Looking for a delicious way to use up that summer zucchini? This Cheesy Garden Zucchini Casserole is the perfect recipe to highlight fresh seasonal produce in the most comforting way possible. Packed with tender zucchini, creamy cheese, and a golden breadcrumb topping, it’s an easy dish that’s light enough for summer and cozy enough for cooler months.
Whether you’re serving it as a vegetarian main or a flavorful side, this zucchini casserole is a hit with both kids and adults!
Here's everything you'll need to make this easy garden-fresh zucchini casserole:
4 cups zucchini, thinly sliced (about 3 medium zucchini)
1 small onion, finely chopped
2 tablespoons olive oil or butter
2 large eggs, lightly beaten
1 cup shredded cheddar cheese (or mozzarella + Parmesan blend)
1/2 cup sour cream (or plain Greek yogurt)
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning (or dried thyme)
Salt and black pepper, to taste
1/2 cup breadcrumbs (panko or regular)
2 tablespoons melted butter
2 tablespoons grated Parmesan cheese (optional)
Preheat your oven to 375°F (190°C). Grease a medium baking dish (around 9x9 inches).
Heat olive oil or butter in a skillet over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Then stir in the zucchini and cook for 5–7 minutes, until tender and most moisture has evaporated. Season with salt, pepper, garlic powder, and Italian seasoning. Remove from heat.
In a large bowl, whisk together the eggs, sour cream, and shredded cheese. Fold in the cooked zucchini and onion mixture.
Pour the mixture into the prepared baking dish and spread it evenly.
In a small bowl, mix breadcrumbs, melted butter, and Parmesan cheese (if using). Sprinkle the topping over the casserole.
Bake uncovered for 25–30 minutes, or until golden and bubbly. Let rest for 5 minutes before serving.
Make it low-carb: Skip the breadcrumbs or use crushed pork rinds or almond flour.
Boost the flavor: Add crumbled cooked bacon or sun-dried tomatoes.
Dairy-free option: Use vegan cheese and a dairy-free yogurt substitute.
Add protein: Stir in cooked ground chicken or turkey for a heartier main dish.
To Store:
Let the casserole cool completely. Store leftovers in an airtight container in the fridge for up to 4 days.
To Reheat:
Warm individual portions in the microwave for 1–2 minutes, or reheat in a 350°F oven for about 10–12 minutes until hot.
To Freeze:
Freeze the casserole (baked or unbaked) for up to 2 months. Thaw in the fridge overnight before reheating.
Yes, but be sure to thaw and squeeze out excess moisture first to avoid a soggy casserole.
Cheddar is great for sharp flavor, but a blend of mozzarella and Parmesan gives it a melty, savory twist.
Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Use gluten-free breadcrumbs to make the recipe fully gluten-free.
This Savory Garden Zucchini Casserole is a comforting, cheesy way to celebrate fresh vegetables and feed a hungry crowd with ease. Whether it's a weeknight dinner or a potluck hit, this dish always delivers warm, golden satisfaction.
💬 Let me know in the comments if you tried this recipe—or share your favorite garden veggie twist!
Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.
Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.
Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.
Preheat the oven to 375°F (190°C) 🔥.
Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.
Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.
Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.
Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.
Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.
Serve hot ♨ and enjoy!
Servings 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can also use other types of beans in this recipe, such as black beans or pinto beans.
Feel free to get creative and add your favorite pizza toppings to the mix!
