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Slice of homemade cheesy zucchini casserole on a plate, showing a golden, crispy breadcrumb topping and tender zucchini filling.

Cheesy Zucchini Casserole

5 from 1 vote
A warm, comforting Cheesy Zucchini Casserole layered with rich creaminess and golden cheesy crunch.
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Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 minute
Servings: 8
Course: dinner, Side Dish
Cuisine: American, Comfort Food
Calories: 395
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ Tablespoons unsalted butter for greasing and topping
  • 7 medium zucchini fresh and firm for best texture
  • ½ cup + 2 Tablespoons sour cream adds creaminess
  • ½ cup + 2 Tablespoons mayonnaise adds richness
  • 2 ¼ teaspoons garlic powder for rounded flavor
  • 2 ¼ teaspoons onion powder for savory depth
  • ¾ teaspoon baking powder for slight lift
  • 4 large eggs binding ingredient
  • 1 ⅔ cups freshly grated sharp cheddar cheese divided (melts smoothly)
  • ⅓ cup grated Parmesan cheese adds salty nuttiness
  • ⅔ cup crushed Ritz or cheddar crackers for crunchy topping

Equipment

  • 1 9x13 inch baking dish Used for baking the casserole
  • 1 Box grater For shredding the zucchini
  • 1 Sieve Used for draining salted zucchini
  • 1 Kitchen towel Essential for squeezing excess moisture
  • 1 Large mixing bowl Combines the filling ingredients
  • 1 Whisk Used to blend the wet mixture
  • 1 Small bowl For preparing the cracker topping

Method
 

  1. Preheat the oven to 375°F and coat a 9×13-inch baking dish thoroughly with butter.
  2. Trim the zucchini ends, grate them on the large holes of a box grater, and place the shreds into a sieve. Sprinkle with salt and allow them to rest for 10 minutes.
  3. Move the zucchini to a clean kitchen towel and squeeze firmly to remove as much moisture as possible, then set aside.
  4. In a mixing bowl, blend the sour cream, mayonnaise, garlic powder, onion powder, baking powder, eggs, and pepper until smooth.
  5. Fold in 1 ⅛ cups of the cheddar, the Parmesan, and the prepared zucchini, then spread the mixture evenly into the buttered dish.
  6. Bake for 30 minutes to set the casserole.
  7. While it bakes, mix the melted butter with the crushed crackers and the remaining cheddar in a small bowl.
  8. Take the casserole out, scatter the topping mixture over it, and return it to the oven until crisp and golden, about 10–15 minutes.
  9. Allow the casserole to cool for 10 minutes before cutting and serving.

Nutrition

Serving: 210gCalories: 395kcalCarbohydrates: 13gProtein: 15gFat: 33gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 8gTrans Fat: 0.2gCholesterol: 135mgSodium: 530mgPotassium: 515mgFiber: 2gSugar: 5gVitamin A: 935IUVitamin C: 28mgCalcium: 330mgIron: 1mg

Notes

A cozy casserole that transforms simple zucchini into a creamy, cheesy memory. Perfect for chilly evenings or when the garden overflows. A dish meant to be shared and savored slowly.

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