There's nothing quite like the comforting warmth of a Cheesy Zucchini Casserole on a chilly evening. The combination of tender zucchini, melted cheese, and a crispy breadcrumb topping is irresistible and has become a favorite side dish in our household.

I first discovered this recipe when trying to use up an overabundance of garden-fresh zucchini. Since then, it's become a staple for holiday gatherings and potlucks, never failing to impress even the pickiest eaters.

Why You'll Love This Cheesy Zucchini Casserole

Get ready to fall in love with your new go-to side dish. This Cheesy Zucchini Casserole is as easy to make as it is delicious, earning a permanent spot in your recipe rotation.

First, it's a fantastic way to use up an abundance of fresh zucchini. If your garden produces zucchini by the bucketful (or you overbuy at the farmers market), this dish is a perfect way to turn them into a mouthwatering meal.

The flavor is off-the-charts delicious. Between the layers of tender zucchini and ooey-gooey melted cheese, this casserole strikes the perfect balance of savory and satisfying. A golden breadcrumb topping adds just the right amount of crunch, making every bite a delight.

It's also incredibly versatile. Serve it as a side dish alongside roasted chicken or grilled steak, or make it the star of a vegetarian meal. You can easily customize the recipe with different cheeses or add-ins, like sautéed mushrooms or crispy bacon.

Finally, this casserole is a crowd-pleaser. Even those who claim they don’t like zucchini often change their tune after one taste. It’s a great way to sneak more vegetables into your meals while keeping things tasty.

Ingredients Notes

The magic of this Cheesy Zucchini Casserole lies in its simple, fresh ingredients that come together to create a dish bursting with flavor.

Zucchini is, of course, the star of the show. Choose firm, medium-sized zucchinis with smooth skin. If your zucchinis are extra large, you may want to scoop out the seeds, as they can be watery and affect the texture of the casserole.

Shredded Cheese provides that essential gooey, melty element. I recommend using a mix of mozzarella for meltiness and sharp cheddar for a punch of flavor. If you're feeling adventurous, try adding a bit of grated Parmesan for an extra savory kick.

Breadcrumbs form the crispy, golden topping that contrasts beautifully with the tender zucchini and creamy cheese. Panko breadcrumbs are ideal for an extra-crispy texture, but regular breadcrumbs will also work. For a fun twist, you can even use crushed crackers.

Eggs and Sour Cream bind the casserole together, creating a creamy texture that’s not overly heavy. The sour cream also adds a subtle tanginess that balances out the richness of the cheese. Greek yogurt can be used as a healthier substitute if you prefer.

You’ll also need a large casserole dish for baking, plus a cheese grater if you’re shredding your own cheese. A mandoline can be helpful for slicing the zucchini evenly, but a sharp knife works just fine.

How To Make This Cheesy Zucchini Casserole

Making this Cheesy Zucchini Casserole is simple and straightforward. Here's a step-by-step guide to ensure your dish turns out perfectly every time.

Start by preheating your oven to 375°F (190°C). Grease a large casserole dish with cooking spray or a bit of butter to prevent sticking. Then, slice your zucchini into thin, even rounds – about ¼ inch thick. If your zucchini has a lot of excess moisture, you can lightly salt the slices and let them drain in a colander for about 15-20 minutes. This step helps prevent a watery casserole.

While the zucchini drains, prepare the creamy mixture. In a large bowl, whisk together your eggs, sour cream, and a generous pinch of salt and pepper. Add half of the shredded cheese and stir until well combined.

Layer half of the zucchini slices in the bottom of your prepared casserole dish. Pour half of the creamy egg mixture over the zucchini, spreading it evenly. Sprinkle with half of the remaining cheese. Repeat with another layer of zucchini, the rest of the egg mixture, and a final layer of cheese.

For the topping, mix your breadcrumbs with a bit of melted butter. Sprinkle this mixture over the top of the casserole. This step ensures a perfectly crisp crust that won’t get soggy.

Bake the casserole for 30-35 minutes, or until the zucchini is tender and the top is golden brown and bubbly. Let it cool for 5-10 minutes before serving – this helps the layers set up nicely. The total prep and cook time should take about an hour, but it’s well worth the wait.

Storage Options

If you have leftovers (though it’s rare!), storing this Cheesy Zucchini Casserole is a breeze. Transfer the cooled casserole into an airtight container and refrigerate for up to 4 days. To reheat, simply warm portions in the microwave or in a 350°F oven until heated through.

For longer storage, you can freeze the casserole. Slice it into individual servings and wrap each in plastic wrap before placing them in a freezer-safe bag. Freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the refrigerator and reheat as usual.

Just keep in mind that the texture of the zucchini may become a bit softer after freezing, but the flavor will remain delicious.

Variations and Substitutions

One of the best things about this Cheesy Zucchini Casserole is its adaptability. You can easily switch up the ingredients to suit your preferences or dietary needs.

For a lower-carb version, try using almond flour instead of breadcrumbs for the topping. It gives a nutty flavor and still provides a nice crunch. You can also omit the breadcrumbs entirely for a gluten-free option.

If you’d like to add more veggies, consider mixing in sautéed mushrooms, diced bell peppers, or thinly sliced yellow squash. Just make sure to cook any additional vegetables beforehand to prevent excess moisture from seeping into the casserole.

For a protein boost, add cooked, crumbled sausage or shredded rotisserie chicken between the zucchini layers. This turns the dish into a hearty main course that’s perfect for dinner.

Feeling adventurous with your cheeses? Swap out the mozzarella and cheddar for Gruyère or fontina. These cheeses melt beautifully and lend a more sophisticated flavor profile.

The key is to make this recipe your own and have fun experimenting. Don’t be afraid to try new combinations until you find your favorite version – you might just create a new family tradition!