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Best Zucchini Casserole Recipes

Best Zucchini Casserole Recipes


Zucchini Casserole Shopping Tips

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Casserole Cooking Tips

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.


The Best Zucchini Casserole

Zucchini, onions, fresh herbs and cheddar cheese make this casserole a mouthwatering dish that's great year round. Loaded with a robust garden fresh flavor, The Best Zucchini Casserole will become one of your favorite casserole recipes to make. Don't pass up on this side dish casserole and bring a bit of flavor to your plate.


Ingredients

  • 4 pounds zucchini, diced
  • 2 large onions, finely chopped
  • 1 bunch parsley, finely chopped
  • 2 tablespoons fresh oregano, finely chopped
  • 2 teaspoons lemon zest
  • 1 / 2 lemon juiced
  • 5 garlic cloves, chopped
  • 1 / 2 cup extra virgin olive oil
  • 1 1 / 2 cup plain yogurt
  • egg whites from 12 eggs or 8 whole eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • salt and pepper to taste
  • 1 / 2 cup Cheddar cheese, shredded

Instructions

Preheat oven to 350 degrees F.

Caramelize onions in 3 tablespoons oil on medium high heat until golden brown.

Mix caramelized onions with parsley, oregano, lemon zest, lemon juice, and the rest of the oil, yogurt, eggs, flour, baking powder, salt and pepper to taste.

Then add zucchini and mix it well with the batter.

Transfer to 9”x13” oiled, oven safe dish and sprinkle with cheese on top.

Pop to preheated oven for 50 minutes or until golden.

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If you are looking for a side dish featuring zucchini, look no further. This recipe sounds like one for zucchini bread, but in the form of a casserole. For a healthier version of this recipe, I would use low fat yogurt and reduced fat cheddar cheese.

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Zucchini Casserole is better with cheddar

Last summer, my son and I took a road trip to Lancaster County in Pennsylvania—colloquially known as Amish Country—to visit six all-you-can-eat smorgasbords in two days. Primarily this was an excuse to eat slices of Pennsylvania Dutch pie for breakfast, lunch, and dinner under the guise of mother-and-son bonding, and I’m proud to say that I not only succeeded in doing that, but I also forced my son to watch every single moment of it, which is how I got him to start eating more vegetables.

Of the non-pie food we tasted, some meals were so good that over a year later, we can practically still taste them: the fried chicken at Hershey Farms, the roast chicken at Dienner’s Country Restaurant, the stewed chicken at Miller’s Smorgasboard. And then, there was the local zucchini casserole at Bird-in-Hand Family Restaurant, which was so good that neither of us ate any chicken. It filled me up so much that I could only eat four slices of pie for dessert. I did not grow up in a casserole culture, and every single bite left me kicking myself for not embracing it as an adult. It was cheesy and buttery and unbelievably rich, yet it was still vegetables, so it was good for us.

We had planned on taking another mother-and-son trip to Amish Country this summer for more pie and casserole, but, alas, coronavirus had other plans. And while I tried a number of Amish zucchini casserole recipes I found online, none of them matched the one in my memories. I came up with this one by taking bits and pieces from multiple recipes in the Amish casserole catalog . It’s kept me and the boy satiated this summer as the two of us patiently await our next road trip. Maybe next year.


How to Choose the Perfect Zucchini

There have been many times when I've been standing in the produce section and I only pretend that I know what I'm doing. I just don't know how to choose any ripe vegetable or fruit, let alone a zucchini. I squeeze it lightly to make sure it won't turn to goo in my hand, but beyond that, I'm clueless. So I found some answers that will help both you and me as we try to figure out how to choose the perfect zucchini.

Fun fact you may not know already: zucchini can grow up to 2 inches in length every 24 hours. That's amazing! But in this case, bigger doesn't mean better.

