This Cheesy Zucchini Casserole Is a Crowd-Pleaser!

Zucchini Casserole

This cheesy Zucchini Casserole gives humble zucchini squash the star treatment! Thinly sliced zucchini is tossed in a creamy garlic sauce, then baked beneath a crown of golden, crispy breadcrumbs for a crowd-pleasing side dish.

Why You’ll Love This Cheesy Zucchini Casserole Recipe

• Zucchini, But Fancied Up. While you might think of zucchini most often as a straight-forward side dish (like Easy Sautéed Zucchini or Roasted Zucchini) this recipe proves that when you give it the cheesy holiday treatment usually reserved for Healthy Green Bean Casserole, delicious things happen.
• A Crowd-Pleaser (And Crowd Feeder). This old fashioned zucchini casserole recipe yields 10 servings and it’s always a hit! The sauce is herby and creamy, but light enough to where it doesn’t feel heavy; the buttery panko topping adds pleasing textural contrast
• Uses LOTS of Zucchini. This casserole uses a full two pounds of zucchini, making it an excellent thing to do with the extra zucchini you will inevitably have around this summer. (Maybe with Healthy Zucchini Muffins and Zucchini Brownies for dessert?)

How to Make Zucchini Casserole

The Ingredients

• Zucchini. Often overlooked for the starring role, zucchini makes a fantastic base for this casserole. It becomes tender, soaks up the other flavors, and adds oodles of vitamin C, potassium, calcium, antioxidants, and fiber.
• Broth. Adds liquid and flavor to the casserole filling. You can use chicken or vegetable broth here.
• Milk. I used 1% milk, but feel free to use whatever you have on hand.
• Plain Greek Yogurt. Whole milk Greek yogurt is the right choice here rather than heavy cream. It adds richness and a subtle tanginess and won’t curdle when heated.
• Cheese. I used both sharp cheddar cheese and Parmesan for the ultimate cheesy combo. The sharp cheddar is bold and deliciously melty, and the Parmesan adds an addictive salty, nutty flavor to the filling and topping.
• Fresh Thyme. A delicious, fresh, herby complement to the creamy casserole filling. You can also swap 1/3 the amount of dried thyme for fresh thyme.
• Panko. Combined with Parmesan cheese and melted butter, panko bread crumbs create an exceptionally crispy and scrumptious casserole topping.

The Directions

1. Prep. Slice the zucchini, then place it in a colander. Toss the zucchini with salt and let it drain.

2. Cook the Onion. Sauté in a Dutch oven or high-rimmed skillet.

3. Add the Flour. Stir so it coats the onions.

4. Add the Liquid. Pour in the broth and milk. Let cook until the sauce thickens, then remove it from the heat.

5. Dry the Zucchini. Pat it completely dry with paper towels or a clean kitchen towel.

6. Make It Creamy. Stir the yogurt into the onion mixture.

7. Add the Cheddar. Stir to melt it into the sauce.

8. Stir in the Parmesan. Add the thyme too.

9. Fold in the Zucchini. Add the zucchini in small amounts, stirring frequently.

10. Add Panko. Stir in part of the panko, then transfer the mixture to a baking dish.

11. Make the Topping. Melt the remaining butter, then stir in the remaining panko and Parmesan. Sprinkle the mixture over the top of the casserole.

12. Finish. Bake zucchini casserole at 400 degrees F for 30 to 35 minutes. Let rest for a few minutes, then ENJOY!

Recipe Variations

• Zucchini and Yellow Squash Casserole. Take note from this Squash Casserole, and add some yellow summer squash in place of part of the zucchini.
• Zucchini Casserole with Ground Beef. Saute 1 pound of lean ground beef (or ground chicken or turkey). Stir into the sauce with the zucchini slices.
• Zucchini Casserole with Sausage. Saute loose regular sausage or turkey sausage. Stir into the sauce with the zucchini slices. You can also thinly slice cooked sausage links, then add these with the zucchini.
• Zucchini Casserole With Bacon. Add cooked, crumbled Baked Bacon or Air Fryer Bacon to your sauce and on top.

What to Serve with Zucchini Casserole

• Roasted and Grilled Meats. Zucchini casserole is a great holiday side option year-round. Serve it with Thanksgiving Turkey or summery Grilled Pork Tenderloin.
• Salmon. Rich, hearty salmon can stand up to cheesy casseroles. Try Baked Salmon, Grilled Salmon, or Air Fryer Salmon.
• Chicken. Make it fancy with Bacon Wrapped Chicken Breast or keep it simple with Air Fryer Chicken Thighs.
• Pork. Breaded Pork Chops are a classic main dish to pair with a veggie casserole.

