Name: Easy Cheesy Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups zucchini, sliced; 1 cup shredded cheddar cheese; 1/2 cup grated Parmesan cheese; 1/2 cup chopped onion; 2 cloves garlic, minced; 1/2 cup milk; 1/2 cup breadcrumbs; 2 tablespoons butter, melted; to taste salt and pepper

Easy Cheesy Zucchini Casserole Recipe is one of those dishes that sneaks vegetables into your meal without anyone batting an eye. If you’ve ever wondered how to make zucchini taste like a cheesy, comforting hug on a plate, you’re in the right spot. This recipe has been my go-to for busy weeknights and potlucks where I want to impress without sweating too much.

Why You Should Try This Cheesy Zucchini Casserole

Zucchini can sometimes get a bad rap for being bland or watery, but this casserole flips the script. The cheese melts into every nook and cranny, making the zucchini taste rich and satisfying. Plus, it’s a simple way to add more veggies to your diet without feeling like you’re eating rabbit food. Trust me, this is the kind of dish that even zucchini skeptics ask for seconds.

Variation I’ve Tried

I like to mix things up depending on what’s in the fridge. Sometimes I toss in some cooked bacon bits for a smoky crunch or swap out cheddar for mozzarella for a gooey, stringy texture. Adding a handful of fresh herbs like basil or thyme gives it a fresh punch. You can also throw in some sautéed mushrooms or onions if you want to sneak in more veggies without changing the vibe.

Adaly Kandice

Easy Cheesy Zucchini Casserole

A simple and delicious zucchini casserole loaded with cheese, perfect as a side dish or a light meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Lunch

Cuisine: American

Calories: 320

Ingredients

4 cups zucchini, sliced
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup milk
1/2 cup breadcrumbs
2 tablespoons butter, melted
to taste salt and pepper

Instructions

Preheat the oven to 375°F (190°C).
In a large bowl, mix sliced zucchini, chopped onion, minced garlic, shredded cheddar, grated Parmesan, and milk.
Season with salt and pepper to taste.
Pour the mixture into a greased baking dish.
In a small bowl, combine breadcrumbs and melted butter; sprinkle evenly over the zucchini mixture.
Bake uncovered for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Let cool slightly before serving.

Notes

For extra flavor, add cooked bacon or herbs like thyme or basil. Serve as a side dish or a light main course.

Serving The Cheesy Zucchini Casserole

This casserole pairs beautifully with grilled chicken or a simple green salad. I often serve it alongside roasted potatoes or crusty bread to soak up all the cheesy goodness. It also works great as a side for BBQs or as a vegetarian main dish with a hearty bean salad.

Helpful Tips for Easy Cheesy Zucchini Casserole Recipe

Don’t slice the zucchini too thick or it won’t cook evenly.
Use a mix of cheeses for the best flavor and texture.
If you want a lighter version, swap sour cream for Greek yogurt.
Let the casserole rest for a few minutes after baking so it sets up nicely.

Leftovers

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through. It might lose a bit of its crispy top, but the cheesy flavor stays strong. You can also freeze portions for up to a month just thaw overnight before reheating.

Common Mistakes to Avoid

Overcooking the zucchini before baking can make the casserole soggy.
Skipping the cheese blend can leave the dish lacking in flavor and gooeyness.
Using watery zucchinis without draining can water down the whole casserole.
Forgetting to season the zucchini while cooking can make the whole dish bland.

Nutrition Facts (per serving)

Calories: 320 kcal
Carbohydrates: 12 g
Protein: 18 g
Fat: 22 g
Fiber: 3 g
Sugar: 5 g