by Olena

Zucchini Casserole

by Olena

5 from 4 reviews

Healthy Cheesy Zucchini Casserole that is baked, gluten free and low carb. It uses 3 lbs of zucchini and is so easy and quick. So much flavor from garlic, herbs and Parmesan cheese. Yum.

Need more ideas? Check out my 30 healthy zucchini recipes. From dinner to dessert, squash can solve your life problems.

Zucchini Casserole in a baking dish sprinkled with black pepper

Healthy Squash Casserole

Friends, I have super-duper easy zucchini casserole for you. It is cheesy in moderation, full of flavor and all that fiber and vitamins are so good for you.

Zucchini is healthy, of course, if we do not cover it with 3 cups of cheese.

Health benefits of zucchini include:

  • Vitamin A – improves eye health.
  • Vitamin C – boosts immune system and guards against asthma.
  • Fiber – lowers cholesterol.
  • And potassium – lowers blood pressure.

Most of us can relate to not know what to do with zucchini come July-August. Zucchini is deceiving. One small plant grows so big and produces crazy amount of zucchini.

Today you can put 3 lbs of garden zucchini to use in this squash and zucchini casserole. 3 lbs, whoa. Probably 33 lbs more to go.

cheesy Zucchini Casserole on a wooden spoon

Squash vs. Zucchini

In Americas, there is yellow and green zucchini. Yellow is squash but it’s still zucchini and the same thing. It all has to do with history – Italians coming up with the name etc. Do not worry about it. You can use yellow squash.

There is also small round flat squash. You can use that too.

ingredients for Zucchini Casserole

Chopping vs. Grating Zucchini

If I can, I prefer to chop vs. grate anything. Saves so much time. Cut zucchini into about 1 inch pieces.

I see no need to grate zucchini for a casserole. It is enough to bake small pieces of zucchini to end up with the best casserole.

chopped zucchini in a colander lined with kitchen towel

We will not be using 3-4 cups of cheese because frankly it defeats the purpose of eating more zucchini. No breadcrumbs, heavy cream, flour or even more terrifying Bisquick. Just simple veggies, herbs and a bit of cheese.

About Squeezing Zucchini

Zucchini is made of 90% water. If not more. Which is perfect for a casserole to make it moist without extra calories. But it is a bit too much moisture, some of which we need to get rid off. Easy-peasy.

  1. Place chopped zucchini in a colander lined with kitchen towel.
  2. Sprinkle with 1 teaspoon salt and toss with your hands.
  3. Let sit for 10 minutes.
  4. Squeeze 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.

squeezing liquid from zucchini in a towelsqueezed zucchini

Eggs and What Cheese?

2 eggs in the recipe are to help smooth and bind all ingredients. If you have an allergy or simply do not have any on hand, feel free to skip eggs.

As for other cheese besides Parmesan. I used smoked Gouda. Any hard cheese with strong flavor profile is great. For example, Gruyere, havarti, old aged cheddar, Tex Mex. This way you will use less of cheese.

egg mixture with spices and eggs

How to Make Zucchini Casserole

Whisk eggs in a bowl. Add garlic, onion, spices and 1/2 amount of cheese. Then toss squeezed zucchini in the mixture and transfer to sprayed baking dish.

Tip: I used an abundance of young onions this time. That’s why you see green.

Bake uncovered for 25 minutes at 375 degrees F. You do not want bake zucchini casserole covered because it will be extra watery and unappealing.

assembled Zucchini Casserole in a dish before baking

Make Ahead or Freeze?

You can prepare zucchini casserole for 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 baking dish it is OK.

You cannot freeze zucchini casserole. Not before, not after baking. Because of that 90% water content.

What to Serve With:

Let’s be honest that low carb zucchini casserole will not keep anyone full for longer than 1 hour. We need at least protein on a side to go with it.

My recommendations would be:

Zucchini Casserole on a plate with a fork

More Healthy Zucchini Casseroles

I do love a good healthy zucchini casserole. Even more time consuming one is so much fun to make with a glass of wine. Eating all those vegetables makes wine + cheese almost guilt-free.

Hope you enjoy this zucchini casserole. I would love to hear how you liked it in the comments below. My kids gave it 5 stars. Would you?

Print

Zucchini Casserole

5 from 4 reviews

This Zucchini Casserole is baked, healthy, gluten free and low carb. It uses 3 lbs of chopped zucchini and is easy and quick.

  • Author: Olena of ifoodreal.com
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Casserole
  • Method: Oven
  • Cuisine: North American
Scale

Ingredients

  • 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

Instructions

  1. Preheat oven to 375 degrees F and spray large 9 x 13 baking dish with cooking spray.
  2. Place chopped zucchini in a colander lined with kitchen towel and sprinkle with salt. Toss with your hands and let sit for 10 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. Bake uncovered for 25 minutes. Remove from the oven and serve warm or cold.

Store: Refrigerate covered for up to 3 days.

Make Ahead: You can prepare zucchini casserole for 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. Not before, not after baking.

Notes

As for other cheese besides Parmesan. I used smoked Gouda. Any hard cheese with strong flavor profile is great. For example, Gruyere, havarti, old aged cheddar, Tex Mex. This way you will use less of cheese.

I used an abundance of young onions this time. That’s why you see green.

You do not want bake zucchini casserole covered because it will be extra watery and unappealing.

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

10 comments on “Zucchini Casserole

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  1. We loved this one! Made it a few times 🙂 the last time I made it I added cherry tomatoe’s halved. So delicious!!! Thanks for sharing!

  2. Love this recipe. Simple and quick to make. The flavour combined with the cheese is amazing.
    I didn’t have the cheese recommended so I used pepper jack cheese which I had.
    Thanks Olena.

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