If you’re on the hunt for a dish that’s simple to whip up, packed with flavor, and a colorful celebration of garden veggies, look no further than this Easy Zucchini Casserole! Creamy, cheesy, herby, and finished with a delicate golden crust, this recipe transforms humble zucchini into a crowd-pleasing supper or a standout side. Whether you’re serving it at a casual weeknight table or a festive gathering, this casserole will steal the show and have everyone clamoring for seconds.

Easy Zucchini Casserole Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient in Easy Zucchini Casserole is chosen for its specific role: freshness, creamy texture, aromatic lift, or a little crisp up top. This is a recipe that proves you don’t need a laundry list of items to deliver big flavor. Here’s what you’ll need and why each one counts:

Zucchini: The fresh, tender star of the dish – slice it evenly so it cooks just right.
Heavy cream: Adds a rich, silky texture that ties everything together.
Egg: Acts as the binder, giving your casserole structure without heaviness.
Chopped onion: Adds a sweet, aromatic base that builds savory depth.
Garlic: Two cloves give the casserole bold aroma and that irresistible flavor pop.
Salt: Enhances every flavor; don’t forget to salt the zucchini first to draw out moisture!
Freshly ground black pepper: Adds just the right touch of gentle warmth.
Dried oregano: Delivers earthy flavor; opt for fresh for extra vibrancy if you have it.
Fresh thyme leaves: A little goes a long way with this citrusy, herbal note.
Chopped fresh basil: The touch of summer that lifts the entire casserole.
Crumbled feta cheese: Salty, tangy, and creamy—absolutely delicious with zucchini!
Panko breadcrumbs: These create that light, crunchy topping everyone loves.
Shredded Parmesan or more feta (optional): Add a sprinkle for an even richer finish.
Red pepper flakes (optional): For a little sparkle of heat when serving.

How to Make Easy Zucchini Casserole

Step 1: Prep and Drain the Zucchini

Start by slicing your zucchini into even rounds—about a quarter inch thick is perfect. Give them a light toss with salt in a colander and let them rest for 15 to 20 minutes. This draws out excess moisture, which ensures your Easy Zucchini Casserole won’t be soggy. Once time’s up, gently squeeze or blot the zucchini to remove as much water as possible.

Step 2: Preheat and Prepare the Baking Dish

While the zucchini is draining, preheat your oven to 400°F (204°C). Grab a 2.5-quart baking dish and lightly grease it with oil or nonstick spray. This step helps everything come out in perfect squares—and also makes cleanup a total breeze.

Step 3: Mix the Creamy Base

In a large bowl, whisk together the heavy cream and egg until smooth and unified. Stir in the chopped onion, minced garlic, salt, pepper, oregano, thyme, basil, and half of the Panko breadcrumbs. This forms the flavorful foundation that soaks and seasons every bite of your casserole.

Step 4: Combine and Fold Everything Together

Add your well-drained zucchini slices into the cream and herb mixture, along with the crumbled feta cheese. Fold everything together gently but thoroughly, making sure each zucchini round gets coated. This step sets the stage for a casserole that’s creamy, cheesy, and completely crave-worthy.

Step 5: Fill the Baking Dish and Top It Off

Spoon the zucchini mixture into your prepared baking dish, spreading it out evenly. Sprinkle the remaining Panko breadcrumbs across the top to create that irresistible crunch. If you’re using extra Parmesan or more feta, now’s the time to scatter it across the top!

Step 6: Bake, Uncover, and Broil

Cover the dish with foil and bake for 25 minutes, letting the casserole steam and the flavors really come together. Then, remove the foil, sprinkle with Parmesan if you haven’t already, and return to the oven uncovered for about 5 more minutes. For a little added color and crispiness, slip it under the broiler for one to two minutes. Keep an eye on it—golden brown and bubbly is what you want!

How to Serve Easy Zucchini Casserole

Garnishes

Top your Easy Zucchini Casserole with a flourish of fresh basil, chopped parsley, or a dusting of red pepper flakes for heat. A drizzle of extra virgin olive oil right before serving adds a glossy finish and extra depth of flavor—totally worth it.

