Easy Cheesy Zucchini Casserole
It’s coming into late summer and that means the garden is kicking out plenty of fresh produce (more if those dang tomatoes ever decide to turn from green to red)! What is one vegetable that always seems to out produce what you can do with it? Zucchini! So try this recipe for Easy Cheesy Zucchini Casserole.
Last year, for the blog, I was asked if I had any easy zucchini recipes to share.
Well, since last year zucchini was skipped being planted, I made sure to throw a few seeds in this year.
The first zucchini was pulled from the garden this weekend.
Let me tell you… it was the size of a toddler!
I place the blame on two things:
- He had been hiding on the back side of the plant.
- He had been hiding behind a very unfriendly looking garden spider.
Disclaimer.
No “very unfriendly looking” garden spiders were harmed in the making of this casserole.
With just a few simple ingredients and a little prep, this casserole comes together in no time.
Perfect when served with a grilled steak or pork chop.
Your family will be sure to give it a thumbs up!
I mean, who doesn’t want to eat their vegetables in a delicious cheese sauce and a crunchy, buttered topping?
I know I do!
Easy Cheesy Zucchini Casserole
Ingredients
- 4 cups Zucchini, diced into 1 inch pieces
- 1 cup Mayonnaise
- 1 cup Shredded Cheddar Cheese
- 2 Eggs, slightly beaten
- 1 tsp Pepper
- 3/4 – 1 tsp Garlic Powder
- 1/4 cup Panko Breadcrumbs
- 1 Tbsp Butter, melted
Instructions
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To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
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In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
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Pour into a greased 1 1/2 quart baking dish.
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In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
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Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.
Recipe Notes
*If freezing the zucchini for this recipe. Take the diced zucchini boil in the water for 3 minutes and then place into a bowl of ice water to stop the cooking. Drain the cooled zucchini and place on a parchment lined baking sheet. Place baking sheet into freezer. The next day bag the zucchini in a couple labeled freezer bags.
*Then at a later date, thaw the zucchini. Drain any excess water. Then continue with the recipe as listed above.
*You can make this recipe without parboiling the zucchini first, but you will need to add more baking time to the casserole.
Harvested my first zucchini yesterday and made this casserole tonight. Wonderful! I’ll be making it again.
Gary, that is great! Thanks for sharing how much you loved it. Send some zucchini good vibes my way. Seems as though mine are taking a minute to get going this summer.
Do you use real mayonnaise or miracle whip?
Hi Lorie! For this I use mayonnaise.
I added leftover rotisserie chicken for a complete meal in one dish.
Kay that sounds delicious! Thanks for the info!
Very easy to make and it was delicious! Thanks.
Teri, thanks for leaving the review. So glad you enjoyed it!
Super. But I sure do hate the parboiling part. Can anyone give me am idea exactly how long to baks it without parboiling and at what temperature?
Renee, without parboiling it could take 10-20 more minutes of baking. You may also want to cover the casserole for part or all of that time so the topping does not burn.
Can’t wait to try this! Just loaded up on zucchini today at the farmers market. Any idea of calorie count per serving?
Kim it is a great way to use zucchini as a side dish! Per serving this would be between 175-200 calories. Most of the calories coming from the mayonnaise and cheese.
Fabulous recipe!
I did not parboil the zucchini (my only change to the recipe), baked for about 1 hour.
The first 30 min covered with foil per your suggestion in the comments section.
It was a lovely golden brown on top. Totally perfect!
Thanks Doll
Wendy thanks so much for the review! Glad that everything came out delicious! Happy Zucchini Season! 🙂
I made this it was good. I did grate my zucchini instead of cutting them in cubes.
Thanks for leaving a review!
Why can’t I use Miracle Whip??
Can I use Light Mayonnaise if no Miracle Whip?
Cherie I have never used Miracle Whip in this recipe. While it works in some instances, I don’t know if it would in this casserole. It maybe too sweet. But if you’re willing to be the guinea pig 😉 Light Mayonnaise would be better.
This was so delicious. I halved the recipe since it was just for two and I wasn’t sure how it would reheat. Definitely making it again.
Kathy thanks for the review! So happy that you enjoyed it. I also often time halve new recipes. Hate to have too many leftovers of something you don’t end up really liking.
Really easy and great use of squash abundance, Used potato soup mix as I didn’t have time to dry out the squash and that helped thicken the sauce and added flavor
My family loved this, another great addition to our Sunday easy meal plan
Sonia what a fantastic idea to add the potato soup mix! Sounds delicious.
What can I use in place of mayo?
Jackie that is a great question. I have only ever tried this recipe with mayo. You could maybe use plain greek yogurt, but I’m not sure how well that will bake up.
We love this! Our new favorite. I made this once already and I’m making it again today. I used about 5 cups zucchini, and didn’t parboil it. 1/2 mayo and 1/2 plain yogurt. Used the end of the bag of tortilla chips instead of breadcrumbs 🙂 Adding fresh basil and chili flakes this time and serving with fresh tomatoes on top! I’m excited for dinner tonight.
That all sounds delicious!
Made this last night and was super happy with the results..I did par boil the zucchini and it wasa perfect casserole after about 35 minutes baking and 2 -3 more under the broiler for browning. Next time I make it – and there will definitely be a next time, I think I’ll try reducing the mayo just a bit but that’s just a personal taste thing. This is an excellent recipe. Thank you!
Thanks for the review Dawn. Glad you enjoyed the recipe!
We loved this recipe. Tried it last Thursday and decided to make it again today as a side dish for company. Hope they like it as much as we do!
Peggy I’m so glad you guys loved it! Here’s hoping your guests do too 😉
Any substitution for mayo?
Hi Jennifer. I have not tried anything other then the mayo for this casserole. I know sometimes people are able to substitute Greek yogurt in place of mayo, but I’m not sure if that would work in this recipe.
Holy moly this is sooooo good!!!!! I even made some for my baby ( minus the Mayo) and she loved it! We all did! I just added some cauliflower as I had a little left and a bit of cayenne pepper for some spice and it turned out so freaking good!!!!
Thanks for the review! Adding some leftover cauliflower sounds brilliant.
Made it tonight and loved it! Always looking for good zucchini recipes as my next door neighbor is very generous with her zucchini supply. Very easy- will be making this again and will share with my neighbor. Look forward to making more of your recipes.
Marsha thank you for the kind review! I swear zucchini is the most “gifted” garden produce there is. Always looking for a new recipe that helps use it up.
Chanda, I tried your recipe this has now been added to my rotation of recipes. I did not blanch my zucchini I did remove the seeds and cube them. Followed the recipe exactly after that and it is amazing. I tried a couple of other zucchini recipes but they were just so so. This one is a keeper. Thank You! Debbie
Debbie, I’m so glad that you enjoyed the recipe. Thank you for taking the time to leave a review!