Description
A fast, cheesy, and comforting zucchini casserole that delivers savory flavor in just 35 minutes—perfect for busy weeknights or light, veggie-packed meals.
Ingredients
Scale
- 4 cups shredded zucchini (approx. 3.5 medium zucchinis)
- 1/2 teaspoon salt
- 1/2 cup finely chopped or shredded onion
- 1 tablespoon finely chopped garlic (about 3 cloves)
- 2 large eggs
- 1/2 cup grated Parmesan cheese (plus 2 tablespoons more for topping)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup panko crumbs
- 2 tablespoons melted butter with salt
Instructions
- Preheat oven to 375°F (190°C). Grease a 1 ½-quart baking dish and set aside.
- Place shredded zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Wring out moisture using a clean towel.
- In a large bowl, combine drained zucchini, onion, garlic, eggs, ½ cup Parmesan, mozzarella, and cheddar. Mix well and press into the prepared baking dish.
- Bake uncovered for 20 minutes.
- In a small bowl, mix panko, 2 tablespoons Parmesan, and melted butter.
- Sprinkle topping over the casserole and return to the oven for 5–10 minutes until golden brown.
- Let rest a few minutes before serving. Optional: garnish with fresh basil or parsley.
Notes
Make sure to wring out zucchini thoroughly to avoid soggy texture. To make it gluten-free, use gluten-free panko. For a Mediterranean twist, try adding feta or fresh herbs like basil or parsley.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th casserole
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 11g
- Cholesterol: 70mg
Keywords: zucchini, parmesan, casserole, quick, vegetable bake