This Cheesy Zucchini Casserole is the perfect way to use up some of that fresh zucchini from your garden! It’s simple, quick, and even my kids love this cheesy side dish! Scroll down for the complete recipe or read all about how to prepare this and what I serve it with below!
Karly’s Recipe Notes:
Zucchini is surprisingly one of the few recipes that my kids will eat without complaint, so we lean in HARD on the zucchini (and other squash) all year long – but especially when they’re in season and growing like weeds in the garden!
This cheesy zucchini casserole is a good option when we’re wanting something cozy and cheesy, loaded with healthy veggies, and (most importantly) super simple and quick to whip up.
Love that this one comes together with minimal ingredients and prep!
Cheesy Zucchini Casserole
- 2 tablespoons butter
- 6 small zucchini chopped (about 7 cups)
- 1/2 onion chopped
- 2 cloves garlic minced
- 1 1/4 cup shredded cheddar cheese divided
- ½ cup shredded Monterey jack
- 2 large eggs lightly beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon fresh parsley
- Heat the butter in a large skillet over medium heat. Once melted, add the zucchini and onion and cook, stirring frequently, until the zucchini is tender-crisp and the onions have softened a bit.
- Stir in the garlic and continue cooking for 30 seconds or until garlic is fragrant.
- Transfer the mixture to a colander and let drain for 10 minutes.
- Preheat oven to 350 degrees and spray an 8×8 baking dish with non-stick spray.
- Add the zucchini mixture to a large mixing bowl along with 1 cup of the cheddar, Monterey jack, eggs, salt, and pepper. Stir well to combine.
- Transfer mixture to the prepared baking dish and sprinkle with the remaining 1/4 cup of cheddar.
- Bake for 30 minutes. Remove from the oven and sprinkle with the parsley and serve.
Tips & Notes:
Zucchini: Have a garden full of yellow summer squash? Go ahead and swap it in for the zucchini. They cook up just the same and have very similar flavors…I honestly can’t tell them apart aside from the color.
Cheese: We used a combo of cheddar (flavor!) and Monterey jack (extreme melty gooeyness), but you can easily swap these out for your favorite blend of cheese. Try gruyere, white cheddar, or gouda in place of cheddar. Mozzarella or havarti are great options for the monterey jack.
Egg: This acts as a binder to help hold things together a bit. The eggs also adds protein! You can leave this out if you like.
Onion: We have a picky eater in the house and often either leave out onion or sub it for minced shallots.
Flavor Enhancers: Sprinkle this with fresh herbs from your garden after baking. Basil, chives, oregano, parsley or dill are all good options.
We tend to bake this from fresh, but you could freeze it before baking if desired. Cover tightly with foil and freeze for up to 3 months. Thaw in the fridge and then bake as directed.
We bake this casserole uncovered to allow excess liquid to evaporate during the cooking process.
Zucchini is made up of mostly water, so it will often bake up watery. We prevent that in this recipe by sautéing the zucchini and draining it in a colander before baking. This helps to get rid of any excess liquid.
How many carbs are in zucchini:
Zucchini is a great option for a low carb diet!
One medium zucchini contains 6 grams of carbs and 2 grams of fiber, making for just 4 net carbs per zucchini.
Zucchini also packs in over 500mg of potassium and over half your daily vitamin C!
This cheesy zucchini casserole makes a great side dish to just about any protein. It’s simple, cheesy, low carb, and healthy. Plus zucchini has such a mild flavor that it’s very versatile and easy to pair with other foods.
More low carb side dishes:
They’ve all received rave reviews from readers and are on rotation in my own house.
This Asiago mashed cauliflower from Taste of Home looks amazing too!