Cheesy Baked Zucchini Casserole

🧀 Introduction

Creamy, cheesy, and full of tender zucchini—this casserole is a nostalgic favorite with a crispy golden top that delights every time. It’s easy to make, uses simple pantry staples, and is crowd-pleasing for dinner gatherings or cozy weeknights.

📝 Ingredients

(Serves 6)

• 3–4 medium zucchinis (~6 cups diced)

• 2 tbsp butter

• 1 small onion, finely chopped

• 2 large eggs

• 1 cup shredded Cheddar (or Colby Jack)

• ½ cup grated Parmesan

• ½ tsp garlic powder

• ½ tsp onion powder

• Salt & pepper, to taste

• ½ cup Panko breadcrumbs

• 2 tbsp melted butter (for topping)

👩‍🍳 Instructions

1. Prep the zucchini

   • Grate or dice. Toss with ½ tsp salt and let sit for 10 minutes to draw out moisture. Squeeze dry with a towel or hands.

2. Sauté aromatics

   • Preheat oven to 350°F (175°C); grease an 8×8 or 9×13 baking dish.

   • Melt 2 tbsp butter in a skillet; cook onion (and garlic, if using) until soft (about 3–4 min).

3. Mix the casserole

   • In a bowl, whisk eggs with garlic powder, onion powder, salt, and pepper.

   • Add drained zucchini, sautéed onion, Cheddar, Parmesan, and stir to combine.

4. Bake

   • Transfer mixture into the baking dish. Bake uncovered for 20–25 minutes until edges are bubbling.

5. Add crisp topping

   • Toss breadcrumbs with melted butter. Sprinkle evenly over the casserole. Bake another 5–10 min until topping is golden brown.

6. Rest & serve

   • Let cool 5–10 minutes before serving. Garnish with chopped fresh parsley or chives, if desired.

✅ Tips & Variations

• Cheese swaps: Use Monterey Jack + Parmesan for a milder taste, or add Mozzarella for an even gooier texture.

• Low‑carb option: Skip the Panko or substitute with crushed pork rinds.

• Add-ins: Stir in crisp bacon, diced ham, or shredded chicken for a fuller main-course casserole.

• Herb boost: Fresh basil or thyme adds fresh brightness.

🍽 Serving Suggestions

• Great alongside grilled meats, roasted chicken, or as part of a brunch spread.

• Pairs beautifully with a crisp green salad and crusty bread to soak up any cheesy goodness.

🧩 What to Prep Ahead

• Squeeze and prep zucchini up to 8 hours in advance; store tightly wrapped in fridge.

• Breadcrumb topping can be made ahead and refrigerated in an airtight container.

Feel free to adjust cheese amounts or swap in your favorite herbs and enjoy this creamy, cheesy zucchini bake. If you’d like a printable version or nutritional info, just let me know!