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Cheesy Zucchini Casserole Recipe

May 20, 2020 2 min read

Cheesy Zucchini Casserole Recipe

Zucchini is underrated. It’s a versatile vegetable with a mild flavor that can be baked into fantastic side dishes. A zucchini side dish is a wonderful way to add a dose of healthy comfort to your week and it pairs well with pretty much any family meal. 

If you are looking for a way to get your spouse or children to eat vegetables without complaining, you should try this zucchini bake recipe. It's cheesy (this recipe uses 3 different types of cheese, but you can substitute or add your favorites), it's crunchy (thanks to Parmesan breadcrumbs), and the zucchini blends perfectly into the dish. Even the pickiest eater would be pressed to find something bad to say about it.

Can I freeze this zucchini gratin?

It is possible to freeze this dish, but it isn't recommended. Zucchini holds a lot of water, so its texture and flavor might change drastically after being frozen and thawed. However, this zucchini casserole can be safely stored in the fridge for up to 3 days. Reheat it in the oven or the microwave. 

Why do I need to wring the water out of the zucchini?

Zucchini contains quite a lot of water and can make casseroles soggy if the water is not removed. Once you start preparing your zucchini you will probably be shocked to see how much water you are able to get out of it.

Cheesy Zucchini Casserole


Makes 6-8 servings

  • 3-4 medium-size zucchini, grated
  • 2 eggs
  • 3/4 cup Parmesan cheese, grated
  • 1/2 Cheddar cheese, grated
  • 1/2 Mozzarella cheese, grated
  • 1/2 cup onion, finely diced
  • 1/2 cup Panko breadcrumbs
  • 1 tbs minced garlic
  • A pinch of salt
  • 2 tbs butter, melted


  1. Preheat the oven to 350°F. Lightly spray a casserole dish with olive oil.
  2. Place grated zucchini in a colander and sprinkle it with salt. Let it sit for approximately 10 min; this should help to draw out some of the water. Squeeze the zucchini to get as much water out of it as possible (you can also try wrapping it in a dishtowel and wringing it out a couple of times).
  3. In a large bowl, place all of your zucchini, finely diced onion, minced garlic, eggs, Mozzarella, and Cheddar. Then, add 1/2 cup of your grated Parmesan. Combine everything (use your hands if you must!) and spread the mixture into a casserole dish. Even it out.
  4.  Place the casserole in a preheated oven and bake it for approximately 20 min.
  5. While your casserole is baking, melt the butter over low to medium heat. In a separate bowl, mix the Panko breadcrumbs and 2 tablespoons of Parmesan. Pour the melted butter over the breadcrumbs and combine until the breadcrumbs are well coated.
  6. After baking, take your zucchini gratin out the oven and sprinkle it with butter covered Parmesan breadcrumbs. Place the zucchini casserole back in the oven for another 10 min or until it turns golden brown.
  7. Garnish with chopped parsley if you prefer. Serve your cheesy zucchini casserole while hot!

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