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    Home » What We're Eating » Garlic Parmesan Zucchini Casserole

    Garlic Parmesan Zucchini Casserole

    Published: May 6, 2021 by Blair Lonergan

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    Long collage image of Garlic Parmesan Zucchini Casserole Recipe
    Front shot of a spoon serving old fashioned zucchini casserole recipe
    Spoon in a dish of zucchini casserole with text title overlay
    Front shot of a dish of zucchini casserole with text title overlay

    This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal! The old fashioned zucchini casserole recipe features fresh, shredded zucchini, garlic, and onion, with three types of cheese and a buttery, Parmesan breadcrumb topping. Serve the cheesy dish with grilled chicken, oven-fried pork chops, steak or shrimp. It's versatile, and always a hit!

    Close up shot of spoonful of zucchini casserole

    How to Make Garlic Parmesan Zucchini Casserole | 1-Minute Video

    This cheesy zucchini casserole recipe has quickly become a favorite among the boys in my house! I'm telling you: if you want to get your kids (or your husband) to eat some green vegetables, then this is the recipe for you. The zucchini is mild, it's baked with three different kinds of cheese, and it's finished with a buttery Parmesan breadcrumb topping. What's not to love?!

    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.
    • 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.
    • Eggs: give the casserole structure.
    • Parmesan, mozzarella and cheddar cheese: three different types of grated cheese add a variety of flavors to the casserole.
    • Panko breadcrumbs and melted butter: combine with Parmesan to form the crispy, golden brown topping.

    Front shot of baked garlic parmesan zucchini casserole

    How do you keep squash casserole from getting watery?

    Zucchini and other summer squash naturally holds a lot of water, so you'll probably notice that the vegetable releases a lot of water as it cooks. This can be a problem when adding squash to casseroles, bakes, and sauces, since the vegetables can water down the sauce or casserole, resulting in a bland flavor and undesirable texture.

    If you sprinkle the shredded zucchini with salt and allow it to sit in a colander for about 10 minutes, the salt draws out a lot of moisture from the vegetable before you add it to the casserole.

    Grated zucchini in a colander

    TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a watery casserole), I like to wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!

    Drying grated zucchini in a dish towel

    How to Make Zucchini Casserole

    This cozy, family-friendly vegetable side dish comes together easily without any special cooking skills. Just remember to allow enough time to let the zucchini sit in the colander before squeezing it dry and adding it to the casserole.

    1. Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini.
    2. Combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese in a small, greased baking dish.
    3. Bake uncovered in a 375° F oven for 20 minutes.
    4. Make the topping by combining melted butter with breadcrumbs and additional Parmesan cheese.
    5. Sprinkle the breadcrumbs over the casserole and return the dish to the oven.
    6. Bake for about 5-10 more minutes, or until the top is golden brown and crispy.

    What to Serve with Easy Zucchini Casserole

    This versatile casserole pairs nicely with just about any meat, seafood or pasta. Here are a few ideas to serve with a cheesy zucchini casserole:

    • Grilled Salmon or Grilled Scallops
    • Marinated Grilled Shrimp
    • Grilled Chicken, Oven-Fried Chicken, Whole Roasted Chicken, or Roasted Chicken Thighs with Garlic and Herbs
    • Grilled Flank Steak, Cast Iron Skillet Filet Mignon, or Grilled Steak Tips
    • Grilled Pork Chops, Pork Tenderloin, or Pulled Pork
    • Lemon Chicken Piccata, Pasta with Sausage and Spinach, or Shrimp Scampi

    Is this casserole gluten free?

    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).

    Zucchini Casserole in a baking dish garnished with fresh parsley

    Storage

    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.

    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.

    Recipe Variations

    • I've used three different types of cheese here: Parmesan, mozzarella and cheddar. You can substitute with an equal amount of any of your favorite cheeses -- or stick to just mozzarella or just cheddar.
    • Use a combination of yellow squash and zucchini, or replace all of the zucchini with yellow squash.
    • To serve a larger family, double all of the ingredients and bake the casserole in a larger dish. You may need to add a few extra minutes to the total cooking time, but the rest of the instructions remain the same.

    Tips for the Best Zucchini Casserole Recipe

    • I just use a handheld box grater to shred my zucchini, but you can also put it through a food processor if you prefer.
    • Make sure that you drain the zucchini before adding it to your casserole. To do so, sprinkle it with salt, let it sit in a colander for about 10 minutes, and then wring it out in a dish towel.
    • Garnish the dish with fresh herbs (such as chopped fresh parsley) for a bright burst of color and flavor.

    Overhead shot of a dish of baked cheesy zucchini casserole

    What can you do with a ton of zucchini?

