This zucchini bake is a flavorful, cheesy side dish that's the perfect addition to your next summer meal. Shredded zucchini and cheese are baked into a casserole topped with a crunchy panko parmesan crust.
Recipe summary
Flavor/texture: This classic zucchini side dish is made with a tender shredded zucchini filling and crunchy parmesan crust that has a mild, savory flavor.
How many zucchini do I need? 2.5 pounds or 6-8 medium zucchini
Serves: 8 people
Pan size: 9x13
Similar to: Baked Zucchini Pasta, Cornbread Zucchini Casserole
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Ingredients and substitutions
- Zucchini - You'll need 2.5 pounds of fresh zucchini for this recipe, or anywhere from 6 to 8 medium zucchini. I recommend coarse grating your zucchini for best texture. Use the larger side of a box grater, or the large grating blade of a food processor. Zucchini can be substituted with yellow summer squash if desired.
- Olive oil - Can be substituted with any cooking oil you have on hand, or butter.
- Onion and garlic - Add flavor to your casserole - I don't recommend omitting either ingredient.
- Eggs - Act as a binder, holding the casserole filling together when baked.
- Seasoning - Salt, pepper, and basil add flavor to the casserole. Dried basil can be substituted with fresh if desired.
- Cheeses - I used a combination of gruyere and parmesan cheese. Cheddar, monterey jack, or swiss cheeses would work as substitutes.
- Panko breadcrumbs - Create the crunchy crust on top of your casserole. To make this casserole gluten-free, try gluten-free panko breadcrumbs.
- Butter - Unsalted butter is best because we're also adding parmesan (a salty cheese) to the crust. If you're sensitive to salty foods, using salted butter might make the topping too salty.
How to make zucchini bake
- Sauté onions and garlic until tender and lightly browned. Remove from heat.
- Add shredded zucchini (with liquid squeezed out) to a large bowl along with sauteed aromatics and remaining filling ingredients. Stir until combined, then pour into a 9x13 casserole dish.
- Mix melted butter with panko and cheeses, then sprinkle over the casserole.
- Bake until golden brown across the top and set in the middle.
Tips and tricks
Grating zucchini - Use the large side of a box grater or a food processor to create large shreds of zucchini. Finely grated zucchini melts when baked and can cause your casserole to turn out mushy and watery.
Squeeze out as much moisture as possible - Too much moisture can make the casserole soggy, so make sure you're squeezing out as much liquid as possible.
Don't add raw onions - The casserole doesn't cook long enough to cook onions through. They'll turn out a bit crunchy if added raw.
Bake the casserole uncovered - This helps moisture escape and makes the topping crunchy.
Broil topping - This step is optional. If your topping looks a bit pale after baking, turn on the broiler for 1-2 minutes. Don't walk away and watch your casserole to ensure it doesn't burn while broiling.
Frequently asked questions
Yes, zucchini bake filling can be assembled 1 to 2 days ahead of time and stored in the refrigerator until ready to bake. Store without the panko topping, then add it just before baking and serving for best texture.
Leftovers will keep in the refrigerator for 3 to 4 days in a tightly sealed container and reheat well.
📖 Recipe
Zucchini Bake
Ingredients
Casserole
- 1 tablespoon olive oil
- 1 small onion , diced
- 3 cloves garlic, minced
- 2.5 pounds zucchini, coarse grated, liquid squeezed out after measuring
- 4 large eggs
- 1 cup shredded gruyere cheese
- ½ cup grated parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon dried basil
Topping
- 3 tablespoons unsalted butter
- 1 cup panko bread crumbs
- ¼ cup grated parmesan cheese
Instructions
Casserole
- Preheat oven to 375 degrees Fahrenheit. Lightly grease a 9x13 casserole dish and set aside.
- In a skillet over medium heat, add olive oil. Add onions and cook for about 3-4 minutes, or until they begin to brown around the edges. Add garlic and cook an additional 30 seconds. Remove from heat.
- After zucchini has been grated, wrap in a few layers of paper towel (or a tea towel) and squeeze over the sink to remove excess water. You may need to do this in several batches.
- Add zucchini to a large bowl along with the cooked onion and garlic, eggs, gruyere cheese, parmesan cheese, salt, pepper, and dried basil. Stir until evenly combined. Pour into prepared 9x13 casserole dish and spread into an even layer.
Topping
- In a microwave safe bowl, melt butter carefully in microwave. Add panko breadcrumbs and parmesan cheese, tossing to incorporate. Sprinkle over casserole in an even layer.
- Bake casserole, uncovered, for about 40 minutes, or until casserole is hot and bubbly in the center. Optionally, turn on the broiler for 1-2 minutes to lightly brown the top (do not walk away while broiler is on). Remove from oven and serve warm.
Recommended Equipment
Notes
- Herb garnishes: Chopped fresh basil or parsley.
- Dry or fresh: Dried basil in recipe can be substituted with 1 teaspoon of fresh basil.
- Storage: Leftovers will keep in a tightly sealed container in the refrigerator for 3-4 days and reheat well.
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