If you’ve got a bumper crop of zucchini sitting on your counter—or maybe you just love cozy comfort food with a fresh veggie twist—this Easy Garden Zucchini Casserole is calling your name. It’s one of those feel-good dishes that brings back memories of potlucks, summer cookouts, and helping grandma slice zucchini in the kitchen. And the best part? It’s so simple and customizable, you’ll find yourself making it again and again.

Why You’ll Love This Easy Garden Zucchini Casserole

• Quick and easy: Just sauté, mix, and bake—dinner’s done!

• Fresh and flavorful: Perfect for using up garden-fresh zucchini.

• Comforting texture: Creamy center with a golden, buttery topping.

• Customizable: Toss in extra veggies or some cooked chicken for a hearty twist.

• Make-ahead friendly: Prep it earlier in the day and bake when ready.

What Is a Zucchini Casserole?

Think of it as a veggie-packed baked dish that’s somewhere between a gratin and a quiche—minus the crust. It’s loaded with tender zucchini, creamy eggs, and lots of cheese, all topped with a crispy breadcrumb finish. Basically, it’s summer in casserole form.

Ingredients

For the Filling:

• 1/2 cup chopped onion

• 1 tablespoon olive oil or butter

• 1/2 teaspoon garlic powder

• 4 cups zucchini, sliced (about 2–3 medium)

• 1/2 teaspoon dried basil or Italian seasoning

• Salt & black pepper, to taste

• 2 large eggs

• 1 cup shredded cheddar cheese

• 1/2 cup grated Parmesan cheese

• 1/2 cup sour cream or Greek yogurt

• 1/2 cup breadcrumbs

For the Topping:

• 1/2 cup breadcrumbs

• 2 tablespoons melted butter

How to Make Garden Zucchini Casserole

1. Preheat Your Oven
   Preheat to 375°F (190°C). Lightly grease an 8×8-inch baking dish.

2. Sauté the Veggies
   In a large skillet over medium heat, cook the zucchini and onion in olive oil for about 5–7 minutes, until soft. Add garlic powder, basil, salt, and pepper. Let cool slightly.

3. Mix It All Together
   In a big bowl, beat the eggs. Stir in sour cream (or Greek yogurt), cheddar, Parmesan, and 1/2 cup breadcrumbs. Fold in the cooled zucchini mixture.

4. Assemble the Casserole
   Pour the mixture into your prepared dish. In a small bowl, mix the remaining breadcrumbs with melted butter. Sprinkle over the top.

5. Bake Until Golden
   Bake uncovered for 25–30 minutes, or until the top is golden and the center feels set. Let it cool for 5–10 minutes before serving—if you can wait that long!

Serving Suggestions & Variations

• Veggie boost: Add chopped tomatoes, bell peppers, or corn.

• Protein power: Stir in 1 cup cooked, shredded chicken or turkey.

• Low-carb swap: Use crushed pork rinds or almond flour instead of breadcrumbs.

• Brunch vibes: Serve with a simple arugula salad or fresh fruit.

Pro Tips for Success

• Zucchini too watery? Give the slices a light salt-and-drain treatment before cooking to draw out excess moisture.

• Breadcrumb upgrade: Try panko for extra crunch.

• Make it ahead: Assemble the casserole up to a day in advance and bake when ready.

• Cheese swaps: Monterey Jack, Swiss, or mozzarella work beautifully here.

Storage Instructions

Store leftovers covered in the fridge for up to 4 days. Reheat individual servings in the microwave or bake in a 350°F oven until warm. Yes, you can freeze it! Just wrap tightly and freeze for up to 2 months—thaw in the fridge overnight before reheating.

Frequently Asked Questions

Can I use frozen zucchini?
Yes! Just thaw and drain well before sautéing to avoid extra moisture.

Is this recipe gluten-free?
Not as written, but you can swap the breadcrumbs with gluten-free ones or almond flour.

Can I double this recipe?
Absolutely! Use a 9×13-inch baking dish and adjust the bake time as needed.

What’s the best way to slice the zucchini?
Thin rounds work great, but feel free to dice if you prefer smaller bites.

Can I make this dairy-free?
Try using plant-based cheese and yogurt alternatives. Just know the flavor will change slightly.

Easy Garden Zucchini Casserole Recipe

Print Recipe

Pin Recipe

A comforting, cheesy garden zucchini casserole baked to golden perfection—easy, family‑friendly, and freezer‑ready.

• Total Time: 45 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

• ½ cup chopped onion
• 1 Tbsp olive oil or butter
• ½ tsp garlic powder
• 4 cups zucchini, sliced (about 2–3 medium)
• ½ tsp dried basil or Italian seasoning
• Salt & black pepper, to taste
• 2 large eggs
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup sour cream or Greek yogurt
• ½ cup breadcrumbs (for mix)
• ½ cup breadcrumbs (for topping)
• 2 Tbsp melted butter (for topping)

Instructions

1. Preheat oven to 375 °F (190 °C). Grease an 8×8‑inch baking dish.
2. In a skillet over medium heat, sauté zucchini and onion in olive oil until tender (5–7 min). Season with garlic powder, basil, salt, and pepper. Let cool slightly.
3. In a large bowl, beat eggs. Stir in sour cream (or yogurt), cheddar, Parmesan, and ½ cup breadcrumbs. Fold in the zucchini mixture.
4. Pour into prepared dish. Combine remaining breadcrumbs with melted butter and sprinkle on top.
5. Bake uncovered 25–30 minutes, until golden and set. Let cool 5–10 minutes before slicing.

Notes

• Salt and drain zucchini to avoid soggy casserole.
• Panko breadcrumbs add extra crispiness.
• Make‑ahead: assemble and refrigerate up to 24 hrs before baking.
• Substitute almond flour or crushed pork rinds for breadcrumbs for low‑carb.
• Add cooked shredded chicken or veggies like bell peppers or corn for more flavor.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 3g
• Sodium: 410mg
• Fat: 14g
• Saturated Fat: 6g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 12g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 75mg