Zucchini Casserole Recipe

5 stars (5 reviews)

Old Fashioned Zucchini Casserole Recipe - Everyone loves this classic one-skillet dish that's easy to make with fresh zucchini, melty cheese, and a crisp Panko topping!

Prep Time10

Cook Time30

Total Time40

Course: Main, Main Course, Side Dish

Cuisine: American, Southern

Servings: - 8 servings

Calories: 444kcal

Author: Sommer Collier

Ingredients

2 tablespoons butter
6 ½ cups grated zucchini for 4-5 zucchini
½ cup grated onion
4-5 cloves garlic minced
2 teaspoons Italian seasoning
8 ounces sharp cheddar cheese I used white cheddar.
2 cups panko breadcrumbs divided (could be GF)
½ cup mayonnaise
¼ cup grated parmesan cheese
Salt and pepper

US Customary - Metric

Instructions

Preheat the oven to 350° F. Set a large 10-12 inch cast-iron skillet on the stovetop. (Or any oven-safe sauté pan.)
Use a cheese grater to shred the zucchini, onions, and sharp cheddar cheese. Mince or shred the garlic.
Add the butter to the pan and set the heat to medium. Once the butter has melted, add in the zucchini, onions, garlic, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon black pepper. Sauté for 4-5 minutes, stirring regularly, to release the moisture.
Then stir in mayonnaise, 1 ½ cups of breadcrumbs, and the grated sharp cheddar cheese. Stir well, then spread the mixture out into an even layer and remove from heat.
Sprinkle the remaining ½ cup of Panko breadcrumbs over the top of the zucchini mixture. Then sprinkle with Parmesan cheese. Place the skillet in the oven and bake for 20-25 minutes, until the edges are crispy and the center is bubbling. Serve warm.

Video

Notes

Recipe Variations:

Use other summer squash, like yellow zucchini or crookneck squash. Or use a combo of different squashes! (Speaking of yellow squash, be sure to also try this Cheesy Southern Squash Casserole recipe!)
Cheddar is classic to make cheesy zucchini casserole, but other cheeses are equally delicious! Try gouda, fontina, or pepper jack cheese.
Add a pinch of crushed red pepper to give this dish a kick of spicy heat.

Make Ahead and Freeze: Cook the zucchini and assemble the dish per the recipe, but do not add the final breadcrumbs and bake just yet. Instead, transfer the cooked mixture to a freezer-safe pan (I recommend an aluminum pan that can go from cold to hot!) and let cool completely. Next, add the remaining Panko and cheese, then cover tightly with a layer of plastic wrap and a layer of foil.

Store in the freezer for up to 3 months. You can thaw the casserole in the fridge overnight or heat it from frozen! Preheat the oven to 350 degrees; bake thawed for 30 minutes or 50-60 minutes from frozen. Pro Tip: Cover the pan with foil for the first 40 minutes or so, then remove the foil to let the top crisp up in the last 10+ minutes of baking.

Nutrition