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A white rectangular baking dish filled with a golden-brown zucchini casserole topped with breadcrumbs. A silver spoon is scooping out a portion, revealing the tender, baked zucchini underneath. The dish rests on a green and white checkered cloth.

Zucchini Casserole with Cheese

Print Recipe
This zucchini casserole with cheese is a creamy, herby baked casserole with a crunchy breadcrumb topping, perfect as an easy side dish for a crowd.
Course Side
Cuisine American
Keyword baked, casserole, cheesy
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings (1/2 cup)
Calories 124
Author Gina Dickson

Ingredients

  • 8 cups zucchini (about 5 medium, cubed)
  • 1/2 cup heavy whipping cream
  • 1 egg large
  • 1/2 cup onion (yellow or white, chopped)
  • 2 cloves garlic minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 teaspoons oregano dried
  • 1 teaspoon thyme dried
  • 1 teaspoon basil dried
  • 3/4 cup pepper jack shredded
  • 1 cup Panko breadcrumbs (divided in half)

Instructions

Prepare Zucchini

  • Wash and pat the zucchini dry. Slice into rounds, then cut into cubes, until you have about 8 cups. Place in a large bowl.
    8 cups zucchini
    Chopped zucchini pieces in a white mixing bowl on a light gray background. The zucchini is cut into small, uneven chunks with a mix of green skin and pale flesh visible.

Prep the Dish

  • Preheat the oven to 400 degrees Fahrenheit. Spray a 9x13-inch baking dish with nonstick cooking spray.

Mix the Filling

  • Whisk the egg in a medium bowl.
    1 egg
    A white mixing bowl with a handle contains a small amount of beaten yellow egg mixture. A whisk with a light blue handle rests inside the bowl. The scene is set on a light gray textured surface.
  • Add the heavy whipping cream, onion, garlic, salt, pepper, oregano, thyme, basil, pepper jack cheese, and half of the breadcrumbs. Stir to combine.
    1/2 cup heavy whipping cream, 1/2 cup onion, 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1 1/2 teaspoons oregano, 1 teaspoon thyme, 1 teaspoon basil, 3/4 cup pepper jack, 1 cup Panko breadcrumbs
    A white mixing bowl filled with a mixture of finely chopped vegetables and herbs in a creamy sauce, ready for preparing a dish. The background is a light grey surface.
  • Pour the mixture over the zucchini and toss until the zucchini is well coated.
    A white mixing bowl contains chopped zucchini and a mixture of cooked quinoa, minced onions, and herbs. A light gray spatula rests in the bowl, ready for stirring. The background features a light, textured surface.

Assemble and Bake

  • Spread the zucchini mixture evenly into the prepared baking dish. Sprinkle the remaining breadcrumbs on top.
    A white rectangular baking dish filled with chopped zucchini pieces topped with breadcrumbs. The dish is set on a light, marble-textured surface.
  • Cover loosely with foil and bake for 25 minutes, until the zucchini is soft.
  • Uncover and bake for 5 more minutes, until the breadcrumbs are golden and crisp.

Notes

  • Make Ahead: This can be assembled ahead of time and refrigerated unbaked. Add the panko breadcrumbs just before baking rather than ahead of time, so they stay crisp instead of going soft in the fridge.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
  • Reheating: Place leftovers in a baking dish, cover with foil, and warm in a 350-degree oven for 10 to 15 minutes, or until heated through.
  • Freezing: This casserole does not freeze well.
  • Substitutions: Swap the pepper jack for a true hot pepper cheese for more heat. Shred cheese fresh off the block rather than using pre-shredded, which is coated with a starch that keeps it from melting as smoothly.
  • Variations: Swap up to half of the zucchini for yellow squash.

Nutrition

Serving: 1serving | Calories: 124kcal | Carbohydrates: 9g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 37mg | Sodium: 229mg | Potassium: 315mg | Fiber: 2g | Sugar: 4g | Vitamin A: 478IU | Vitamin C: 19mg | Calcium: 109mg | Iron: 1mg
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