Drowning in zucchini from your garden and no clue what to do? My Zucchini Casserole is about to turn that green pile into a cheesy, crave-worthy dish. It’s so good you’ll wish you’d made it yesterday.
One summer night, I was stuck with a bumper crop—my dad’s old veggie patch gone wild. So I threw this together, and now it’s my comfort food fix. Not just any Zucchini Casserole. This oven bake comes together fast and cooks in about 30 minutes, perfect when you’re hungry and short on time.
That night, I was wiped. The garden was a jungle, the mosquitoes were out for blood, and I’d already botched dinner once. But then I remembered dad’s knack for turning extras into something amazing. So I grabbed a knife, desperate for a win. Next, the smell hit. Cheesy. Pure love.
My sister popped in, sniffing the air, and even the cat looked interested. That’s when I knew I’d nailed it. You’ll feel that love too.
Why You’ll Love This Recipe
So this Zucchini Casserole hooks you quick. Here’s why it’s a total gem:
- Flavor blast: Feta and herbs in every bite.
- Super easy: No sweat, just yum. Love that.
- Light but filling: Satisfies without weighing you down.
- Crispy top: Breadcrumbs add the perfect crunch.
- Veggie star: Turns zucchini into gold.
Best Zucchini Casserole Recipe You Need
Now what makes this Zucchini Casserole the best? It’s my spin on dad’s garden rescues, but quicker and loaded with flavor. That summer night, I was over plain salads and soggy stir-fries. So I took his Baked Zucchini Casserole Recipes idea and jazzed it up with feta and a crispy top.
This version’s cheesy, fresh, and beats any boring veggie dish hands down. You’ll see why it’s my Easy Dinner With Zucchini pick.
I’ve tried other fixes. Steamed zucchini? Bland. Grilled? Burnt half the time. But this casserole? It’s a winner. My neighbor begged for the recipe after one whiff. You’ll want it on repeat too.
Ingredients For Zucchini Casserole
Here’s what you need for this Zucchini Casserole. Simple stuff. Let’s break it down.
Vegetables & Aromatics
- 1½ lbs. (about 680g) zucchini (about 3-4 medium): The star. Slice ‘em up.
- ½ cup (60g) chopped onion: Sweet kick. Chop fine.
- 2 cloves garlic, minced: Bold punch. Mince it good.
Dairy & Eggs
- 1 large egg: Binds it. Fresh is best.
- 3 tablespoons (45ml) heavy cream: Creamy boost. Don’t skimp.
- ¾ cup (95g) crumbled feta cheese: Tangy magic. Crumble it up.
- Optional: 2 tablespoons shredded parmesan or crumbled feta: Extra cheesy. Your call.
Herbs & Seasoning
- ¼ teaspoon salt, plus more for salting zucchini: Flavor base. Adjust later.
- ¼ teaspoon freshly ground black pepper: Little zing. Fresh is key.
- 1½ teaspoons dried oregano (or 2 teaspoons fresh): Earthy vibe. Fresh if you got it.
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried): Subtle lift. Tiny but mighty.
- 1 tablespoon chopped fresh basil (or 1½ teaspoons dried): Bright pop. Chop it fine.
Crunch & Texture
- ¼ cup (30g) Panko breadcrumbs, plus 1 tablespoon for topping: Crispy finish. Split it up.
Got it all? You’re ready for Cheesy Summer Squash Casserole. Let’s roll.
How to Make Zucchini Casserole (Step-by-Step)
So let’s whip up this Zucchini Casserole. It’s a breeze. Here’s how we do it.
Step 1: Prep the Zucchini
First, slice 1½ lbs. zucchini into ½-inch thick rounds. Then quarter each slice. I skipped this once, and it cooked uneven. So sprinkle a little salt over ‘em, not the ¼ teaspoon yet. Next, line a colander with a towel, dump the zucchini in, and let it sit for 10 minutes. Blot it dry after. Ready for the oven?
This drains it. Makes it Fresh Zucchini perfect.
Pro Tip: Press hard when blotting. Then it’s not soggy.
Step 2: Heat the Oven and Dish
Next, crank your oven to 400°F. Then grab a 2.5-quart baking dish and grease it with butter or spray. I forgot this once, and it stuck bad. Total mess. So swipe some grease around, and you’re golden. Time to mix?
Prepping’s quick. Sets up your Zucchini Au Gratin With Yellow Squash right.
Pro Tip: Use a shallow dish. Then it cooks even.
Step 3: Mix the Base
Then, grab a big bowl. Whisk 1 large egg and 3 tablespoons heavy cream together. I used cold cream once, and it clumped. So let it warm up a bit. Next, stir in ½ cup chopped onion, 2 cloves minced garlic, ¼ teaspoon salt, ¼ teaspoon pepper, 1½ teaspoons dried oregano, ½ teaspoon thyme, 1 tablespoon basil, ¾ cup crumbled feta, and ¼ cup Panko breadcrumbs. Now it’s ready for zucchini. Can you smell it yet?
This is the heart. Ties it into Loaded Zucchini Casserole yum.
Pro Tip: Mix well. Then flavors blend nice.
Step 4: Combine and Spread
Now, toss that drained zucchini into the bowl. Stir it up good. I rushed this once, and it was patchy. So take your time mixing. Then spread it even in the greased dish. For instance, I smooth it with a spoon. Ready to bake?
Combining’s fun. Makes it Southern Living Zucchini Casserole smooth.
Pro Tip: Pat it flat. Then it bakes even.
Step 5: Bake Covered
Then, cover the dish lightly with foil. Pop it in at 400°F for 25 minutes. I skipped the foil once, and it dried out. Not fun. So keep it covered till it’s tender. Next step coming up?
