This zucchini casserole is a fantastic way to enjoy a comforting, flavorful dish that’s also incredibly easy to make. It’s perfect for a weeknight dinner or a potluck, offering cheesy goodness and tender zucchini in every bite.
Key Ingredients & Substitutions:
- Zucchini: Fresh is best! No good substitute here, it’s the star.
- Cheese: Cheddar is classic, but you can mix in Monterey Jack or mozzarella for extra stretch.
- Breadcrumbs: Panko or regular breadcrumbs work. For a gluten-free option, use gluten-free breadcrumbs.
- Eggs: Act as a binder. No direct substitute if you want the casserole to hold together.
- Onion: Yellow or white onion. A shallot can work in a pinch for a milder flavor.
- Milk: Any type of milk (dairy or non-dairy) will do.
Ingredients:
- 4 medium zucchini, about 2 pounds
- 1 tablespoon olive oil
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1/2 cup milk
- 1 cup shredded cheddar cheese, plus 1/4 cup for topping
- 1/2 cup breadcrumbs, plus 2 tablespoons for topping
- 1/2 teaspoon dried Italian seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
How Much Time Will You Need?
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: 45-50 minutes
- Servings: 6
- Tools Needed: Large mixing bowl, 9×13 inch baking dish, large skillet or pot.
Step-by-Step Instructions:
1. Prepare the Zucchini
Wash your zucchini well. You’ll want to grate them using a box grater or food processor. Place the grated zucchini in a colander and gently squeeze out excess water. This step helps prevent a watery casserole.
2. Sauté Aromatics
Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Remove from heat.
3. Combine Ingredients
In a large mixing bowl, combine the squeezed zucchini, sautéed onion and garlic, beaten eggs, milk, 1 cup of shredded cheddar cheese, 1/2 cup breadcrumbs, Italian seasoning, salt, and pepper. Mix everything together until it’s well combined.
4. Assemble the Casserole
Lightly grease a 9×13 inch baking dish. Pour the zucchini mixture into the prepared dish and spread it evenly. Sprinkle the remaining 1/4 cup of cheddar cheese and 2 tablespoons of breadcrumbs over the top.
5. Bake the Zucchini Casserole
Preheat your oven to 375°F (190°C). Bake the casserole for 30-35 minutes, or until the top is golden brown and the casserole is bubbly and set. Let it cool for a few minutes before serving.
Storage Instructions:
Leftover zucchini casserole can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, warm individual portions in the microwave or place the entire dish in an oven at 350°F (175°C) until heated through.
Frequently Asked Questions (FAQ):
Can I make this zucchini casserole ahead of time?
Yes, you can assemble the casserole the day before and bake it right before serving.
Do I have to squeeze the water out of the zucchini?
It’s highly recommended to avoid a soggy casserole.
What if I don’t have fresh garlic?
You can use 1/2 teaspoon of garlic powder instead.
Can I add other vegetables?
Sure! Diced bell peppers or mushrooms would be a nice addition to this zucchini casserole.
Is this zucchini casserole freezer-friendly?
While it can be frozen, the texture might change slightly upon thawing. It’s best enjoyed fresh or from the fridge.
What can I serve with zucchini casserole?
It pairs wonderfully with roasted chicken, grilled fish, or a simple green salad.