If you’re craving a cozy dish packed with flavor and freshness, this zucchini casserole recipe is the answer. With golden cheddar, creamy Greek yogurt, and a crispy panko topping, this comforting classic is everything you love about summer veggies in one bite. In this article, we’ll cover how to avoid soggy zucchini, the best ways to draw out moisture before baking, perfect pairings, and seasonings that bring out zucchini’s natural flavor. Whether you’re prepping for a weeknight meal or a summer potluck, this dish is quick, hearty, and guaranteed to win compliments; just like all my recipes on Dailycious Recipes.
Table of Contents
A Real-Kitchen Zucchini Casserole Recipe That Works
From soggy to satisfying: The story behind this zucchini casserole
Hi, I’m Saly. I’m a wife, a home cook, and someone who loves shortcuts that don’t cut flavor. And zucchini casserole? It’s one of those dishes that seemed tricky at first, until I learned one key trick that changed everything: salt and squeeze. After a few too-wet attempts, I figured out how to make it hearty and crisp, with the right blend of cheeses and just enough panko to give it that “snap” at the top. Now? It’s on rotation in our kitchen every summer.
My husband’s verdict the first time I nailed it? “Don’t change a thing.” So I didn’t, and now it’s yours too.
If you’ve ever dealt with watery results, this casserole will fix that. It combines grated zucchini with Parmesan, sharp cheddar, eggs, and a hint of Dijon, giving it body, depth, and that irresistible edge. We love pairing it with grilled meats or fresh tomato salad. And if you’re like me, you might even sneak bites straight from the fridge the next day.
For more comforting casseroles with fewer ingredients, check out this Dolly Parton 5-Ingredient Casserole or try something lighter like these Zucchini Carrot Muffins that make use of summer produce.
Why zucchini works so well in a casserole
Zucchini is mild, absorbent, and cooks down easily, which makes it perfect for soaking up seasoning and mingling with creamy cheeses. The key to success is removing as much liquid as possible before baking. Once that’s done, it transforms from bland and mushy to deliciously structured.
This zucchini casserole uses a simple mix of everyday ingredients like eggs, Greek yogurt, Dijon mustard, and spices to bind everything together. The grated cheese on top melts into a crispy crust that balances the soft interior; a texture combo that’s pure comfort food.
You’ll love how this zucchini casserole fits into a comforting dinner lineup; and if you’re feeding a hungry crowd, try the bold and cheesy Dorito Chicken Mexican Casserole next.
Print
Zucchini Casserole
Cheesy, creamy zucchini casserole baked with Greek yogurt, sharp cheddar, and crispy panko topping. Never soggy, always satisfying.
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Ingredients
Cooking spray
2 1/2 pounds zucchini (6 to 8 medium)
1 small yellow onion, finely chopped or grated
2 1/2 teaspoons kosher salt, divided
1 3/4 cups panko breadcrumbs, divided
2 1/2 ounces grated Parmesan cheese
3 large eggs
2/3 cup full-fat plain Greek yogurt or sour cream
2 teaspoons Dijon mustard
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
4 ounces shredded sharp cheddar cheese
2 tablespoons melted butter or olive oil
Instructions
1. Preheat oven to 375ºF. Spray 9×13 baking dish with cooking spray.
2. Grate zucchini and place in colander with chopped onion and 2 tsp salt. Let sit 20 min.
3. Squeeze zucchini mixture to remove excess moisture.
4. In a large bowl, mix 1 1/4 cups panko, Parmesan, eggs, yogurt, mustard, garlic powder, oregano, 1/2 tsp salt, pepper.
5. Stir in drained zucchini and onion.
6. Spread mixture into baking dish evenly.
7. Top with shredded cheddar cheese.
8. In the same bowl, mix remaining 1/2 cup panko with melted butter. Sprinkle on top.
9. Bake 35–45 minutes until bubbly and golden brown.
Notes
You can prep the casserole up to a day ahead and bake when ready.
Leftovers keep well in the fridge for up to 3 days.
Sour cream can be used instead of Greek yogurt.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 540mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 85mg
Smart Prep for the Best Zucchini Casserole Texture
How to get moisture out of zucchini before baking
This step is everything, and it’s simpler than you’d think. Once you’ve grated the zucchini, the trick is salting and letting it rest. Mix the shreds with salt and let them sit in a colander for 20 minutes. Then, grab small handfuls and squeeze out the liquid. You don’t need it bone-dry, but the drier, the better. This keeps your zucchini casserole from getting soggy and helps it bake into a dish that holds its shape.
Why does this matter? Zucchini is over 90% water, and if you skip this step, all that moisture ends up in your baking dish, making the result soupy and bland. By drawing out the excess, the texture turns pleasantly firm and the flavors intensify.
You can use the same technique for other veggie bakes too, it works wonders in recipes like these clever Cottage Cheese Breakfast Muffins, which rely on structure to hold their shape.
Tips for assembling the perfect casserole
Once the zucchini and onion are prepped, it’s all about layering flavor. In a large bowl, you’ll combine eggs, Greek yogurt, Dijon mustard, Parmesan, breadcrumbs, and spices. This mixture brings the zucchini together into a creamy, savory base with just enough tang from the mustard and richness from the cheese.
Add your shredded zucchini and mix well; don’t be afraid to get your hands involved. Then transfer it to your greased baking dish. Top with shredded cheddar and a buttery panko crumb mix for that signature crispy finish.
