Description
This Zucchini Casserole is a savory, cheesy baked dish perfect for using up fresh zucchini. It features shredded zucchini mixed with sautéed onions and garlic, combined with eggs, cream, herbs, and cheeses, then baked to a golden, bubbly perfection with a crispy panko topping. A comforting, vegetable-forward casserole great as a side or light main course.
Ingredients
Scale
Main Ingredients
- 9 cups shredded zucchini (about 2 ½ lbs. whole zucchini)
- 1 ½ teaspoons salt
- 2 teaspoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 large eggs, whisked
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 ¼ cup panko breadcrumbs
- 1 cup shredded Parmesan cheese
- ½ teaspoon oregano
- ½ teaspoon basil
- ½ teaspoon garlic salt
- ½ teaspoon parsley
- ¼ teaspoon paprika
- ¼ teaspoon black pepper
Topping
- 1 ¼ cups shredded cheddar cheese
- ¼ cup panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Preheat Oven: Set your oven to 375° F to prepare for baking the casserole.
- Prepare Zucchini: Shred the zucchini with the skin on unless using jumbo-sized zucchini. Transfer the shredded zucchini to a colander and sprinkle with 1 ½ teaspoons of salt. Cover with paper towels and let it sit for 15 minutes to draw out excess moisture.
- Sauté Onions and Garlic: Heat 2 teaspoons olive oil in a small skillet over medium heat. Add the finely diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for an additional 2 minutes. Remove from heat and set aside.
- Drain Zucchini: Press down on the zucchini with paper towels to absorb as much moisture as possible, taking care not to remove too much. This helps the casserole set properly.
- Mix Ingredients: In a large mixing bowl, combine the drained zucchini, sautéed onions and garlic, whisked eggs, heavy cream, Dijon mustard, 1 ¼ cups panko breadcrumbs, Parmesan cheese, and all the seasonings: oregano, basil, garlic salt, parsley, paprika, and black pepper. Stir everything together until well mixed.
- Assemble Casserole: Lightly grease a 9 x 13-inch casserole dish. Transfer the zucchini mixture into the dish, smoothing it evenly. Sprinkle the top with 1 ¼ cups shredded cheddar cheese.
- Bake Covered: Cover the casserole dish and bake in the preheated oven for 35 minutes.
- Add Topping and Continue Baking: Mix the ¼ cup panko breadcrumbs with the melted butter. Remove the casserole cover and evenly sprinkle the breadcrumb mixture over the cheddar cheese topping. Bake uncovered for an additional 15 minutes. For a more golden and crispy top, you may optionally broil at 425° F for 1-2 minutes, watching carefully to avoid burning.
- Rest and Serve: Remove the casserole from the oven and let it stand for 5 minutes before serving to allow it to set and cool slightly.
Notes
- Using zucchini skin is recommended unless the zucchini is jumbo-sized, in which case peeling is preferred.
- Allowing the zucchini to drain properly is important for the right texture, but the recipe is forgiving on exact moisture levels.
- Broiling is optional but adds a beautiful color and crunch to the topping; watch carefully to avoid burning.
- This casserole can be served as a delicious side or a light vegetarian main dish.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: zucchini casserole, baked zucchini, cheesy casserole, vegetable casserole, vegetarian casserole, zucchini recipe
