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This garlic parmesan zucchini casserole is an easy side dish that pairs beautifully with just about any family meal! The old fashioned zucchini casserole recipe features fresh, shredded summer 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!

Cheesy zucchini casserole on a wooden table
Table of Contents
  1. How to Make Garlic Parmesan Zucchini Casserole | 1-Minute Video
  2. Ingredients
  3. How to Make Zucchini Casserole
  4. What to Serve with Zucchini Casserole Recipes
  5. Preparation and Storage Tips
  6. Recipe Variations
  7. Tips for the Best Zucchini Casserole Recipe
  8. Garlic Parmesan Zucchini Casserole Recipe

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 zucchini casserole recipes are the way to go. Here, 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?!

process shot showing how to squeeze shredded zucchini dry


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. 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.
  • Panko breadcrumbs and melted butter: combine the panko bread crumbs with the Parmesan and melted butter to form the crispy, golden brown topping.
Process shot showing how to make 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.

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!

Stirring together parmesan breadcrumb topping

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 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 from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini.
  2. Combine the 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 zucchini mixture and return the pan to the oven.
  6. Bake for about 5-10 more minutes, or until the top is golden brown and crispy.
Close up front shot of a spoon in a pan of zucchini casserole

What to Serve with Zucchini Casserole Recipes

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:

Horizontal side shot of a white plate with cheesy zucchini casserole

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).

Close up shot of zucchini casserole on a serving spoon

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.

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 hands serving a garlic parmesan zucchini casserole from a dish

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. Other good options include Monterey Jack, Colby, Colby Jack, Pepper Jack, Gruyere, Swiss, and Gouda cheese.
  • 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.
  • 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.
Overhead shot of a serving of zucchini casserole on a white plate with a fork

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.
Square overhead shot of garlic parmesan zucchini casserole on a dinner table

More Zucchini Casserole Recipes to Try

Try these recipes when you have a ton of fresh zucchini:

Zucchini Pie

50 minutes mins

Zucchini Gratin with Corn and Bacon

1 hour hr 30 minutes mins

Dump-and-Bake Veggie Meatball Casserole

1 hour hr

Square featured image of an overhead shot of a white dish full of zucchini casserole

Garlic Parmesan Zucchini Casserole

4.85 from 60 votes
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings 6 – 8 servings
Calories 225 kcal
This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!



  • 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!
    process shot showing how to squeeze shredded zucchini dry
  • 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 parmesan breadcrumb topping
  • 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.
    Square featured image of an overhead shot of a white dish full of zucchini casserole



  • 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.


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, Zucchini Casserole
Course: Side Dish
Cuisine: American, Mediterranean
Author: Blair Lonergan

This post was originally published in February, 2017. It was updated in July, 2022.


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

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    1. 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. 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. 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. 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. 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!

        2. 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. 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

    3. 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. 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. 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. 🙂

  2. 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. 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!

    1. 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. 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. 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! 🙂

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

  4. 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!

  5. 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. 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. 🙂

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

    1. 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!

  7. 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!

  8. 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.

  9. 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!

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

    1. 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. 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.

  11. 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.

  12. 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. 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!

  13. 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. 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. 🙂

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

  14. 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!!!

  15. 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.

  16. 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. 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!

    1. 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! 🙂

  17. 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.

  18. 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!

  19. 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. 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.

  20. 3 stars
    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

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

      1. 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. 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. 🙂

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

  23. 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. : )

  24. 4 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.

  25. 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.

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

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

  28. 5 stars
    I made this yesterday. It came out perfect. I used zucchini from our garden. Thank-you. Very good.

  29. 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!!!

  30. 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???

  31. 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??


  32. 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.

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

  34. 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

  35. 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!

  36. 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….

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

  38. 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. 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

  39. 3 stars
    Maybe it is me, buy the onions were too crunchy – should I have sauteed them first? It was just okay – sorry!

    1. 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!

      1. 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!

  40. 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!

  41. 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.

    1. 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.

    2. 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.

  42. 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. 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! 🙂

  43. 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. 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.

  44. 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?

    1. 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. 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…

  45. 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.

  46. 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!!!

  47. 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.

  48. 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!

  49. 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. 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!

  50. 5 stars
    First time making recipe, squeezed zucchini twice.ade it like the recipe. Came out Delicious. I will make thos again.

    1. 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. 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. 🙂

  51. 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!

  52. 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.

  53. 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!

  54. 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!

  55. 5 stars
    This is an easy and delicious recipe! I have a great tip for drying out the zucchini… a potato ricer, perfect!!

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

  56. 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. 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.

  57. 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!