Easy Cheesy Zucchini Casserole Recipe (Quick to Mix)
This cheesy zucchini casserole recipe is perfect as a side dish, but hearty enough to serve as a main dish for a light supper. The mix of spices gives a nod to veggie lasagna, but it’s much easier to make.
It works great with fresh zucchini or yellow squash from our garden or farmers market. You can also used frozen zucchini, thawed and drained.
Tips for your Zucchini Casserole
If you use small to medium zucchinis, there’s no need to peel. For jumbo zucchini, it’s probably best to peel and remove the large seeds before grating.
Use a box grater for shredding, or a food processor. If you don’t have either, go ahead and chop the zucchini into small chunks. The recipe is forgiving.
You can use a little cheese, or a lot, from 1/2 cup to 1 1/2 cups. Our favorite is Parmesan cheese, but cheddar cheese and Swiss also pair well with squash. (Try this spaghetti squash au gratin for a low carb squash casserole.)
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I use my glass Pyrex 9×13 baking dish, which holds 3 quarts. You should also be able to fit this into a 2 quart baking dish, or a 10 inch pie pan. The pie pan would be a close fit. We like the crispy edges, so I use a wider pan for our zucchini casserole.
My fat of choice is melted butter, but if you need to avoid dairy, go ahead and swap in some non-dairy cheese and your preferred cooking oil.
PrintZucchini Casserole
This easy zucchini casserole makes a light main dish for brunch or supper, or a nice side dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 serving 1x
- Category: Side dish
Ingredients
- 3 cups grated zucchini
- 1 cup all purpose flour
- 1 cup chopped onion
- 1/2 cup melted butter
- 4 eggs
- 1/2 – 1 1/2 cup grated Parmesan, Cheddar, or Swiss cheese
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp seasoned salt
- 1/2 tsp dried oregano
- 1 tbsp minced garlic
- 2 tbsp chopped fresh parsley
Instructions
- Heat oven to 350 F. Grease a 9 by 13 inch pan or 3 quart baking dish.
- Mix all ingredients together in a bowl. Pour into pan.
- Bake for 30-35 minutes, until center starts to set and edges are lightly browned.
More Zucchini Recipes
Is it possible to have too many zucchini recipes? I haven’t hit my limit yet. (We made this zucchini casserole three times in one week, and two batches of zucchini bread.)
Summer squash is abundant and inexpensive, and adapts well to savory or sweet recipes. Some of our “go to” recipes include:
- Mom’s Best Zucchini Bread
- Chocolate Zucchini Cake Roll
- “Zapple” Pie – Mock apple pie made with zucchini
- Zucchini Gummy Candy – great for the kids, and kids at heart. No artificial sweeteners or colors.
- Honey Sweetened Relish
- Cheesy Garlic Zucchini Bread
Very easy and flavorful. I cut the recipe in half and used shredded Romano cheese and whole wheat flour.
I never comment but I absolutely loved this! Makes me wish I hadn’t given my chickens so many of the zucchini when I was being overwhelmed with them this summer. Definitely will be making again!
Glad you liked it, and now you know for next season. They would be a little trickier to use, but I suspect you could use substitute spaghetti squash for zucchini.
Made this tonight. Will definitely make it again.
Love Everything about this recipe.
zucchini casserole- Has 1 cup of flour twice in the recipe. 2 cups total?
Thanks for the catch. Typo – just one cup – I had my son type in the recipe and didn’t double check it.