This cheesy zucchini casserole recipe is the perfect side dish for a family meal or special occasion dinner. From the creamy, cheesy filling to the cheddar and buttery breadcrumb topping, it is bound to please. With a combination of zucchini, creamy cheese sauce, and a buttery breadcrumb topping, my cheesy zucchini casserole is both hearty and versatile. It’s an excellent side dish to pair with your favorite entrees. It pairs nicely with hamburger steaks, pork chops, roasted chicken, and baked ham.
The star of the dish is zucchini, a mild, adaptable vegetable that takes on the flavors of the ingredients around it. The tender cooked zucchini and onions are combined with an easy seasoned cheese sauce. The casserole is topped with more cheese and buttery panko crumbs for a casserole that has it all—savory flavor, creaminess, and crunchy texture.
I used mild cheddar cheese for its excellent melting properties, but feel free to use another cheese. Gruyère would work well, or choose sharp cheddar or a Monterey Jack blend.
Add the casserole to your weekly or monthly menu rotation, and if zucchini is in season, all the better. If you don’t have an abundance of zucchini in your garden, you’ll find it’s readily available and reasonably priced in the supermarket and farmers’ markets.
Recipe Variations
- Protein: Make it a hearty main dish with the addition of browned ground beef or sausage, or some diced leftover ham or chicken.
- Spicy Twist: Add some minced jalapeño peppers or use pepperjack cheese for a pleasant bit of heat.
- Herbs: Mix in fresh chopped herbs, such as basil, thyme, or parsley.
- Italian: Add a drizzle of marinara sauce and use fresh mozzarella for the topping.
How to Store Cheesy Zucchini Casserole
Cover the leftovers and store them in the refrigerator for up to 4 days.
To reheat the casserole, cover the baking dish with foil and heat in a 350 F oven for 15 to 20 minutes or until hot.
If you’re reheating the casserole in the oven, be sure to stir it occasionally to ensure even heating. The USDA recommends an internal temperature of 165 F for reheated leftovers.
PrintCheesy Zucchini Casserole
This tasty zucchini casserole has it all—creamy cheesy sauce, lots of tender zucchini, and a buttery crunchy topping.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Bake
- Cuisine: American
Ingredients
- 1 stick (4 ounces) unsalted butter, divided
- 3/4 cup diced onion
- 6 cups sliced zucchini (about 2 pounds)
- 2 tablespoons flour
- 1 cup whole milk
- 3/4 teaspoon fine sea salt, or to taste
- 1/4 teaspoon mustard powder
- 1/4 teaspoon freshly ground black pepper
- 1 1/2 cups shredded mild cheddar cheese, divided
- 1 cup panko breadcrumbs
Instructions
- Heat the oven to 350 F and butter a 1 1/2-quart baking dish.
- Melt 4 tablespoons of butter in a large skillet over medium heat. Add the chopped onion and cook, stirring, for 2 minutes. Add the sliced zucchini, cover the pan, and reduce the heat to low. Cook for 8 minutes or until the zucchini is just tender. Remove the zucchini and onions to the baking dish with a slotted spoon.
- Wipe out the skillet and add 2 tablespoons of butter; melt it over medium heat and stir in the flour. Cook for 2 minutes then gradually add the milk. Taste and add the salt, mustard powder, black pepper, and 1/2 cup of the cheese. Cook, stirring, until hot and thickened. Pour the mixture over the zucchini mixture in the baking dish.
- Melt the remaining 2 tablespoons of butter and toss with the panko crumbs.
- Sprinkle the remaining cheese over the casserole, followed by the buttered panko crumbs.
- Bake for 25 minutes or until the topping is browned and the casserole is bubbling around the edges.
Credit: Diana Rattray
Equipment
Staub Rectangular Baking Dish Set, Rustic Turquoise
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