Cheesy Baked Zucchini Casserole Recipe
This easy zucchini casserole recipe is the perfect side dish and a great way to use up fresh zucchini! Made with simple ingredients and little prep work, this easy cheesy casserole is a great side dish for weeknight suppers, potlucks, and more. Plus, it’s a great way to sneak in a few extra veggies at meal time!
This recipe is my proof that if you put enough cheese in anything, it becomes delicious. And as someone who hails from Wisconsin, it’s also my proof that the Midwest might be doing something right after all.
To be completely honest, I’ve hated zucchini for years; it was always too watery, too mushy, and just meh overall. I didn’t understand how people could eat it, much less actually enjoy eating it.
But almost every year without fail, we wind up with a surplus of fresh zucchini. Especially if we happen to grow a garden.
Though even if we don’t, there always seems to be an abundance of zucchini at the grocery store, the farmer’s market, and in friends’ gardens.
And well, to make a long story short, I decided it was high time I figured out a way to eat zucchini besides putting it in bread.
At first, I had challenged myself to spend a month making zucchini recipes, but needless to say, I didn’t get very far with that. I did, however, come out of zucchini season with this delicious and cheesy zucchini casserole recipe!
This delicious casserole is made with shredded zucchini, 4 different kinds of cheese, and is baked to gooey, golden brown deliciousness! It’s a great way to use up zucchini and is the perfect way to get picky eaters and zucchini haters to give this vegetable another try!
How To Make Cheesy Baked Zucchini Casserole Recipe
Ingredients
- shredded zucchini, washed. You can peel your zucchini, but I normally don’t. You can also use green zucchini or yellow zucchini(called summer squash, or yellow squash). I usually use a mix of both.
- ricotta cheese
- crumbled feta cheese
- shredded Swiss cheese
- eggs
- panko breadcrumbs
- sea salt, to taste
- shredded parmesan cheese
- olive oil, for greasing the casserole dish
Directions
Grease a casserole dish with olive oil(I usually use an 8×8 dish, but you could use a slightly bigger one) and set aside until ready to use.
Preheat the oven to 400 degrees F.
In a large bowl, combine the shredded zucchini, eggs, breadcrumbs, and ricotta cheese. Season with salt and stir. Then add the feta cheese and 1/2 cup of the shredded Swiss cheese, and fold to combine.
Spoon the zucchini mixture into your greased baking dish, and top with the remaining 1/4 cup of Swiss cheese and the shredded Parmesan cheese.
Place in the oven and bake for 30-35 minutes or until it is bubbly around the edges and the cheese is melted.
After 30 minutes, switch your oven to broil and broil the casserole for 3-5 minutes or until the cheese is golden brown and bubbly.
Remove from the oven and let your casserole rest for 10-15 minutes before serving.
Serve alongside any of your favorite main dishes and enjoy!
Recipe Notes
Any leftover casserole can be stored in an airtight container in the fridge for up to 5 days. Leftover zucchini casserole can be easily reheated in the oven or on the stovetop!
I find it’s easiest to shred zucchini with a food processor, or with the largest holes on a box grater. If you like, you can squeeze out some of the excess moisture before prepping your casserole. This will keep it from getting too watery, but I never do this, and I find the breadcrumbs usually soak up any excess water.
While I love using the cheeses listed above, this recipe can be made with any kind of cheese. Sharp cheddar cheese, mozzarella cheese, and gruyere cheese would all be delicious choices!
I love seasoning this delicious cheesy zucchini casserole with just salt, but you can feel free to season it to better fit your personal preference. Spices like black pepper, garlic powder, crushed red pepper, and fresh herbs are all delicious!
You can even toss in extra vegetables to turn this into the perfect summer veggie side dish! Bell peppers, sweet potatoes, eggplant, tomatoes, and even extra zucchini slices are all delicious and an easy way to use up extra veggies!
Looking For More Easy Side Dishes? Be Sure to Check Out These!
Spicy Asian Cucumber Salad Recipe
Easy Curried Black-eyed Peas Recipe
Potato Salad with hard-boiled eggs (Grandma’s potato salad recipe)
Greek Potato Salad (no mayo recipe!)
Cheesy Baked Zucchini Casserole
Ingredients
- 4 cups shredded zucchini washed. You can peel your zucchini, but I normally don’t. You can also use green zucchini or yellow zucchini(called summer squash, or yellow squash). I usually use a mix of both.
- 1/2 cup ricotta cheese
- 1/2 cup crumbled feta cheese
- 3/4 cup shredded Swiss cheese
- 3 eggs
- 1/4 cup panko breadcrumbs
- sea salt to taste
- 1/2 cup shredded parmesan cheese
- olive oil for greasing the casserole dish
Instructions
- Grease a casserole dish with olive oil(I usually use an 8×8 dish, but you could use a slightly bigger one) and set aside until ready to use.
- Preheat the oven to 400 degrees F.
- In a large bowl, combine the shredded zucchini, eggs, breadcrumbs, and ricotta cheese. Season with salt and stir. Then add the feta cheese and 1/2 cup of the shredded Swiss cheese, and fold to combine.
- Spoon the zucchini mixture into your greased baking dish, and top with the remaining 1/4 cup of Swiss cheese and the shredded Parmesan cheese.
- Place in the oven and bake for 30-35 minutes or until it is bubbly around the edges and the cheese is melted.
- After 30 minutes, switch your oven to broil and broil the casserole for 3-5 minutes or until the cheese is golden brown and bubbly.
- Remove from the oven and let your casserole rest for 10-15 minutes before serving.
- Serve alongside any of your favorite main dishes and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
