Savory, cheesy, and easy! What’s not to love about this hearty Zucchini Casserole?
If you think casseroles are only for cold winter nights or big holiday gatherings, think again. Summer bumper crops like squash, tomatoes, and zucchini all make for wonderful, lighter casseroles that you can enjoy at this time of year. Zucchini casserole is one of my favorites. The zucchini bakes up beautiful and bubbly in the cream, egg, and cheese mixture. Even picky eaters at your house who would normally avoid anything green might try a bite. It’s that good!
Zucchini has its roots in ancient Central America, but it’s been back and forth between continents as far as use and popularity. In the years following European exploration and invasion, it (along with corn and beans) was introduced to Europe in the 16th century. By the 19th century, Italian gardeners were cultivating zucchini and using it regularly in a variety of dishes. Then, Italian immigrants brought their recipes with them during the wave of immigration to the US in the early 20th century.
You will love this zucchini casserole because it is a hearty side dish or lovely meatless main dish. It’s so versatile, you could even enjoy it as part of a brunch menu! The taste is warm, mild, and inviting, with the mildly flavored zucchini soaking up the flavors of the cream, cheese, and sautéed onion. As any good casserole should be, it is topped with beautifully toasty and buttery breadcrumbs: a perfect finish.
Zucchini ripeness 101
If you’ve ever kept a backyard garden and grown your own zucchini, you know that they can grow really big! Like a foot or longer in some cases! However, when they grow that big, the taste and texture are not ideal. Oversized zucchini can sometimes taste bitter and be quite seedy. For this recipe especially, choose zucchini (whether they’re garden-fresh or store-bought) that are around four to six inches and not much bigger than an inch or so in diameter. The flavor will be nice and mild, and the texture perfectly tender.
How do I store leftovers?
Once cooled, leftovers can be kept in the fridge in an airtight container for up to 4 days or in the freezer (in a freezer-safe container) for up to 2 months. If you’re freezing leftovers, the breadcrumb topping may need a little refresh when you reheat the dish.
Serving suggestions
Zucchini casserole makes for a filling side dish alongside mains like Air-Fryer BBQ Chicken or Easy Grilled Pork Loin. It’s also delicious at the holidays, on the table with your roast turkey or sliced ham and traditional side dishes. If you’re serving zucchini casserole as a meatless main dish, consider serving it with a Greek Salad or Orzo Salad. Finally, I have even served zucchini casserole at brunch. It’s eggy, creamy, and cheesy (almost quiche-like) and provides a nice savory veggie option alongside more traditional brunch favorites like Streusel French Toast Casserole, Citrus Mint Fruit Salad, and Blueberry Muffins.
Zucchini Casserole
Ingredients
- 6 cups zucchini sliced into thin rounds
- 1 cup onion chopped
- 3 garlic cloves minced
- 1 tablespoon olive oil
- 2 large eggs beaten
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 1/4 cup panko breadcrumbs
- 2 tablespoons butter melted
Instructions
- Preheat the oven to 400°F. Grease a 9×13-inch baking dish.
- Sprinkle a small amount of salt lightly over the zucchini and let sit for 10 minutes to draw out moisture. Pat dry with paper towels.
- In a skillet over medium heat, sauté onion and garlic in olive oil until softened.
- In a large mixing bowl, combine the sautéed onion and garlic, sliced zucchini, beaten eggs, heavy cream, salt, and pepper. Mix well to ensure even distribution of the ingredients.
- Pour the zucchini mixture into the prepared baking dish. Sprinkle evenly with shredded cheddar cheese.
- Mix panko breadcrumbs with melted butter and sprinkle over the top of the casserole.
- Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and the casserole is set. If needed, broil at the end of cooking to give it a deeper golden color.
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