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Cheesy Baked Zucchini Casserole

Side Dish 🥗Dinner 🍽️Lunch 🥪 American High-Protein 💪Vegetarian 🥦Halal 🕌Kosher ✡️Comfort-FoodPescatarian 🐟Anabolic Diet

Cheesy Baked Zucchini Casserole layers tender, well-seasoned zucchini with a rich trio of mozzarella, sharp cheddar, and Parmesan. A buttery Italian panko topping bakes to a crisp, golden finish that contrasts the creamy interior. It’s a comforting side for weeknight dinners or a crowd-pleasing addition to summer cookouts and potlucks.

  • Prep25 mins
  • Cook35 mins
  • Serves8
  • DifficultyEasy
Cheesy Baked Zucchini Casserole
  1. 1

    Assemble all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart rectangular baking dish.

  2. 2

    In a large bowl, toss the zucchini with the salt to coat evenly. Move the zucchini to a colander set in the sink and let it drain to remove excess moisture for 15 minutes. Transfer the zucchini to a clean kitchen towel and squeeze out any remaining liquid. Use paper towels to dry the large bowl.

  3. 3

    Warm the oil in a large skillet over medium heat. Add the onion and cook until soft and translucent, about 4 minutes. Stir in the garlic and cook until fragrant, 1 minute more.

  4. 4

    In the large bowl, whisk the eggs with the pepper. Add the zucchini, the onion mixture, the mozzarella, the Cheddar, and 1/2 cup of the Parmesan cheese; mix until well combined.

  5. 5

    Spoon the mixture into the prepared baking dish and spread it into an even layer.

  6. 6

    Bake, uncovered, for 20 minutes.

  7. 7

    While it bakes, mix the panko with the melted butter in a small bowl. Stir in the remaining 1/4 cup Parmesan cheese.

  8. 8

    Sprinkle the breadcrumb mixture over the casserole and bake until golden and crisp, 10 to 15 minutes. Garnish with chives.