Side Dishes

This casserole shines as a side for roast chicken or grilled fish, but it’s also lovely next to a vibrant salad or warm crusty bread. If you’re serving vegetarians, pair it with a grain bowl or a hearty lentil dish for a knockout meatless meal.

Creative Ways to Present

Try serving individual portions in ramekins for dinner parties, or even as a brunch centerpiece alongside poached eggs. You can spoon leftovers into wraps, layer them into veggie sandwiches, or serve atop grain bowls for an easy lunch twist that never disappoints.

Make Ahead and Storage

Storing Leftovers

Let any leftover Easy Zucchini Casserole cool to room temperature before wrapping it tightly or transferring to an airtight container. It’ll keep beautifully in the fridge for up to three days—and the flavors get even deeper after a night’s rest!

Freezing

For longer storage, you can freeze the fully baked (and cooled) casserole. Wrap it tightly with foil and then place in a freezer-safe bag or container. It’ll keep well for up to two months. Defrost overnight in the refrigerator before reheating for best texture.

Reheating

To reheat, place your casserole (or a slice) in a 350°F (177°C) oven, covered loosely with foil, until warmed through—about 15–20 minutes. For a crispier topping, uncover and broil during the last couple minutes. The microwave works for individual servings, but the oven preserves the wonderful texture and crunch.

FAQs

Can I make Easy Zucchini Casserole ahead of time?

Absolutely! Assemble everything up to the point of baking, cover, and refrigerate for several hours or overnight. Just pop it straight into the oven when you’re ready—add a few minutes to the baking time if it’s cold from the fridge.

Can I use yellow squash instead of zucchini?

Yes! Yellow squash works perfectly here or even as a blend with zucchini for extra color and variety. Just follow the same steps for salting and draining to avoid excess moisture.

Is there a dairy-free option for the creamy base?

You can swap the heavy cream for your favorite unsweetened plant-based cream (like cashew or coconut) and use a vegan feta. The texture will be slightly different, but the casserole will still be delicious.

How do I keep my casserole from getting watery?

The key is to thoroughly salt and drain your zucchini before assembling. Pat dry well, and you’ll avoid excess liquid. Using the right size baking dish (not too deep!) also helps moisture evaporate.

Can I double the recipe for a crowd?

You sure can! Use a larger baking dish and increase the baking time as needed. Check for doneness by testing that the center is hot and the top is golden and crisp.

Final Thoughts

If you need a dish that’s easy, bursting with fresh flavors, and guaranteed to win over the whole table, you can’t go wrong with Easy Zucchini Casserole. Give it a try soon—there’s a good chance it’ll become your next go-to favorite, too!

Easy Zucchini Casserole Recipe

★★★★★

5 from 18 reviews

Author: Olivia
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Easy Zucchini Casserole is a delicious way to enjoy fresh zucchinis. With a creamy and flavorful filling topped with a crispy breadcrumb crust, this casserole is a perfect side dish for any meal.

Instructions

Slice zucchini and lightly salt to draw out moisture; let drain. This helps prevent excess water in the casserole.
Preheat the oven to 400°F (204°C) and grease a 2.5-quart baking dish. Prepare the baking dish for the casserole.
In a bowl, whisk heavy cream and egg; add chopped onion, garlic, salt, pepper, oregano, thyme, basil, and Panko. Mix the creamy filling ingredients together.
Fold in drained zucchini and mix well. Incorporate the zucchini into the creamy mixture.
Spread mixture into the baking dish, top with remaining Panko. Ensure an even layer in the baking dish.
Bake covered for 25 minutes, then uncover and optionally sprinkle Parmesan. Bake until partially cooked, then add optional cheese.
Bake uncovered for another 5 minutes or until zucchini is tender; broil for extra crispiness if desired. Finish cooking the casserole until zucchini is tender and top is crispy.