Zucchini has a way of disappearing into dishes, and in this casserole, it turns into something golden, creamy, and irresistible. It’s the kind of recipe you make on a weeknight and serve again at brunch because everyone asks for it. Light enough for lunch, hearty enough for dinner, and perfect as a side, this casserole checks every box.
The best part? It’s simple, flexible, and made with pantry staples. If you’ve got extra zucchini, this is the most delicious way to use it.
What Makes This Recipe So Good
- Comforting and cheesy: The shredded zucchini melts into a rich, creamy base with cheddar and parmesan for a satisfying bite in every forkful.
- Any-meal versatility: Serve it with eggs for breakfast, a salad for lunch, or roasted chicken for dinner.
It works anywhere.
- Great texture: Salting and squeezing the zucchini keeps the casserole from turning watery, so it bakes up tender with a lightly crisp top.
- Simple ingredients: Nothing fancy here—just zucchini, cheese, eggs, and basics you likely already have.
- Easy to customize: Add bacon, switch up the cheese, or toss in herbs. It’s very forgiving.
What You’ll Need
- 4 cups shredded zucchini (about 2–3 medium zucchini)
- 1 teaspoon kosher salt (for draining zucchini)
- 2 tablespoons olive oil or melted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 3 large eggs
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk (whole or 2%)
- 1 1/2 cups shredded sharp cheddar cheese (divided)
- 1/2 cup grated parmesan cheese
- 1/2 cup breadcrumbs or panko (plus extra for topping if you like)
- 1 teaspoon dried Italian seasoning or 1 tablespoon chopped fresh herbs (like parsley or basil)
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for a little heat)
- Salt to taste (after draining)
- Nonstick spray or butter for the baking dish
How to Make It
- Prep the oven and pan: Heat the oven to 375°F (190°C). Grease a 9×9-inch or similar baking dish with butter or nonstick spray.
- Shred the zucchini: Use a box grater or food processor.
Place the shredded zucchini in a colander and toss with 1 teaspoon kosher salt. Let it sit for 10–15 minutes to draw out moisture.
- Squeeze out the water: Wrap the zucchini in a clean kitchen towel or several paper towels and squeeze hard. Remove as much liquid as you can.
This step keeps the casserole from getting soggy.
- Sauté the aromatics: Warm the olive oil or butter in a skillet over medium heat. Add the chopped onion and cook 4–5 minutes until soft. Stir in the garlic for 30 seconds until fragrant.
Set aside to cool slightly.
- Whisk the base: In a large bowl, whisk the eggs, sour cream, and milk until smooth. Stir in Italian seasoning, black pepper, and red pepper flakes if using.
- Add the cheeses and crumbs: Mix in 1 cup cheddar, all the parmesan, and 1/2 cup breadcrumbs. Fold in the sautéed onion and garlic.
- Fold in the zucchini: Add the well-drained shredded zucchini and stir gently to combine.
Taste and add a pinch of salt if needed.
- Assemble the casserole: Spread the mixture into the prepared dish. Top with the remaining 1/2 cup cheddar. Sprinkle a light handful of extra breadcrumbs if you want a crispier top.
- Bake: Bake 30–35 minutes, until the casserole is set in the center and the top is golden and bubbling around the edges.
- Rest and serve: Let it rest for 10 minutes before slicing.
This helps it set and makes for neater pieces.
Storage Instructions
- Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
- Reheat: Warm slices in a 325°F (165°C) oven for 10–15 minutes, or microwave in 30–45 second bursts until hot.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge, then reheat in the oven for best texture.
- Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Add 5–10 minutes to the bake time if going straight from the fridge.
Benefits of This Recipe
- Vegetable-forward: It’s a tasty way to fit in extra veggies without feeling like you’re eating a “health dish.”
- Protein and calcium: Eggs and cheese make it filling and satisfying.
- Budget-friendly: Zucchini is affordable and easy to find, especially in summer.
- Kid-friendly: The mild flavor and cheesy texture win over picky eaters.
- Flexible portions: Works as a main, side, or brunch dish—great for meal prep.
Pitfalls to Watch Out For
- Skipping the squeeze: Not draining the zucchini well is the biggest cause of a watery casserole.
Take the time to press it dry.
- Overbaking: Baking too long can make it dry or rubbery. Pull it when the center is set and the top is golden.
- Too much salt: You salt the zucchini for draining, so taste the mixture before adding more salt.
- Wrong pan size: A dish that’s too small will overflow; too large will make it thin and dry out faster.
Recipe Variations
- Add protein: Stir in cooked bacon, crumbled sausage, or diced ham for a heartier casserole.
- Switch the cheese: Try mozzarella for extra melt, Gruyère for nuttiness, or pepper jack for a kick.
- Go gluten-free: Use gluten-free breadcrumbs or skip them and add 2–3 tablespoons almond flour for structure.
- Make it lighter: Use Greek yogurt in place of sour cream and reduce cheddar by 1/2 cup. It will still be creamy.
- Fresh herb upgrade: Add chopped basil, parsley, or dill for brightness.
Lemon zest also wakes up the flavor.
- Veggie mix-ins: Fold in corn kernels, chopped spinach (squeezed dry), or diced roasted red peppers.
- Spice it up: Add smoked paprika, cumin, or a spoonful of green chiles for a Southwestern spin.
FAQ
Do I have to peel the zucchini?
No. The skin is tender and adds color and nutrients. Just wash the zucchini well and trim the ends before shredding.
How do I prevent a soggy casserole?
Salt and drain the shredded zucchini, then squeeze it hard to remove excess moisture.
Using breadcrumbs and cheese also helps bind the mixture so it sets nicely.
Can I use yellow squash instead?
Yes. Yellow squash works the same way and has a similar moisture level. You can use all yellow squash or a mix with zucchini.
What size baking dish should I use?
A 9×9-inch, 8×10-inch, or similar 2-quart dish works well.
If you use a larger pan, reduce the bake time slightly and watch for doneness earlier.
Can I make this without eggs?
You can try an egg substitute or use two flax “eggs” plus an extra 1/4 cup Greek yogurt, but the texture will be softer. Eggs give the best structure.
Is this good for meal prep?
Absolutely. Bake it, cool it, and slice into squares.
It reheats well and keeps its flavor for several days.
What should I serve it with?
For breakfast, add scrambled or poached eggs and fruit. For lunch, pair it with a simple green salad. For dinner, serve alongside grilled chicken, salmon, or roasted potatoes.
Can I make it spicier?
Yes.
Add extra red pepper flakes, diced jalapeños, or swap in pepper jack cheese to turn up the heat.
Final Thoughts
This cheesy shredded zucchini casserole is the kind of reliable, cozy dish that fits into any meal plan. It’s simple to make, easy to adapt, and delivers on flavor every time. Whether you’re tackling a pile of garden zucchini or planning a low-effort weeknight dinner, this recipe has your back.
Keep it in your rotation, and you’ll always have a crowd-pleasing option ready to go.