Garlic Parmesan Zucchini Casserole
This Garlic Parmesan Zucchini Casserole is an unbelievably delicious way to savor zucchini! It’s buttery, cheesy, and oh-so-good. You won’t be able to resist going back for seconds!
Why You Will Love This Zucchini Casserole
Ingredients Needed for Zucchini Casserole Recipe
Ingredient quantities for this easy homemade zucchini recipe are located in the recipe card at the end of the post.
- Zucchini
- Salt
- Yellow onion
- Garlic
- Eggs
- Shredded mozzarella cheese
- Shredded cheddar cheese
- Grated Parmesan cheese
- Panko breadcrumbs, or crushed cornflakes, saltine crackers, pretzels, or potato chips
- Butter
How To Make Zucchini Casserole (Quick Overview)
The steps below are just a quick overview of how to make the vegetable casserole recipe. The full process is detailed in the recipe card at the end of the post.
First, you’ll need to prep your zucchini by removing as much water as possible.
🚨 Don’t skip this step – removing the water gives you a final dish with the perfect texture and taste! Otherwise, you’ll end up with a runny casserole that dilutes the flavor of the other ingredients.
Photo 1: Add half of your shredded zucchini to a cheesecloth or kitchen towel.
Don’t Want to Shred Your Zucchini?
You can use fresh (not frozen) spiralized zucchini from the produce section. Cut the spiralized pieces shorter and you’re good to go!
Photo 2: Wrap and twist the cloth so the zucchini is in a pouch.
Photo 3: Over a bowl or sink, firmly twist and squeeze the cloth so the water begins squeezing through the cloth. Don’t be afraid to put some muscle into this step!
Photo 4: Add the squeezed zucchini to a bowl and repeat for the second half.
Photos 5 and 6: Combine zucchini with all ingredients except for butter, breadcrumbs (or alternative), and 1/4 cup parmesan cheese.
Not a Garlic Fan?
Feel free to reduce or omit the garlic from this recipe. For a flavorful substitute, try 2-3 tsp Italian seasoning!
Photo 7: Add the mixture to a casserole dish and bake according to the recipe card instructions (located at the end of the post).
While the casserole is baking, melt butter in a small bowl, then combine melted butter with breadcrumbs (or alternative) and remaining parmesan cheese.
Photo 8: Add buttered mixture to casserole and bake for remaining time to crisp up the topping.
What are Panko Breadcrumbs?
Panko breadcrumbs are Japanese-style breadcrumbs made from crustless, steamed loaves of bread that are flaked and dried. The resulting breadcrumbs are larger, lighter, and crispier than traditional breadcrumbs, making them a tasty topping for dishes like this!
In this recipe, you are also welcome to use crushed cornflakes, saltine crackers, pretzels, or potato chips. All of these will give the dish a slightly different (but always delicious) flavor!
More Zucchini Recipes
- Make chicken and zucchini casserole for friends and family using this delicious recipe!
- This easy side dish recipe, roasted zucchini and squash, will please all who try it. Or, change it up a bit and make this slightly sweeter combo of roasted carrots and zucchini.
- This filling and fabulous recipe, air fryer zucchini pizza bites is fun and super delicious! Yes, it tastes like real pizza.
I hope you enjoy this flavorful dish!
More Casserole Recipes
- This easy meatball casserole is great for parties and as a fun football game day food.
- And a pasta meatball bake is a quick-to-prepare recipe that you will really enjoy!
- Chicken bacon ranch casserole always delivers the flavors that family and friends love.
- A buffalo chicken casserole with cauliflower rice seems to please everyone, even without the heavy carbs!
- Chicken stuffing casserole with vegetables is a delightful way to savor that stuffing flavor while getting your veggies in. (Kids love this recipe!)
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Zucchini Casserole
Ingredients
- 4 cups shredded zucchini (about 4 medium zucchini)
- 1/2 cup diced yellow onion
- 2 tbsp minced garlic
- 2 eggs (beaten)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 3/4 cup grated Parmesan cheese (divided)
- 1/2 cup panko breadcrumbs (or crushed cornflakes, saltine crackers, pretzels, or potato chips)
- 3 tbsp butter
Instructions
- Preheat the oven to 375°F and coat an 8” x 8” baking dish with non-stick cooking spray.
- Take half of the shredded zucchini and place it in the middle of a clean cheesecloth or cotton kitchen towel. Twist the cloth to create a zucchini “pouch.” Squeeze the pouch over a bowl or the sink to remove excess water from the shredded zucchini.
- Transfer the drained zucchini to a bowl and repeat the process with the remaining half.
- Combine the zucchini with onion, garlic, eggs, mozzarella cheese, cheddar cheese, and 1/2 cup of Parmesan cheese. Mix thoroughly.
- Spread the mixture in the prepared baking dish and bake for 20 minutes.
- Meanwhile, melt butter in a small bowl. Combine melted butter with breadcrumbs (or alternatives) and the remaining 1/4 cup of Parmesan cheese.
- After 20 minutes, take the dish out of the oven and sprinkle the buttered mixture on top. Return it to the oven for another 5-8 minutes until the topping is crispy and golden brown.
- Serve and season with salt and pepper according to your taste.
Nutrition Disclaimer
Nutrition Estimates are per serving and included as a courtesy only. They are accurate to the best of our knowledge based on the ingredients and brands used, but their accuracy is not guaranteed.
Loved this!!!❤
I baked an extra 10 minutes and thought that it was perfect!
Thank you, Sharon!! I’m so glad you liked the recipe! 😊