Recipe Tips and Tricks

• Use a Mandoline If You Have One. This is the best way to make sure your zucchini are thinly sliced—and all the same thickness.
• Don’t Skip Salting and Draining. Zucchini has a high water content, and if you don’t find a way to remove the excess before baking it, you’ll end up with a soupy mess. I turned to the method I used for my Zucchini Ravioli: slice the zucchini thinly, sprinkle it with salt to draw out the extra water, then blot dry. This is absolutely ESSENTIAL for the success of this recipe.
• Make the Topping Crispier. For an extra crispy zucchini casserole, place it under the broiler for an additional minute.

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Zucchini Casserole

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This cheesy zucchini casserole recipe has a rich, creamy sauce and an irresistible crispy topping. An easy side dish that serves a crowd!

Course Casserole, Dinner, Main Course, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10 servings

Calories 131kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds small/medium zucchini about 4 or 5 zucchini
• ¾ teaspoon kosher salt divided
• 1 medium yellow onion
• 3 tablespoons unsalted butter divided
• ¼ teaspoon ground black pepper
• 4 cloves garlic minced (about 4 teaspoons)
• ¼ cup all-purpose flour
• 1 cup low-sodium chicken or vegetable broth
• ⅓ cup milk (I used 1%)
• ½ cup whole milk plain Greek yogurt about one (5-ounce) container
• ¾ cup shredded sharp cheddar cheese
• 4 tablespoons finely grated Parmesan divided
• 2 teaspoons chopped fresh thyme leaves or ½ teaspoon dried thyme
• ½ cup Panko breadcrumbs divided
• fresh herbs for serving like fresh parsley or basil, optional

Instructions

• Preheat the oven to 400°F. Coat a 2 ½-quart baking dish (such as an 8×10-inch casserole dish) with nonstick spray.
• Slice the zucchini crosswise into ¼-inch thick rounds (I find this quickest with a mandoline). Place in a large colander. Sprinkle with ½ teaspoon of the salt. Toss to coat the zucchini with the salt, making sure to separate the slices if needed. Place the colander over a large bowl (or in the sink, but don't forget about it and accidentally turn on the water). Let drain at least 20 minutes.
  
• Cut the onion in half through the stem ends, peel, and cut each half into thin, long strips.
• In a Dutch oven or similar large, sturdy sauté pan, melt 2 tablespoons of the butter over medium heat. Add the onion, black pepper, and remaining ¼ teaspoon salt. Sauté until the onion is beginning to soften and turn translucent, about 5 minutes. Stir in the garlic and let cook 30 seconds.
  
• Sprinkle the flour over the top. Cook, stirring constantly, for 1 minute, until all of the flour turns golden and no white bits remain.
  
• Slowly add the broth and milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high. Cook and stir, allowing the sauce to bubble, running a wooden spoon or spatula along the bottom of the pan. Continue cooking and stirring until the sauce reduces and thickens to resemble a very thick, creamy gravy, about 3 to 4 minutes. Remove from the heat.
  
• Shake the colander to remove as much water as possible, then spread the zucchini onto paper towels or a clean kitchen towel. Blot dry, gently pressing out as much moisture as possible.
  
• Stir the Greek yogurt into the sauce.
  
• Add the cheddar cheese a few handfuls at a time, stirring between each addition to ensure it melts smoothly.
  
• Stir in 2 tablespoons of the Parmesan and the thyme.
  
• Add the zucchini by handfuls, stirring as you go to coat the slices evenly.
  
• Stir in ¼ cup panko, then transfer the mixture to the baking dish.
  
• In a small bowl, melt the remaining 1 tablespoon butter. Add the remaining ¼ cup panko and remaining 2 tablespoons Parmesan, stirring to combine. Sprinkle evenly over the casserole.
  
• Bake the zucchini casserole until the filling is hot and bubbly and the zucchini is tender but not mushy, 30 to 35 minutes. If desired, switch the oven to broil to brown the top (watch carefully! You will only need a minute or so). Let rest at least 5 minutes, then enjoy.
  

Notes

• TO STORE: Refrigerate casserole in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• Unfortunately, I don’t recommend freezing this casserole, as it will turn mushy and watery when thawed.

Nutrition

Serving: 1(of 10) | Calories: 131kcal | Carbohydrates: 10g | Protein: 7g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Potassium: 326mg | Fiber: 1g | Sugar: 4g | Vitamin A: 422IU | Vitamin C: 18mg | Calcium: 134mg | Iron: 1mg

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