Name: Zucchini Parmesan Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups zucchini, sliced; 1 cup parmesan cheese, grated; 1/2 cup bread crumbs; 2 tablespoons olive oil; 1/4 cup onion, diced; 2 cloves garlic, minced; 1 teaspoon dried basil; 1/2 teaspoon salt; 1/4 teaspoon black pepper

Zucchini Parmesan Casserole Recipe is one of those dishes that sneaks veggies into your meal without anyone batting an eye. If you’re anything like me, you might have a love-hate relationship with zucchini. It’s versatile but sometimes a little bland on its own. That’s where this casserole comes in cheesy, comforting, and packed with flavor.

Why You Should Try This Zucchini Parmesan Casserole

Ever found yourself staring at a pile of zucchini wondering what to do with it? This casserole solves that problem. It’s a great way to use up an abundance of zucchini, especially during summer when they’re everywhere. Plus, it’s a one-dish meal that’s hearty enough to satisfy but still feels a bit healthy.

The combination of Parmesan and mozzarella cheese with tender zucchini slices creates a texture and taste combo that’s hard to resist. If you love Italian flavors but want something quicker than lasagna, this recipe fits the bill perfectly.

Variations I’ve Tried And Loved

I’ve experimented with this casserole more times than I can count. Here are some tweaks you might want to try:

Swap mozzarella for provolone or fontina for a different cheese vibe.
Add cooked Italian sausage or ground turkey for a meaty twist.
Throw in some fresh basil or oregano to brighten the flavor.
Mix in a handful of breadcrumbs on top for an extra crispy crust.
Use yellow squash alongside zucchini to add color and sweetness.

Adaly Kandice

Zucchini Parmesan Casserole

A delicious and comforting zucchini casserole with a crispy parmesan topping, perfect as a side dish or light meal.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Lunch

Cuisine: American

Calories: 280

Ingredients

4 cups zucchini, sliced
1 cup parmesan cheese, grated
1/2 cup bread crumbs
2 tablespoons olive oil
1/4 cup onion, diced
2 cloves garlic, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions

Preheat oven to 375°F (190°C).
In a skillet, heat olive oil over medium heat. Sauté onion and garlic until translucent.
Add sliced zucchini, dried basil, salt, and pepper. Cook for 5 minutes until zucchini begins to soften.
Transfer zucchini mixture into a casserole dish.
In a bowl, mix parmesan cheese and bread crumbs together.
Sprinkle the parmesan and bread crumb mixture evenly over zucchini.
Bake in the preheated oven for 25-30 minutes, until topping is golden and casserole is bubbly.
Remove from oven and let cool slightly before serving.

Notes

For extra flavor, add some cooked bacon bits or shredded mozzarella. Serve as a side dish or a light lunch.

Serving Ideas for Zucchini Parmesan Casserole

Wondering what pairs well with this cheesy veggie bake? Here are some ideas:

A fresh green salad with lemon vinaigrette to cut through the richness.
Garlic bread or crusty baguette for soaking up extra sauce.
Grilled chicken or fish for added protein.
Roasted potatoes or rice if you want a more filling meal.

This casserole works great as a main dish or a side, depending on your mood.

Tips for Zucchini Parmesan Casserole Recipe

Want to get the best results? Here are a few tips I’ve picked up:

Salt the zucchini slices and let them sit for 10 minutes before cooking to draw out excess moisture. Pat dry with paper towels afterward.
Don’t slice zucchini too thick; thinner slices cook more evenly.
Use freshly grated Parmesan if possible it melts better and has more flavor.
If you like a crispy top, broil the casserole for the last 2-3 minutes, but watch closely to avoid burning.
Feel free to add extra garlic for a punchier taste.

These little tricks make a noticeable difference in flavor and texture.

Leftovers and Storage

This casserole tastes even better the next day, so leftovers are a win. Store any extras in an airtight container in the fridge for up to 3 days. When reheating, cover with foil and warm in the oven at 350°F (175°C) until heated through to keep the cheese melty without drying out.

You can also freeze it in portions. Just thaw overnight in the fridge before reheating. Perfect for those busy nights when cooking feels like a chore.

Common Mistakes to Avoid

I’ve made my share of kitchen blunders with this dish, so here’s what I’ve learned:

Don’t skip salting the zucchini beforehand; otherwise, the casserole might get watery.
Avoid overcrowding the pan when sautéing zucchini. Cook in batches if necessary.
Don’t overbake. The cheese should be melted and bubbly, not burnt.
Use enough sauce to keep things moist but not swimming in it.
Resist the urge to slice zucchini too thick or too thin; aim for about 1/4 inch.

Avoiding these pitfalls will save you from soggy or bland results.

Nutrition Facts (per serving)

Calories: 280 kcal
Carbohydrates: 12 g
Protein: 18 g
Fat: 18 g
Fiber: 3 g
Sugar: 6 g