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:

½ cup chopped onion
1 tablespoon olive oil or butter
½ teaspoon garlic powder
4 cups zucchini, sliced (about 2–3 medium)
½ teaspoon 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 the Topping:

½ cup breadcrumbs
2 tablespoons melted butter

How to Make Garden Zucchini Casserole

Preheat Your Oven
Preheat to 375°F (190°C). Lightly grease an 8x8-inch baking dish.
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.
Mix It All Together
In a big bowl, beat the eggs. Stir in sour cream (or Greek yogurt), cheddar, Parmesan, and ½ cup breadcrumbs. Fold in the cooled zucchini mixture.
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.
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 9x13-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.