Cheesy Baked Zucchini Casserole
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!
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
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!
Nutrition
Calories: 213kcalCarbohydrates: 7gProtein: 14gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 123mgSodium: 387mgPotassium: 305mgFiber: 1gSugar: 2gVitamin A: 613IUVitamin C: 15mgCalcium: 328mgIron: 1mg
Tried this recipe?Let us know how it was!