by Olena

Zucchini Casserole

by Olena

Cheesy Zucchini Casserole uses 3 lbs of zucchini and is so easy, quick and low carb. 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

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.

cheesy Zucchini Casserole on a wooden spoon

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.

Squash vs. Zucchini

In Americas, we have yellow and green zucchini. Yellow is squash but it’s still zucchini and you can use it in this recipe. There is also small round flat squash – works too.

ingredients for Zucchini Casserole

Chopping vs. Grating Zucchini

If I can, I prefer to chop vs. grate anything. Saves so much time. I see no need to grate zucchini for a casserole.

Cut zucchini into about 1 inch pieces.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.

  • Colander: Place chopped zucchini in a colander lined with kitchen towel.
  • Salt: Sprinkle with 3/4 teaspoon salt and toss with your hands.
  • Rest: Let sit for 10 minutes.
  • Squeeze: 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?

  • Eggs: 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.
  • Cheese: 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 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 at 375 degrees F. You do not want bake zucchini casserole covered because it will be extra watery and unappealing.

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

assembled Zucchini Casserole in a dish before baking

Can I Make It Ahead or Freeze?

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 baking dish it is OK.

Do not freeze: 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 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?

zucchini casserole

Zucchini Casserole

Cheesy Zucchini Casserole uses 3 lbs of zucchini and is so easy, quick and low carb. So much flavor from garlic, herbs and Parmesan cheese. Yum.
5 from 11 votes
Print Save Rate
Course: Casserole
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Author: Olena

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

  • 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: 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.
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    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.

    25 comments on “Zucchini Casserole

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    1. 5 stars
      Olena thank you for posting this amazing casserole. I used 1/2 Zucchini and 1/2 Yellow squash. The flavor balance is spot on. My family loved it!!!

    2. 5 stars
      This is the best zucchini casserole I’ve come across! The cubes make all the difference, no more mushy wet shreds! I was heavy handed with seasoning and it was just to my family’s taste. My son took the leftovers home and asked me for the recipe. Thanks for this great recipe. I’ll be making it often.

    3. 5 stars
      I have a question: To remove the water from the zucchini you have listed to use 1 teaspoon of salt and in the ingredients list you have 3/4 teaspoon of salt. Is it 1tsp. for the water removal and 3/4tsp to be used the recipe?

    4. 5 stars
      Thank you for your delicious recipe. I cut the recipe in half and still had a lot! I added cooked Italian Sausage that I’d drained and patted dry on paper towels. So yummy, thank you!

    5. 5 stars
      Very good recipe, my cholesterol is a bit high so I went low in cheese. I love the recipe and will make it again.

    6. Can you reheat in microwave? I cook meals for my Mom who is 88 and only reheats in microwave or tiny crock pot. I’d like to add a protein, like cooked chicken breast and put small portions in a microwave-safe dish for her to reheat. Thanks.

    7. 5 stars
      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!

    8. 5 stars
      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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