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A rectangular white baking dish of Zucchini Casserole with a golden brown, crispy Panko topping and bubbly, cheesy edges.

Zucchini Casserole

Rebecca Blumer
A creamy, cheesy zucchini casserole with a golden, crisp Panko topping. This recipe shares the key secret to a thick, flavorful bake that isn't watery, making it a perfect side dish.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8 servings
Calories 185 kcal

Equipment

  • Colander
  • 2.5-Quart Baking Dish
  • Glass Mixing Bowl
  • Whisk

Ingredients
 

  • 1.5 lbs. zucchini (about 680g) (about 3–4 medium)
  • 1/4 cup heavy cream (60ml)
  • 1 large egg
  • 1/2 cup chopped onion (60g)
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt plus more for step 1
  • 1/4 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons dried oregano (or 2 teaspoons fresh)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 Tablespoon chopped fresh basil (or 1 and 1/2 teaspoons dried)
  • 3/4 cup crumbled feta cheese (100g)
  • 1/3 cup Panko breadcrumbs, divided (35g)
  • 2 Tablespoons shredded parmesan cheese or crumbled feta cheese optional
  • red pepper flakes optional for serving

Instructions
 

  • Cut the zucchini into 1/2-inch slices, then quarter the slices so you end up with a little over 6 cups or 600–700g of chopped zucchini; lightly sprinkle with salt, place in a towel-lined or paper towel-lined colander, and let it stand for 10 minutes.
  • Heat the oven to 400°F (204°C) and grease a 2.5-quart baking dish.
  • Whisk the heavy cream and egg in a large bowl, then stir in the onion, garlic, salt, pepper, oregano, thyme, basil, feta cheese, and 3 Tablespoons (21g) breadcrumbs; fold in the blotted zucchini and spread the mixture into the baking dish, then top with the remaining breadcrumbs.
  • Cover the dish lightly with aluminum foil and bake for 25 minutes, then uncover, add the optional 2 Tablespoons shredded parmesan cheese or crumbled feta cheese, and bake 5 minutes more until the zucchini is tender; for extra browning, broil for the last 30 seconds.
  • Take the casserole out, add red pepper flakes if desired, and let it rest briefly before serving.

Notes

Preventing a watery casserole: The most crucial step is to salt the zucchini and let it drain for 10 minutes. Blot it thoroughly with towels until the surface feels dry before mixing it into the filling.
Extra crispy topping: For an even crispier, richer topping, toss the Panko breadcrumbs with a little melted butter before sprinkling them over the casserole.
Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
Freezing: You can freeze the casserole before or after baking for up to 3 months. If unbaked, thaw it in the refrigerator before baking.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.

Nutrition

Calories: 185kcalCarbohydrates: 10gProtein: 8gFat: 13gSaturated Fat: 7gCholesterol: 75mgSodium: 450mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 5IUVitamin C: 15mgCalcium: 10mgIron: 4mg
Keyword Cheesy Zucchini Bake, Summer squash casserole, Zucchini Casserole
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