Jump to RecipeJump to VideoLeave a ReviewPin Recipe

Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.

An easy side dish that pairs beautifully with just about any family meal! The garlic parmesan zucchini casserole features fresh shredded veggies, garlic, and onion baked with three types of cheese and finished with a buttery, crispy, Parmesan breadcrumb topping.

Old fashioned zucchini casserole in a white dish on a wooden table.
Table of Contents
  1. How to Make Zucchini Casserole | 1-Minute Video
  2. Why You’ll Love this Recipe
  3. Ingredients
  4. Directions
  5. Serving Suggestions
  6. Preparation and Storage Tips
  7. Recipe Variations
  8. Garlic Parmesan Zucchini Casserole Recipe

If you have a ton of fresh zucchini, check out some of our other favorite zucchini recipes, such as sauteed zucchini, this easy snickerdoodle zucchini bread, a batch of one-bowl zucchini muffins, a loaf of zucchini bread, and this decadent zucchini gratin with bacon and corn, too!

How to Make Zucchini Casserole | 1-Minute Video

easy, delicious and a good low carb veggie dish. I added a heavy splash of hot sauce and some freshly grated nutmeg to balance all the cheese. this recipe is a keeper

– Sheba
Side shot of a scoop of zucchini casserole on a serving spoon.

Why You’ll Love this Recipe

  • Easy. If you can stir together some simple ingredients, then you can make this easy zucchini casserole recipe. With about 15 minutes of prep time, the dish is ready for the oven!
  • Flavorful. On its own, zucchini can be a very neutral, bland vegetable. This casserole is anything but boring, however! The veggies are seasoned with plenty of garlic, three different types of cheese, and a crunchy, buttery topping.
  • Versatile. The zucchini casserole works well as a vegetarian entree, but also serves as a delicious side side for almost any main course. Offer it with your Easter or Christmas ham, alongside a Thanksgiving smoked turkey breast, with marinated grilled shrimp, or with grilled bbq chicken breast, grilled pork chops, and grilled hamburgers throughout the summer months.
Square overhead shot of a cheesy zucchini casserole in a white baking dish.


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. I use a handheld box grater to shred my zucchini, but you can also put it through a food processor if you prefer. There’s no need to peel the zucchini.
  • 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. I use sweet onion, but yellow onion or white onion both work fine.
  • Eggs: give the casserole structure.
  • Parmesan cheese, mozzarella cheese, and sharp cheddar cheese: three different types of grated cheese add a variety of flavors to the casserole. You can substitute with an equal amount of any of your favorite cheeses — or stick to just mozzarella or just cheddar. Other good options include Monterey Jack, Colby, Colby Jack, Pepper Jack, Gruyere, Swiss, and Gouda cheese.
  • Panko breadcrumbs and melted butter: combine the panko bread crumbs with the Parmesan and melted butter to form the crispy, golden brown topping. 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).
Horizontal collage of process shots showing how to make zucchini casserole.


This old fashioned zucchini casserole is an easy recipe to take advantage of an abundance of fresh summer veggies. You’ll find detailed directions in the recipe card below, but here’s the overview:

  1. Place the zucchini in a colander, sprinkle it with salt, and allow it to sit for about 10 minutes (this will help draw out some of the water so that the zucchini doesn’t make your casserole watery). After 10 minutes, squeeze out the moisture from the zucchini. A dish towel works really well to wring out all of that excess water.
  2. Combine the drained zucchini, onion, garlic, eggs, some of the Parmesan cheese, mozzarella cheese, and cheddar cheese in a small, greased baking dish.
  3. Bake uncovered for 20 minutes.
  4. Make the topping by combining melted butter with breadcrumbs and additional Parmesan cheese.
  5. Sprinkle the breadcrumbs over the zucchini mixture and return the pan to the oven.
  6. Bake for about 5-10 more minutes, or until the zucchini is tender and the top is golden brown and crispy.
  7. Garnish the dish with fresh herbs (such as chopped fresh parsley, fresh basil, or fresh thyme) or with a squeeze of fresh lemon juice for a bright burst of color and flavor.
Front shot of garlic parmesan zucchini casserole on a wooden table.

Serving Suggestions

This versatile casserole pairs nicely with just about any meat, seafood, or pasta. We love the cheesy zucchini casserole alongside grilled salmon or grilled scallops, with crispy fried chicken or grilled chicken, with marinated pork tenderloin, alongside a Southern meatloaf, with cozy stuffed shells, or with pasta and marinara sauce.

