds to avoid excess moisture in the casserole.
Shredded cheese adds creaminess and flavor. A mix of sharp cheddar and mozzarella works beautifully, but you can experiment with other options like gouda or Monterey Jack for a unique twist.
Breadcrumbs create the irresistible golden topping. Use panko breadcrumbs for extra crunch, or try Italian-seasoned breadcrumbs for added flavor.
Eggs help bind the casserole together. They ensure the dish holds its shape without becoming too dense.
A touch of butter mixed with the breadcrumbs brings a rich, toasty flavor to the topping. Don’t skip this step – it makes all the difference.
If you have a grater or mandoline slicer, it will make quick work of preparing the zucchini slices. Otherwise, a sharp knife will do the trick.
How To Make This Cheesy Zucchini Casserole

Making this casserole is as easy as layering a few simple ingredients and letting your oven do the rest. Here’s how to bring it all together.
Start by preheating your oven to 375°F and lightly grease a 9x13-inch baking dish. This ensures the casserole won’t stick and makes cleanup a breeze.
Next, slice your zucchini into thin, even rounds. Aim for about ¼-inch thickness so they cook evenly. If your zucchini is extra moist, pat the slices dry with a paper towel to prevent the casserole from becoming watery.
In a medium bowl, whisk together the eggs, a splash of milk, and a pinch of salt and pepper. This mixture will coat the zucchini, helping the cheese adhere while keeping the layers moist.
Begin layering your casserole by arranging a single layer of zucchini slices in the bottom of the baking dish. Sprinkle a generous handful of shredded cheese over the zucchini, then repeat the layers until all the zucchini and cheese are used up.
In a small bowl, combine the breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of the casserole for a golden, crispy crust.
Bake the casserole for 25-30 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. Let it cool for a few minutes before serving to allow the layers to set.
Storage Options
This casserole stores beautifully, making it a great make-ahead option.
For short-term storage, cover the cooled casserole with plastic wrap or foil and refrigerate for up to 3 days.
If you’d like to freeze it, assemble the casserole without baking, then cover tightly with aluminum foil and freeze for up to 2 months. When you’re ready to serve, thaw overnight in the fridge and bake as directed.
Reheat leftovers in the oven at 350°F until warmed through, or use a microwave for a quicker option. To keep the topping crispy, avoid reheating in the microwave for too long.
Variations and Substitutions
The versatility of this recipe means you can customize it to suit your tastes or dietary needs.
For a protein boost, add cooked ground turkey, sausage, or shredded chicken between the zucchini layers.
Swap out the breadcrumbs for crushed crackers or cornflakes if you’re out of panko. For a gluten-free option, use gluten-free breadcrumbs or omit the topping entirely.
Experiment with different cheeses to create unique flavor profiles. Parmesan adds a sharp, nutty taste, while pepper jack provides a little kick of spice.
Add a pop of color and flavor with thinly sliced tomatoes or roasted red peppers layered with the zucchini.
For a lighter version, use reduced-fat cheese and skip the butter in the topping. The casserole will still be deliciously satisfying.
This Cheesy Zucchini Casserole is a recipe you’ll find yourself coming back to again and again. Whether you’re serving it as a comforting side or a hearty main dish, it’s guaranteed to delight every time. Enjoy!
PrintCheesy Zucchini Casserole Recipe
This cheesy zucchini casserole recipe is a delicious and easy side dish loaded with melted cheese and tender zucchini. A perfect low-carb option for family dinners or potlucks!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups zucchini, thinly sliced
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs (optional for topping)
- 2 eggs, beaten
- 1 cup sour cream
- 2 garlic cloves, minced
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp Italian seasoning
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- In a large bowl, mix zucchini slices, cheddar cheese, Parmesan cheese, garlic, salt, pepper, and Italian seasoning.
- Add beaten eggs and sour cream to the mixture and stir well.
- Transfer the mixture to the prepared baking dish.
- If desired, sprinkle breadcrumbs on top for a crispy finish.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbling.
- Let cool for a few minutes before serving.
Notes
- For a gluten-free version, skip the breadcrumbs or use gluten-free breadcrumbs.
- Add cooked chicken or bacon for a heartier meal.
- You can substitute sour cream with Greek yogurt for a lighter option.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 450mg
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