    Here are a few of our favorite ways to take advantage of a bounty of fresh zucchini:

    • Zucchini Fritters
    • Greek Yogurt Chocolate Zucchini Cake
    • Morning Glory Farm Zucchini Bread
    • Skillet Pork Chops with Zucchini and Squash
    • Crispy Zucchini Fries
    • Easy Stuffed Zucchini Boats
    Close up shot of spoonful of zucchini casserole
    Print Pin
    4.82 from 49 votes

    Garlic Parmesan Zucchini Casserole

    This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!
    Course Side Dish
    Cuisine Mediterranean
    Keyword Baked Zucchini, Zucchini Casserole
    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes
    Servings 6 - 8 servings
    Calories 225kcal
    Author Blair Lonergan

    Ingredients

    • 4 cups grated zucchini I used about 3.5 medium zucchinis
    • ½ teaspoon salt
    • ½ cup finely diced onion I like to use frozen diced onion as a shortcut
    • 1 tablespoon minced garlic
    • 2 eggs
    • ½ cup grated Parmesan cheese plus an additional 2 tablespoons
    • 1 cup shredded mozzarella cheese
    • ½ cup shredded cheddar cheese
    • ½ cup Panko breadcrumbs
    • 2 tablespoons melted butter

    Instructions

    • Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work).
    • Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
    • In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.
    • Bake uncovered for 20 minutes.
    • Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
    • After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.

    Video

    Notes

    • I just use a handheld box grater to shred my zucchini, but you can also put it through a food processor if you prefer.
    • Make sure that you drain the zucchini before adding it to your casserole. To do so, sprinkle it with salt, let it sit in a colander for about 10 minutes, and then wring it out in a dish towel.
    • Garnish the dish with fresh herbs (such as chopped fresh parsley) for a bright burst of color and flavor.

    Nutrition

    Serving: 1/6 of the casserole | Calories: 225kcal | Carbohydrates: 8g | Protein: 13g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 96mg | Sodium: 594mg | Potassium: 299mg | Fiber: 1g | Sugar: 3g | Vitamin A: 655IU | Vitamin C: 16.2mg | Calcium: 291mg | Iron: 1mg

    This post was originally published in February, 2017. It was updated in May, 2021.

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    Reader Interactions

    Comments

    1. Christiane

      October 06, 2020 at 8:02 am

      Probably my ever best dish, I have made it now for forty years non stop....I don ‘ t put eggs, so it is lighter ....I usually slice the courgettes very thin in the magimix...then steam them.....I always make a big amount so I can freeze it after baking...in the baking dish...and reheat it in a hot oven...love it when the rice gets crispy at the bottom.....I also add leftovers green like kale....my mum add cooked tomatoes in the mix...she likes it moist....
      Cheers
      Christiane

      Reply
      • Blair

        October 06, 2020 at 3:25 pm

        Sounds perfect, Christiane!

        Reply
    2. Christine

      October 08, 2020 at 1:30 pm

      5 stars
      An easy and truly delicious recipe. I love zucchini and was glad to have a new way to prepare it. This is a perfect dish to bring to gatherings - I can’t wait! I know it will be a hit! I served it with grilled chicken sausage in a little marinara sauce and they went together wonderfully. Thank you for the great recipe!

      Reply
      • Blair

        October 08, 2020 at 6:24 pm

        Thank you, Christine! I'm so glad that you liked it and that you'll share it with friends and family, too. 🙂

        Reply
    3. Valentina Rossi

      April 11, 2021 at 10:00 pm

      I made this tonight with a couple of minor changes. I did not have cheddar, so I substituted smoked gruyere, which added a cheesy, smoky note to the mix. I also dusted the top with (hot) smoked Spanish paprika, which added a hint of spiciness but without being overpowering.

      Finally, because i hadn't read the directions all the way through before putting the casserole dish in the oven, i topped it with the crumb mixture before putting it in to bake for the first time. I was worried the top would burn after 35 minutes, but it was perfect.

      I will definitely make this again, playing around with the cheeses and spices. It's very versatile.

      Reply
      • Blair

        April 12, 2021 at 10:13 am

        Your version sounds delicious, Valentina! Thanks for your notes, and so glad that you enjoyed it!

        Reply
      • Cary

        July 28, 2021 at 8:35 pm

        5 stars
        Wow! This is fabulous! My husband loved it as well. I used 2 zucchini and 2 yellow squash and the colors were beautiful

        Reply
        • Blair

          July 29, 2021 at 5:52 am

          Thank you, Cary!