Horizontal side shot of a plate with garlic parmesan zucchini casserole.

I made this last night for 8 guys who were working on my house. I doubled the recipe and you would have thought that it was the best thing these guys have ever eaten. It was all devoured by the end of the meal! Definitely going to make this again!

– JJ

Preparation and Storage Tips

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, or warm individual servings in the microwave for 30-60 seconds, or until heated 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.

Overhead shot of a spoon serving zucchini casserole from a white dish.

Recipe Variations

  • Use a combination of yellow squash and zucchini, or replace all of the zucchini with yellow summer squash. Shredded carrots would also be a nice addition.
  • 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.
  • Toss the breadcrumbs with olive oil instead of melted butter for a slightly different flavor.
  • Add some ground black pepper or crushed red pepper for a zestier kick. Italian seasoning would also be a nice addition to the filling.

Made this tonight, it is awesome, love It! Will keep this recipe for future use.

– Karen
Overhead shot of a plate of garlic parmesan zucchini casserole.

More Zucchini Casserole Recipes to Try

Zucchini Pie

50 minutes mins

Zucchini Gratin with Corn and Bacon

1 hour hr 30 minutes mins

Southern Chicken Zucchini Casserole

55 minutes mins

Square overhead shot of a cheesy zucchini casserole in a white baking dish.

Garlic Parmesan Zucchini Casserole

5 from 64 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings 6 servings
Calories 225 kcal
This cheesy zucchini casserole boasts a flavorful filling with a crispy, buttery breadcrumb topping.



  • Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
  • 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. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), 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!
    Squeezing zucchini dry in a dish towel.
  • In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
    Process shot showing how to make zucchini casserole.
  • 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.
    Stirring together breadcrumb topping for casserole.
  • 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.
    Side shot of a scoop of zucchini casserole on a serving spoon.



  • I use a handheld box grater to shred my zucchini, but you can also put it through a food processor if you prefer.
  • Add some ground black pepper or crushed red pepper for a zestier kick. Italian seasoning would also be a nice addition to the filling.
  • Garnish the dish with fresh herbs (such as chopped fresh parsley) for a bright burst of color and flavor.


Serving: 1/6 of the casseroleCalories: 225kcalCarbohydrates: 8gProtein: 13gFat: 15gSaturated Fat: 8gCholesterol: 96mgSodium: 594mgPotassium: 299mgFiber: 1gSugar: 3gVitamin A: 655IUVitamin C: 16.2mgCalcium: 291mgIron: 1mg
Keyword: Baked Zucchini, best zucchini casserole recipe, easy zucchini casserole, old fashioned zucchini casserole, Zucchini Casserole
Course: Side Dish
Cuisine: American, Southern
Author: Blair Lonergan

This post was originally published in February, 2017. It was updated in June, 2024.


Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

Read More

Square overhead shot of hands serving a chicken pot pie recipe with biscuits
Overhead image of a bowl of chili mac on a dinner table with cornbread
Hands serving a platter of sheet pan sausage and potatoes

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


  1. Kristin says:

    5 stars
    Is this easy to make before (maybe the morning of?) and then cook later on for dinner?

    1. Blair says:

      Hi, Kristin! Yes, you can definitely make it ahead of time. Your best bet would be to bake it through Step 4 in advance. Then freeze or refrigerate the baked zucchini until you’re ready to finish it. Then you just need to top it with the breadcrumbs and finish baking when you’re ready to serve. Hope that helps! 🙂

      1. Alicia says:

        I am allergic to eggs. What is a good alternative for me to use in this recipe??

        1. Blair says:

          Hi, Alicia! I’m honestly not sure. I haven’t tested this recipe without the eggs, and the eggs are important for holding the casserole together. If you omit the eggs, you would want to find something else to act as a binder. I know that there are some commercially made egg replacers, which are often made with potato starch, tapioca starch and leavening. These are used in baking, but can probably be used here, too. Another option that some folks use in baking is to replace eggs with “flax eggs.” Again, I haven’t actually tried this, but you could see how it goes if you’re curious. To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened.

          Hope that helps!

          1. Alicia says:

            Thanks you I may someday have to experiment with that egg substitute. Can you taste the egg in the dish, or is it just binding like as it is in a cake, where as the cake does not taste like egg.

          2. Blair says:

            Hi, Alicia! The flavor of the egg doesn’t stand out much in this dish. It’s more of a binder in this case. 🙂

          3. Meredith says:

            5 stars
            I made this dish and absolutely loved it. However, I did not shred the zucchini… I cubed it. Even though I used salt, I did not get water from it. By keeping it in the oven 10 more minutes before the breadcrumbs it cooked thoroughly and it was not watery. ( the water helped cook the cubes). Then I put the breadcrumbs on and back in the oven. It was delicious!

