Cheesy Zucchini Casserole: The Creamiest, Most Delicious Recipe
This cheesy zucchini casserole is a fantastic way to use an abundance of zucchini from your garden. It’s a comforting, savory side dish that’s surprisingly easy to make. The creamy texture and cheesy flavor, combined with a crispy topping, make it a family favorite. This comprehensive guide includes a detailed recipe and a crucial tip to ensure your casserole is never watery or soggy!
During the summer, zucchini becomes a staple ingredient in many kitchens. From crispy zucchini fritters to moist zucchini chocolate chip bread, and even refreshing zucchini pasta salad, the possibilities are endless. And who can forget baked zucchini chips? Given my love for this versatile vegetable, it was only natural that I create a delicious and easy cheesy zucchini casserole.
Think of this baked zucchini dish as a delightful cross between a classic gratin and a comforting baked mac and cheese. Instead of pasta, you get all the cheesy, golden goodness that makes it a hit with everyone, including kids! After making this casserole countless times, I’ve perfected the art of achieving the ideal texture: a crispy top, a creamy interior, and absolutely no sogginess. It’s the ultimate way to transform an abundant harvest of fresh zucchini into a dish that everyone will rave about.
Why This Zucchini Casserole Works (And Others Fail)
Many zucchini casserole recipes result in a watery, mushy mess. I know this because I tested this recipe with sliced zucchini three separate times. Each attempt ended in disappointment. That’s why I switched to using shredded zucchini and made it my top priority to remove every last drop of moisture. This makes a significant difference in the final texture. Too much water leads to a soggy casserole, and nobody wants that!
Ingredients You’ll Need
- Zucchini: You’ll need about 6 medium zucchini, which equals around 2 to 2.5 pounds. Shred them using the large holes of a box grater. Feel free to add some yellow squash for variety!
- Sour Cream & Mayonnaise: This combination is the key to an ultra-creamy and rich casserole without making it too heavy. Full-fat versions are best, but light sour cream works well too.
- Eggs: Eggs bind all the ingredients together, creating a cohesive and delicious casserole.
- Garlic Powder & Onion Powder: These pantry staples add savory flavor without the need for sautéing anything beforehand.
- Baking Powder: A small amount of baking powder helps keep the texture light and prevents the casserole from becoming dense.
- Cheddar Cheese: Freshly shredded sharp cheddar provides the most flavor. You’ll stir some into the filling and sprinkle the rest on top for a golden, cheesy crust.
- Parmesan Cheese: Grated Parmesan adds a salty, nutty flavor that complements the cheddar beautifully.
- Crackers: Crushed Ritz or cheddar cheese crackers create a buttery, crunchy topping. Panko breadcrumbs can be used in a pinch, but the flavor of the crackers is truly exceptional.
See the complete recipe card below for specific ingredient amounts and detailed instructions.
How to Make Cheesy Zucchini Casserole: A Step-by-Step Guide
Follow these simple steps to create the perfect cheesy zucchini casserole.
- Grate the zucchini: Use the large holes of a box grater to shred the zucchini.
- Draw out moisture: Transfer the shredded zucchini to a sieve, sprinkle with kosher salt, and let it sit for 10 minutes to draw out the excess moisture.
- Squeeze out moisture: After 10 minutes, wrap the salted zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. You can also use paper towels or your hands, working in batches.
- Make the filling: In a large bowl, whisk together sour cream, mayonnaise, garlic powder, onion powder, baking powder, eggs, and black pepper.
- Add cheese and zucchini: Stir in 1 cup of shredded cheddar and ¼ cup of Parmesan cheese. Then, fold in the squeezed zucchini until everything is well combined. The mixture should be thick but still spreadable.
- Assemble and bake: Transfer the mixture to a greased 9×13-inch baking dish and smooth the top. Bake in a preheated 375°F (190°C) oven for 30 minutes, or until the edges are set and lightly golden.
- Make the cracker topping: In a small bowl, stir together the melted butter, crushed crackers, and the remaining cheddar cheese.
- Bake again: After 30 minutes, sprinkle the cracker topping evenly over the casserole. Return it to the oven for another 10 to 15 minutes, or until the topping is golden and crisp. Let it cool for 10 minutes before slicing. This helps the casserole firm up, allowing for clean, square slices. Serve warm and enjoy!
