Zucchini casserole recipe is the perfect way to turn simple ingredients into a flavorful, cheesy, and hearty dish. With layers of tender zucchini, a creamy egg-based sauce, and a golden topping of melted cheddar, this recipe makes an irresistible side dish or a light main course. It’s a fantastic way to enjoy garden-fresh zucchini and bring wholesome comfort food to your table. Whether you’re preparing it for a weeknight dinner or a holiday feast, this zucchini casserole will impress everyone with its rich flavors and creamy, cheesy goodness.
Why You’ll Love This Zucchini Casserole Recipe
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Easy to make – Just a few simple steps for a delicious, family-friendly dish.
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Perfectly creamy and cheesy – The combination of heavy cream, eggs, and two types of cheese creates an irresistible texture and flavor.
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Versatile – Works as a side dish or a vegetarian-friendly main course.
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Customizable – Add more vegetables, protein, or different cheeses to suit your taste.
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Perfect for meal prep – It reheats beautifully and often tastes even better the next day.
Ingredients
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2 to 4 medium zucchini, sliced into half-moons (about 6 cups)
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¼ teaspoon salt
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⅓ cup heavy cream
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3 large eggs
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¼ cup grated Parmesan cheese
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3–4 cloves garlic, minced
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1 teaspoon dried basil
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¼ teaspoon black pepper (or to taste)
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⅛ teaspoon ground nutmeg
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1½ cups shredded cheddar cheese, divided
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2 tablespoons butter, cut into thin slices
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Fresh parsley, chopped (for garnish)
Step-by-Step: How to Make Zucchini Casserole
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Preheat and prepare: Set your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with butter.
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Prep the zucchini: Arrange the zucchini slices in the baking dish, sprinkle with salt, and toss to combine.
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Make the cream sauce: In a medium bowl, whisk together heavy cream, eggs, Parmesan cheese, minced garlic, dried basil, black pepper, and ground nutmeg until smooth.
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Add the cream mixture: Pour the prepared cream mixture evenly over the zucchini and dot the top with slices of butter.
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Bake: Transfer to the oven and bake for 25 minutes.
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Add extra cheese: Remove from the oven, sprinkle the remaining cheddar cheese on top, and bake for another 7–10 minutes, until bubbly and golden.
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Rest and serve: Allow the casserole to sit for 10–15 minutes before adding fresh parsley, slicing, and serving.
Helpful Tips
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Prevent excess liquid: Salt the zucchini ahead of time and pat it dry to avoid a watery casserole.
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Don’t skip the resting time: Allowing the casserole to sit after baking makes slicing easier and helps the flavors settle.
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Enhance the flavor: Add a pinch of crushed red pepper for a little heat or a sprinkle of Italian seasoning for extra depth.
Substitutions and Variations
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Cheese swaps: Use mozzarella, Gruyère, or Monterey Jack instead of cheddar for a different flavor profile.
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Make it meaty: Add pre-cooked chicken, sausage, or bacon for a heartier dish.
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Extra veggies: Layer in bell peppers, mushrooms, or spinach for more texture and nutrition.
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Dairy-free option: Substitute heavy cream with unsweetened coconut milk and use dairy-free cheese.
Storage Instructions
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Refrigerate: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
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Freeze: Wrap tightly in foil and freeze. When ready, thaw overnight in the fridge before reheating.
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Reheat: Warm in the oven at 325°F or in the microwave until heated through.
Nutritional Information
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Calories: 256 kcal
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Carbohydrates: 4g
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Protein: 13g
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Fat: 22g
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Saturated Fat: 13g
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Cholesterol: 143mg
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Sodium: 411mg
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Potassium: 244mg
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Fiber: 1g
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Sugar: 2g
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Vitamin A: 880 IU
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Vitamin C: 12.1 mg
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Calcium: 288 mg
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Iron: 1 mg
Serving Suggestions
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Pair with roasted chicken or grilled salmon for a complete meal.
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Serve alongside crusty bread to soak up the creamy sauce.
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Add a crisp green salad for a refreshing balance.
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Make it part of a holiday spread—it’s always a crowd-pleaser!
Frequently Asked Questions About Zucchini Casserole
Can I prepare this casserole ahead of time?
Yes! Assemble the casserole up to a day in advance, cover it tightly, and refrigerate. Bake as directed when ready to serve.
How do I keep my zucchini casserole from being watery?
Salting the zucchini before baking helps release excess moisture. Be sure to pat the slices dry before layering them in the dish for the best texture.
Can I use yellow squash instead of zucchini?
Absolutely. Yellow squash works perfectly in this recipe and adds a slightly different flavor.
Is this casserole keto-friendly?
Yes! With its low-carb profile, this zucchini casserole is great for keto or low-carb diets.
Can I make this without eggs?
While eggs provide structure, you can replace them with ½ cup of ricotta or Greek yogurt for a similar creamy consistency.
Conclusion
Thank you for trying this zucchini casserole recipe! It’s one of my personal favorites—simple to make, full of flavor, and always a hit at the table. Whether you’re serving it as a hearty side or a light main dish, its cheesy, creamy goodness makes it truly irresistible. I hope it brings comfort and joy to your meals, just as it has for mine. Happy cooking, and thank you for being part of this food-loving community—wishing you many delicious moments in your kitchen!
Print
Zucchini Casserole Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This zucchini casserole recipe combines tender zucchini slices with a creamy, cheesy sauce and flavorful herbs for a dish that’s perfect as a side or light main course. Simple to prepare, easy to customize, and always a crowd-pleaser—great for family dinners or gatherings.
Ingredients
2 to 4 medium zucchini, sliced into half-moons (about 6 cups)
¼ teaspoon salt
⅓ cup heavy cream
3 large eggs
¼ cup grated Parmesan cheese
3–4 cloves garlic, minced
1 teaspoon dried basil
¼ teaspoon black pepper (or to taste)
⅛ teaspoon ground nutmeg
1½ cups shredded cheddar cheese, divided
2 tablespoons butter, cut into thin slices
Fresh parsley, chopped (for garnish)
Instructions
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Preheat and prepare: Set your oven to 350°F (175°C) and lightly grease a 9-inch baking dish with butter.
-
Prep the zucchini: Arrange the zucchini slices in the baking dish, sprinkle with salt, and toss to combine.
-
Make the cream sauce: In a medium bowl, whisk together heavy cream, eggs, Parmesan cheese, minced garlic, dried basil, black pepper, and ground nutmeg until smooth.
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Add the cream mixture: Pour the prepared cream mixture evenly over the zucchini and dot the top with slices of butter.
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Bake: Transfer to the oven and bake for 25 minutes.
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Add extra cheese: Remove from the oven, sprinkle the remaining cheddar cheese on top, and bake for another 7–10 minutes, until bubbly and golden.
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Rest and serve: Allow the casserole to sit for 10–15 minutes before adding fresh parsley, slicing, and serving.
Notes
Salt zucchini ahead of time and pat dry to prevent excess moisture.
Resting after baking helps the casserole set for easier slicing.
Swap cheddar for mozzarella or Gruyère for a different flavor.
Add pre-cooked chicken or veggies for a heartier dish.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 slice (approx. 1/6 of casserole)
- Calories: 256 kcal
- Sugar: 2g
- Carbohydrates: 4g
- Protein: 13g