          4. Blair says:

            That’s a great tip, Meredith! Glad that you enjoyed it!

        2. MQ Bliss says:

          I have heard that the liquid from canned garbanzo beans can be substituted for eggs.

          1. Cris says:

            I love zucchini but some of my family members not so much……they loved this recipe!!!!!!

          2. Blair says:

            Oh, good! I’m so glad to hear that, Cris. Thanks for coming back here to let me know. 🙂

        3. AJ says:

          You’re the one who is allergic. Don’t you have this figured out by now? I have food, allergies, but I don’t expect recipe inventors to accommodate them all. I expect myself to have some knowledge, and if I don’t, I’m going to some research. I don’t get why everybody thinks that every recipe inventor should cater to their every single individual quirk.

    2. Sheba Posnansky says:

      5 stars
      easy, delicious and a good low carb veggie dish. I added a heavy splash of hot sauce and some freshly grated nutmeg to balance all the cheese. this recipe is a keeper

      1. Blair says:

        Sounds perfect! Thanks, Sheba!

    3. Kelly says:

      5 stars
      This casserole is fabulous. I made a smaller version because I didn’t have enough zucchini but will now be making full recipes often!

      1. Blair says:

        Thank you, Kelly! 🙂

  2. Working Mom says:

    I really enjoyed this zucchini casserole. I was afraid that it would have an overwhelming zucchini flavor, but it didn’t. Although, it did have a ton of flavor! The onions added a nice crunchy texture. And the cheese was the icing on the cake.

    1. Blair says:

      Thanks for your note, and I’m so glad that you enjoyed it! The zucchini is very mild, isn’t it? I think that’s why my kids and husband love it so much. 🙂

  3. Laurie says:

    I just want to say how delicious this dish was. I made it while visiting my daughter because she loves squash. It was a huge hit. This pin on my board is pinned repeatedly everyday. There must be lots of zucchini lovers out there!!! Thanks so much for your creativity!!!

    1. Blair says:

      Hi, Laurie! Thanks so much for your kind note and for letting me know. A good zucchini recipe is always helpful to have on hand — especially in the summer. So happy that your family enjoyed it!

  4. Kimberly says:

    What can I replace the eggs with? May daughter is allergic to eggs.


    1. Blair says:

      Hi, Kimberly! I’ve never made this dish without eggs, so I’m not sure how it will work with different ingredients. That said, I do know that vegans and other folks with egg allergies often substitute regular eggs with “flax eggs.” Have you used flax eggs before? To make a flax egg, just mix one tablespoon ground flaxseed meal with three tablespoons of water. Mix together, and let sit in your fridge for 15 minutes to set up and thicken. That’s equivalent to one egg, so just double or triple depending on how many regular eggs you’re replacing.

      1. Kimberly says:

        Thanks! I never heard of that before. I will have to buy some – thanks!!

        1. Blair says:

          You’re welcome! 🙂

          1. Kimberly says:

            okay so I made it last night…overall I liked it. I tried the “flax egg ” mixture instead of the egg like you suggested. Since I’ve never made this dish before I’m not sure what the consistency should be like, but I think mine was more on the wet side. I’m not sure if the zucchini wasn’t drained enough or if it was the “flax egg”.

            I also think I put too much garlic in…I think 1 tablespoon might be too much.

            My daughter (who is allergic to eggs) liked it in the beginning then said she didn’t like it. But she almost finished her small bowl of it. Again, I think it was the overpowering garlic taste.

            Either way I would make it again with less garlic and have her try it again!

          2. Blair says:

            Hi, Kimberly! I’m glad to know that it worked out overall. When it comes to draining the zucchini, I like to wrap it in a dish towel and literally wring it dry — squeezing it as hard as I can until no more water is coming out. You would be amazed by how much moisture is released, and I think that you’ll find the casserole is not watery at all if you do it this way. Hope that helps, and thanks for sharing your feedback! 🙂

    2. Carrie's Quilt's says:

      I have done it with out eggs and it’s delicious

      1. Blair says:

        Awesome! Thanks, Carrie!

  5. Karen says:

    5 stars
    Made this tonight, it is awesome, love It! Will keep this recipe for future use.

    1. Blair says:

      Perfect! Thanks, Karen — I’m so glad that you enjoyed it! 🙂

  6. Cheryl DiCentes says:

    I made this for supper last night and it is amazing!! A hit with the whole family! This is a keeper recipe! Thank you!!!!

