by Olena

Zucchini Casserole

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Olena Osipov
5 from 13 votes

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 or 40 healthy spaghetti squash 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.

In fact, I’ve used zucchini 101 different ways it feels like, and I never get sick of it; for crustless zucchini quiche, stuffed zucchini boats, baked zucchini fritters, and a zucchini potato bake – there are tons of ways to enjoy this nutritious squash.

Health benefits of zucchini include:

  • Vitamin A – improves eye health.
  • Vitamin C – boosts the 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 to July-August. Zucchini is deceiving. One small plant grows so big and produces a 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.

But don’t worry, after lunch and dinner are over, you’re not done with the zucchini yet. You can also hide it into tons of desserts too. Just try these healthy zucchini brownies, lemon zucchini muffins, healthy chocolate zucchini bread, or zucchini banana bread! You can’t even tell they have zucchini in them!

Squash vs. Zucchini

In America, 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 – it 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 of. Easy-peasy. This is the same way we do it when baking zucchini into this almond flour zucchini bread too.

  • Colander: Place chopped zucchini in a colander lined with a 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 a strong flavor profile is great. For example, Gruyere, Havarti, old aged cheddar, Tex Mex. This way, you will use less 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 to 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 the 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, this low carb zucchini casserole will not keep anyone full for longer than 1 hour. We need to bulk up the meal with additional protein.

My recommendations would be:

Zucchini Casserole on a plate with a fork

More Zucchini Recipes

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.

Or feel free to browse through my entire list of all zucchini recipes!

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 13 votes
Print Save Rate
Course: Casserole
Cuisine: North American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 217kcal
Author: Olena Osipov

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.
    Zucchini Casserole
  • 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.
    Zucchini Casserole
  • 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.
    Zucchini Casserole
  • 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.
    Zucchini Casserole
  • Bake uncovered for 25 minutes. Remove from the oven and serve warm or cold.
    Zucchini Casserole

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.

        Nutrition

        Calories: 217kcal | Carbohydrates: 10g | Protein: 14g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 662mg | Potassium: 689mg | Fiber: 3g | Sugar: 7g | Vitamin A: 766IU | Vitamin C: 42mg | Calcium: 329mg | Iron: 1mg
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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, a wife to Alex and we reside on magical Vancouver Island in British Columbia, Canada. This is our healthy family recipes blog. Originally from Ukraine, I grew up on real food. As an adult, I struggled with diets for years because none worked long-term. Now for over 10 years, I cook easy healthy meals for my family. I can help you with “What’s for dinner?” too.

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