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–+ servings
Baked Zucchini Parmesan Casserole

Delicious Baked Zucchini Parmesan Casserole You'll Love

This Baked Zucchini Parmesan Casserole is a creamy, cheesy delight that transforms garden-fresh zucchini into a family favorite.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 medium Zucchini can substitute with yellow squash or eggplant
  • 1 medium Onion diced
  • 3 cloves Garlic minced
  • 2 large Eggs can swap with flaxseed mixture for vegan
  • ¾ cup Parmesan Cheese or use nutritional yeast for vegan
  • 1 cup Mozzarella Cheese dairy-free alternatives for vegan
  • ½ cup Cheddar Cheese plant-based cheese options available
For the Topping
  • 1 cup Breadcrumbs (Panko) or gluten-free alternatives
  • 2 tablespoons Butter or substitute with olive oil or vegan butter

Equipment

  • 1 ½-quart baking dish
  • mixing bowl
  • Colander
  • Small Bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 1 ½-quart baking dish with olive oil or cooking spray.
  2. Slice zucchini into thin rounds, sprinkle with salt, and let rest in a colander for 10 minutes to draw out moisture.
  3. In a mixing bowl, combine drained zucchini, onion, garlic, eggs, Parmesan, mozzarella, and cheddar. Mix well.
  4. Press the mixture into the prepared baking dish, spreading it evenly. Bake uncovered for 20 minutes.
  5. Melt butter in a small bowl, mix with breadcrumbs and 2 tablespoons Parmesan to create the topping.
  6. After 20 minutes, sprinkle the breadcrumb mixture over the casserole and return to the oven for 5-10 minutes until golden brown.
  7. Let cool for 5 minutes before slicing and serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 450mgPotassium: 400mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 300mgIron: 2mg

Notes

Ensure zucchini is well drained to avoid a watery casserole. This dish can be made ahead and refrigerated or frozen for later use.

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