    1. Blair says:

      I’m so glad to hear that the family enjoyed it, Cheryl! Thanks for letting me know!

  7. Jen says:

    I’ve been looking for a new dish to take to Thanksgiving dinner. This sounds like a yummy, updated version of a classic family dish!

    1. Blair says:

      Wonderful! Enjoy, Jen! It’s one of our favorites! 🙂

  8. Heidieh says:

    5 stars
    Made this tonight for the first time and I really liked it. I grated 2 cloves of garlic and did find the flavor on the strong side but I like garlic, so I was ok with it. I also know grating garlic releases a stronger flavor so that might be part of it. Great recipe!!!

    1. Blair says:

      Thanks, Heidieh! 🙂

  9. Kristelle says:

    If planning to double the recipe, would you also double the time in oven? Very excited to try!

    1. Blair says:

      Hi, Kristelle! No, I wouldn’t double the time in the oven. You might need to add a little bit of time to accommodate the larger dish, but probably not much. I would bake it uncovered for 25-30 minutes before adding the buttered breadcrumbs on top. Then return to the oven for the final 5-10 minutes. If that still doesn’t seem long to heat it through, you can cover the top lightly with foil (to prevent the top from getting too brown) and leave it in the oven for a few more minutes, as necessary. 🙂

  10. Bernie says:

    plan on making this in a 9×13 dish for Easter Sunday…..I was going to almost double amounts ….cooking time suggestions?

    1. Blair says:

      Hi, Bernie! Doubling the ingredients for a 9 x 13 dish should work perfectly. The cooking instructions should remain largely the same; although you might want to add about 5-10 minutes to the overall cooking time to make sure that it’s properly heated through. Just check it after the first 20 minutes and see if the zucchini mixture looks adequately warmed through. If not, pop it back in the oven for 5 more minutes before adding breadcrumbs to the top. Hope you love it!

  11. JJ says:

    5 stars
    I made this last night for 8 guys who were working on my house. I doubled the recipe and you would have thought that it was the best thing these guys have ever eaten. It was all devoured by the end of the meal! Definitely going to make this again!

    1. Blair says:

      Wonderful! It’s a huge WIN when a veggie dish gets the stamp of approval from a group of guys! 🙂

  12. Robin A says:

    5 stars
    This recipe was wonderful, I followed the recipe exactly minus the onions and when you follow directions its comes out exactly the way it should be , no ruuny mess over here lol.

    1. Blair says:

      Perfect! So glad that it worked, Robin! 🙂 Thanks for your note!

  13. Becky says:

    5 stars
    I made this tonight and it was so good! My husband even commented on how great it tasted especially with so much zucchini in it. Will be making this again, as our family of 3 devoured pretty much the whole thing in one sitting. Thanks for the delicious recipe!

    1. Blair says:

      Wonderful! Love when the husbands approve of veggie dishes! 🙂

  14. Karen Goodall says:

    Can you shred the zucchini instead of grating it? It seems like it would take a very long time to grate the zucchini.

    1. Blair says:

      Yes, I think that would probably work fine.

      1. Karen Goodall says:

        Thank you, Blair!

    2. Karen says:

      How did shredding vs grating work out? Glad you asked as when I read grated, I assumed shredded. Agree grating would take forever!

      Also wanted to make ahead but wondering if 10 minutes after adding pinko would reheat it up sufficiently.

      1. Blair says:

        Hey, Karen! I would think that it will likely need about 15-20 minutes to reheat completely, so maybe sprinkle on the topping towards the end.

  15. Sandy D says:

    Do you measure the zucchini before or after you squeeze it out? Kind of confused. Sounds good tho.

    1. Blair says:

      Measure it before squeezing it out. 🙂

  16. Nancy says:

    5 stars
    I made this last night to go with grilled lamb loin chops.
    I added a cup of cooked white rice to the mixture and used lowfat cheeses.
    It was excellent!!! My husband ate two helpings. I will definitely make this again.

    1. Blair says:

      Oh, great idea to add the rice! Thanks, Nancy!

  17. Leela says:

    5 stars
    I have made this recipe 3 times already! Great stuff!
    1st time) Made as recipe states and it was a hit, even with those who thought they didn’t like zucchini.
    2nd time) Tried being creative and tried squeezing the zucchini with a potato ricer – turns out it does NOT work as good as an old fashioned tea towel. Lesson learned.
    3rd time) Went back to the original way! Having some health issues, so I reduced the cheese and added some already cooked quinoa. Eating it now and it’s fabulous. Thanks so much!

