Garlic Parmesan Zucchini Casserole

Name: Garlic Parmesan Zucchini Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 - 8 servings
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

Lasted edited March 20, 2019. Originally published February 15, 2017 by Blair

Jump to Recipe

This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!

Total Time: 40 minutes

Jump to Recipe Print Recipe

This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!

This zucchini casserole 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?!

It’s cozy, it’s family-friendly, and it will make your house smell ah-mazing! A “home cooked” dinner never tasted so good — especially at the end of a busy day.

Here’s What You Need to Make it

Zucchini – grated
Salt
Onion – I like to use frozen diced onion as a shortcut
Garlic – fresh and minced
Eggs
Parmesan cheese – freshly grated
Mozzarella cheese – Shredded
Cheddar cheese – Shredded
Panko breadcrumbs
Butter

Why You Should Salt Zucchini Before Baking

Zucchini naturally holds a lot of water so you’ll probably notice as it cooks a lot of water is released. This can be a problem when adding them to casseroles, bakes, and sauces as it can water down the sauce and texture causing a bland flavor.

If you sprinkle the zucchini with salt and allow them to sit for 10 minutes the salt will draw out a lot of moisture so you won’t have that problem.

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!

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 you could use whole wheat breadcrumbs instead of regular ones.

How to Make Garlic Parmesan Zucchini Casserole

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.
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.

Can I Freeze this Casserole?

Although you can freeze this I don’t recommend it since the zucchini will hold a lot of water and it will affect the texture and taste after being frozen.

Leftovers can be stored in the fridge for up to 3 days and reheated in the oven until piping hot throughout.

Cook’s Tips and Recipe Variations:

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, I like to place the grated zucchini in a dish towel and squeeze it really hard to wring out all of the excess liquid.
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.
Garnish the dish with fresh herbs (such as chopped fresh parsley) for a bright burst of color and flavor.

What Can I Serve with This Zucchini Casserole?

This casserole would be a perfect side dish to grilled chicken, salmon or baked white fish, with sausages or served alongside a roast dinner.

The cheesy and creamy texture with fresh zucchini and a crispy butter topping will not disappoint however you choose to serve it!

Other Easy Zucchini Recipes that You Might Enjoy:

Did you try this recipe? Don’t forget to rate it and leave me a comment below! You can follow me on Facebook, on Instagram, on Pinterest, and on Twitter!

5 from 13 votes