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Packed full of fresh zucchini and cheddar cheese, this easy, creamy, and cheesy Zucchini Casserole is a delicious, low-carb dinner that comes together in just 30 minutes!
If you love zucchini as much as I do, you need to try my Zucchini Lasagna Roll-Ups and these delicious Zucchini Fritters with quinoa.
Easy Zucchini Casserole Recipe
Brace yourselves for a feast of flavors with my savory zucchini casserole! It’s a delicious combo of fresh zucchini and cheddar cheese, culminating in a creamy and hearty dinner you can prepare in just half an hour.
This oven-baked casserole makes a truly tasty vegetarian entrée or a side dish packed with flavors, texture, and nutrients. It’s a win-win for all! I mean, who would’ve thought that something made with this bland green veggie could taste better than Zucchini Brownies or my Apple and Zucchini Bread? I ❤️ them both.
But, you know, filling up a baking dish with layer upon layer of zucchini, rich cream, and cheese is a trophy-deserved dinner recipe. And this stunner is sure to wow all the crowds!
What You’ll Need
This fantastic casserole uses simple pantry ingredients and makes a perfect one-pot weeknight dinner. It’s easy to share and will surprise even those who usually turn up their noses at zucchini.
- Zucchini – Sliced into half moons.
- Salt and Black Pepper – Enhances the flavors.
- Heavy Cream – Adds a rich and creamy texture to the sauce. Substitute with Half-and-Half or whole milk for a lighter option.
- Eggs – Binds the ingredients together.
- Grated Parmesan Cheese – Adds a savory, umami flavor and helps thicken the sauce.
- Garlic – Mince fresh garlic or use garlic powder.
- Dried Basil – For a hint of herbal flavor. You could also use dried oregano or Italian seasoning.
- Ground Nutmeg – Provides a subtle spice to complement the creaminess.
- Shredded Cheddar Cheese – Melts into a gooey, cheesy topping. Any good melting cheese like mozzarella or Monterey Jack will also work.
- Butter – Adds richness and helps achieve a golden-brown top.
- Chopped Fresh Parsley – For garnish, adding a pop of color and a fresh taste. Fresh cilantro or chives are good alternatives.
How To Make Zucchini Casserole
This cheesy and creamy casserole is sure to win over anyone with just one bite. Follow these simple steps to make one delicious dinner!
- Prep the zucchini. Slice 2 to 4 zucchinis to get 6 cups of half-moon pieces. Place them in a greased 9-inch baking dish, sprinkle with salt, and set aside.
- Make the cream sauce. In a mixing bowl or a large measuring cup, combine heavy whipping cream, eggs, garlic, parmesan, basil, nutmeg, and pepper.
- Add cheese. Sprinkle the shredded cheddar cheese over the zucchini and pour the cream mixture over it.
- Bake. Add pats of butter over the zucchini and bake for 25 minutes. Add more cheese and bake for another 7 to 10 minutes until it’s brown and bubbly.
- Rest and serve. Let it cool for 10 minutes, then cut and serve.
Recipe Tips and Variations
- Softer Zucchini: If you prefer softer zucchini and the top of the casserole is already browned, lightly cover the baking dish with foil to prevent further browning.
- Perfect Slices: To achieve perfect, intact squares, let the casserole cool for about 20 minutes before cutting.
- Choosing Zucchini: Look for medium-sized, firm zucchini for the best texture and flavor.
- Avoiding Watery Casserole: Zucchini has a high water content. To avoid a watery casserole, salt the zucchini slices and let them sit for 15 minutes, then pat dry to remove excess moisture before adding them to the dish.
- Seasoning: Zucchini is a mild vegetable that can handle plenty of flavors. Feel free to adjust the amount of garlic, basil, or nutmeg to suit your personal taste.
- Cheese Choices: While cheddar is classic, other cheeses like mozzarella, provolone, or a mix of different cheeses can bring a new twist to your casserole.
- Resting Time: Let your casserole rest after baking to allow the juices to be reabsorbed, making it easier to serve.
- Variations: This recipe is flexible. Add more veggies like bell peppers, tomatoes, or mushrooms, or include a protein like cooked chicken or ground turkey for a heartier meal. You can also swap the zucchini for yellow squash for a different flavor.
Serving Suggestions
The best pairing for you depends on your personal preferences and needs, but that won’t stop me from suggesting some of my favorites to serve with this cheesy zucchini casserole recipe.