    1. Blair says:

      Thanks, Leela! I’m so glad that you love it, too. I just made it last week and I enjoyed some leftovers for lunch the next day. It’s so good that I could eat it like an entree! Love the idea of adding quinoa to make it more filling!

  18. Monique says:

    I have cups and cups of frozen zucchini from my garden last year. I’m trying to use it up and found your recipe. Do you think this recipe will work if I use frozen zucchini?

    1. Blair says:

      Hi, Monique! I think it would probably work fine, but I would definitely thaw the zucchini first and really make sure to squeeze out any excess liquid. 🙂

  19. Adair says:

    Thinking about adding precooked ground turkey to the dish for an all in one. Thoughts? TIA

    1. Blair says:

      That sounds like a delicious idea! I bet it will work really well. Let me know if you give it a try, Adair!

      1. D.B.Silman says:

        Oh my dammmmit! Deeeelicious! !

        1. Blair says:

          Hah! Thank you! 🙂

  20. Renee Nevue says:

    5 stars
    Made this using yellow squash and it was delicious. Topped it off with Frenchs onions and Frenchs Jalapeno. Gave it a nice kick. Will make again!!!

    1. Blair says:

      YUM! So glad that you enjoyed it, Renee!

  21. Cerina Gastineau says:

    5 stars
    I’ve made this three times. The last time I used yellow squash and carrots because it was what I had. Just as yummy as the first 2 times. My husband requests it.

    1. Blair says:

      Awesome! Thanks, Cerina!

  22. Jana says:

    Do you peel the zucchini?

    1. Blair says:

      Hi, Jana! No, you don’t need to peel the zucchini. 🙂

  23. Sherrie says:

    I had a recipe for zucchini that was similar. I bakedit and cut it into squares for appetizers. It was delicious, but I can’t find
    the recipe. Could this be modified to do the same thing?

    1. Blair says:

      Hi, Sherrie! This might work, but I don’t think that it will cut as neatly into squares as you might hope. These two recipes sound more like what you’re looking for, so take a look and see if they’re similar to your old recipe:

      Zucchini Pie: https://www.theseasonedmom.com/zucchini-pie/ (just bake it in a square pan and slice into squares instead of using a round dish)


      Cheesy Spinach Squares: https://www.theseasonedmom.com/aunt-bees-spinach-cheese-squares/ (use zucchini instead of the spinach, perhaps?)

      Hope that helps!

  24. Carolyn says:

    Recipe is listed as a Weight Watcher but what are the points per serving?

    1. Blair says:

      Hi, Carolyn! I haven’t listed the recipe as “Weight Watcher friendly,” so I’m not sure where you saw that. I’m not familiar with exactly how to calculate points for Weight Watchers, so I’m not any help in that regard. Maybe you can use the nutrition panel provided below the recipe to help you calculate the points? Again, sorry that I’m not able to be more helpful! I hope that you get to try it, though — we love this dish! 🙂

  25. Amanda says:

    5 stars
    Great and simple recipe. I added a can of fire-roasted diced tomato (simply because I love zucchini and tomato together) It was wonderful.

    1. Blair says:

      Sounds delicious! Thanks, Amanda!

  26. Johanna Jaworski says:

    5 stars
    sy and turned out great. I used thawed roasted garlic I had in the freezer, doubled the recipe and used as a main dish. It came out pretty too – so I’ll have another option for potlucks! Thanks for the tip to wring out the zucchini – that’s always been a problem for me and zucchini!

    1. Blair says:

      Yay! I’m so glad to know that you’ve found a keeper, Johanna! Thank you for taking the time to leave a comment!

  27. Ashli True says:

    5 stars
    I cut the recipe in half since it was just for myself and added a cup of mixed vegetables. Love it! Used stuffing mix instead of Panko breadcrumbs. Delicious!

    1. Blair says:

      Sounds perfect, Ashli! Thank you!

      1. C. Mitchell says:

        5 stars
        Thankyou for this recipe! I made it as written except I added a kittle leftover Feta cheese that I had in the fridge.
        Excellent dish!
        Definitely will make this again, yum.

