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Zucchini Casserole

When it’s zucchini season, what’s one to do with an abundance of fresh zucchini? Make Zucchini Casserole!

This easy zucchini casserole recipe features tender zucchini, garlic and Parmesan cheese. A seasoned breadcrumb topping adds the perfect crispy, buttery finishing touch.

Close up of zucchini casserole on a serving spoon in a baking dish.

The Best Zucchini Casserole

Simple to make yet bursting with flavor, this baked zucchini casserole is a summer delight!

While some zucchini casserole recipes are made with a rich and creamy sauce, I decided to forgo the cream sauce in favor of a light, summery casserole. I don’t want to spend time on a summer afternoon stirring a creamy sauce on the stove when I could be in the pool instead, and I figured you don’t either. This healthy casserole is simple, quick and easy to prepare.

We aren’t skimping on flavor with this zucchini recipe, though. Plenty of garlic, Parmesan and Italian seasonings make this dish truly irresistible. We kept going back for “just one more bite” of this cheesy zucchini bake and I think you will too!

Zucchini Casserole Recipe Ingredients

Ingredients for zucchini casserole recipe.

The ingredient list for this recipe is short and simple:

  • Zucchini: You’ll need 2 1/2 pounds of zucchini, which is about 6 medium zucchini. This recipe is a great way to use up a plentiful crop of summer squash!
  • Salt & Pepper: Salt is used both to release moisture from the zucchini and to season the casserole. I like to use fine sea salt in this recipe. If using regular table salt, I’d recommend reducing the amount of salt.
  • Olive Oil: For sautéing the zucchini.
  • Garlic: Fresh garlic shines in this recipe. You can adjust the amount to your tastes, depending on how much you love garlic.
  • Parmesan Cheese: Zucchini and Parmesan are a perfect pair.
  • Panko Bread Crumbs, Italian Seasoning and Butter: These combine to make a delicious crispy topping for the casserole.

How to Make Zucchini Casserole

Here’s an overview of the recipe steps, along with a few tips for the best zucchini casserole. Find the full recipe with ingredient amounts and instructions below.

  1. Sweat the zucchini. This step releases moisture from the zucchini so that your casserole won’t turn out soggy. Place the sliced zucchini in a large colander set over a plate or bowl. Sprinkle with salt and toss to evenly distribute the salt. Let the zucchini rest for 30 minutes, tossing occasionally. Over this time, you’ll notice some liquid will be released from the zucchini. Then pat the zucchini dry with paper towels or a clean kitchen towel. Sliced zucchini in a colander.
  2. Sauté the zucchini in olive oil for about 5 minutes, until it’s just barely tender and golden brown in spots. Try not to overcook it at this point, since it will cook more in the oven. Then add the fresh minced garlic and sauté for 30 seconds more. Season with pepper, taste and add more salt if needed. Sautéed zucchini and garlic in skillet.
  3. Arrange in the baking dish. Transfer the zucchini to a baking dish. Sprinkle on the Parmesan cheese. Zucchini topped with parmesan in baking dish.
  4. Make the topping. Stir together the panko, Italian seasoning and melted butter. Sprinkle the topping over the casserole.
  5. Bake! Bake the casserole in the oven at 375° F for about 20 minutes, until the top is golden brown. Then serve and enjoy!

Baked zucchini casserole in baking dish.

Serving Suggestions

We love serving this zucchini casserole as a healthy side dish with our favorite summer meals. Try it with:

And don’t forget the Peach Cobbler for dessert!

Serving of zucchini casserole on spoon in baking dish.

Storage & Reheating Instructions

Since the breadcrumb topping will soften up over time, this casserole is best enjoyed right after baking. The leftovers will still be quite tasty, though.

  • Refrigerator: Store leftover zucchini casserole in an airtight container (or baking dish wrapped tightly with plastic wrap) in the refrigerator for up to 3 days.
  • To Reheat: The best way to reheat the casserole is to heat it in a 350° F oven for 10-15 minutes, or until hot. Warming it in the oven will help to crisp the topping back up. You can also reheat it in the microwave if you don’t mind a non-crispy topping.

I do not recommend freezing this dish.

More Easy Zucchini Recipes

Try one of these delicious zucchini recipes next:

Serving of zucchini casserole on a plate with a fork stuck in a bite.

Zucchini Casserole

Course Side Dish
Cuisine American
Keyword zucchini casserole
Prep Time20 mins
Cook Time20 mins
Inactive Time30 mins
Total Time1 hr 10 mins
Servings 6 servings
Calories 153kcal
This Zucchini Casserole is one of our favorite ways to enjoy fresh zucchini. It's easy to make, with Parmesan cheese, garlic and a crispy breadcrumb topping.

Ingredients

  • 2 ½ pounds zucchini (about 6 medium zucchini)
  • 1 teaspoon fine sea salt (divided)
  • 1 tablespoon olive oil
  • 3 cloves garlic (minced)
  • black pepper (to taste)
  • cup grated Parmesan cheese
  • 1 cup Panko bread crumbs
  • 1 ½ teaspoons Italian seasoning
  • 2 tablespoons unsalted butter (melted)

Instructions 

  • Slice the zucchini into ¼-inch thick rounds and place in a large colander. Sprinkle with ¾ teaspoon of the salt, tossing the zucchini as you salt it to distribute the salt evenly.
  • Place the strainer over a bowl and let the zucchini sit for 30 minutes. The salt will pull moisture out of the zucchini, so that the liquid drains out. Stir/toss occasionally during the 30 minutes.
  • Pat the zucchini dry using paper towels or a clean kitchen towel.
  • Preheat oven to 375° F.
  • Heat the olive oil in a large skillet over medium heat. Add the zucchini and cook, stirring/flipping often, for about 5 minutes, until it starts to become tender and golden brown in spots.
  • Add the minced garlic to the pan and stir for 30 seconds. Remove pan from the heat.
  • Season the zucchini with pepper. Taste the zucchini and add more salt if needed.
  • Transfer the zucchini to a lightly greased 8x8-inch baking dish.
  • Sprinkle the Parmesan cheese evenly over the zucchini.
  • In a medium bowl, stir together the Panko bread crumbs, Italian seasoning and remaining ¼ teaspoon sea salt. Add the melted butter and stir until well combined. Sprinkle the breadcrumb mixture evenly over the casserole.
  • Bake for about 20 minutes, until the topping is golden brown. Serve.

Notes

  • To Store: Store leftover zucchini casserole in an airtight container (or baking dish wrapped tightly with plastic wrap) in the refrigerator for up to 3 days.
  • To Reheat: The best way to reheat the casserole is to heat it in a 350° F oven for 10-15 minutes, or until hot. Warming it in the oven will help to crisp the topping back up. You can also reheat it in the microwave if you don’t mind a non-crispy topping.

Nutrition

Calories: 153kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 574mg | Potassium: 537mg | Fiber: 3g | Sugar: 5g | Vitamin A: 551IU | Vitamin C: 34mg | Calcium: 110mg | Iron: 1mg
Nutrition information is an estimate.
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