Healthy Zucchini Casserole Recipe with 3 lbs of zucchini, herbs and spices, and the perfect amount of shredded cheese! This baked side dish is low carb and gluten free plus it can be made ahead for easy entertaining.
Need more ideas? Check out my healthy zucchini recipes from dinner to dessert, squash can save any meal!
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When I came up with this incredibly easy zucchini casserole recipe that had the comforts of a classic casserole, I knew it was a winner!
The flavors of zucchini, herbs, and spices, all blended and baked with just the right amount of gooey cheese, will have your family begging for seconds.
Plus, this cheesy zucchini casserole is just as good for healthy side as it is for a light lunch or addition to your brunch menu.
Most of us can relate to needing new zucchini recipes throughout mid summer. This recipe calls for 3 lbs of garden zucchini that you can put to use. Yes, you read that right, 3 lbs!
Why You’ll Love Healthy Zucchini Casserole
- A baked casserole dish which main ingredient is a vegetable!
- Affordable way to feed a crowd, especially if you have garden zucchini!
- Loads of fresh flavor that everyone will love.
- Super simple to make and great for easy weekends and rushed weeknights.
- Nutritious: Zucchini is full of nutrients like vitamin A and C plus fiber and potassium!
Ingredients You Will Need
No breadcrumbs, heavy cream, flour, or even more terrifying Bisquick are used in this healthy zucchini casserole recipe. Just simple veggies, herbs, and a bit of cheese!
- Chopped zucchini: Cut the zucchini into about 1-inch pieces. Small, evenly cut pieces of zucchini will end up with the best casserole.
- Veggies: Good old finely chopped onion and minced garlic are always a welcome duo in any casserole. I used an abundance of young onions this time. That’s why you see green onion in the photos.
- Eggs: The two eggs in the recipe help bind all ingredients. If you have an allergy or simply do not have any on hand, feel free to skip eggs.
- Herbs and spices: Basil, oregano, salt and pepper, red pepper flakes. A simple blend of seasoning that adds freshness as well as a little heat.
- Cheese: I used Parmesan plus smoked Gouda. Any hard cheese with a strong flavor profile like Gruyere, Havarti, old aged cheddar, or Tex Mex is great. This way, you will use less but still get maximum flavor.
How to Make Healthy Zucchini Casserole
The key to using zucchini in baked dishes from casseroles to crustless zucchini quiche is ensuring that it isn’t too watery. Zucchini releases a lot of moisture, so don’t skip this first step!
Drain excess water from zucchini: Place chopped zucchini in a colander lined with a kitchen towel.
Sprinkle with 3/4 teaspoon salt and toss with your hands, then let it sit for 10 minutes.
Squeeze moisture from zucchini: Now squeeze your zucchini in a towel over the sink for a few minutes.
At first, there won’t seem much liquid but keep twisting at the top of the towel, turning and squeezing the ball.
Whisk eggs with spices: Whisk eggs in a bowl. Add garlic, onion, spices, and 1/2 amount of cheese.
Add squash: Then toss squeezed zucchini in the mixture and transfer to sprayed baking dish.
Bake uncovered for 25 minutes in preheated oven at 375 degrees F. You do not want to bake zucchini casserole covered because it will be extra watery and unappealing.
Tips and Substitutions
- Summer squash vs. zucchini? In North America, we have yellow and green zucchini. All zucchini are squash, but not all squash are zucchini. So, both yellow squash and green zucchini squash can be used in this squash casserole. Or a combination of both!
- If you like the added crunch of a breaded topping, go ahead and add that on top. A combination of Parmesan, melted butter and sourdough croutons would be an awesome way to top it off.
- If you prefer shredded zucchini, do that. I would rather dice my zucchini as opposed to shredding, but if you like the texture of it shredded, by all means, go ahead.
- Cut zucchini into 1″ rounds and place them in the baking dish in rows, overlapping just slightly so it all fits.
- Broil: The casserole the last few minutes of baking for a nice crunch without any bread crumbs.
- Vegetarian: Omit the Parmesan cheese.
To prevent this from happening, you need to drain as much water you can from the zucchini before baking it in the casserole. Follow the method stated in recipe card by using salt to draw out the moisture then squeezing the water from the zucchini while it is wrapped in a towel.
Also, you want to bake it uncovered that way there is no steam captured creating condensation making the casserole mushy.
No need. Not only does the skin of the zucchini help to hold the structure of the soft vegetable, but it’s also thin and delicate enough that it is easily digestible. It’s highly nutritious and it is barely noticeable especially when cooked.
Let’s be honest, this low carb baked zucchini casserole recipe will not keep anyone full for longer than 1 hour. We need to bulk up the meal with additional protein.
My recommendations would be:
Meal Prep and Storage
Make ahead: You can prepare zucchini casserole up to 1 day ahead. Refrigerate assembled and covered. Do not forget to uncover before baking. If you see some accumulated liquid at the bottom of the baking dish it is OK.
Do not freeze: You cannot freeze healthy zucchini casserole. Not before and not after baking. The water content is just too high, even after draining.
I would love to hear how you liked this healthy zucchini casserole in the comments below. My kids gave it 5 stars. Would you?
More Zucchini Recipes
- Zucchini lasagna
- Chicken zucchini casserole
- Zucchini sticks
- Sautéed zucchini
- Garlic zucchini, chicken and corn recipe
Or feel free to browse through my favorite collection of healthy zucchini recipes!
Healthy Zucchini Casserole
- 3 lbs zucchini chopped into 1″ pieces
- 1 small onion finely chopped
- 2 garlic cloves minced
- 2 large eggs
- 1 tbsp olive oil extra virgin
- 1 tsp basil dried
- 1 tsp oregano dried
- 3/4 tsp salt
- Ground black pepper to taste
- Pinch of red pepper flakes
- 3/4 cup Gouda, Gruyere or Tex Mex cheese shredded
- 1/3 cup Parmesan cheese grated
- Cooking spray I use Misto
- Preheat oven to 375 degrees F and spray large 9 x 13 baking dish with cooking spray. Place chopped zucchini in a colander lined with kitchen towel and sprinkle with salt. Toss with your hands and let sit for 10 minutes.
- In the meanwhile, in a large bowl whisk the eggs. Add onion, garlic, olive oil, basil, oregano, pepper, red pepper flakes and 1/2 amount of both cheeses. Whisk.
- Squeeze zucchini in a towel over the sink for a few minutes. At first there won’t seem much liquid but keep twisting at the top of the towel, turning and squeezing the ball.
- Add squeezed zucchini to the bowl with mixture, stir to coat and transfer to previously prepared baking dish. Sprinkle with remaining 1/2 of both cheeses.
- Bake uncovered for 25 minutes. Remove from the oven and serve warm or cold.
- Store: Refrigerate covered for up to 3 days.
- Make ahead: Refrigerate assembled and covered for up to 1 day, then bake as per recipe.
- Do not freeze. Not before, not after baking.
- Onion: I used an abundance of young onions this time.
- Do not bake covered: Casserole will be extra watery and unappealing.