Can I make zucchini casserole ahead of time?

It is best to bake it right after assembling. Salted zucchini continues to release water as it sits, which can make the filling too wet if you prepare it in advance. If you need to prep ahead, salt and press the zucchini, then store everything separately and assemble just before baking.

How do I keep zucchini casserole from being watery?

The key is removing as much moisture as possible from the shredded zucchini before mixing. Salt it generously, let it sit for at least 15 minutes, then press it firmly with paper towels until most of the liquid is gone.

Can I use yellow squash instead of zucchini?

Yes. Yellow squash works just as well and can be used in place of or alongside zucchini. A mix of the two adds a bit of color and a slightly sweeter flavor to the casserole.

Is zucchini casserole healthy?

It can be. Zucchini is low in calories and a good source of vitamins C and A. The casserole does contain eggs, cheese, and cream, but in moderate portions it makes a nutritious and satisfying dish. Using Greek yogurt instead of heavy cream can lighten it further if that is a priority.

Zucchini Casserole: The Cheesy Baked Dish You Need

Description

A warm, cheesy zucchini casserole with a soft, custardy center and a golden, crunchy panko breadcrumb topping. Easy enough for a weeknight and delicious as a side dish or main event.

Ingredients

Shredded zucchini
Salt
Olive oil
Yellow onion
Garlic
Eggs
Heavy cream
Dijon mustard
Panko breadcrumbs
Parmesan cheese
Dried oregano
Dried basil
Dried parsley
Garlic salt
Paprika
Black pepper
Shredded sharp cheddar cheese
Melted butter

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Instructions

Preheat the oven to 190°C (375°F) and grease a 9×13-inch baking dish.
Shred the zucchini and place it in a colander.
Toss the zucchini with salt, cover with paper towels, and let it sit for at least 15 minutes.
Heat olive oil in a pan and sauté the onion for about 5 minutes.
Add the garlic and cook for 2 more minutes, then set aside.
Press the zucchini firmly with paper towels to remove as much excess moisture as possible.
Add the drained zucchini to a large bowl with the cooked onion and garlic, eggs, heavy cream, Dijon mustard, panko breadcrumbs, parmesan cheese, oregano, basil, parsley, garlic salt, paprika, and black pepper.
Stir until everything is well combined.
Spread the mixture evenly into the prepared baking dish.
Top with shredded sharp cheddar cheese.
Cover with foil and bake for 35 minutes.
Mix the remaining panko breadcrumbs with melted butter.
Remove the foil, sprinkle the buttered panko mixture over the top, and bake uncovered for another 15 minutes.
Broil for 1-2 minutes for an extra golden, crispy topping, watching closely.
Let the casserole rest for 5 minutes before serving.

Notes

Salt and press the shredded zucchini well to keep the casserole from becoming watery. Freshly shredded cheese melts more smoothly and gives the best result. Bake immediately after assembling for the best texture.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 4g
Sodium: 480mg
Fat: 21g
Saturated Fat: 11g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 2g
Protein: 12g
Cholesterol: 105mg