Quick Baked Zucchini Parmesan Casserole Recipe

Introduction

This quick baked zucchini parmesan casserole is a cheesy, flavorful way to enjoy fresh zucchinis. Perfect as a comforting dinner or a tasty side dish, it’s simple to make and delightfully satisfying. Let’s dive into this easy recipe!

Ingredients

• 4 cups shredded zucchini (from approximately 3.5 medium zucchinis)
• 1/2 teaspoon salt
• 1/2 cup finely chopped or shredded onion
• 1 tablespoon finely chopped garlic (around 3 cloves)
• 2 large eggs
• 1/2 cup grated Parmesan cheese (plus 2 tablespoons more)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese
• 1/2 cup panko crumbs
• 2 tablespoons melted butter with salt

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Grease a 1 ½-quart baking dish to prevent sticking and set aside.
2. Step 2: Place the shredded zucchini in a colander and sprinkle with 1/2 teaspoon salt. Let it sit for 10 minutes to draw out moisture, then squeeze out excess water tightly using a dish towel.
3. Step 3: In a large bowl, combine the squeezed zucchini, chopped onion, minced garlic, beaten eggs, 1/2 cup Parmesan, mozzarella, and cheddar cheeses. Mix well, then press evenly into the prepared baking dish.
4. Step 4: Bake uncovered for 20 minutes to help set the casserole.
5. Step 5: Meanwhile, mix melted butter, panko crumbs, and 2 tablespoons Parmesan in a small bowl until the crumbs are fully coated.
6. Step 6: Remove the casserole from the oven and evenly sprinkle the breadcrumb mixture over the top. Return to the oven and bake another 5-10 minutes until the topping is golden and crispy.
7. Step 7: Let the casserole cool slightly before serving. Enjoy your crispy, cheesy zucchini casserole!

Tips & Variations

• Substitute zucchini with yellow squash or eggplant (salt and drain eggplant first). Adjust cooking time as needed.
• For a vegan option, swap Parmesan cheese with nutritional yeast (use about 3/4 the amount) or a plant-based Parmesan alternative.
• Use gluten-free breadcrumbs, crushed pork rinds, or almond meal in place of panko crumbs to fit dietary preferences.
• Ensure you squeeze the zucchini well to avoid a watery casserole.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain crispiness. Avoid microwaving to keep the topping crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole and refrigerate it for a few hours before baking. Add the breadcrumb topping just before baking to keep it crispy.

What can I serve with this zucchini casserole?

This casserole pairs well with grilled chicken, a fresh salad, or steamed vegetables for a balanced meal.

Quick Baked Zucchini Parmesan Casserole Recipe

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4.7 from 58 reviews

This Quick Baked Zucchini Parmesan Casserole is a savory and satisfying dish packed with fresh zucchini, a blend of cheeses, and a crispy breadcrumb topping. Perfect as a comforting dinner or a flavorful side, it offers a delicious way to enjoy seasonal veggies with a golden, cheesy crust that is sure to please the whole family.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Main Ingredients

• 4 cups shredded zucchini (from approximately 3.5 medium zucchinis)
• 1/2 teaspoon salt
• 1/2 cup finely chopped or shredded onion
• 1 tablespoon finely chopped garlic (around 3 cloves)
• 2 large eggs
• 1/2 cup grated Parmesan cheese (plus 2 tablespoons more for topping)
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded cheddar cheese

Topping

• 1/2 cup panko crumbs
• 2 tablespoons melted butter with salt

Instructions

1. Prepare the Oven and Baking Dish: Preheat your oven to 375°F (190°C). Grease a 1 ½-quart baking dish to prevent sticking, and set it aside.
2. Remove Excess Water from Zucchini: Place the shredded zucchini in a colander and sprinkle with salt. Let it sit for about 10 minutes to draw out moisture. Then, wrap zucchini in a clean dish towel and wring it thoroughly to remove as much water as possible to ensure the casserole does not turn watery.
3. Mix Casserole Ingredients: In a large bowl, combine the squeezed zucchini, chopped onion, minced garlic, beaten eggs, ½ cup Parmesan, mozzarella, and cheddar cheese. Mix well, then gently press the mixture evenly into the prepared baking dish.
4. Bake the Zucchini Casserole: Place the dish uncovered in the preheated oven and bake for 20 minutes. This sets the casserole base.
5. Prepare the Breadcrumb Topping: While baking, mix the melted salted butter with panko crumbs and 2 tablespoons Parmesan cheese in a small bowl until fully coated.
6. Add Topping and Finish Baking: Remove the casserole from the oven carefully, sprinkle the breadcrumb mixture evenly over the top, then return it to the oven for an additional 5 to 10 minutes or until the topping is golden brown and crispy.
7. Serve and Enjoy: Let the casserole cool slightly before serving. Enjoy its crispy, cheesy goodness!

Notes

• Zucchini can be substituted with yellow squash or eggplant (if using eggplant, salt and drain to remove excess moisture and adjust cooking time).
• For a vegan option, replace Parmesan with nutritional yeast (use 3/4 the amount) or a plant-based Parmesan substitute.
• Panko crumbs can be swapped with crushed pork rinds for a low-carb version or gluten-free breadcrumbs/almond meal for gluten-sensitive diets.
• Adjust amount of melted butter to control crispiness of the topping.
• Ensure zucchini is well drained to avoid a watery casserole.

Keywords: zucchini casserole, baked zucchini, parmesan casserole, cheesy zucchini dish, vegetable side dish, easy vegetable casserole