        1. Blair says:

          I bet the feta was delicious! Thanks so much for taking the time to leave a note. 🙂

  28. Carrie Williams says:

    I just made this for dinner tonight and it wasn’t a huge hit. I think the onion & garlic combo overpower the other flavors- and I think the cheese might be too much. I usually love zucchini but this wasn’t great

  29. Bonnie says:

    5 stars
    I made it with a few changes because of health reasons. First change was I sliced the Zucchini instead of grating it. Second I deleted the salt and 3rd I deleted both the mozzarella and the cheddar cheeses. Even though I made these changes it turned out FANTASTIC!
    I did make it the second time Exactly as per the instructions. I didn’t like it. It was OK, but after tasting the first one, that’s all it was.
    Now I friends making your Recipe (my way) with other vegetables and the love it. Thank you very much. This is one of the best things I make and can eat, happily.

    1. Blair says:

      That’s great to hear, Bonnie! Thanks for sharing your changes and for taking the time to leave a note. 🙂

      1. Bonnie says:

        5 stars
        Thank you for responding.
        Question:.Do you have any other Recipes that can be adapted to fit with Chronic kidney disease all stages?

        1. Blair says:

          Hi, Bonnie! I’m not familiar with the dietary restrictions associated with chronic kidney disease. If you can give me a few more details about what you’re looking for, I might be able to direct you to some other recipes. 🙂

  30. Bonnie says:

    Thank you for responding.
    Question:.Do you have any other Recipes that can be adapted to fit with Chronic kidney disease all stages?

  31. Neal says:

    Taste was great. Personally, I would grill the onions and garlic before adding to the recipe.

  32. Nancy says:

    5 stars
    We enjoyed this casserole tonight with our dinner. I substituted white cheddar cheese for regular. This turned out perfectly cooked in our toaster convection oven. : )

    1. Blair says:

      That’s wonderful, Nancy! Thanks for taking the time to come back here and let me know!

  33. Rebecca Eassey says:

    5 stars
    I was torn on how to rate this recipe. It is fantastic, but for me it’s not a casserole. It’s definitely an egg bake. Leaving off the crackers made a delicious keto egg breakfast. If you like garlic and eggs, this one is a winner, but it’s not a casserole.

  34. Jim H. says:

    5 stars
    I made this several times last summer and it was always a hit. While reviewing the recipe before this year’s first zucchini I thought I would drop a few comments. I usually use an extra egg because I like the casserole a little firmer. Also if I use about half the onion out of dried, chopped onions it takes on part of the zucchini moisture and makes draining/squeezing a little less critical. I’m with the folks who add hot sauce, though a small (cooks preference on amount) of chopped fresh peppers is an interesting flavor. Other additions I’ve found work for me: fresh basil, ham or chicken, top with feta crumbles instead of bread crumbs for gluten free. Thanks for the great recipe.

    1. Blair says:

      Thanks for those helpful notes, Jim! Your additions sound perfect!

  35. Sophia says:

    5 stars
    WE just made this recipe at a Hosiptal kitchen, and its sooo good! we will be serving it to the whole hospital tomorrow!

    1. Blair says:

      That’s amazing, Sophia! Thanks for your note. I hope that the hospital patients enjoy the dish. 🙂

  36. Donna Edinger says:

    I made this yesterday. It came out perfect. I used zucchini from our garden. Thank-you. Very gtood

  37. Donna Edinger says:

    5 stars
    I made this yesterday. It came out perfect. I used zucchini from our garden. Thank-you. Very good.

    1. Blair says:

      Thanks, Donna! I’m so glad that you enjoyed it! Can’t beat garden-fresh zucchini. 🙂

  38. Tami RAmos says:

    5 stars
    I made this tonight with a slight change. Instead of using the mozzarella and cheddar cheeses, I used ricotta and the Parmesan. My husband is not a huge fan of cheeses so this was what we agreed on. I also used yellow squash and the zucchini. OH MY GOODNESS, so so good. I think next time I’m going to saute the onions first. They still have a slight raw taste to me (which in all fairness could be my oven). Other than that, I wouldn’t change a thing. Hubs said it’s definitely a keeper!!! Thank you so much for sharing your recipe!!!

    1. Blair says:

      I’m so glad that you both enjoyed the dish! Thanks for sharing your twist. 🙂

  39. Rosie D. says:

    5 stars
    We loved this recipe. For getting rid of the excess moisture from the zucchini, I put it in my salad spinner and “spun” the excess moisture out after 10 minutes. It worked well.
    I also cut back just a little bit on each of the cheeses to help reduce the fat content. It was still delicious. The panko bread crumbs on the top really puts it over the top. My hubby is not a fan of zucchini but he liked this so well, he suggested I make it at Thanksgiving. Who knew???

