There's something about the creamy, cheesy goodness of this Cheesy Zucchini Casserole that makes it a must-have comfort food. Imagine tender slices of zucchini nestled in a savory, golden, and bubbly cheese sauce – it's the kind of side dish that steals the spotlight at any meal.

I first discovered this recipe one summer when my garden overflowed with zucchinis. What started as a simple attempt to use up the bounty has now turned into a seasonal tradition we can’t get enough of. It's quick, easy, and a guaranteed hit even among those skeptical of vegetables.
Let’s dive into what makes this casserole so irresistible.
Why You’ll Love This Cheesy Zucchini Casserole
Get ready to add this Cheesy Zucchini Casserole to your list of go-to side dishes. It's flavorful, family-friendly, and surprisingly easy to make.
First off, the creaminess of this casserole is unmatched. The combination of shredded mozzarella and cheddar creates a rich, melty texture that coats every bite of zucchini, making it perfect for cheese lovers.
It's a great way to make vegetables exciting! If you have picky eaters at home, they'll hardly notice they’re devouring their greens when they’re baked in all that gooey cheese. This recipe is sure to change some minds.
Plus, it's super versatile. You can dress it up or keep it simple, making it a great match for anything from grilled chicken to a holiday roast. The casserole holds its own whether you serve it as a side or a vegetarian main.
Finally, this dish makes the most of fresh, seasonal produce. If you’re trying to use up an overabundance of summer zucchini or want something fresh in the colder months, it always tastes like a little slice of summer.
Ready to transform some simple ingredients into a showstopping dish? Let's dive in.
Ingredients Notes

The beauty of this Cheesy Zucchini Casserole lies in its simple yet thoughtful selection of ingredients. Here’s how each one adds something special to the dish.
- Zucchini: The star of the show! You’ll want to use firm, fresh zucchinis for the best results. Make sure to slice them evenly, about ¼-inch thick, so they cook uniformly. If your zucchinis are particularly large, consider salting them first to remove excess moisture.
- Cheese: This casserole uses both mozzarella and sharp cheddar. The mozzarella brings the stretch and gooey texture, while the cheddar adds a tangy, savory punch. Feel free to experiment with other cheeses, like Gruyère or pepper jack, if you’re feeling adventurous.
- Sour Cream: A little bit of sour cream helps make the casserole extra creamy and adds a slight tang. You can also use Greek yogurt as a lighter alternative.
- Onions and Garlic: Finely diced onions and minced garlic provide a flavorful base, giving the dish depth. Cooking them until they're fragrant makes a huge difference in the final taste.
- Panko Breadcrumbs: The secret to that perfect golden-brown topping! Panko breadcrumbs mixed with a bit of melted butter add a crispy contrast to the creamy interior. If you’re gluten-free, crushed rice cereal or almond flour can work as a substitute.
No fancy equipment needed for this one! A large skillet, a sharp knife, and a casserole dish will do the trick.
How to Make This Cheesy Zucchini Casserole

