Cheesy Shredded Zucchini Casserole Recipe

This Shredded Zucchini Casserole is one of those comforting, golden-topped dishes that I can never get enough of, especially when zucchini is at its summer peak. Bursting with creamy mozzarella, a hit of nutty Parmesan, and a savory blend of aromatics and spices, it transforms humble zucchini into a main-event centerpiece. One of my favorite parts? How it brings people together around the table, ready to dig into a cheesy, flavor-packed bake. And to unlock the magic, all you have to remember is this: Preheat the oven to 350°F (175°C) and you’re well on your way to casserole bliss!

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity—the ingredients are straightforward, but each one plays an important role in building flavor, structure, and that irresistible golden crust. From fresh zucchini to melty cheeses and fragrant herbs, every item truly shines!

• Zucchini: Shredded for a tender bite; be sure to squeeze out the excess moisture for best results.
• Salt: Helps draw out water from the zucchini and boosts all the savory flavors.
• Onion: Adds natural sweetness and depth; finely chop for even distribution.
• Garlic: Just two cloves make the entire casserole smell and taste incredible.
• Parmesan Cheese: Lends a nutty, salty finish and helps with browning.
• Mozzarella Cheese: Melts beautifully for that classic cheesy pull.
• Eggs: Bind everything together and help set the casserole.
• All-Purpose Flour: Gives structure and ensures a tender, sliceable texture.
• Black Pepper: A little kick of warmth and essential seasoning.
• Paprika: Adds subtle smokiness and a pop of color.
• Dried Oregano: Brings herby Mediterranean vibes to the dish.
• Cayenne Pepper (optional): For a touch of gentle heat, if you love a bit of spice.
• Cooking Spray: Prevents sticking and makes cleanup a breeze—don’t skip it!

How to Make Preheat the oven to 350°F (175°C)

Step 1: Prepare the Zucchini

Start by shredding your zucchini—no need to peel, just wash and grate. Sprinkle with salt and let the strands rest in a colander for about 20 minutes. The salt will coax out the water, giving you a firmer casserole later. Take a clean kitchen towel, bundle up the shreds, and squeeze out as much liquid as you can. This step is crucial if you want your casserole to be flavorful and not watery.

Step 2: Sauté the Aromatics

As your zucchini drains, sauté the chopped onion and minced garlic in a skillet over medium heat, using a small splash of olive oil if you like. The onions should soften and turn translucent, and the garlic will become gloriously fragrant—this usually takes about 5 minutes. Let this mixture cool slightly after cooking so you don’t scramble the eggs later on.

Step 3: Mix Everything Together

Now comes the fun part! In a large bowl, combine the well-drained zucchini, your lovely sautéed onion and garlic, Parmesan, mozzarella, eggs, flour, black pepper, paprika, oregano, and a pinch of cayenne if you want some zing. Stir everything well—you want each bite to have a little of everything. The mixture will be thick and colorful, flecked with herbs and cheese.

Step 4: Preheat the oven to 350°F (175°C) and Prepare Your Baking Dish

This is the moment you’ve been waiting for: Preheat the oven to 350°F (175°C). While that’s happening, lightly coat your baking dish with cooking spray so nothing sticks. Pour in the zucchini mixture and spread it out into an even layer—the aroma already hints at how good this is going to be.

Step 5: Bake the Casserole

Pop your dish into the preheated oven and let it bake away for about 25-30 minutes. You’re looking for a golden top and a center that’s just set. The kitchen will fill with the scent of bubbling cheese, toasted garlic, and herbs. Allow the casserole to cool for a few minutes before cutting into squares; this makes serving easier and helps the flavors settle.

Step 6: Serve and Enjoy

Slice into generous pieces and serve warm. There’s something about a freshly baked, cheesy casserole fresh from the oven that instantly draws everyone to the table. You’ll be amazed how quickly it disappears!

How to Serve Preheat the oven to 350°F (175°C)

Garnishes

You can add a sprinkle of extra Parmesan or fresh herbs like parsley or basil on top for a burst of color and freshness. A few thinly sliced cherry tomatoes create pretty pops of red and a slight tartness that pairs beautifully with the cheesy richness.

Side Dishes

This casserole plays well with so many sides! Try it with a crisp green salad, herbed roasted potatoes, or a medley of grilled veggies for a balanced meal. Even a swirl of Greek yogurt or a quick tomato salsa on the side adds a lively touch that wakes up each bite.

Creative Ways to Present

If you want to dress things up, bake individual portions in small ramekins for dinner parties, or cut the casserole into bite-sized squares for an appetizer platter. You could even use it as a filling for wraps or breakfast sandwiches—the options are truly endless.

Make Ahead and Storage

Storing Leftovers

Allow any leftover casserole to cool completely before covering and refrigerating. Stored in an airtight container, it’ll stay fresh for up to 3-4 days without losing its wonderful texture or flavor.

Freezing

If you want to make this dish ahead, slice it into portions, wrap individually, and freeze. It freezes surprisingly well, making it perfect for meal prep or a quick weeknight dinner down the line.

Reheating

To bring leftover casserole back to life, preheat the oven to 350°F (175°C), cover the dish loosely with foil, and heat until warmed through. For a quick option, you can microwave individual portions, but the oven will help recapture that freshly-baked texture.

FAQs

Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash works just as well here and brings a slightly sweeter flavor and beautiful color variation to the casserole. Just make sure to drain it well, just as you would with zucchini.

What’s the best way to shred zucchini?

The quickest method is using a box grater or the shredding attachment on a food processor. There’s no need to peel the zucchini; the green flecks actually look quite pretty in the finished dish.

Can I make this casserole gluten-free?

Yes! Swap the all-purpose flour for a 1:1 gluten-free flour blend or even a few tablespoons of almond flour for a nutty twist. The casserole turns out just as delicious either way.

How can I tell when the casserole is done?

The top should be golden, and the center set—not jiggly. A toothpick inserted in the middle should come out mostly clean, and the edges will pull just slightly from the dish.

Is it okay to prepare the mixture ahead of time and bake later?

Definitely! You can assemble the mixture in the morning, cover, and refrigerate until dinnertime. When you’re ready, just preheat the oven to 350°F (175°C) and bake as usual—super convenient for busy days.

Final Thoughts

If you’re looking for a recipe that’s cozy, crowd-pleasing, and a little bit cheesy—in the best possible way—this Shredded Zucchini Casserole is a must-try. Just remember to preheat the oven to 350°F (175°C), and you’ll be serving up pure homemade comfort in under an hour. I hope you love every golden, gooey bite!

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