0 from 15 votes
Zucchini Casserole Recipe
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 Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 - 8 servings
Calories: 444 kcal
Course:
Side Dish , Main Course
Cuisine:
American
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
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.
Cup of Yum
Notes
- Recipe Variations:
- 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.
- 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.
Nutrition Information
Serving
1cup
Calories
444kcal
(22%)
Carbohydrates
22g
(7%)
Protein
15g
(30%)
Fat
33g
(51%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
10g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
59mg
(20%)
Sodium
627mg
(26%)
Potassium
467mg
(13%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
824IU
(16%)
Vitamin C
26mg
(29%)
Calcium
382mg
(38%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6- 8 servings
Amount Per Serving
Calories 444
% Daily Value*
| Serving | 1cup | |
| Calories | 444kcal | 22% |
| Carbohydrates | 22g | 7% |
| Protein | 15g | 30% |
| Fat | 33g | 51% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 10g | 59% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 59mg | 20% |
| Sodium | 627mg | 26% |
| Potassium | 467mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 824IU | 16% |
| Vitamin C | 26mg | 29% |
| Calcium | 382mg | 38% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.