Name: Loaded Zucchini Casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tablespoon extra-virgin olive oil; 4 medium zucchini, thinly sliced (about 7 cups); 1 tablespoon unsalted butter; 1 ½ tablespoons all-purpose flour; ¾ cup whole milk; 2 tablespoons reduced-fat sour cream; 1 ½ cups shredded sharp Cheddar cheese, divided; 1 teaspoon Italian seasoning; ½ teaspoon garlic powder; ¼ teaspoon smoked paprika; ¼ teaspoon ground black pepper; ¼ teaspoon salt; 1 large egg, beaten; ½ cup cooked, finely crumbled bacon (about 3 slices), divided; 2 tablespoons thinly sliced scallions

Jump to Recipe·Print Recipe

Loaded Zucchini Casserole is the ultimate comfort food that delivers big flavor while keeping things light and wholesome. This creamy, cheesy, and bacon-topped dish is the perfect way to turn simple zucchini into a mouthwatering side or even a main course. Whether you’re serving it at a summer cookout, bringing it to a potluck, or enjoying it as a weeknight family dinner, this casserole will quickly become a favorite. Plus, it’s a great way to sneak in extra veggies while still indulging in cheesy goodness.

Why You’ll Love This Loaded Zucchini Casserole

This recipe brings together the best of all worlds: tender zucchini, a luscious cheesy sauce, crispy bacon, and the perfect blend of herbs and spices. It’s hearty yet fresh, making it a great complement to any meal. And with its short baking time, you can have this dish ready in under an hour. If you’re a fan of classic comfort foods with a healthy twist, this is one you’ll make on repeat.

Ingredients

1 tablespoon extra-virgin olive oil
4 medium zucchini, thinly sliced (about 7 cups)
1 tablespoon unsalted butter
1 ½ tablespoons all-purpose flour
¾ cup whole milk
2 tablespoons reduced-fat sour cream
1 ½ cups shredded sharp Cheddar cheese, divided
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon ground black pepper
¼ teaspoon salt
1 large egg, beaten
½ cup cooked, finely crumbled bacon (about 3 slices), divided
2 tablespoons thinly sliced scallions

Step-by-Step: How to Make Loaded Zucchini Casserole

Preheat & Prep: Preheat your oven to 350°F and lightly coat an 8-inch square baking dish with cooking spray.
Cook the Zucchini: Warm olive oil in a large nonstick skillet over medium heat. Add the sliced zucchini and sauté, stirring occasionally, until very tender—about 15 minutes. Transfer to a colander and allow it to drain for 5 minutes.
Make the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for about 15 seconds, whisking constantly. Gradually add milk and sour cream, whisking until smooth. Cook until the sauce starts bubbling at the edges, then stir in 1 cup Cheddar cheese, Italian seasoning, garlic powder, smoked paprika, pepper, and salt. Remove from heat and whisk in the beaten egg.
Assemble the Casserole: Arrange the cooked zucchini evenly in the prepared baking dish. Pour the cheese sauce over the top, then sprinkle with ¼ cup of bacon and the remaining ½ cup of Cheddar cheese.
Bake & Garnish: Bake for approximately 10 minutes, or until the cheese is fully melted and bubbling. Top with scallions and the remaining bacon. Let stand for 5 minutes before serving.

Helpful Tips

Drain well: Zucchini holds a lot of water, so draining and pressing it well is key to avoiding a watery casserole.
Cheese options: For a sharper flavor, try extra-aged Cheddar or even a mix of cheeses like Gruyère or Parmesan.
Make it a meal: For extra protein, mix in shredded chicken or ground turkey.

Substitutions and Variations

Low-carb swap: Replace the flour with almond flour or omit it for a gluten-free version.
Vegetarian option: Skip the bacon or replace it with crispy fried onions for crunch.
Dairy-free: Use plant-based milk, vegan sour cream, and dairy-free cheese for a completely dairy-free version.

Storage Instructions

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 325°F until heated through. This casserole is best enjoyed fresh and isn’t recommended for freezing due to its high moisture content.

Nutritional Information (Per Serving – ¾ cup)

Calories: 245
Total Fat: 18g
Saturated Fat: 9g
Cholesterol: 74mg
Sodium: 402mg
Carbohydrates: 8g
Fiber: 2g
Sugars: 4g
Protein: 13g
Vitamin C: 18mg
Calcium: 276mg
Iron: 1mg
Potassium: 480mg

Serving Suggestions

Serve this casserole alongside grilled meats like steak, chicken, or salmon for a satisfying and well-rounded meal. It also pairs wonderfully with fresh salads, roasted vegetables, or a crusty baguette.

Frequently Asked Questions About Loaded Zucchini Casserole

Is zucchini casserole healthy?
Yes! Zucchini is packed with fiber, vitamin C, potassium, and antioxidants, making this casserole a nutritious choice. The cheese adds protein and calcium, while the bacon gives it an irresistible flavor kick.

Can I make this casserole ahead of time?
Absolutely. Assemble it a day in advance, cover tightly, and refrigerate. Bring it to room temperature before baking. Leftovers keep well for up to 4 days in the fridge.

Why is my casserole watery?
This usually happens if the zucchini isn’t drained enough. Make sure to cook it thoroughly, drain in a colander, and press with paper towels to remove excess moisture.

Conclusion

Thank you for trying this Loaded Zucchini Casserole! It’s a dish that combines creamy, cheesy goodness with the fresh taste of zucchini and the smoky crunch of bacon. I truly love making this recipe for family gatherings and casual dinners alike, and I hope it brings the same joy to your table. Enjoy every bite, and thank you for being part of this food-loving community—happy cooking!