Large zucchini tend to be flavorless and watery with large seeds inside. Pick a zucchini that is about 6-8 inches. It'll be better if that zucchini has a vibrant color. Zucchini can be green, yellow, or white, and it doesn't matter what color it is, as long as it's vibrant. Also, look for zucchini that have a good chunk of stem still attached, because they will last longer.


Our Best Zucchini Recipes

In season from June to late August, this summer squash variety can star in so many ways: fried until crispy, shaved raw into a salad, baked into a cake and lots more .

Related To:

Photo By: Tara Donne ©Food Network

Photo By: Ryan Liebe ©Ryan K Liebe

Photo By: Renee Comet ©Renee Comet

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Marshall Troy ©2012,Television Food Network, G.P. All Rights Reserved.

Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

©2012, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Brian Kennedy ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Renee Comet ©2013, Television Food Network, G.P. All Rights Reserved.

Photo By: David Katz, David Katz

Photo By: Matt Armendariz ©Television Food Network, G.P. All Rights Reserved.

Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Commissioned Photographer ©2015, Television Food Network, G.P. All Rights Reserved

Zucchini Tart

This gorgeous tart with thin rounds of zucchini has a hint of creamy Dijonnaise and takes just minutes to create.

Zucchini Bread Waffles

Love zucchini bread but hate how long you have to wait until it's baked to perfection? These zucchini bread waffles are just what you need. They're made with grated zucchini and spiced with the cinnamon and nutmeg you crave &mdash and they're ready in only a half-hour.

Zucchini Gratin

Spaghetti with Zucchini

After a trip to the Amalfi Coast, Katie Lee came home with the best possible souvenir: a recipe for zucchini pasta from one of her favorite restaurants. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie. "But I think it's about 98% there!"

Fried Zucchini

Cheesy Zucchini Packets with Roasted Tomatoes

Put a summery spin on ravioli with thin strips of fresh zucchini. This trio of cheeses would be delicious on its own, but it's absolutely irresistible when wrapped in zucchini ribbons and baked until gooey.

Marinated Zucchini and Summer Squash

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Zucchini Parmesan

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Zucchini Carpaccio

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Zucchini Pancakes

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Potato and Zucchini Frittata

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Pro tip: Blend a little potato into this soup for a rich and creamy texture.

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Zucchini Fritters

This healthy take on a fritter is so crispy and delectable, you&rsquoll forget you&rsquore actually eating vegetables.

Chocolate-Zucchini Cake

Mom always said you need to eat your veggies, right? We're just doing what we're told, with the help of cocoa powder, chocolate chips and a simple chocolate glaze!

Summer Zucchini and Tomato Panzanella Salad

Turkey and Zucchini Burgers

Make a lean yet juicy burger by combining ground turkey with grated zucchini and chopped scallion.

Lemony Spaghetti and Zucchini

Spaghetti feels light and fresh when tossed with noodle-thin zucchini and lemon.

Zucchini Cakes with Herb Sour Cream

Trisha loves how the zucchini in her crispy cakes takes on the flavor of Parmesan and fresh herbs. We love how easy and irresistible the golden-brown cakes are served alongside her cool dill- and chive-filled sour cream sauce.

Zucchini Rollati

It doesn't get much better than zucchini slices filled with fresh herbs, creamy ricotta and shredded mozzarella. Top them with marinara and more mozzarella and you've got a family-please in just over an hour.

Zucchini Chili

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Grilled Zucchini Salad with Lemon-Herb Vinaigrette and Shaved Romano and Toasted Pine Nuts

Zucchini sliced lengthwise grills up beautifully. Just toss it with some Romano cheese, crunchy pine nuts and a tangy vinaigrette to create the perfect side dish.

Zucchini Lasagna

Thinly cut zucchini strips replace the noodles in this vegetarian lasagna. If your zucchini strips look watery, be sure to lay them on a paper towel to absorb excess moisture before using.

Zucchini Pizza Bites

You're only three ingredients away from savory little bites that'll please the grown-ups as well as the kids.

