Cheesy Zucchini Casserole Recipe

If you’re craving a warm, comforting side dish that lets summer’s best veggies shine, this Cheesy Zucchini Casserole is your answer. Loaded with tender zucchini, rich cheddar, and a savory custard, every bite strikes the perfect balance between creamy, cheesy, and just a little bit indulgent.

Ingredients You’ll Need

You won’t believe how a handful of everyday ingredients transform into this meltingly delicious Cheesy Zucchini Casserole. Each simple element pulls its weight—bringing color, flavor, or the signature creamy texture we all crave in a great casserole.

• Zucchini (2 ½ – 3 cups, about 4 medium): The star of the show! Grating and squeezing out the excess moisture ensures your casserole stays rich, never watery.
• Olive Oil (1 teaspoon): Just a splash is all you need to sauté the shallots and garlic, releasing their flavors.
• Shallot (1 medium, finely chopped): Adds a subtle sweetness and a gentle oniony backbone that supports the zucchini.
• Garlic (3 cloves, minced): A boost of savory depth that plays perfectly with the cheese.
• Eggs (2): These bind your casserole together, giving it that gorgeous, custardy consistency.
• Salt, Paprika, Black Pepper, Nutmeg: This quartet brings vivid flavor and just a hint of warmth—don’t skip that pinch of nutmeg, it’s magic with cheese!
• Sharp Cheddar Cheese (1 cup, grated): Melts into gooey ribbons between the zucchini strands and crisps up beautifully on top.
• Parmesan Cheese (2 tablespoons, freshly grated): A little goes a long way for a golden, cheesy crust with nutty, salty notes.
• Fresh Parsley (optional): For a burst of color and herbaceous pop right before serving.

Variations

One of the best things about this Cheesy Zucchini Casserole? You can make it your own—switch things up based on what you have, who you’re serving, or just because you’re in the mood for something new. Here are some creative ways to riff on the classic.

• Make it Gluten-Free: Skip any breadcrumbs or flour add-ins (if you use them), and the recipe is naturally gluten-free as written!
• Swap Your Cheese: Try smoked gouda, gruyère, or pepper jack for a totally different cheesy twist.
• Add More Veggies: Stir in chopped spinach, sweet bell peppers, or even corn for extra color and flavor.
• Zest it Up: For a Mediterranean vibe, mix in a little lemon zest or some crumbled feta with the cheddar.

How to Make Cheesy Zucchini Casserole

Step 1: Prep and Drain the Zucchini

Start by preheating your oven to 355°F. Trim the ends from your zucchini, and grate them—leave some skin on for color, if you like. Place the grated zucchini into a cheesecloth or a few sturdy paper towels, sprinkle with a pinch of salt, and let it sit for about five minutes. This draws out excess moisture, which is key to a lush but not watery casserole. Give it a good, strong squeeze over the sink—the drier, the better!

Step 2: Sauté the Shallots and Garlic

Warm the olive oil in a skillet set over medium-high heat. Add the finely chopped shallot and cook, stirring frequently, until the pieces are soft and translucent, about 2-3 minutes. Add the minced garlic and let it sizzle for just 30 seconds more—fragrant and flavorful (but not browned), then pull it off the heat.

Step 3: Bring in the Zucchini

Stir the drained zucchini into your skillet. Sauté everything together for 1–2 minutes over medium heat—just enough to start mingling the flavors and to cook off a touch more moisture. Transfer this veggie mixture to your prepared baking dish, spreading it into an even layer.

Step 4: Mix and Assemble

In a medium bowl, whisk together the eggs, paprika, salt, black pepper, and a tiny pinch of nutmeg. Pour this mixture over the zucchini, then add half the grated cheddar and stir everything together gently, right in the baking dish. Sprinkle on the rest of the cheddar and all of the parmesan for a bubbly, golden topping.

Step 5: Bake and Finish

Slide the dish into your preheated oven and bake for 27–30 minutes. You’re looking for set edges and a deeply golden, bubbling cheesy top. In the last couple of minutes, a quick broil (watch closely!) turns that crown a gorgeous bronze. Scatter with fresh parsley just before serving, and let everyone admire your handiwork before digging in!

How to Serve Cheesy Zucchini Casserole

Garnishes

Freshly chopped parsley is a classic, but you can also sprinkle on a little extra parmesan or a dusting of smoked paprika right before serving. If you’re feeling fancy, some toasted pine nuts or a handful of sliced scallions add color, crunch, and a restaurant-worthy finish.

Side Dishes

This Cheesy Zucchini Casserole absolutely shines next to anything grilled—think chicken, salmon, or your favorite veggie burgers. For lighter fare, pair it with a crisp arugula salad or simple roasted tomatoes; its rich, cheesy profile plays well with fresh, bright sides.

Creative Ways to Present

Make mini casseroles in ramekins for individual servings, or cut the baked casserole into squares for a colorful potluck platter. For brunch, serve warm slices alongside poached eggs or smoked salmon. It’s also lovely as a savory base for a grain bowl lunch with quinoa and greens.

Make Ahead and Storage

Storing Leftovers

Store any leftover Cheesy Zucchini Casserole well-wrapped or in an airtight container in the fridge for up to three days. The flavors meld beautifully as it sits, making it just as delicious on day two!

Freezing

You can freeze this casserole, though the texture of the zucchini softens a bit after thawing. Let it cool completely, then wrap tightly before freezing for up to two months. Thaw overnight in the fridge before reheating.

Reheating

For best results, reheat leftovers in a 350°F oven (covered, to start) until hot throughout—this keeps everything creamy and helps revive that cheesy top. A quick spin in the microwave works for single servings, but the oven really brings back that just-baked magic.

FAQs

Final Thoughts

Give this Cheesy Zucchini Casserole a spot on your table, and watch it become a new family staple—there’s just something about that melty cheese and bright zucchini that brings everyone running back for seconds. I hope you love it as much as I do!

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