Since the casserole is rich, it pairs well with a simple stove top chicken thighs or steak recipe. For a lighter option, consider my grilled swordfish or roasted turkey. Add a simple green goddess salad, a tangy Macedonian shopska salad, or a colorful tomato and cucumber salad. If you enjoy wine with your meal, a white wine like a Pinot Grigio or a light red like Pinot Noir would pair well with this dish.
ENJOY!
Storing Leftovers
- Keep any leftovers in airtight containers in the fridge for up to 3 days. It makes a delicious and quick lunch for work!
- While it’s possible to freeze the casserole, I would not recommend it. Zucchini tends to release a lot of water, which can alter the taste and texture of the dish.
More Zucchini Recipes
- Zucchini Tomato Casserole
- Ricotta Zucchini Meatballs
- Grilled Zucchini Salad
- Baked Garlic Parmesan Zucchini Chips
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Zucchini Casserole
Ingredients
- 2 to 4 zucchini, sliced into half moons about 1/4-inch thick (you will need 6 cups total)
- ¼ teaspoon salt
- ⅓ cup heavy cream
- 3 whole eggs
- ¼ cup grated parmesan cheese
- 3 to 4 cloves garlic, minced
- 1 teaspoon dried basil
- ¼ teaspoon freshly ground black pepper, or to taste
- ⅛ teaspoon ground nutmeg
- 1½ cups shredded cheddar cheese, divided
- 2 tablespoons butter, sliced into 1/4-inch thick pieces
- chopped fresh parsley, for garnish
Instructions
- Preheat the oven to 350˚F and grease a 9-inch baking dish with butter.
- Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.
- In a mixing bowl, whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, pepper, and nutmeg.
- Layer 1/2 cup of shredded cheddar cheese over the zucchini.
- Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini.
- Bake for 25 minutes.
- Remove from oven and sprinkle with remaining cheese.
- Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
- Remove from oven and let stand 10 to 15 minutes.
- Garnish with parsley; cut and serve.
Notes
- Avoid a watery casserole by salting the zucchini slices and patting them dry before use.
- Bake until the casserole is golden and the zucchini is soft.
- Let the casserole rest after baking for easier serving.
- For variety, add different veggies or pre-cooked chicken to the mix.
- Keep any leftovers in airtight containers in the fridge for up to 3 days.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Delicious way to use serve zucchini! I definitely recommend salting the zucchini beforehand, and letting it sit for 15 minutes, to remove excess water. Everyone in my family loved this dish even those not watching their carbohydrate intake.
Made this last night and it was delicious!!
I will definitely be making this as much as possible!!
Can’t make this much zucchini without an onion. It was different because the taste was subtle with parmesan overtones, but very good. I didn’t add all of the garlic, added a couple of dashes of hot chili flakes. Will definitely make again and share with friends. I would personally add 5-10 mins of cooking time to first timer for a soft consistency of the zucchini.
Looks good. Just wondering how many servings this makes in a 9×9? I don’t see it listed but I might be overlooking it. Thank you.
Very good recipe packed with flavor. I used a mix of zucchini and yellow squash (because it’s hard to tell one from the other, right?). I did put it under the broiler at the end to improve the color. The dish reminds me of a quiche, and that’s not a bad thing. Next time I might give the zucchini a quick saute at the start…. All in all, a solid recipe.
I make this at least twice a month. Who knew what a difference nutmeg could make! Last time I made it I added some fresh mushrooms and substituted shredded mozzarella for the cheddar. Yum! Super quick and always tasty.
That’s great! I’m very glad you enjoyed it! Thank you for chiming in! 🙂
This was sooooo much better than i expected!! I added fresh chili pepper & crushed red pepper to spice it up. Plus a little (1/2c) pasta sauce its like a spicy baked ziti!!
Just made this. AWESOME! Always looking for Keto side dishes and will be making this again and again!
That’s great! I’m very glad you enjoyed it! Thank YOU! 🙂
I was looking for a zucchini casserole that didn’t call for boiling the zucchini first. So the recipe looked awesome. I tweaked it a little bit as I was using a side dish in a german-inspired meal. I used Swiss and gruyere cheese in place of the cheddar. Otherwise I went according to directions which were flawless. Super tasty, looked beautiful and my husband who is becoming a little zucchini numb at this point in the growing season said wow this is a keeper. Thanks for sharing this tasty dish.
I am very glad you and your family enjoyed it! Thank YOU! 🙂
This dish is so delish! No kidding- super good! Comfort food on a low carb budget! My 3 yr old grandson even asked for seconds- you can’t go wrong with this one. Go with your gut on the seasoning, I added extra garlic because we love the benefits and taste. I didn’t have nutmeg so didn’t add any of that. Used pink salt and generous on the cheese. So good- this is a keeper! Yum!!
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