Quick Baked Zucchini Parmesan Casserole Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Bake the Zucchini Casserole: Place the dish uncovered in the preheated oven and bake for 20 minutes. This sets the casserole base.
- 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.
- 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.
- 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
