Description
A cozy, cheesy zucchini casserole that’s loaded with flavor and perfect for weeknight dinners or family gatherings. Tender zucchini is baked with creamy sour cream, plenty of melty cheese, and a crispy breadcrumb topping. Simple, comforting, and always a hit.
Ingredients
4 medium fresh zucchini, shredded or thinly sliced (pat dry to reduce moisture)
2 cups sharp cheddar cheese, shredded
½ cup Parmesan cheese, grated (divided)
½ cup sour cream (or Greek yogurt as a lighter swap)
2 eggs, lightly beaten
½ cup breadcrumbs (Panko for extra crunch)
1 teaspoon garlic powder
1 teaspoon onion powder
Salt & black pepper, to taste
1 tablespoon olive oil
Optional Add-ins: Cooked bacon bits, diced ham, or fresh herbs like parsley or basil
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Shred or slice zucchini, then press out excess moisture with paper towels.
In a large bowl, whisk eggs, sour cream, garlic powder, onion powder, salt, and pepper.
Fold in zucchini, cheddar cheese, and half of the Parmesan. Mix well.
Spread mixture evenly into the baking dish.
In a small bowl, combine breadcrumbs, remaining Parmesan, and olive oil. Sprinkle over casserole.
Bake for 30–35 minutes, until bubbly and golden brown.
Let rest for 5–10 minutes before serving.
Notes
Make ahead: Assemble up to 6 hours in advance, refrigerate, then bake when ready.
Gluten-free: Use gluten-free breadcrumbs or skip topping.
Storage: Refrigerate leftovers up to 3 days. Freeze baked casserole for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner / Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 220kcl
- Sugar: 3g
- Sodium: 370mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 80mg
Keywords: zucchini casserole, cheesy zucchini casserole, easy zucchini recipes, zucchini side dish, baked zucchini recipe