This Garlic Parmesan Zucchini Casserole is packed with fresh zucchini, Parmesan, mozzarella, garlic, and a crispy golden breadcrumb topping!

Let me tell you a little secret—this dish was born out of desperation. You know those summers when zucchini takes over your garden like some kind of unstoppable green monster? Yeah, that was me last year. I was drowning in zucchini. I roasted it, spiralized it, stuffed it—heck, I even tried hiding it in brownies (verdict: not my best idea).

But then, inspiration struck. Why not turn it into something cheesy, garlicky, and downright addictive? A casserole that’s just the right balance of creamy and crispy. Something that feels indulgent but is secretly packed with veggies. And that’s how this Garlic Parmesan Zucchini Casserole became a staple in my kitchen.

Now, even the zucchini skeptics in my family go back for seconds (or thirds). It’s that good.

Why You’ll Love This Garlic Parmesan Zucchini Casserole Recipe?

Cheesy & Comforting – It’s got mozzarella, cheddar, and Parmesan, which is basically the holy trinity of cheese.
Garlic Lovers’ Dream – If you believe everything is better with garlic, this one’s for you.
Golden, Crispy Topping – Buttery breadcrumbs take this over the top.
Ridiculously Easy – A few simple steps and you’re done.
Great for Using Up Extra Zucchini – Because we all know one zucchini plant produces enough for an entire neighborhood.

Ingredient Notes:

Here’s what makes this dish so amazing:

Zucchini – The key ingredient! Make sure to squeeze out excess moisture so your casserole doesn’t get soggy.
Garlic – Because a dish without garlic is just… sad.
Eggs – Helps everything hold together.
Parmesan Cheese – Adds a salty, nutty flavor.
Mozzarella & Cheddar – For that gooey, melty goodness.
Panko Breadcrumbs – Gives you that perfect crispy topping.
Butter – Because everything’s better with butter.

How To Make Garlic Parmesan Zucchini Casserole?

Step 1: Prep the Zucchini

Zucchini has a ton of water, so this step is crucial. Grate it, sprinkle it with salt, and let it sit in a colander for about 10 minutes. Then, wrap it in a clean kitchen towel and squeeze out as much moisture as possible. This will keep your casserole from turning into a watery mess.

Step 2: Mix Everything Together

In a greased baking dish, combine the drained zucchini, diced onion, minced garlic, eggs, ½ cup Parmesan, mozzarella, and cheddar cheese. Stir everything together until well combined, then spread it evenly in the dish.

Step 3: Bake the Casserole

Place the dish into a 375°F oven and bake uncovered for 20 minutes. This allows the zucchini to soften and the cheese to start working its melty magic.

Step 4: Prepare the Topping

While the casserole bakes, mix Panko breadcrumbs with melted butter and the remaining 2 tablespoons of Parmesan cheese. This is what gives the casserole that irresistible crispy top.

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Step 5: Add the Crunchy Topping & Bake Again

After 20 minutes, pull the casserole out, sprinkle the buttery breadcrumbs on top, and return it to the oven. Bake for another 5-10 minutes, or until the top is golden brown.

Step 6: Cool & Serve

Let the casserole rest for a few minutes before digging in—trust me, it’s hot! Serve it up and enjoy every cheesy, garlicky bite.

Storage Options:

Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven or microwave.
Freezer: You can freeze it, but zucchini releases extra moisture when thawed, which may affect texture. If freezing, store for up to 2 months, wrapped tightly.
Make-Ahead: Assemble everything except the topping, store in the fridge, and add the breadcrumbs just before baking.

Variations and Substitutions:

Want to mix things up? Try these ideas:

Add Protein – Toss in some cooked chicken or crispy bacon for a heartier dish.
Make it Spicy – A pinch of red pepper flakes or chopped jalapeños adds a nice kick.
Go Low-Carb – Skip the breadcrumbs and sprinkle extra Parmesan on top for a crunchy, cheese-crusted finish.
Dairy-Free Option – Use dairy-free cheese and substitute olive oil for butter.
Try Different Cheeses – Swap mozzarella for Gruyère or use Pepper Jack for a little heat.

What to Serve with Garlic Parmesan Zucchini Casserole?

This dish pairs well with just about anything! Some ideas:

Grilled Chicken or Steak – A perfect side for a protein-packed meal.
Crusty Bread – Because carbs and cheese just belong together.
Fresh Salad – A light, tangy salad balances the richness.
Pasta – A great way to turn this into a full-on comfort meal.

Frequently Asked Questions:

Can I use frozen zucchini?
Yes, but make sure to thaw and squeeze out all excess moisture before using.

How do I prevent a watery casserole?
Salting and draining the zucchini is key! Don’t skip this step, or you’ll end up with a soupy dish.

Can I make this without eggs?
Yes! Try a flax egg (1 tbsp ground flaxseed + 3 tbsp water) as a binder.

This Garlic Parmesan Zucchini Casserole is everything you want in a comfort food—cheesy, garlicky, crispy on top, and packed with flavor. It’s a total game-changer for zucchini lovers (and even for those who think they don’t like zucchini).

Give it a try and let me know what you think! Did you add any fun twists? Drop a comment below—I’d love to hear!

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Planning to try this recipe soon? Pin it for a quick find later!

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