Baked Cheesy Zucchini Casserole

This easy cheesy zucchini casserole is made with simple ingredients and is ideal for any night of the week. It’s comforting and flavorful, and it will quickly become a family favorite!

Mom’s Zucchini Casserole: Elevated

Looking for a tasty way to use up your fresh zucchini? I grew up on a variation of this casserole, as we grew almost all of our vegetables. Zucchini was always an abundance crop. Mom would load it up with cheese and often serve it as a side dish with chicken and burgers.

This Baked Cheesy Zucchini Casserole brings together the creamy richness of two types of cheese, the delicate sweetness of shallots, and the bold flavors of Italian seasonings, creating a satisfying and full flavor.

Baked Zucchini Casserole Ingredients

This casserole is an excellent side dish to complement any dinner, and it’s also hearty enough to serve as a vegetarian main course. Whether you’re cooking for a crowd or preparing a cozy meal for one, this easy, cheesy zucchini casserole is sure to impress!

• Zucchini: grated and rung out tightly to remove as much water as possible
• Shallot
• Eggs
• Butter
• Dry Ingredients
• Cheeses

Mixing the Cheesy Zucchini Casserole

While the oven is preheating, mix together the casserole. This part takes only about 5-10 minutes. This dish really does come together rather quickly.

1. Whisk together the flour, baking powder, salt, black pepper, and Italian Seasoning; set aside.
2. Add the rung-out zucchini, shallots, eggs, and cheeses to a large bowl and combine.  Sprinkle in the flour mixture just until incorporated then add in the melted butter and mix well.

3. Transfer the mixture to the prepared baking dish and bake for 50-60 minutes or until the internal temp reads 165F and the casserole is set.

4. Remove from the oven and allow to rest for at least 20 minutes before slicing and serving.

Zucchini Casserole Bake

With this recipe, I started with my Mom’s recipe but added more seasoning, shallots to add a bit of sweetness, and two different types of cheese.

What to Serve with Zucchini Casserole

As I mentioned above, depending on the meal, this can be both a side dish and a main dish.

Cheesy Zucchini Bake Side Dish

• Roasted Chicken or Cornish Hens
• Chicken Lollipops
• Pork Chops
• Pork Roast

Cheesy Zucchini Casserole Entree

• Crackers with a garlic herb spread
• Wedding Soup
• French Bread

Cheesy Zucchini Casserole FAQ’s

• What’s the best way to remove water from zucchini?:

  • Transfer the grated zucchini to a colander and stir in 1 teaspoon of salt. Let it stand for ~10-15 minutes give it a mix every couple of minutes.
  • Press the zucchini snug against the colander to remove the water and then transfer the zucchini to a clean linen towel or a few layers of cheese cloth.
  • Wrap up the zucchini and squeeze it tightly several times.
• How to Reheat Cheesy Zucchini Casserole: My first choice is a preheated 350F oven on a heat-safe dish. This way, you avoid getting mushy like it could be in the microwave—heat for about 10 minutes or until warmed through.
• Can I freeze this casserole?: I would advise against it as you run a high risk of the texture turning mushy
• How do I store baked zucchini casserole?: Once the casserole is cooled, cover and store in the fridge for up to 3 days.

Zucchini Recipe Substitutions & Additions

• Veggies: other grated squash, grated carrots, sauteed mushrooms
• Cheese: try Pepper Jack or Colby
• Vegan: Use vegan butter and vegan cheese, and for the eggs, use one of the egg substitutes
• Spices: Make it your own and play around with it. I would stick with dried herbs rather than fresh herbs.
• Bacon: The crispy bacon in this is amazing

Baked Cheesy Zucchini Casserole Recipe

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This easy cheesy zucchini casserole is made with simple ingredients and is ideal for any night of the week. It’s comforting and flavorful quickly becoming a family favorite!

• Author: Lori
• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1.5 hours
• Yield: 9 servings
• Category: casseroles, vegetarian, side dishes, cheesy
• Method: oven
• Cuisine: casseroles, vegetarian, side dishes, cheesy

Ingredients

• 3 cups of shredded zucchini (~2–3 zucchini), squeezed to remove as much water as possible
• 1 medium shallot, minced
• 2 large eggs
• 1 1/2 cups shredded cheddar
• 1 cup shredded mozzarella
• 3/4 cup all purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon sea salt
• 1/2 teaspoon black pepper
• 2 teaspoons Chupacabra Italian Seasoning
• 4 Tablespoons melted butter, unsalted

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Instructions

1. Preheat the oven to 350F and lightly spray the 8×8″ pan.
2. Whisk together the flour, baking powder, salt, black pepper, and Italian Seasoning; set aside.
3. Add the rung-out zucchini, shallots, eggs, and cheeses to a large bowl and mix to combine.  Sprinkle in the flour mixture just until incorporated then add in the melted butter and mix well.
4. Transfer the mixture to the prepared baking dish and bake for 50-60 minutes or until the internal temp reads 165F and the casserole is set.
5. Remove from the oven and allow to rest for at least 20 minutes before slicing and serving.
6. Store any leftovers covered in the fridge.

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