Cheesy Zucchini Casserole: Easy Comfort in Every Bite

Renan
Jul 22
3 min read

Looking for a simple, satisfying dish that turns your fresh zucchini into cheesy comfort? This Cheesy Zucchini Casserole delivers just that—creamy, flavorful, and perfect for weeknight dinners or a side that wins over the crowd.

Ingredients

Here’s what you’ll need, using everyday items found in American grocery stores:

4 medium zucchinis, sliced into ⅓-inch rounds
1 small yellow onion, finely chopped
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup shredded sharp cheddar cheese, plus ½ cup for topping
½ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon garlic powder
½ cup breadcrumbs (seasoned or plain)
2 tablespoons grated Parmesan cheese

How to Make the Cheesy Zucchini Casserole

1. Prep the Zucchini

Preheat your oven to 350°F.
Trim and wash the zucchinis, then slice them into uniform rounds.
Lightly salt the slices and let them rest for 10 minutes. Pat dry with paper towels—this helps avoid soggy layers.

2. Sauté the Base

Melt butter in a medium skillet over medium heat.
Add the chopped onion and cook until soft and translucent, about 5 minutes.
Sprinkle in the flour, stirring until it forms a smooth paste with the onions.

3. Make the Cheese Sauce

Slowly pour in milk while whisking to avoid lumps.
Bring the mixture to a gentle simmer until it thickens.
Stir in 1 cup of cheddar until melted and smooth.
Add salt, pepper, and garlic powder. Taste and adjust seasoning if needed.

4. Assemble the Casserole

Lightly grease an 8×8" baking dish.
Place half the zucchini slices in the dish.
Pour half the cheese sauce over the zucchini.
Repeat with remaining zucchini and cheese sauce for an even layering.

5. Add the Crunch

In a small bowl, combine breadcrumbs with Parmesan cheese.
Sprinkle evenly over the top of your casserole.
If you like it extra cheesy, add the remaining ½ cup of cheddar on top.

6. Bake to Golden Perfection

Bake for 25–30 minutes, until bubbly and golden with crispy edges.
Let it rest 5 minutes before serving—this helps the casserole set and makes it easier to slice.

Why This Works

Fresh, local zucchini gives the casserole a light, seasonal feel.
Classic cheddar cheese sauce taps into comforting, familiar flavors.
Crunchy breadcrumb topping adds texture contrast that keeps every bite interesting.

At Quick & Tasty, we believe simple ingredients can create memorable meals—and this casserole is a perfect example.

Extra Tips

Swap half the cheddar for Monterey Jack for a milder, creamier cheese sauce.
Stir in a handful of fresh chopped herbs like basil or parsley just before baking.
For a lower-carb version, skip the breadcrumbs and Parmesan topping—or use almond meal instead.

Frequently Asked Questions

Can I make this ahead?
Absolutely. Assemble, cover, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time.
Is it freezer‑friendly?
Yes. Bake first, then freeze individual portions. Reheat in the oven or microwave until warm and bubbly.
Can I use shredded mozzarella instead of cheddar?
Sure. Mozzarella is mild and melty, but cheddar adds more flavor. Feel free to mix them.
What sides go well with this casserole?
It pairs nicely with roasted chicken, grilled fish, or a crisp green salad.
How do I store leftovers?
Cover and refrigerate for up to 4 days. Reheat in the oven at 325°F until warm.

Enjoyed this recipe?

If this Cheesy Zucchini Casserole brought comfort to your table, please share it with friends and family!