Garlic Parmesan Zucchini Casserole

5 from 63 votes

This cheesy zucchini casserole boasts a flavorful filling with a crispy, buttery breadcrumb topping.

Course Side Dish

Cuisine American, Southern

Keyword Baked Zucchini, best zucchini casserole recipe, easy zucchini casserole, old fashioned zucchini casserole, Zucchini Casserole

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 225kcal

Author Blair Lonergan

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!
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.
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.

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.