Looking for a delicious way to use up fresh garden zucchini? This shredded zucchini casserole is the perfect cheesy and savory solution! Packed with flavor, this comforting side dish features tender zucchini, melted mozzarella and cheddar, and a crispy golden panko topping. Whether you’re serving it alongside roasted chicken or baked salmon, this easy zucchini bake will steal the spotlight.
Prep Time: 15 mins
Additional Time: 6 hrs
Total Time: 6 hrs 15 mins
Servings: 6
Yield: 1 bread bowl with dip
Why You’ll Love This Shredded Zucchini Casserole
- Great way to use excess garden zucchini
- Quick prep with everyday ingredients
- Family-friendly and perfect for potlucks
- Golden cheesy top with irresistible crunch
Ingredients for Zucchini Casserole
- 8 cups coarsely shredded fresh zucchini
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1 cup finely chopped yellow onion
- 4 cloves garlic, minced
- 4 large eggs
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups shredded sharp cheddar cheese
- 3/4 cup grated Parmesan cheese, divided
- 2/3 cup Italian-seasoned panko breadcrumbs
- 3 tablespoons butter, melted
- Chopped chives for garnish
How to Make Shredded Zucchini Casserole
Step 1: Prep the Oven and Dish
Preheat your oven to 375°F (190°C). Lightly grease a 2-quart rectangular baking dish and set aside.
Step 2: Drain the Zucchini
Place shredded zucchini in a large bowl and sprinkle with salt. Toss well and transfer to a colander over the sink. Let it sit for 15 minutes to drain. Squeeze out excess moisture using a clean kitchen towel or paper towels. Dry the bowl for reuse.
Step 3: Sauté Onions and Garlic
Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent (about 4 minutes). Stir in garlic and cook for another minute until fragrant.
Step 4: Mix the Casserole Base
In the large bowl, whisk together eggs and black pepper. Fold in the drained zucchini, onion-garlic mixture, mozzarella, cheddar, and 1/2 cup of Parmesan. Stir until well combined.
Step 5: Transfer to Baking Dish
Spread the mixture evenly into your prepared baking dish.
Step 6: First Bake
Bake uncovered for 20 minutes.
Step 7: Prepare the Crunchy Topping
While baking, mix panko, melted butter, and remaining 1/4 cup Parmesan in a small bowl.
Step 8: Final Bake with Topping
Sprinkle the breadcrumb mixture evenly on top of the casserole. Return to the oven and bake an additional 10-15 minutes, or until golden brown and crisp. Garnish with chopped chives and serve warm.
Storage and Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or air fryer to restore crispness.
- Make ahead: Prep the casserole base in the morning, refrigerate, and bake before dinner.
Nutrition Per Serving (Serves 8)
- Calories: 368
- Fat: 24g
- Carbs: 19g
- Protein: 20g
- Fiber: 3g
- Calcium: 474mg
- Potassium: 727mg