Cheesy Shredded Zucchini Casserole
This cheesy shredded zucchini casserole is an easy, comforting side dish made with fresh zucchini, cheddar, mozzarella, Parmesan, garlic, and herbs. It has a creamy vegetable filling and a golden, crispy breadcrumb topping, making it perfect for family dinners, potlucks, and summer gatherings.
Ingredients
For the casserole
- 6 cups shredded zucchini from about 4 medium zucchini
- 1 teaspoon salt for drawing out excess moisture
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 2 garlic cloves minced
- 3 large eggs
- ½ cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ¼ teaspoon salt or to taste
For the topping
- ½ cup panko breadcrumbs
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon melted butter
- 1 tablespoon chopped fresh parsley optional
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish with cooking spray or olive oil.
- Place the shredded zucchini in a colander and sprinkle it with 1 teaspoon of salt. Let it stand for 10 minutes to release excess moisture.
- Wrap the zucchini in a clean kitchen towel and squeeze firmly over the sink until as much liquid as possible has been removed.
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until softened. Add the garlic and cook for 30 seconds.
- In a large bowl, whisk together the eggs, sour cream, Italian seasoning, black pepper, and ¼ teaspoon of salt.
- Add the drained zucchini, sautéed onion and garlic, cheddar, mozzarella, and ½ cup of Parmesan. Stir gently until the ingredients are evenly combined.
- Transfer the zucchini mixture to the prepared baking dish and spread it into an even layer.
- In a small bowl, combine the panko breadcrumbs, 2 tablespoons of Parmesan, melted butter, and parsley. Sprinkle the topping evenly over the casserole.
- Bake for 30 to 35 minutes, or until the center is set, the cheese is bubbling, and the topping is golden brown.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving.
Notes
Squeezing out the zucchini thoroughly helps prevent a watery casserole.
- Serving suggestion: Serve with roasted chicken, grilled meat, baked fish, or a fresh green salad.
- Storage: Refrigerate leftovers in an airtight container for up to 3 days.
- Reheating: Reheat individual portions in the microwave or warm the casserole uncovered in a 350°F oven until hot.