Are you looking for an easy and delicious way to use up some of the zucchini you have in your vegetable drawer? Look no further than this zucchini casserole recipe!
This recipe is simple, yet satisfying, and perfect for both weeknight dinners or as a side dish for a larger family gathering. Plus, it’s a great way to incorporate more veggies into your diet.
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Can I make a zucchini casserole ahead of time?
Yes! This is one of the great things about casseroles – you can assemble them ahead of time, and then bake them when you’re ready.
To make your zucchini casserole ahead of time, follow the recipe instructions up until the point where you would put it in the oven. Then, cover your casserole dish with plastic wrap or aluminum foil and store it in the fridge until you’re ready to bake it.
When you’re ready to bake it, simply remove the covering and put it in the oven.
Check out these easy and delicious casserole recipes to make ahead for meal prep!
How do I know when the zucchini casserole is done?
The best way to tell if your zucchini casserole is cooked through is to insert a knife into the center. If the knife comes out clean, your casserole is done.
Also, the top of your casserole should be golden brown and crispy. Depending on your oven and the size of your casserole dish, this should take anywhere from 30-35 minutes in a 350-degree oven.
Other casseroles to try next
Ingredients needed for this zucchini casserole recipe
- Shredded cheddar cheese
- Garlic pepper powder
- Dijon mustard
- Panko breadcrumbs
Helpful tools for this recipe
How to make a zucchini recipe
Boil a pot of water, add the diced zucchini, and cook for 2 minutes. Drain and cool and set aside (10 minutes).
In a medium bowl, combine the zucchini, mayonnaise, mustard, cheddar cheese, eggs, and garlic pepper powder. Mixed well until combined.
Pour into a greased 2-quart baking dish.
In a small bowl, combine the Panko breadcrumbs with melted butter, and mix well.
Pour breadcrumbs over the top of the casserole.
Bake, uncovered, at 350°F for 30-35 minutes.
Let sit for 5 minutes before serving.
Optionally, you can add shredded cheese on top for the last 5 minutes.
How do I store leftovers from a zucchini casserole?
If you have leftovers from your zucchini casserole, let it cool down first and then transfer it to an airtight container. You can keep it in the fridge for up to 4 days.
Can I freeze a zucchini casserole?
If you want to keep your casserole for longer than 4 days, you can also freeze it.
To freeze your casserole, let it cool down and then put it in a freezer-safe airtight container. It should last in the freezer for up to 3 months. When you’re ready to eat it, simply let it thaw in the fridge overnight and then heat it up in the oven.
What should I serve with a zucchini casserole?
Zucchini casserole is versatile and goes with many side dishes. You could serve it with roasted or mashed potatoes, a green salad, or crusty bread. A salad specifically would be a nice and fresh addition to this casserole meal.
Why is my zucchini casserole watery?
One common issue when making zucchini casserole is excess moisture resulting in a watery final dish. Zucchini contains a high water content, which can be released during the cooking process.
To avoid this, one thing you can do is make sure you slice your zucchini thinly and salt them to draw out some of the moisture. After you’ve salted them, let them sit for ten minutes and then blot them dry with a paper towel. This will help prevent your casserole from getting too watery.
Additionally, it’s important not to overcrowd your casserole dish as this can lead to excess moisture.
Zucchini casserole is a delicious and easy dish that’s perfect for any time of the year and it makes for a convenient and delicious option for any occasion.
Whether you’re making it for a family dinner or as a side dish for a larger gathering, it’s sure to be a hit.
By following our tips, you’ll be able to make a perfectly cooked and not too watery casserole every time.
Tater tot casserole recipes to try next
- 4 cups Zucchini, diced into quarters
- 1 cup Mayonnaise
- 1 cup Shredded Cheddar Cheese
- 2 Eggs, slightly beaten
- 1 tbsp garlic pepper powder
- 1 tbsp dijon mustard
- 1/4 cup Panko Breadcrumbs
- 2 Tbsp Butter, melted
1. Boil a pot of water, add the diced zucchini and cook for 2 minutes. Drain and cool and set aside (10 minutes).
2. In a medium bowl, combine the zucchini, mayonnaise, mustard, cheddar cheese, eggs and garlic pepper powder. Mixed well until combined
3. Pour into a greased 2 quart baking dish.
4. In a small bowl, combine the Panko breadcrumbs with melted butter , mix well
5. Pour breadcrumbs over the top of the casserole.
6. Bake, uncovered, at 350°F for 30-35 minutes
7. Let sit for 5 minutes before serving
8. Optional (add shredded cheese on top for the last 5 minutes)
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M MCIRCO 10-Pack,22 Oz glass Meal Prep, Food Storage containers with lids, Lunch containers,Microwave, Oven, Freezer and Dishwasher (Gray)
Amount Per Serving: Calories: 641Total Fat: 60gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 41gCholesterol: 159mgSodium: 773mgCarbohydrates: 14gFiber: 3gSugar: 5gProtein: 14g
I am not a medical expert. These calculations are provided as a courtesy.