    1. Blair says:

      Yay! So glad that your husband even approved! 🙂

  40. Rosie D. says:

    5 stars
    We loved the recipe. I used a salad spinner to get the excess moisture out of the zucchini after it sat for the 10 minutes. I also cut back just a little bit on each of the amounts of cheese mainly to help reduce the fat content of the dish. My husband who is not a fan of zucchini, really enjoyed it as well. He even suggested serving this dish at Thanksgiving this year. Who knew??


  41. Maria Henderson says:

    5 stars
    My hubby and the boys enjoyed this casserole. Lots of compliments. Definitely need to spend more time draining the zucchini so it won’t be squishy. Still delicious. I used the leftovers in a lunchtime wrap today.

    1. Blair says:

      Thanks, Maria!

    2. Blair says:

      Thanks, Maria! So glad that you both enjoyed it!

  42. Musicdel says:

    Thanks for sharing

  43. Amin says:

    5 stars
    Very Amazing thanks so much for Sharing.

  44. Madonna says:

    I just made this and it is absolutely delicious! Will make again for sure!

  45. Louise Hamlin says:

    5 stars
    This looks like a wonderful recipe! I’m wondering if anyone has made it with a huge overgrown zucchini? My CSA keeps delivering me huge overgrown zucchini and I don’t know if any recipe will be good with zucchini this large.

    1. Blair says:

      Hi, Louise! I think you could definitely use an overgrown zucchini in this recipe. Just remove the really large seeds and you should be good to go!

    2. Susan Myers says:

      I use large zucchini in recipes calling for eggplant since I have problems with eggplant. I love it in Moussaka.

      1. Heather McSherry says:

        That’s a great idea!

  46. lisa says:

    I wish it would cool down enough here in Texas to start making these recipes, but rest assured they are printed out and are being kept safely in my Home Management Notebook, ready for that first cold snap!Vodka Cupuacu

    1. Blair says:

      Hopefully soon, Lisa! I know how you must feel. This is our first week of cooler days and I’m loving it…


  47. lisa says:

    Love this recipe it was so simple!! I used my stand mixer and the recipe worked great I made this recipe for my daughters headstart class.Oreo Mcflurry recipe

    1. Blair says:

      Thank you!

  48. Amber J says:

    5 stars
    I came across this recipe about a month ago and excited to make it for the second time. The flavors are outstanding and if you dry the zucchini properly, you will enjoy the perfect texture between the zucchini and panko breadcrumbs. Thank you for sharing such a delicious, easy recipe!

    1. Blair says:

      Thanks, Amber!

  49. lisa says:

    Love this recipe it was so simple!! I used my stand mixer and the recipe worked great I made this recipe for my daughters headstart class.Keto Meal Prep

  50. Christiane says:

    5 stars
    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….

    1. Blair says:

      Sounds perfect, Christiane!

  51. Christine says:

    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!

    1. Blair says:

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

  52. Valentina Rossi says:

    5 stars
    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.

    1. Blair says:

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

    2. Cary says:

      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

      1. Blair says:

        Thank you, Cary!

  53. Blair says:

    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!

  54. Karen says:

    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!

    1. Blair says:

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

  55. Susan Mercurio says:

    5 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.

    1. Dorene Kordal says:

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

      1. Blair says:

        Thank you, Dorene!

    2. CR says:

      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.

    3. Elaine Hartwig says:

      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.

      1. Blair Lonergan says:

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

  56. Tara says:

    CN you use frozen shredded zucchini?

    1. Blair says:

      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!

  57. Tami Ramos says:

    I sauté mine and it comes out amazing

  58. Wannabe Chef Dennis says:

    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 9×13 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

    1. Blair says:

      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! 🙂

  59. Brenda says:

    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!

    1. Blair says:

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

  60. Susan E ONeil says:

    Can you make ahead?

    1. Blair Lonergan says:

      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.

  61. Tan says:

    5 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?

    1. Blair Lonergan says:

      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! 🙂

    2. Susan Matthies says:

      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…

  62. Linda says:

    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.

    1. Blair Lonergan says:

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

  63. Cindy says:

    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!!!

    1. Blair Lonergan says:

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

  64. Dirk Durstein says:

    5 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.

  65. Dirk says:

    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!

    1. Blair Lonergan says:

      Thank you, Dirk. I always appreciate the feedback!

  66. Ruth says:

    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


    1. Blair Lonergan says:

      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!

  67. Lisa-Marie says:

    5 stars
    First time making recipe, squeezed zucchini twice.ade it like the recipe. Came out Delicious. I will make thos again.