The #1 Tip for Zucchini Casserole Success: No More Soggy Casseroles!
The single most important step for a successful zucchini casserole is to remove an enormous amount of liquid from the zucchini. Zucchini is more than 90% water, so if you don’t drain it well, your casserole will turn out watery and soggy instead of creamy and perfectly baked. I learned this the hard way after one too many soggy casseroles!
Twist, squeeze, and press until you’ve removed as much liquid as possible from the zucchini. This step may seem tedious, but trust me, it’s the key to achieving the best texture and flavor in your baked zucchini casserole. Don’t skip this! Proper moisture removal will transform your casserole from a disappointing mess into a delightful dish.
Storage and Freezing Instructions
- To Store: Leftover zucchini casserole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, use the oven or toaster oven to help crisp up the topping again. Microwaving is an option, but you’ll lose the crunchy texture.
- To Freeze: This casserole freezes best before baking. Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 5–10 extra minutes to the baking time if needed.
What to Serve With Your Casserole
This zucchini casserole is a versatile side dish that can be enjoyed throughout the year. It’s perfect for potlucks, holiday gatherings (hello, easy Thanksgiving side dish!), or even weeknight dinners when you’re craving something warm, comforting, and veggie-packed. Here are some simple pairings to try:
- Pan-seared chicken breasts
- Baked ham with brown sugar glaze
- Oven-baked ribs
- Bruschetta chicken
- Marinated tri-tip
Don’t forget about brunch! This casserole pairs beautifully with soft scrambled eggs, crusty bread, and a refreshing bowl of fresh fruit salad.
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Cheesy Zucchini Casserole Recipe
Side Dish
Cheesy Zucchini Casserole
Creamy, savory, and packed with flavor, this cheesy zucchini casserole will quickly become your favorite way to put garden zucchini to work.
Author: Kelly Senyei
★
★
★
★
5 from 1 vote
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 6 servings
Ingredients
- 1 Tablespoon unsalted butter, plus more for greasing baking dish
- 6 medium zucchini
- ½ cup sour cream
- ½ cup mayonnaise
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- ½ teaspoon baking powder
- 3 large eggs
- 1 ½ cups freshly grated sharp cheddar cheese, divided
- ¼ cup grated Parmesan cheese
- ½ cup crushed Ritz or cheddar cheese crackers
Instructions
- Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter.
- Trim the ends of the zucchini, then grate them using the large hole of a box grater. Transfer the grated zucchini to a sieve, then sprinkle it with 1 teaspoon of kosher salt. Let the zucchini sit for 10 minutes.
- Transfer the zucchini to a kitchen towel and squeeze out as much excess liquid as possible. Alternatively, use your hands to squeeze out the zucchini. Set it aside.
- In a large bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, baking powder, and eggs with ¼ teaspoon of black pepper. Stir in 1 cup of the cheddar cheese, the Parmesan cheese, and the zucchini, then transfer the mixture into the greased baking dish.
- Bake the casserole for 30 minutes. While it bakes, in a small bowl, stir together the melted butter, crushed crackers, and remaining ½ cup cheddar cheese.
- Remove the casserole from the oven and top it with the cracker mixture, then return it to the oven until the crackers are toasted, approximately 10 to 15 minutes. Let cool for 10 minutes, then slice and serve.
Kelly’s Notes
- VERY IMPORTANT NOTE: You must squeeze out an enormous amount of liquid from the zucchini, or your casserole WILL BE WATERY!
- To Store: Leftover zucchini casserole can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven to help crisp up the topping again—microwaving works too, but you’ll lose that crunchy texture.
- To Freeze: This casserole freezes best before baking. Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed, adding 5–10 extra minutes to the baking time if needed.
Nutrition
Calories: 402kcal, Carbohydrates: 12g, Protein: 14g, Fat: 34g, Saturated Fat: 12g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 138mg, Sodium: 521mg, Potassium: 507mg, Fiber: 2g, Sugar: 5g, Vitamin A: 930IU, Vitamin C: 27mg, Calcium: 325mg, Iron: 1mg
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