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Easy Cheesy Zucchini Casserole The Best Zucchini Recipe Baked Side Dish with Fresh or Frozen Garden Zucchini My Farmhouse Table

Easy Cheesy Zucchini Casserole

Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Author My Farmhouse Table


  • 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


  1. To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.

  2. In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.

  3. Pour into a greased 1 1/2 quart baking dish.

  4. In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.

  5. 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.