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Zucchini Muffins

Stir golden raisins into the batter for little bursts of sweetness throughout these moist muffins.

Zucchini Agrodolce

Sliced zucchini is the star of this tangy appetizer. Cook your slices in olive oil, then use the remaining oil to construct an agrodolce (a syrupy Italian sauce). Drizzle the sauce over the zucchini and top with pine nuts and fresh mint.

Zucchini Enchiladas

No tortillas? No problem. Take advantage of summer's squash bounty and wrap your enchilada filling up in zucchini.

Zucchini Panini

Sliced the proper way, zucchini can be treated just like chicken, steak or even deli meat as the main ingredient in a sandwich. Just remember to season it well so that its flavor comes through and doesn't get lost within the bread!

Zucchini Chips

These crunchy veggie chips only require one ingredient: zucchini. Simply thinly chop up a small zucchini and pop your slices in the oven for a satisfying snack.

Goat Cheese-Stuffed Zucchini Blossoms with Zucchini Noodles

Zucchini works double duty in Anne's flavor-packed dish. Toss zucchini noodles with olive oil, tomatoes, anchovy, garlic, oregano and red pepper flakes, then top with cheesy, deep-fried zucchini blossoms.

Zucchini Roll-Ups

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Zucchini Carbonara

To lighten up this version of a classic carbonara, the Pioneer Woman swaps traditional pasta for zoodles. You can either spiralize two large zucchinis or use one pound of fresh, pre-made zucchini noodles.

Zucchini Cake

This top-rated treat is a fan favorite for a reason: adding two cups of grated, unpeeled zucchini to the batter keeps the cake fluffy and moist.

Zucchini Casserole

Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!


  • 1 tablespoon unsalted butter, divided
  • 1 ½ pounds zucchini (about 4 medium), sliced 1/4 inch thick
  • 1 ½ cups thinly sliced yellow onion
  • 1 ½ pounds small yellow squash, sliced 1/4 inch thick
  • 2 large eggs
  • ½ cup canola mayonnaise
  • ¼ cup pesto
  • ⅛ teaspoon salt
  • ½ cup shredded low-moisture mozzarella cheese
  • ½ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • Cooking spray

Place oven rack in middle position preheat to 375°F. Melt 1/2 tablespoon butter in a large nonstick skillet over medium-high heat. Add zucchini and 3/4 cup onion cook, stirring often, until the center of the zucchini is very tender and translucent, 10 to 12 minutes. Transfer the mixture to a colander set over a bowl. Repeat with yellow squash and the remaining 1/2 tablespoon butter and 3/4 cup onion. Add the squash mixture to the colander with the zucchini let drain for 5 minutes. Using a rubber spatula, gently stir and press down on the zucchini-squash mixture to extract as much liquid as possible without disfiguring the squash discard liquid.

Whisk eggs, mayonnaise, pesto and salt together in a large bowl. Gently fold in the zucchini-squash mixture and mozzarella. Spoon into a broiler-safe 2-quart baking dish.

Combine panko and Parmesan in a small bowl sprinkle evenly over the casserole. Lightly coat the panko mixture with cooking spray. Bake until golden brown in spots, about 30 minutes.

Set oven to broil. (Do not remove casserole from oven.) Broil until the topping is golden brown all over, 2 to 3 minutes. Let stand for 5 minutes before serving.


Squash Casserole Recipe Tips

  • Slice the zucchini as evenly as possible. The more evenly you slice the zucchini, the more evenly it will bake. You don’t want thin slices to become mushy before thicker ones cook through! I recommend using a mandoline to make sure that your slices are all the same width.
  • Pat the zucchini dry. Zucchini can release a lot of water as it cooks! In order to keep your zucchini casserole from becoming watery, pat the zucchini dry before you toss it with the pesto. Better yet, set the sliced zucchini on a kitchen towel to drain while you prep the other ingredients.
  • Smaller squash = better squash. This cheesy zucchini casserole comes out best when it’s made with small, firm summer squash. Large zucchini have a tendency to be seedy and watery, so I don’t recommend using them here.
  • Make it vegan. This zucchini casserole is a great recipe to make vegan. Replace the traditional pesto with vegan pesto, and use my vegan Parmesan in the topping. Trust me, you won’t miss the cheese one bit!

