Zucchini, cheddar, mayo, eggs, and crispy panko come together for the ultimate Cheesy Zucchini Casserole — comforting, easy, and wildly delicious.
Alright… confession time.
For years, zucchini and I weren’t exactly on good terms. I mean, it’s kinda the overachiever of the summer garden, right? It grows like it’s got something to prove. You blink and suddenly there are 12 of them staring at you from the counter like, “So… what’s your plan?”
I didn’t really have one. Sure, I tried sautéing them. Meh. Grilling? Fine, but nothing to write home about. Then one lazy afternoon — the kind where you open the fridge 10 times hoping something new will magically appear — I decided to experiment.
There was zucchini, obviously. Mayo leftover from burger night. Cheddar (because… always cheddar). Eggs. Panko I bought for a recipe I never actually made. And you know what? I just went for it.
No big expectations. Honestly? I thought it’d be a decent side and that was it. But when I pulled that Cheesy Zucchini Casserole out of the oven? Oh man. That golden, crispy top. The creamy, cheesy center. The zucchini that somehow transformed from boring veggie into the star of the show.
Even my husband, who usually avoids zucchini like it’s broccoli’s boring cousin, went back for seconds. That’s when I knew — this wasn’t just good. It was worth making again and again. And that’s exactly what I’ve done ever since.
Why You’ll Love This Cheesy Zucchini Casserole Recipe?
Some casseroles are… fine. You eat them because they’re easy or because they remind you of Grandma’s house or because Tuesday night demands simplicity.
But this one? This Cheesy Zucchini Casserole hits different.
First, it’s simple. Like, ridiculously simple. You don’t need fancy ingredients or special tools. Just basic kitchen stuff and about 10 minutes of effort.
Second, it’s got that perfect texture thing going on. The zucchini softens, but doesn’t turn into mush (because nobody wants mushy casserole, let’s be honest). The cheddar melts into creamy goodness. And the buttery panko topping? Pure crispy, golden perfection.
And lastly? It’s flexible. I’ve thrown in extra veggies. Swapped cheeses. Added a little heat. It always works. Always. It’s the type of recipe that loves a little chaos — which, honestly, makes it pretty perfect for real life cooking.
Ingredient Notes:
Let’s talk about why these ingredients matter. Spoiler: they all pull their weight.
-
Zucchini — About 4 cups diced. Don’t worry if the pieces aren’t uniform. We’re not running a Michelin kitchen here.
-
Mayonnaise — Yep. Mayo. Adds rich creaminess. I get it if you’re skeptical — I was too. But once you try it? Game changer.
-
Shredded Cheddar Cheese — Sharp cheddar makes this sing. Mild works, but sharp punches up the flavor.
-
Eggs — Lightly beaten. They help bind everything together so you don’t end up with a casserole that falls apart like my New Year’s resolutions.
-
Pepper — Adds a subtle bite.
-
Garlic Powder — Because zucchini alone? Kinda bland. Garlic saves the day.
-
Panko Breadcrumbs — For that crunch. Regular breadcrumbs work in a pinch, but panko’s texture is unbeatable here.
-
Butter — Tossed with the panko, it creates that golden, crispy topping that makes you want to pick it off and eat it first. (Guilty.)
How To Make Cheesy Zucchini Casserole?
Alright, let’s break it down step-by-step. No stress. No confusing jargon.
Step 1: Preheat and prep.
Turn the oven to 350°F. Grease up a 1 1/2 quart baking dish so nothing sticks. Trust me — you’ll thank yourself later.
Step 2: Blanch the zucchini.
Boil it for 3 minutes, then drain. Easy. Let it cool a bit. You want tender, not mushy. Think “soft but still holding it together” — like me on a Monday morning.
Want To Save This Recipe?
Step 3: Mix it all together.
In a big bowl, toss the zucchini with mayo, cheddar, eggs, pepper, and garlic powder. Stir until everything feels like one big, happy family.
Step 4: Spread it out.
Pour that mixture into the greased dish. Smooth it out a little, but don’t stress about perfection.
