A savory, cheesy baked zucchini parmesan casserole—quick to prepare and perfect as a side or light main dish. With tender zucchini, rich cheeses, and a crispy golden topping, this dish brings comfort food vibes with a veggie-forward twist.

Why I’ll Love This Recipe

I love how this zucchini parmesan casserole transforms simple ingredients into something hearty and satisfying. It’s quick to pull together, packed with flavor, and hits that cheesy, baked goodness I crave—without being too heavy. Whether I’m serving it as a side to grilled meats or enjoying it solo with a fresh salad, it’s always a hit. Plus, it’s flexible enough for dietary tweaks and makes great leftovers.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 cups shredded zucchini (about 3.5 medium zucchinis)
½ teaspoon salt
½ cup finely chopped or shredded onion
1 tablespoon finely chopped garlic (about 3 cloves)
2 large eggs
½ cup grated Parmesan cheese (plus 2 tablespoons more for topping)
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
½ cup panko crumbs
2 tablespoons melted salted butter

Directions

I preheat my oven to 375 °F (190 °C) and grease a 1½‑quart baking dish.
I place the shredded zucchini in a colander, sprinkle it with salt, and let it sit for 10 minutes to release moisture. Then, I wrap it in a clean towel and wring out as much water as possible.
In a large bowl, I mix the squeezed zucchini with chopped onion, garlic, beaten eggs, ½ cup Parmesan, mozzarella, and cheddar cheese. I press the mixture evenly into the prepared baking dish.
I bake it uncovered for 20 minutes to help the casserole set.
While it bakes, I stir together melted butter, 2 tablespoons Parmesan, and panko in a small bowl.
I remove the casserole, sprinkle the breadcrumb topping evenly, and return it to the oven for another 5–10 minutes until golden and crispy.
I let it cool slightly before serving.

Servings and timing

This casserole makes about a 1½-quart dish and serves approximately 4 to 6 people.

Prep time: 15–25 minutes
Cook time: 25–30 minutes
Total time: 40–55 minutes

Variations

I often swap zucchini with yellow squash when it’s in season, or even eggplant (though I make sure to salt and drain it first). For a dairy-free twist, I use nutritional yeast or vegan cheese instead of Parmesan. When I want a low-carb version, I trade the panko almond meal, and gluten-free breadcrumbs work well too.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop individual portions in the microwave for about a minute or warm the entire dish in a 350 °F oven for 10–15 minutes. If I want that crispy topping back, I like to re-toast it under the broiler for a few minutes.

FAQs

What’s the best way to remove moisture from zucchini?

I salt the shredded zucchini and let it sit for 10 minutes, then wrap it in a towel and squeeze out as much liquid as possible. This keeps the casserole from turning soggy.

Can I make this recipe ahead of time?

Yes, I assemble everything and refrigerate it (without the topping) for up to a day. When I’m ready to bake, I add the topping and proceed as usual.

Is this casserole freezer-friendly?

I don’t recommend freezing it after baking—it tends to get watery when reheated. If I want to freeze it, I assemble the casserole without the topping and freeze it before baking.

Can I make it without eggs?

I’ve used egg substitutes like a flax egg or commercial egg replacers. It changes the texture slightly but still holds together well enough for a veggie bake.

What can I serve with this casserole?

I like to serve it alongside roasted meats, grilled chicken, or even as a meatless main with a green salad or crusty bread.

Conclusion

This baked zucchini parmesan casserole is one of those dependable, satisfying dishes I turn to when I want something cheesy and delicious, but still veggie-packed. It’s easy, versatile, and crowd-pleasing—definitely worth making again and again.