If you need a low-fuss side dish packed with vegetables and melty cheese, this Zucchini Casserole is for you! No stuffing mix and cream of chicken soup are required. This made-from-scratch casserole recipe uses basic pantry staples and doesn’t skimp on flavor!
Zucchini Casserole Is For Sharing
It never fails. Our zucchini produces more than we can eat. Instead of giving it away, I like to make a casserole and share it with others. This is a great recipe to use if you want to send a meal to a friend who is not feeling well, to a family who just had a baby, or if you need to bring a special veggie dish to a potluck.
This Zucchini Casserole boasts a quick 15-minute prep time and will feed up to 10 people, so it’s perfect for a large crowd! It’s also a budget-friendly side dish.
If you need some more easy side dishes for your next get-together, you’ll love this Slow Cooker Mac and Cheese and Instant Pot Copycat Longhorn Steakhouse Broccoli!
✝️ Biblical Reflections Table Talk
Zucchini is a vegetable that grows in abundance, especially during the harvest season, and this zucchini casserole is a delicious way to make the most of that plentiful supply. This abundance reminds us of how God provides for us generously, giving us more than enough to share with others. In John 10:10, Jesus says, “I have come that they may have life, and have it to the full.” Just as zucchini grows vertically, reaching upwards in the garden, God’s blessings reach into every part of our lives, filling us with more than we need. As you enjoy this casserole, consider how you can use the abundance in your life to bless others and reflect God’s generosity through your hospitality.
Grab These Ingredients for Your Zucchini Casserole
You’ll need a few basic pantry staples for this easy recipe!
- Zucchini: We can’t have zucchini casserole without zucchini! You’ll need around 5 medium zucchini for this recipe. The best part is that you don’t even need to peel it!
- Heavy whipping cream: This gives our casserole a decadent, creamy texture.
- Egg: Binds all the ingredients together, providing a cohesive end result!
- Onion (yellow or white) and garlic: These are a flavorful base for the casserole.
- Oregano, thyme, and basil (dried): This blend of dried herbs gives the casserole a warm, comforting flavor. If you’re not a fan of this spice blend, feel free to use whatever spices you prefer. Rosemary would be another great flavor for this dish!
- Pepper jack cheese: This slightly spicy, melty cheese is in the casserole for an ooey-gooey finish. You could also use mozzarella, feta, cheddar cheese, or parmesan cheese if you prefer.
- Panko breadcrumbs: These are lighter and crunchier than regular breadcrumbs, giving you that irresistible crunchy topping.
📝 Note: You can find the full recipe with ingredients and measurements in the recipe card located at the bottom of this post.
How to Make Zucchini Casserole
The following step-by-step instructions explain how to make this delicious side dish!
Prep the Zucchini
- Wash and pat the zucchini dry. Slice zucchini, then cut into cubes, and toss it in a large bowl.
Whisk
- Whisk the egg.
Combine
- Add the heavy cream, herbs, onion, garlic, cheese, and breadcrumbs.
Toss
- Toss the mixture with the zucchini until coated.
Fill The Baking Dish
- Spread the mixture into a baking dish.
Gina’s Tips For Recipe Sucess
- Remove as much moisture as possible from the zucchini before baking to prevent a watery dish. I like to use paper towels to blot off any excess moisture.
Variation Ideas
- If zucchini isn’t your thing, you can use yellow squash instead!
- Feel free to throw in other veggies like bell peppers or shredded carrots for a fun twist.
Serving Suggestions
This side dish is perfect for pairing with Texas Roadhouse Herb Chicken and Chicken Baked Parmesan Meatballs! You could also add Shredded Crock Pot Chicken to the top and make it a one-dish dinner.
Is this casserole gluten-free?
Since this casserole has breadcrumbs on top, it’s not gluten-free. However, you can buy gluten-free breadcrumbs or pork panko breadcrumbs!
Can I freeze zucchini casserole?
Absolutely! You have a couple of freezing options – freeze unbaked or baked. To freeze an unbaked casserole, assemble the entire dish and wrap it tightly. Freeze for up to 3 months. When you’re ready to eat it, let it thaw at room temperature and bake as instructed.
You can freeze baked zucchini casserole for up to 3 months. Just make sure you wrap it tightly and let it thaw at room temperature before reheating.
Can I reheat leftover zucchini casserole?
Yes! Preheat your oven to 350ºF, cover with aluminum foil, and bake the casserole for 20 minutes.
Storing Leftovers
Allow the casserole to cool to room temperature. You can store it in the baking dish you cooked it in. Just cover the top tightly with foil. Or, you can transfer the leftovers to an airtight container. According to the FDA, cooked casseroles will last in the fridge for 3-4 days.
More Great Side Dishes To Try
⚖️ Need a big batch to feed a crowd? You can easily change the number of servings in the recipe card below by tapping 2x or 3x. The ingredient measurements will automatically double or triple. You can then tap print and there you have it, a recipe for a crowd.
I Want To Answer Your Questions & Hear Your Comments
Do you have a question about this recipe❓ I will answer in the comment form below👇🏼 the recipe card. Did you make this recipe? If so, could you be a gem and leave a comment and rating ⭐️⭐️⭐️⭐️⭐️ below? This helps others find yummy 😋 recipes to make for their family and friends.
Quick and Easy Zucchini Casserole Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
Ingredients
- 8 cups zucchini , about 5 medium
- 1/2 cup heavy whipping cream
- 1 egg, large
- 1/2 cup onion , chopped in small pieces, yellow or white
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 teaspoon oregano, dried
- 1 teaspoon thyme , dried
- 1 teaspoon basil , dried
- 3/4 cup pepper jack , shredded
- 1 cup Panko breadcrumbs, divided into ½ cups
Instructions
Prepare Zucchini
- Wash the zucchini and pat dry. Slice the zucchini into 1/2-inch thick rounds, then cut each round into quarters until you have about 8 cups. Place the zucchini in a large bowl.
Preparation
- Preheat the oven to 400°F. Spry a 9 x 13 baking dish with nonstick cooking spray.
Mix Ingredient
- In a medium-size bowl, whisk the egg.
- Add the heavy whipping cream, onion, garlic, salt, pepper, oregano, thyme, basil, cheese, and ½ cup of the breadcrumbs.
- Pour the mixture into the bowl of zucchini. Carefully toss with a large spoon until well combined.
Assemble The Dish
- Spread the zucchini mixture evenly into the greased baking dish. Sprinkle the remaining breadcrumbs evenly on top.
Bake
- Cover the dish loosely with aluminum foil and bake for 25 minutes or until the zucchini is soft.
- Once the zucchini is cooked, uncover the baking dish and bake for an additional 5 minutes to toast the breadcrumbs.