A fresh zucchini casserole with sautéed onions and garlic in a creamy cheese sauce topped with buttery Parmesan Panko breadcrumbs. This popular casserole brings out the best in summer zucchini and makes a great side dish for grilled chicken, fish, steak, and pork tenderloin, along with baked potatoes or rice.
Let’s Spill The Tea
- Cuisine style: American
- Taste and Texture: cheesy with crunchy topping
- Effort and skill: low to moderate
- Pros: a tasty side dish that complements so many main courses
- Cons: there is never enough
Easy Ingredients Great Casserole
- Olive oil
- Vegetables: yellow onion, garlic, zucchini
- Butter: salted or unsalted
- All-purpose flour
- Milk: whole or 2%
- Seasonings: salt, freshly ground black pepper, and nutmeg
- Cheese: cheddar and Parmesan
- Breadcrumbs: preferably Panko for that added crunch
How to make zucchini casserole
This is just the nutshell version of the recipe. See the recipe card below for ingredients and complete directions.
- Heat a little olive oil in a large pan over medium-high heat. Add the onion and cook until soft. Reduce the heat and add the garlic. Cook for a minute and plate the vegetables. Heat a little more olive oil in the skillet over high heat. Add the zucchini and cook just until very lightly browned, stirring a couple of times. Plate the zucchini.
- Reduce the heat to medium and melt the butter. Whisk in the flour, cooking for a couple of minutes. Whisk in the milk, salt, black pepper, and nutmeg and cook until thickened. Reduce the heat to low and whisk in the cheddar cheese until melted.
- Combine the butter, Panko breadcrumbs, and Parmesan Cheese. Add the zucchini mixture to the prepared casserole dish. Pour the cheese sauce over the zucchini mixture and stir to coat. Sprinkle with the panko breadcrumb mixture and bake.
Recipe Tips for Perfect Zucchini Casserole
- This recipe works well with yellow squash, too.
- You can slice it into rounds, but I quarter it first and then slice zucchini at about 1/3-1/2 an inch.
- Garnish the casserole with chopped fresh parsley or thyme.
- This casserole is best enjoyed fresh out of the oven while warm and melty.
Frequently Asked Questions
The zucchini is cooked on high in the skillet just long enough to cook most of the moisture off and prevent a watery casserole. You don’t want to cook it tender because you are going to bake it. If you prefer you can skip the cooking of the zucchini and salt it instead. Add the chopped zucchini in layers to a colander, salting each layer as you go. Let it drain for about 30 minutes, and then proceed with the rest of the recipe. Increase baking time by 5-10 minutes.
Nutmeg adds just a touch of sweetness, but if you don’t like nutmeg, try something more savory, like marjoram or thyme. If you want a little added flavor or kick, add a little crushed red pepper, cayenne pepper, or creole seasoning.
I do not recommend freezing this casserole. The amount of water in the zucchini combined with the béchamel cheese sauce will separate.
Let’s Recap
- A quick and easy fresh zucchini recipe that is prepped and in the oven in about 20 minutes.
- This recipe uses only fresh, wholesome ingredients that you can feel good about feeding your family.
- This side dish goes with so many main entrees like New York strip steak, lemon dill baked tilapia, and pan fried pork chops.
More Zucchini Recipes
Zucchini Casserole
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion chopped
- 2 cloves garlic
- 8 cups chopped zucchini
- 4 tablespoons butter
- ¼ cup flour
- 2 ½ cups milk
- 1 teaspoon salt
- ½ teaspoon fresh ground black pepper
- ¼ teaspoon nutmeg
- 2 cups finely shredded cheddar cheese
Breadcrumb Topping
- 3 tablespoons melted butter
- 1 cup panko breadcrumbs
- ½ cup grated fresh Parmesan cheese
Instructions
- Preheat oven to 375 degrees. Spray a 2 1/2 quart casserole with nonstick cooking spray.
- Heat 1 tablespoon olive oil in a large pan over medium-high heat. Add the onion and cook until soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Plate the vegetables.
- Heat the other tablespoon of olive oil in the skillet over high heat until it sizzles when the zucchini touches it. Add the zucchini and cook just until very lightly browned, stirring a couple of times. Plate the zucchini.
- Reduce the heat to medium. Using the same skillet, melt the butter. Once melted, whisk in the flour. Cook for 2 minutes while whisking constantly. Slowly add the milk while whisking. Whisk in the salt, black pepper, and nutmeg and cook until thickened. Reduce the heat to low and whisk in the cheddar cheese 1/2 cup at a time until melted.
- Meanwhile, in a small bowl, combine the butter, Panko breadcrumbs, and Parmesan Cheese. Add the zucchini mixture to the prepared casserole dish. Pour the cheese sauce over the zucchini mixture and stir to coat. Sprinkle with the panko breadcrumb mixture. Bake for 25-30 minutes or until lightly browned and bubbly.
Notes
Nutrition
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Melissa P
Great recipe – we all love zucchini!
Julie S
We are trying to get our kids to eat more Zucchini, and this recipe worked like a charm! Love a good creamy bake.
Beth Pierce
Me too, Julie!
Jen
I love this casserole! My family gets vegetables inside of a delicious cheese-filled casserole!
Lavanda Michelle
Just wanted to drop a quick note to say thanks for sharing this amazing zucchini casserole recipe. It’s such a hit with the family, especially alongside grilled chicken or steak.
Beth Pierce
Thanks, Lavanda Michelle! So glad that you liked it!
Tammy
What a comforting and fun family meal. So delicious and wonderful use for the summer zucchini!
Tammy
Such a delicious zucchini casserole. I loved that it was super cheesy and flavor-packed!
Rhian S
We are eating slightly less meat and this was a good alternative. We loved it and the cheese was a good source of protein. Thanks for the recipe.
Clark
Thanks for the delicious zucchini casserole recipe. It has quickly become a family favorite and one that we will make often. You have the best recipes, Beth
Beth Pierce
Thank you, Clark! So glad that you liked it!
Janelle
This was absolutely amazing. I seriously couldn’t get enough of it. Thanks so much!
Beth Pierce
My pleasure, Janelle!
Catherine George
I made your ZUCCHINI CASSEROLE for dinner last night, and it was a hit with the whole family! The zucchini was perfectly tender, and the cheesy, parmesan topping added so much flavor. It’s such a great way to use up garden zucchini.
Beth Pierce
So glad that you liked it, Catherine!
Allyson Z
This is so easy to make and absolutely delicious! I loved this recipe!
Beth Pierce
Thanks, Allyson! We love it too!
Sandra T
Made this for dinner last night and we all loved it! Even the kids were asking for more!
Tisha N
The dish features perfectly sautéed onions and garlic, adding a delightful depth of flavor and will quickly become a favorite!
Erin S
I’m hooked on the simplicity of this dish! It’s a great way to showcase summer zucchini and it pairs well with everything! Definitely due for a remake!
Beth Pierce
Thanks, Erin! So glad that you liked it!
Margie McGeeI
If I salt the 8 cups sliced zucchini, about how much salt ? Do I rinse it off? Can’t wait to try this. We love zucchini.
Beth Pierce
About a teaspoon and do not rinse. Do not add any more salt to the recipe.