Creating this Cheesy Zucchini Casserole is as easy as it is delicious. Follow these steps for a foolproof side dish.
Start by preheating your oven to 375°F (190°C) and greasing a 9x13-inch casserole dish. This ensures nothing sticks, making cleanup a breeze.
Next, slice your zucchinis into even, ¼-inch rounds. If your zucchinis are quite large or very juicy, you might want to salt them lightly and let them sit for about 10 minutes. This step helps draw out excess moisture, which you can then blot with a paper towel.
In a large skillet over medium heat, sauté finely diced onions in a tablespoon of olive oil until they become translucent. Add minced garlic and cook for another 30 seconds, or until fragrant. Remove the skillet from heat and let the mixture cool slightly.
Now comes the creamy, cheesy goodness. In a large bowl, combine the sautéed onion and garlic with sour cream, shredded mozzarella, and cheddar. Season generously with salt, pepper, and a pinch of dried Italian herbs if you like a bit of extra flavor.
Fold in your sliced zucchinis, making sure each piece is coated in the cheese mixture. Transfer everything to your prepared casserole dish and spread it out evenly.
For the topping, mix panko breadcrumbs with a couple of tablespoons of melted butter. Sprinkle this over the casserole to create that irresistible crunchy layer. If you’re a cheese lover, feel free to add a bit more shredded cheddar on top.
Bake the casserole for 25-30 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown. Let it cool for a few minutes before serving – the smell will be incredible, but trust me, it’s worth the wait!
In total, this recipe takes just about 40 minutes from start to finish, making it an excellent option for weeknights or last-minute potlucks.
Storage Options
If you’re lucky enough to have leftovers, this Cheesy Zucchini Casserole stores well and makes for a great next-day meal.
- Refrigerate: Place leftovers in an airtight container and store in the fridge for up to 3 days. The flavors tend to meld even more as it sits, so it’s still delicious when reheated.
- Freeze: You can also freeze the casserole for up to 2 months. Make sure to wrap it tightly in aluminum foil and place it in a freezer-safe container. Thaw overnight in the fridge before reheating.
- Reheating: To reheat, warm the casserole in the oven at 350°F (175°C) until heated through. You can also microwave individual servings, though the breadcrumbs won’t be as crisp.
Variations and Substitutions
One of the best things about this Cheesy Zucchini Casserole is how adaptable it is. Here are a few ideas to make it your own:
- Add Protein: Turn this side dish into a full meal by adding cooked and crumbled Italian sausage, diced chicken, or even some sautéed shrimp.
- Make It Spicy: If you like a little heat, add red pepper flakes or swap out the cheddar for pepper jack. Jalapeño slices make a fun addition, too!
- Use Different Veggies: This recipe works well with other vegetables. Try it with thinly sliced yellow squash, eggplant, or even a mix of bell peppers for added color.
- Low-Carb Option: Skip the breadcrumbs and add a bit more cheese on top for a keto-friendly version. It’ll be just as decadent!
- Gluten-Free Substitution: Use gluten-free breadcrumbs or crushed nuts like almonds or walnuts for a unique texture.
Experiment with flavors and have fun with it! Whether you’re serving this at a casual dinner or a festive gathering, this casserole is sure to be a crowd-pleaser. Enjoy!
PrintCheesy Zucchini Casserole Recipe
This Cheesy Zucchini Casserole is a delicious and comforting dish packed with layers of fresh zucchini, melty cheese, and flavorful herbs. It's the perfect way to use up garden-fresh zucchini, with a rich, creamy texture that everyone will love. Great as a hearty side dish or even as a light main course, this low-carb casserole is a crowd-pleaser, ideal for weeknight dinners or potluck gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 4 cups sliced zucchini
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 cup sour cream
- ½ cup chopped onion
- 2 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ½ cup panko breadcrumbs
- 2 tablespoons melted butter
- Fresh parsley, chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine sliced zucchini, sour cream, chopped onion, minced garlic, salt, pepper, oregano, and thyme. Mix well to coat.
- Layer half of the zucchini mixture in the baking dish, and sprinkle half of the cheddar and Parmesan cheeses over it.
- Add the remaining zucchini mixture, then top with the rest of the cheeses.
- In a small bowl, mix panko breadcrumbs with melted butter, then sprinkle evenly over the top of the casserole.
- Bake for 25-30 minutes, or until the zucchini is tender, and the top is golden and bubbly.
- Let cool for 5 minutes, then garnish with chopped parsley before serving.
Notes
- For a gluten-free version, use gluten-free breadcrumbs.
- You can add cooked, crumbled bacon for an extra flavor boost.
- This casserole can be prepared ahead of time and refrigerated until ready to bake.
Nutrition
- Serving Size: 1 portion
- Calories: 210
- Sugar: 4g
- Sodium: 340mg
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