Step 5: Add the topping.
Mix melted butter and panko. Sprinkle that golden magic evenly over the top. Be generous. No one’s ever complained about too much crunch.
Step 6: Bake and enjoy the aroma.
Pop it in uncovered for 35 minutes until the top is golden brown and the inside is bubbly. Your house will smell incredible — good luck waiting.
Step 7: Cool (if you can) and dig in.
Let it sit for a few minutes. It’s hard, I know. But worth it. Then? Serve it up and watch everyone swoon.
Storage Options:
If you’ve got leftovers, congrats — tomorrow you win lunch.
Cover and refrigerate for up to 3 days. Reheat in the oven if you want that crispy topping to make a comeback. Microwave works too, but let’s be real — it won’t be as crispy. Still tasty though.
Freezing? Ehh… I wouldn’t. Zucchini and the freezer don’t always get along. It can get watery and lose that dreamy texture. Just make it fresh when you can.
Variations and Substitutions:
This Cheesy Zucchini Casserole loves a remix. Here’s how you can make it your own:
-
Swap cheeses — Mozzarella, pepper jack, colby… whatever you love.
-
Add extra veggies — Mushrooms, bell peppers, or even spinach.
-
Make it gluten-free — Use gluten-free panko or crushed gluten-free crackers.
-
Turn up the heat — Sprinkle in red pepper flakes or hot sauce.
-
Lighten it up — Greek yogurt instead of mayo works surprisingly well.
What to Serve with Cheesy Zucchini Casserole?
This casserole plays nice with just about anything:
-
Grilled or roasted meats — Chicken, pork chops, steak… all good.
-
Fresh salad — Something crisp and light to balance the richness.
-
Crusty bread or garlic toast — Because carbs make everything better.
-
Tomato soup — Total comfort food pairing. Like, chef’s kiss good.
Frequently Asked Questions:
Can I make it ahead?
Definitely. Mix everything except the panko topping and refrigerate. Add the topping right before baking to keep it crispy.
Do I really have to blanch the zucchini?
You don’t have to, but I highly recommend it. Otherwise, it could end up either too crunchy or too soggy. And nobody wants that drama.
Can I freeze it?
Honestly… nah. I mean, you could, but the texture gets a little weird. Fresh is where this casserole really shines.
So, zucchini. Who knew, right? One minute it’s just sitting there in your fridge, looking unimpressive. Next thing you know? It’s the star of a cheesy, crispy, can’t-stop-eating-it casserole.
Give this Cheesy Zucchini Casserole a try and see for yourself. And hey — if you add your own twist, let me know! I’m always down to hear what you guys come up with. Seriously, drop a comment. I’m all ears (and very into cheesy casseroles right now).
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cheesy Zucchini Casserole
Ingredients
- 4 c Zucchini diced into 1-inch pieces
- 1 c Mayonnaise
- 1 c Shredded Cheddar Cheese
- 2 Eggs slightly beaten
- 1 teaspoon Pepper
- 3/4 – 1 teaspoon Garlic Powder
- 1/4 c Panko Breadcrumbs
- 1 tablespoon Butter melted
Instructions
- Preheat your oven to 350°F (175°C). Make sure to grease a baking dish that can hold 1 1/2 quarts of food.
- Fill a pot with water. Bring it to a boil. Add the zucchini. Let it cook for approximately 3 minutes. Once done drain the zucchini. Allow it to cool down.
- In a bowl combine the parboiled zucchini with mayonnaise, cheddar cheese, beaten eggs, pepper and garlic powder. Mix everything together until blended.
- Transfer the mixture into the greased baking dish making sure to spread it out evenly.
- In another bowl mix together Panko breadcrumbs and melted butter. Sprinkle this breadcrumb mixture over the top of the casserole evenly.
- Place the baking dish in the oven without covering it and bake for, around 35 minutes. Until you see that the zucchini is tender and the top has turned a golden brown color.
- Allow some time for it to cool down before serving. Enjoy your Cheesy Zucchini Casserole!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
