Name: Cheesy Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 3-4 medium zucchinis; 1 cup shredded cheddar cheese; ½ cup sour cream; 2 eggs, lightly beaten; 1 small onion, diced; 2 cloves garlic, minced; ½ cup grated parmesan; Small handful fresh parsley (optional); A big pinch of salt and pepper; ½ teaspoon dried basil or thyme (optional); Olive oil, enough to coat the pan

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Zucchini casserole recipes used to leave me scratching my head, standing at the fridge, eyeing my pile of squishy green squash. You know the feeling—you want something creamy, quick, not heavy, and honestly, your brain’s fried from a long day? (Oh, and you don’t want your kitchen looking like a tornado blew through.) This cheesy zucchini casserole is my weeknight lifesaver. Before you toss another veggie into the compost, try this out. It’s low-carb, easy, and tastes so good you’ll almost forget it’s not from a five-star restaurant. And hey, if you’re hunting for a simple protein side later, these chicken breast crockpot recipes easy tender are practically foolproof.

Ingredients

I promise nothing fancy here. If you’ve got zucchini and some cheese, you’re basically halfway there. Here’s what you’ll need for this cheesy zucchini casserole:

3-4 medium zucchinis (more if yours are on the small side—no judgment)
1 cup shredded cheddar cheese (I use extra sharp, but whatever you like)
½ cup sour cream (full-fat for creaminess, but you do you)
2 eggs, lightly beaten
1 small onion, diced up tiny
2 cloves garlic, minced
½ cup grated parmesan
Small handful fresh parsley (optional, but it’s kinda fancy)
A big pinch of salt and pepper
½ teaspoon dried basil or thyme (totally optional)
Olive oil, just enough to coat your pan

You probably have most of this already, right?

Prep Steps

Alright, here’s where you roll up your sleeves and bring it all together. First things first, get that oven heating up—turbo mode! Set it to 375F. While it’s getting warm, slice your zucchinis thinly. Not paper thin, but, you know, thin. Toss those slices with a sprinkle of salt in a colander and let ’em sit. Here’s why: they drop a lot of water otherwise, and you don’t want your casserole swimming.

Meanwhile, cook your onions in a splash of olive oil just till soft. Add the garlic and stir for about 30 seconds. Turn off the heat like a boss.

Now (and this is crucial), give your zucchini slices a press in paper towels to get the liquid out. The less soggy, the better.

In a big bowl, mix up eggs, sour cream, half that shredded cheddar, the onions and garlic you just cooked up, and season with pepper and herbs. Fold in those zucchini slices like you’re tucking them into bed. (Weird, but works.)

Scoop all this into a greased 9×9 baking dish—don’t sweat it if you smoosh a few slices. Top with the rest of the cheddar and that good parmesan.

Bake for about 30 minutes, then crank the broiler for a few more till the top’s golden and bubbly. Oh man, that smell.

Cals per Serv	Net Carbs	Time to Cook	Protein
210	6g	35 min	10g

Serving Suggestions

Honestly, this cheesy zucchini casserole can swing so many ways, depending on the meal. If you need inspiration, here’s how I like to plate it:

Pair with a light, crispy salad for a super-fresh, balanced meal.
Add a protein, like roasted chicken or those gluten free zucchini bread moist dairy free option for a full-on dinner spread.
Sneak leftovers into a breakfast wrap (yep, seriously good next day).
Take it to your next potluck—you’ll be the person who brings “that legendary casserole.”

I kinda think it gets even better after cooling, weirdly. Trust me on this one.

Storage

Look, leftovers rarely exist with this cheesy zucchini casserole. But on those rare unicorn days when everyone’s mysteriously full? Store what’s left in an airtight container. The fridge is your best bet—should stay tasty for 3, maybe 4 days. You can heat it in the microwave (just don’t nuke it too long or it’ll get rubbery) or pop it in the oven to keep the edges crispy.

Freezing…well, I’ll be straight with you, the texture gets a little odd, but it’ll work in a pinch. Just thaw overnight and warm up gently. I usually don’t bother, but hey, desperate times. If you want more ways to use zucchini, hit up my gluten free zucchini bread moist dairy free option for a total change-up.

Common Questions

Do I need to peel the zucchini?
Nope. Leaves on, washes easy. Plus, the green looks pretty.

Can I swap the cheese?
Absolutely. Gruyere, mozzarella, whatever’s in the fridge. It’s your casserole now!

Why’s my casserole all watery?
Salt and squeeze those zucchinis first. Seriously, don’t skip it. That’s the trick.

Is this kid-friendly?
Sneaky trick: let the little ones sprinkle the cheese. They’ll eat anything they help make. Almost.

Can I make this ahead?
Yep. Mix it all together, cover, and stash in the fridge till you’re ready to bake.

Your New Go-To Comfort Food

There you go. You don’t have to be a chef to make a killer cheesy zucchini casserole that’s creamy, low-carb, and shockingly easy. Perfect for anyone with a fridge full of garden loot or just hunting for a lighter dinner you won’t regret. Hungry for even more ideas? You’ll love how The Cozy Cook does zucchini casserole too. Give this one a try—honestly, if you mess it up, it’s nearly impossible, and worst case, you’ll just have a new story about kitchen wizardry gone wild.