Zucchini Casserole Recipes

This garlic parmesan zucchini casserole is an easy side dish that pairs beautifully with just about any family meal! The old fashioned zucchini casserole recipe features fresh, shredded summer zucchini, garlic, and onion, with three types of cheese and a buttery, Parmesan breadcrumb topping. Serve the cheesy dish with grilled chicken, oven-fried pork chops, steak or shrimp. It’s versatile, and always a hit!

Garlic Parmesan Zucchini Casserole

This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!

Prep: 15min

Total: 40min

Yield: 6

Serving Size: 1 /6 of the casserole

Nutrition Facts: servingSize 1 /6 of the casserole, calories 225 kcal, Carbohydrate 8 g, Protein 13 g, Fat 15 g, Saturated Fat 8 g, Cholesterol 96 mg, Sodium 594 mg, Fiber 1 g, Sugar 3 g

Ingredients:

• 4 cups grated zucchini ((I used about 3.5 medium zucchinis))
• ½ teaspoon salt
• ½ cup finely minced or grated onion
• 1 tablespoon minced garlic
• 2 eggs
• ½ cup grated Parmesan cheese, plus an additional 2 tablespoons
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup Panko breadcrumbs
• 2 tablespoons melted butter

Instruction:

1. Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
2. Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it’s in the towel — you will be shocked by how much liquid comes out!
3. In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
4. Bake uncovered for 20 minutes.
5. Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
6. After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.

Tomato and Zucchini Casserole

Use up extra garden veggies to make this zucchini casserole. It’s packed full of fresh summer flavors and it comes together in four easy steps. Wondering how to make zucchini casserole? Sauté your zucchini, then combine with tomatoes and basil in a baking dish. Top off your zucchini and tomato casserole with a crispy Parmesan and breadcrumb topping. Then bake and enjoy!

Prep: 25min

Total: 1

Yield: 8

Serving Size: 1 Serving

Nutrition Facts: calories 140 , Carbohydrate 10 g, Cholesterol 15 mg, Fat 1 , Fiber 1 g, Protein 6 g, Saturated Fat 3 1/2 g, servingSize 1 Serving, Sodium 420 mg, Sugar 4 g, Trans Fat 0 g

Ingredients:

• 2 tablespoons olive oil
• 2 lb medium zucchini, halved lengthwise and cut into 1/2-inch slices (about 7 cups)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons finely chopped garlic
• 1 cup grape tomatoes, halved
• 1/4 cup chopped fresh basil leaves
• 1 cup shredded Italian cheese blend (4 oz)
• 1/2 cup Progresso™ Italian style panko crispy bread crumbs
• 1/4 cup shredded Parmesan cheese
• Additional chopped fresh basil leaves

Instruction:

1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
2. In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook 7 to 10 minutes, stirring frequently, until crisp tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from heat.
3. Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend.
4. In small bowl, mix bread crumbs, Parmesan cheese and remaining 1 tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake 30 to 35 minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.

How to make The Best Zucchini Casserole you’ll ever Taste!! | Zucchini recipe

FAQ

Can you freeze squash and zucchini casserole?

How do you thicken squash casserole?

Why is my zucchini casserole watery?

How do you make Paula Deen’s squash casserole?