          Reply
    4. Patricia Ann Haag

      June 08, 2021 at 4:58 pm

      3 stars
      Maybe it is me, buy the onions were too crunchy - should I have sauteed them first? It was just okay - sorry!

      Reply
      • Blair

        June 08, 2021 at 6:07 pm

        Hi, Patricia! You can certainly saute them first next time, but I haven't ever found them to be crunchy in this dish. Maybe if you chop them a bit finer it would help? Or even grate them? Sorry it wasn't a hit!

        Reply
      • Tara

        June 25, 2021 at 10:11 pm

        CN you use frozen shredded zucchini?

        Reply
        • Blair

          June 26, 2021 at 6:28 am

          Hi, Tara! I've never tried that, but I think it would work as long as you really strain the liquid from the thawed zucchini first. Let me know if you give it a shot!

          Reply
      • Tami Ramos

        July 29, 2021 at 2:56 pm

        I sauté mine and it comes out amazing

        Reply
    5. Karen

      June 11, 2021 at 10:01 pm

      5 stars
      I made this for the first time today. It's definitely a keeper since my garden produces SO much zucchini! I made it exactly as the recipe and the family loved it. Squeezing the grated zucchini in a towel was genius. All the moisture was gone so the casserole came out perfect and not watery. I also appreciate the size of the casserole. It's perfect for us empty nester- so many other recipes make a huge 13 x 9 dish and that's too much for us. Thank you for a delicious recipe!

      Reply
      • Blair

        June 12, 2021 at 5:38 am

        Awesome! Thanks, Karen! I hope that you enjoy it with your fresh zucchini all summer long. 🙂

        Reply
    6. Susan Mercurio

      June 13, 2021 at 4:39 pm

      4 stars
      Yes, you squeeze out the water when you salt the zucchini, but you are also squeezing out all of the water-soluble vitamins, such as Vitamin C and all the B vitamins.
      I don't know why you eat, but I eat for nutrition.
      What I do to keep the casserole from getting soggy while saving the vitamins is to put a layer of uncooked pasta in the bottom of the dish and then add the zucchini and the rest of the ingredients.

      Reply
      • Dorene Kordal

        September 04, 2021 at 8:18 pm

        5 stars
        This is so delicious and easy to make. Will make this over and over!

        Reply
        • Blair

          September 05, 2021 at 5:27 am

          Thank you, Dorene!

          Reply
      • CR

        November 08, 2021 at 9:11 pm

        5 stars
        I didn't excessively wring the zucchini and I felt the dish had a good balance of moisture. I used the larger-sized grater and I liked the bit of snap that the zucchini retained. I like the pasta idea. So did you use smaller pasta such as bows or elbow pasta? And just a single layer? Also, I did cook the dish longer, but I think my oven runs cool. And I used the Italian Panko crumbs.

        Reply
      • Elaine Hartwig

        December 25, 2021 at 3:52 pm

        5 stars
        Seriously Susan. You don’t have to be so uppity . Maybe try to phrase suggestions on the positive side next time. I made it exactly as written and it went fabulously with our Christmas ham dinner. Thank you Blair for sharing.

        Reply
        • Blair Lonergan

          December 25, 2021 at 5:04 pm

          I'm so glad to hear that, Elaine! Thanks for your kind note, and merry Christmas!

          Reply
    7. Wannabe Chef Dennis

      August 12, 2021 at 10:58 am

      5 stars
      I was wondering what the heck to do with all the remaining zucchini I hand shredded while assisting the wife make her self professed Worlds Greatest Zucchini Bread. All kidding aside - it is very good bread.

      I followed your recipe as best I could with the ingredients I had on had, all the while substituting where I saw fit AKA: “just winging it”. I used badia seasoning for the salt. I sprayed my 9x13 Pyrex with Pam and sprinkled it with salt, pepper and garlic powder prior to adding the mix. I used Amish candy onion, all cheddar cheese, and sprinkle Parmesan/Romano. I added about 1/4 finely chopped green pepper, a jar of drained and mushrooms and about a cup of chopped seasoned chicken breast.

      Yum Yum! I’ll be keeping this recipe in my arsenal. Once the wife tastes it, I am sure she will claim the recipe as her own and expect accolades from All when she makes it! Ha ha

      Reply
      • Blair

        August 12, 2021 at 12:26 pm

        Hah! I'm glad that you found a good way to use up the rest of the zucchini, Dennis! Now I'm curious about your wife's bread! 🙂

        Reply
    8. Brenda

      August 26, 2021 at 1:30 pm

      5 stars
      This is our new all time favorite zucchini recipe. Only thing I did different was using Italian bread crumbs instead of panko. I did not have panko in the house. It tasted awesome!