    1. Blair Lonergan says:

      Awesome! Thanks, Lisa-Marie!

    2. Johnnie Mae says:

      5 stars
      Hi I’m Johnnie Mae, I tried this recipe for the first time. Wanted to try something different from the usual. Went directly by the recipe including the wringing the water out of the squash, didn’t have the 3 cheeses but used what I had,boy did it turn out delicious, thanks for posting your recipe. Will try to show a picture Lisa Marie

      1. Blair Lonergan says:

        Thank you, Johnnie Mae! I’m so glad that you enjoyed it!

  68. Linda says:

    5 stars
    A absolutely delicious!!! Plan on making it again this week!

    1. Blair Lonergan says:

      Thank you, Linda!

      1. Kasey says:

        Can I make this ahead of time without baking and bake at a later date (2 days)?

        1. Blair Lonergan says:

          Hi, Kasey! Yes, I think that will work fine. Just make sure that you squeeze as much liquid out of the zucchini as possible before assembling. 🙂

  69. Tina says:

    5 stars
    I had some extra shredded zucchini so I thought I’d try this. Ohhh my, I wish I had alot more for a bigger dish cause this was absolutely delicious! Will definitely make it again soon!

    1. Blair Lonergan says:

      So glad that it was a hit, Tina. Thank you!

  70. Dolores says:

    5 stars
    This casserole is excellent…my favorite zucchini recipe!!

    1. Blair Lonergan says:

      Thanks, Dolores!

  71. Dick Plumley says:

    5 stars
    I may try this with spiralized zucchini.

    1. Blair Lonergan says:

      Sounds great! Let us know if it works well!

  72. Deborah Armstrong says:

    5 stars
    We have so many zucchini hardly knew what to do with them all. Well this recipe is delicious…it was a great side to go with freshly caught fish and corn on the cob . We love summer.

    1. The Seasoned Mom says:

      Thank you, Deborah! We love summer and all the fresh food available as well.

  73. Sonja says:

    5 stars
    I cut back on garlic and quartered the zucchini. My boyfriend suggested putting cooked sausage down first so I did. Turned out great!

    1. The Seasoned Mom says:

      We’re so glad, Sonja! Thanks for sharing.

  74. Alexandra E. says:

    5 stars
    My husband and I loved this! When I make it again, I will use a shallower and wider dish to have a higher ratio of crunch to zucchini, but the flavor was awesome!

  75. PAMELA says:

    5 stars
    This is an easy and delicious recipe! I have a great tip for drying out the zucchini… a potato ricer, perfect!!

    1. The Seasoned Mom says:

      So smart! We’re glad you enjoyed the recipe!

  76. Chris says:

    5 stars
    Delicious & so easy to make! I doubled everything in the topping & used Italian flavored panko.

    1. Blair Lonergan says:

      Thanks, Chris. I’m so glad that you enjoyed it!

  77. Joan McRaney says:

    Can this be baked in a baked pie shell instead of a dish?

    1. The Seasoned Mom says:

      We haven’t tested it but don’t see why not! Just keep a close eye on it so the crust doesn’t burn.

  78. Tatiana says:

    Hi! Currently waiting for this to come out of my oven and it smells delicious! I was wondering if you could prepare it and freeze it? Then let it thaw and bake, then add the topping, etc. I have a ton of zucchini to use up!

    1. The Seasoned Mom says:

      Hi Tatiana,
      You can freeze the leftovers, but we don’t recommend doing so if you can avoid it as the texture is often altered once thawed.

  79. Paola says:

    5 stars
    This recipe is a family staple every Thanksgiving. I use tromboncini zucchini, onions and garlic from my garden and my family loves it. As a matter of fact, last year I didn’t make it and my guests asked where it was! So Happy Thanksgiving everyone and enjoy your time with family and friends. Buon appetito!

    1. Blair Lonergan says:

      That makes me so happy to hear, Paola! Happy Thanksgiving to you!

  80. gregory west says:

    5 stars
    We couldn’t stop eating it… so good. I didn’t have any cheddar on hand so just did 1/2 parm and 1/2 mozzarella. Added the zest of 1/2 a lemon. Broiled the crust for a few minutes in the end and the combination of crispy panko and cheesy zucchini kept us going back for more.

    1. Blair Lonergan says:

      Thank you, Gregory. I’m so glad that it was a hit!

  81. Andrea Dwenger says:

    Hi Blair!
    I just added Boursin cheese to this and it was a hit! Thank you!

    1. The Seasoned Mom says:

      We’re so glad you enjoyed it, Andrea!