Skinny Zucchini Casserole Recipe

A very tasty zucchini casserole flavored with black pepper and a little cheese.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 1 x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • ½ tablespoon butter
  • 3 and ½ cups grated zucchini
  • 2 eggs, beaten
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons cornmeal
  • 3 tablespoons breadcrumbs, optional
  • 4 tablespoons grated kasar cheese or parmesan

Instructions

  1. Preheat the oven to 190C.
  2. Grease a baking pan with butter.
  3. Place the grated zucchini on a cheesecloth and squeeze as much liquid as you can. See the video above for this.
  4. In a large bowl, whisk eggs. Add in the zucchini, black pepper and salt. Stir until combined well. Add in 1 tablespoon cheese and give it a good stir.
  5. Pour this mixture into the baking pan and spread evenly.
  6. Sprinkle cornmeal and breadcrumbs and bake for 30 minutes.
  7. Remove it from oven, top with the remaining cheese. Make small holes with a knife and bake for another 5 minutes or until the cheese melts.
  8. Serve warm.

Keywords: zucchini casserole, vegetarian zucchini casserole

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Gallery

  • 4 tablespoons unsalted butter, 2 melted
  • 1 tablespoon vegetable oil
  • 3 medium zucchini (about 2 pounds), cut into 1-inch dice
  • 1 medium onion, very finely chopped
  • Salt and freshly ground pepper
  • 1 1/2 cups finely crushed saltine crackers
  • 7 1/2 ounces farmer cheese (1 cup)
  • 2 large eggs, beaten

Preheat the oven to 350°. In a 12-inch ovenproof skillet, melt 2 tablespoons of the butter in the vegetable oil. Add the chopped zucchini and onion, season with salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 10 minutes. Remove the zucchini and onion from the heat and let cool slightly.

In a medium bowl, stir the cracker crumbs with the farmer cheese. Stir half of the mixture into the zucchini and season generously with salt and pepper. Stir in the beaten eggs. Spread the remaining cracker crumb and farmer cheese mixture on top of the zucchini. Drizzle the casserole with the 2 tablespoons of melted butter. Bake the casserole for about 25 minutes, until lightly browned and crisp on top. Let the casserole stand for 5 minutes, then serve warm.


Recipe Summary

  • 2 tablespoons butter
  • 2 medium zucchini (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 medium yellow squash (about 7 ounces each), sliced crosswise 1/4 inch thick
  • 2 shallots, minced
  • 2 garlic cloves, minced
  • Coarse salt and ground pepper
  • 1/2 cup heavy cream
  • 1 cup panko
  • 1/2 cup grated Parmesan cheese

Preheat oven to 450. In a large skillet, melt butter over medium heat add zucchini, yellow squash, shallots, and garlic. Season with salt and pepper. Cook, stirring occasionally, until zucchini and squash are crisp-tender, 4 to 6 minutes.

Add cream, and cook until thickened, about 5 minutes. Remove skillet from heat stir in 1/2 cup panko and 1/4 cup Parmesan.

Spoon mixture into a shallow 2-quart baking dish. Sprinkle with remaining panko and Parmesan season with salt and pepper. Bake until top is golden, 8 to 10 minutes.


Creamy Cheesy Zucchini Potato Bake In A Garlic Alfredo Sauce This Potato Bake Recipe Has

Creamy Cheesy Zucchini Potato Bake In A Garlic Alfredo Sauce This Potato Bake Recipe Has

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