Baking’s key. Turns it into Zucchini And Yellow Squash Recipes Oven magic.
Pro Tip: Don’t seal tight. Then steam escapes.
Step 6: Add Topping and Finish
Next, pull it out and ditch the foil. Then sprinkle 2 tablespoons parmesan or feta on top. I forgot this once, and it lacked punch. So add it, then bake uncovered for 5 minutes more. For a crispy top, broil for 30 seconds. Almost there?
Topping’s the finish. Makes it Cheesy Zucchini Casserole gold.
Pro Tip: Watch the broil. Then it won’t burn.
Tips for Success
So you want this Zucchini Casserole to rock? Here’s what I’ve learned from my kitchen wins and flops:
- Drain that zucchini good. Skipped blotting once, and it was a puddle. Now I press hard.
- Mix everything well. Half-stirred it for a party, and it was uneven. Total bummer.
- Cover it first. Baked uncovered once, and it was dry. Foil saves it.
- Don’t over-broil. Left it too long once, and it charred. 30 seconds is plenty.
- Use fresh herbs if you can. Dried worked, but fresh basil? Love that pop.
I’ve messed up enough. These keep it spot on.
What to Serve With Zucchini Casserole
Then, this Easy Squash And Zucchini Casserole pairs up great. Here’s what I love, with some real talk:
- Grilled Chicken: Juicy and simple. Love that combo. Overcooked it once, tough as boots.
- Crusty Bread: Warm and buttery. Kids hogged it last time. Perfect for scooping.
- Green Salad: Fresh and light. Overdressed it once, drowned the plate. Keep it easy.
- Rice: Fluffy sidekick. Burnt it once, total fail. Now it’s a win.
- Soup: Tomato or broth. Too thick once, stole the show. Light’s the way.
What’s your pick? Anyway, it’s better with a pal.
Nutrition Information & Calories
Next, here’s the scoop on this Zucchini Casserole (per serving, about 6):
- Calories: Around 150-180. Depends on your scoop. I piled it once, no regrets.
- Fat: About 10g. Cheese and cream add up. Tried less, lost the soul.
- Carbs: Around 10g. Breadcrumbs kick in. Low but tasty.
- Protein: About 6g. Egg and feta deliver. Light but solid.
- Sugar: Around 3g. Just zucchini’s natural stuff. No sweet shock.
It’s a light Dinner Recipes With Zucchini And Squash pick. For instance, I make it when I want flavor without guilt.
Variations & Substitutes
Then, tweak this Zucchini Casserole your way. Here’s what I’ve played with:
- Lighter: Swap cream for milk. Still good. Did it for a diet. Missed the richness a bit.
- Spicy: Add ¼ teaspoon red pepper flakes. Love that kick. Made it for a friend, big hit.
- Low carb: Skip Panko, use almond flour. Extra Zucchini twist. First try was dry, adjusted it.
- Meat boost: Toss in ground beef. Zucchini Ground Beef. Overdid it once, too heavy. Light touch now.
- Cheese swap: Use cheddar. Sharp switch. Ran out of feta once, still rocked.
Ever tried a spicy Zucchini Beef? Anyway, these keep it fresh.
Serving & Storage Tips
Leftovers
So got extra Zucchini Casserole? Pop it in an airtight container in the fridge. Good for 5 days. My crew usually cleans it out, but I stashed some once. Still awesome later.
Reheating Tips
Then, reheat at 325°F for 15-20 minutes. Keeps it moist. Or zap it for 1-2 minutes in the microwave. Splash some cream on first. Brings back that Zucchini Mac And Cheese yum. Skipped cream once, dry mistake.
What Others Are Saying
Next, here’s what folks say about this Yellow Summer Squash Recipes Zucchini Casserole. Real reactions from my people:
- Ava: “Saved my veggie overload. Gone quick!” She called me mid-meal, thrilled.
- Tom: “Ate half. No shame!” He texted me a pic of his plate, empty.
- Lia: “Cheesy heaven hit me. Wow!” She made it for her fam, pure joy.
- Max: “Best side ever. More please!” He ambushed me at dinner, begging.
What’s your story gonna be? For instance, I bet it’ll top these.
Zucchini Casserole FAQs
Can I Use Yellow Squash?
Yes, totally. Swap 1½ lbs. yellow squash for Zucchini And Yellow Squash Recipes Oven. Zucchini’s milder, but yellow works. I’ve done it. Just drain it well.
What If I Don’t Have Feta?
No problem. Use ¾ cup cheddar or goat cheese for Cheese Zucchini Casserole. Feta’s tangy, but others shine. I swapped once, still killer.
Can I Make It Ahead?
Oh, for sure. Prep it, cover, and fridge it for 24 hours. Bake at 400°F for Easy Zucchini And Yellow Squash Recipes. I do it for busy nights. Lifesaver.
Why’s Mine Soggy?
Ugh, been there. Didn’t drain enough. Blot that zucchini good next time for Squash And Zucchini Recipes Casserole Easy. Fixed mine that way.
In Conclusion
So this Zucchini Casserole is my veggie hero. It’s cheesy, fresh, and full of stuff I can’t get enough of. Sometimes it’s a bit soggy. I’ve skipped draining once and regretted it. But that’s why I love it. A Baked Zucchini Casserole Recipes dish that’s easy and so darn good. Perfect for any night you need a win. Try it. Snap a pic. Tell me everything.
Drop a comment, pin it on Pinterest, or share with your crew! I’m dying to hear your take. Don’t keep it quiet!
