Zucchini Casserole

When zucchini supply runs high and zucchini motivation runs low, make a pan of this comforting Zucchini Casserole! A baked casserole of thinly sliced zucchini tossed in a creamy garlic sauce, then baked beneath a crown of golden, crispy breadcrumbs, it gives humble zucchini squash the star treatment!

An Easy, Cheesy Zucchini Casserole Recipe

While you might think of zucchini most often as a straight-forward side dish (like Easy Sautéed Zucchini or Roasted Zucchini) this recipe proves that when you give it the cheesy holiday treatment usually reserved for Healthy Green Bean Casserole, delicious things happen.

Could it be that Healthy Zucchini Muffins (or, gasp! Zucchini Brownies) might not be summer squash’s highest calling after all?

This old fashioned zucchini casserole recipe certainly stands to argue.

• The sauce is herby and creamy, but light enough to where it doesn’t feel heavy on a hot summer night.
• The buttery panko topping adds pleasing textural contrast. For an extra crispy zucchini casserole, place it under the broiler for an additional minute.
• It uses a full two pounds of zucchini, making zucchini casserole an excellent thing to do with the extra zucchini you will inevitably have around this summer.

How to Make Zucchini Casserole

This simple zucchini casserole took me several tries to get right.

Zucchini has a high water content, and if you don’t find a way to remove the excess before baking it, you’ll end up with a soupy mess.

• Many zucchini casserole recipes I found solved this issue by roasting the zucchini first.
• While I love Roasted Zucchini, I was eager to skip the extra step and come up with the easiest zucchini casserole method possible (outside of Bisquick zucchini casserole that is. Homemade is the move here!).
• I turned to the method I used for my Zucchini Ravioli: slice the zucchini thinly, sprinkle it with salt to draw out the extra water, then blot dry.

I’ve laid out the process in detail below to guarantee you easy zucchini casserole recipe success.

---

The Ingredients

• Zucchini. Often overlooked for the starring role, zucchini makes a fantastic base for this casserole. It becomes tender, soaks up the other flavors, and adds oodles of vitamin C, potassium, calcium, antioxidants, and fiber.
• Salt. The key to achieving a non-soggy casserole.
• Flour. Helps create a perfectly luscious and thick casserole.
• Broth. Adds liquid and flavor to the casserole filling. You can use chicken or vegetable broth here.
• Milk. I used 1% milk, but feel free to use whatever you have on hand.
• Plain Greek Yogurt. Whole milk Greek yogurt is the right choice here rather than heavy cream. It adds richness and a subtle tanginess and won’t curdle when heated.
• Cheese. I used both sharp cheddar cheese and Parmesan for the ultimate cheesy combo. The sharp cheddar is bold and deliciously melty, and the Parmesan adds an addictive salty, nutty flavor to the filling and topping.
• Fresh Thyme. A delicious, fresh, herby complement to the creamy casserole filling.

• Panko. Combined with Parmesan cheese and melted butter, panko bread crumbs create an exceptionally crispy and scrumptious casserole topping.

The Directions

1. Slice the zucchini, then place it in a colander. Toss the zucchini with salt and let it drain.

2. Sauté the onion in a Dutch oven or high-rimmed skillet.

3. Stir in the flour.

4. Pour in the broth and milk. Let cook until the sauce thickens, then remove it from the heat.

5. Dry the zucchini.

6. Stir the yogurt into the onion mixture.

7. Add the cheddar.

8. Stir in the Parmesan and thyme.

9. Add the zucchini in small amounts, stirring frequently.

10. Stir in part of the panko, then transfer the mixture to a baking dish.

11. Melt the remaining butter, then stir in the remaining panko and Parmesan. Sprinkle the mixture over the top of the casserole.

12. Bake zucchini casserole at 400 degrees F for 30 to 35 minutes. Let rest for a few minutes, then DIG IN!

Recipe Variations

• Zucchini and Yellow Squash Casserole. Take note from this Squash Casserole, and add some yellow summer squash in place of part of the zucchini.
• Zucchini Casserole with Ground Beef. Saute 1 pound of lean ground beef (or ground chicken or turkey). Stir into the sauce with the zucchini slices.
• Zucchini Casserole with Sausage. Saute loose regular sausage or turkey sausage. Stir into the sauce with the zucchini slices. You can also thinly slice cooked sausage links, then add these with the zucchini.
• Zucchini Casserole With Bacon. Add cooked, crumbled Baked Bacon or Air Fryer Bacon to your sauce and on top.

Storage Tips

• To Store. Place zucchini casserole in an airtight storage container in the refrigerator for up to 4 days.
• To Freeze. Unfortunately, this zucchini recipe does not freeze well. The zucchini will become too mushy and watery.
• To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.

What to Serve with Zucchini Casserole

• Roasted and Grilled Meats. Zucchini casserole is a great holiday side option year-round. Serve it with Thanksgiving Turkey or summery Grilled Pork Tenderloin.
• Salmon. Rich, hearty salmon can stand up to cheesy casseroles. Try Baked Salmon, Grilled Salmon, or Air Fryer Salmon.
• Chicken. Whether you
• Burgers. This casserole is a great way to switch up your potluck sides. Try it with a Turkey Burger, Air Fryer Hamburgers, or a Vegan Burger.

Recommended Tools to Make this Recipe

• Casserole Dish. Perfect for making this casserole!
• Dutch Oven. My go-to tool for preparing casseroles.
• Mandoline. The easiest way to slice the zucchini.

More Delicious Zucchini Recipes

Main Dishes

Blackened Zucchini Tacos

Save Recipe Saved

Mexican

Zucchini Enchiladas

Save Recipe Saved

Main Dishes

Stuffed Zucchini

Save Recipe Saved