Pro tip: Make extra topping and store it in the freezer. It works perfectly on dishes like this Cheesy Chicken and Tater Tot Casserole or even over roasted vegetables for an easy crunch.
How to Make This Zucchini Casserole (Step-by-Step)
This recipe is super straightforward and uses one bowl, one pan, and no fancy equipment. Here’s how to bring it all together:
- 1. Preheat the oven to 375°F and coat a 9×13-inch baking dish with cooking spray. This helps prevent sticking and keeps the casserole golden on the bottom.
- 2. Grate the zucchini using the large holes of a box grater. Place it in a colander along with finely chopped or grated onion. Sprinkle everything with 2 teaspoons of kosher salt and toss to distribute.
- 3. Let the mixture sit for 20 minutes. This draws out moisture, which is key for texture. After that, grab handfuls and squeeze hard to release excess liquid. Don’t worry if some moisture remains — it just shouldn’t be dripping wet.
- 4. In a large bowl, mix together 1¼ cups of panko, Parmesan, eggs, Greek yogurt (or sour cream), Dijon mustard, garlic powder, oregano, remaining ½ teaspoon salt, and black pepper. This creates the creamy, seasoned base.
- 5. Stir in the drained zucchini and onion. You might need to use your hands to get it fully combined — the mixture will be thick and slightly chunky.
- 6. Transfer the mixture to your prepared baking dish. Spread it into an even layer using a spatula. Sprinkle shredded sharp cheddar cheese over the top.
- 7. In the same bowl (no need to wash), stir together the remaining ½ cup panko with 2 tablespoons of melted butter or olive oil. Sprinkle this buttery crumble evenly over the casserole.
- 8. Bake uncovered for 35 to 45 minutes, or until the edges are bubbling and the top is golden brown. The center should be set and lightly firm to the touch.
- 9. Let it rest for at least 5 to 10 minutes before serving. This helps everything hold together when sliced.
Because this dish contains eggs, it’s essential to cook the casserole until the egg components reach a safe internal temperature. All cooked egg dishes, including casseroles, should reach 160 °F (71 °C) as measured with a food thermometer to eliminate harmful bacteria like Salmonella, according to USDA’s guidelines.
What Goes With Zucchini Casserole? Pairings That Work
What is a good pairing with zucchini?
Zucchini has a gentle, almost neutral flavor, which makes it incredibly versatile. It plays well with both bold and mild dishes. For a balanced dinner, serve this zucchini casserole alongside grilled chicken, baked salmon, or a seared steak. The casserole adds creaminess and crunch that complement proteins beautifully.
Prefer something light? Pair it with a crisp tomato-cucumber salad or a lemony arugula mix to brighten the plate. A slice of sourdough or garlic bread on the side turns it into a simple, soul-satisfying meal. You could also serve it as a vegetarian main with a soft-boiled egg or a dollop of herbed ricotta for added richness.
For a comforting combination, check out the Potato and Chicken Casserole, which pairs great with lighter veggie sides. And if you love casseroles that double as centerpieces, the Dolly’s Chicken and Stuffing Casserole offers another crowd-pleasing option.
What seasonings go with zucchini?
Zucchini is like a blank canvas. It’s enhanced with a variety of herbs and spices; and this recipe makes the most of that with garlic powder, oregano, Dijon mustard, and sharp cheddar for punch.
Some of the best herbs to pair with zucchini include:
- Basil: adds sweetness and freshness
- Thyme: subtle and earthy
- Dill: light and tangy
- Rosemary: bold and aromatic (use sparingly)
- Parsley or chives: for a fresh finish on top
You can also experiment with spices like smoked paprika, crushed red pepper for heat, or nutmeg for warmth in creamier dishes. In this casserole, the oregano balances well with the creaminess, while Dijon and black pepper add depth and zing.
Looking to explore other creamy and flavorful dishes? Try the Parmesan Chicken Penne Pasta that make excellent protein-rich side dishes.
Frequently Asked Questions
Can I make zucchini casserole ahead of time?
Yes, you can assemble the casserole up to 1 day in advance. Cover it tightly and refrigerate before baking. When ready to cook, let it sit at room temperature for 20–30 minutes, then bake as directed. This makes it perfect for meal prep or holiday planning.
Can I freeze zucchini casserole?
You can freeze it after baking. Let the casserole cool completely, then wrap it well and freeze for up to 2 months. To reheat, thaw overnight in the fridge and bake at 350ºF until warmed through. Freezing before baking isn’t recommended, as raw zucchini can become mushy.
What’s a good substitute for Greek yogurt in this recipe?
Sour cream works perfectly as a 1:1 swap. For a lighter option, try whole-milk ricotta or even plain cottage cheese blended until smooth. Avoid low-fat versions, as they release more liquid and may affect texture.
Can I add meat or other veggies to this zuchini casserole?
Absolutely. Cooked ground turkey, shredded rotisserie chicken, or sautéed mushrooms all blend well. Just make sure any added ingredients are fully cooked and not too wet. Try folding in roasted red peppers or chopped spinach for extra color and flavor.
Final Note
This zucchini casserole isn’t just a way to use up summer squash, it’s a go-to, cheesy, flavor-loaded, always-requested dish. From the crispy topping to the creamy, herby base, it transforms basic ingredients into something you’d be proud to bring to a potluck or serve on a busy weeknight.
If you’ve ever been frustrated with soggy or bland zucchini bakes, this recipe fixes it for good. It’s comforting, wholesome, and just plain satisfying. So next time you spot a pile of fresh zucchini? You’ll know exactly what to do.