      Reply
      • Blair

        August 26, 2021 at 6:34 pm

        Thank you, Brenda! That makes me so happy to hear. 🙂

        Reply
    9. Susan E ONeil

      September 26, 2021 at 3:03 pm

      Can you make ahead?

      Reply
      • Blair Lonergan

        September 26, 2021 at 7:52 pm

        Hi, Susan! Yes, I think you could prep it in advance and keep it refrigerated for a day or so before baking. The leftovers keep well in the fridge, too.

        Reply
    10. Tan

      October 07, 2021 at 8:32 am

      4 stars
      Husband loved this, and it was easy to make. My zucchini was drained very well but if I were to change anything I’d add something to make texture less like mashed potatoes ( baby food)
      It’s a texture thing for me, any ideas?

      Reply
      • Blair Lonergan

        October 07, 2021 at 12:13 pm

        Hi, Tan! I'm not sure that I totally understand. Zucchini is always going to be soft when it's cooked, unless you just parboil or quickly cook it on the stovetop in a skillet. If you don't like that texture, there's not a whole lot that you can change in this particular recipe. Did you grate it coarsely, rather than using the fine side of a box grater? The coarser the shred, the less "mushy" it will be. I don't typically find that it has a texture like mashed potatoes. You can usually get that grated texture in the finished dish. I hope that helps, and I'm glad that your husband enjoyed it! 🙂

        Reply
      • Susan Matthies

        October 30, 2021 at 3:40 pm

        Instead of grating the Zucchini, you could just dice or slice it in big chunks and it will definitely be less mushy for you. It'll leave some crunch. My dad has the same issues with zucchini lol...

        Reply
    11. Linda

      March 17, 2022 at 10:39 am

      5 stars
      I loved this receipe! My dog needed out in the middle of the night and I cleaned up the leftover casserole just standing at the counter eating it. Thanks for this receipe. It was great.
      Linda

      Reply
      • Blair Lonergan

        March 17, 2022 at 11:35 am

        Oh, good! I'm so glad that it proved to be the perfect midnight snack, too. 🙂 Thanks, Linda!

        Reply
    12. Cindy

      April 09, 2022 at 2:50 pm

      5 stars
      Fantastic! Made this today to use up extra zucchini and fell in love with it. Added 1 c cooked rice and only did half the cheese for my taste. Variations of cheese and herbs make this my sort of recipe. I’m making it agin next week to go with Easter lunch. Great recipe!!!

      Reply
      • Blair Lonergan

        April 09, 2022 at 3:31 pm

        Wonderful! I bet it was great with the added rice, Cindy. Thanks for your note!

        Reply
    13. Dirk Durstein

      April 17, 2022 at 4:49 pm

      3 stars
      Just out of the oven. Smells divine. Hoping it tastes as good.

      Now, about your web site. I realize you’ve abandoned a legal career (kudos from a mostly retired environmental lawyer on that) and ads support the site; but the pop-ups constantly slowed and clogged the site, and interfered with my cooking. Plus, I like to play music while I cook, and the constant video pop-ups kept interrupting the Spotify stream. As good as the recipe was, I would hesitate to use the site again due to the aggravating traffic. There needs to be a limit on the volume of commercial stuff being thrown out. Even now it blankets this page, making it hard to concentrate (which of course is the whole idea). Rest assured I would never purchase anything from an intrusive web advertiser. I suspect many others hold the line in the same way.

      Reply
    14. Dirk

      April 18, 2022 at 10:52 pm

      5 stars
      Increased my rating to five stars after multiple compliments and requests for the recipe. (I did warn that the website makes it hard to navigate, such that it might make sense to copy the ingredients onto a piece of paper, or maybe copy and paste. Things are just too busy and unstable.). Many thanks! Oh, and I put slices of tomato on top (by request of spouse), and let them cook a bit with the topping at the end. Worked great!

      Reply
      • Blair Lonergan

        April 19, 2022 at 5:20 am

        Thank you, Dirk. I always appreciate the feedback!

        Reply
    15. Ruth

      April 26, 2022 at 8:07 pm

      Hi, since you use frozen onions, have you tried frozen minced garlic? I get it at Walmart. It’s fantastic. I never peal and mince garlic anymore. I just use the frozen. I don’t know if I’m allowed to tell you the brand.

      Ruth Trygstad

      Ruth

      Reply
      • Blair Lonergan

        April 27, 2022 at 5:17 am

        Hi, Ruth! I haven't tried that, but I'll definitely look for it. I've used the jars of pre-minced garlic from the produce section, but I haven't noticed the frozen option. Thanks for the tip!

        Reply
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