Name: Cheesy Baked Zucchini Casserole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 4 cups shredded zucchini (about 3.5 medium zucchinis); ½ tsp salt; ½ cup finely chopped or shredded onion; 1 tbsp finely chopped garlic (about 3 cloves); 2 large eggs; ½ cup grated Parmesan cheese (plus 2 tbsp for topping); 1 cup shredded mozzarella cheese; ½ cup shredded cheddar cheese; ½ cup panko breadcrumbs; 2 tbsp melted salted butter

Cheesy Baked Zucchini Casserole

Print Recipe

This golden, bubbly casserole is a tribute to late-summer harvests and the joy of comfort food made from what’s on hand. With three cheeses, tender zucchini, and a hint of garlic, it’s the perfect way to turn simple ingredients into a dish the whole table will ask for again.

Author: Mason Hartman
Prep Time: 15 mins
Cook Time: 35 mins
Total Time: 50 minutes

Ingredients

Scale

4 cups shredded zucchini (about 3.5 medium zucchinis)

½ tsp salt

½ cup finely chopped or shredded onion

1 tbsp finely chopped garlic (about 3 cloves)

2 large eggs

½ cup grated Parmesan cheese (plus 2 tbsp for topping)

1 cup shredded mozzarella cheese

½ cup shredded cheddar cheese

½ cup panko breadcrumbs

2 tbsp melted salted butter

Instructions

Preheat oven to 375°F (190°C). Grease a medium baking dish.

Place shredded zucchini in a colander, sprinkle with salt, and let sit 10 minutes. Squeeze out excess moisture.

In a large bowl, mix zucchini, onion, garlic, eggs, all cheeses (reserve 2 tbsp Parmesan), and panko.

Stir in melted butter until well combined.

Pour mixture into prepared dish. Smooth the top and sprinkle with remaining Parmesan.

Bake for 30–35 minutes or until golden and set. Let cool 5 minutes before serving.

Notes

Cheesy, crispy-edged, and veggie-packed—this is zucchini like you’ve never had it before!

Nutrition

Calories: ~220

Find it online: https://minikitchenmagic.com/cheesy-baked-zucchini-casserole/