Garlic Parmesan Zucchini Casserole - The Seasoned Mom (2024)

Ingredients

This is a quick overview of the ingredients that you’ll need for an easy zucchini casserole. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.

• Zucchini: this freshly-grated veggie is the star of the show! You’ll need a total of 4 cups grated, which is equivalent to approximately 3 ½ medium zucchinis. I use a handheld box grater to shred my zucchini, but you can also put it through a food processor if you prefer. There’s no need to peel the zucchini.
• Salt: enhances the flavors in the dish and helps to draw out moisture from the zucchini so that you don’t end up with a watery casserole.
• Onion and garlic: for more flavor. I use sweet onion, but yellow onion or white onion both work fine.
• Eggs: give the casserole structure.
• Parmesan cheese, mozzarella cheese, and sharp cheddar cheese: three different types of grated cheese add a variety of flavors to the casserole. You can substitute with an equal amount of any of your favorite cheeses — or stick to just mozzarella or just cheddar. Other good options include Monterey Jack, Colby, Colby Jack, Pepper Jack, Gruyere, Swiss, and Gouda cheese.
• Panko breadcrumbs and melted butter: combine the panko bread crumbs with the Parmesan and melted butter to form the crispy, golden brown topping. You can easily make this zucchini casserole gluten-free by using gluten-free breadcrumbs. If you want to add a little more fiber and nutrition to the dish, use whole wheat breadcrumbs (which are not gluten-free).

Directions

This old fashioned zucchini casserole is an easy recipe to take advantage of an abundance of fresh summer veggies. You’ll find detailed directions in the recipe card below, but here’s the overview:

1. Place the zucchini in a colander, sprinkle it with salt, and allow it to sit for about 10 minutes (this will help draw out some of the water so that the zucchini doesn’t make your casserole watery). After 10 minutes, squeeze out the moisture from the zucchini. A dish towel works really well to wring out all of that excess water.
2. Combine the drained zucchini, onion, garlic, eggs, some of the Parmesan cheese, mozzarella cheese, and cheddar cheese in a small, greased baking dish.
3. Bake uncovered for 20 minutes.
4. Make the topping by combining melted butter with breadcrumbs and additional Parmesan cheese.
5. Sprinkle the breadcrumbs over the zucchini mixture and return the pan to the oven.
6. Bake for about 5-10 more minutes, or until the zucchini is tender and the top is golden brown and crispy.
7. Garnish the dish with fresh herbs (such as chopped fresh parsley, fresh basil, or fresh thyme) or with a squeeze of fresh lemon juice for a bright burst of color and flavor.

Preparation and Storage Tips

Store leftover zucchini casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven just until warmed through, or warm individual servings in the microwave for 30-60 seconds, or until heated through.

You can freeze the leftovers; however, this is not my preference because the zucchini will hold a lot of water, negatively impacting the texture and taste when thawed.