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Home ยป Recipe Index ยป Side Dish Recipes

Zucchini Casserole

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight Jessica Randhawa
September 15, 2024
4.86 from 267 votes


Last Updated April 29, 2025 | 28 Comments

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Zucchini Casserole Pinterest Pin Image
Zucchini Casserole Pinterest Pin Image

This delicious Zucchini Casserole is a cheesy, creamy, and comforting side dish made with fresh zucchini and yellow squash, mayonnaise, sour cream, panko breadcrumbs, and lots of cheese. It’s so easy to make and pairs perfectly with all your dinnertime favorites like chicken, beef, or fish.

White baking dish filled with baked zucchini casserole topped with panko breadcrumbs and shredded melted cheese.

Cheesy Zucchini Casserole

This cheesy, creamy, comforting zucchini casserole is impossible to resist. One bite and poof, the entire thing is gone—probably inside your belly.

Like cauliflower, zucchini is mild and super versatile, making it the perfect vegetable for casseroles, picky kiddos, or anyone hoping to fill their dinner plates with extra greens.

Made with super simple ingredients like fresh zucchini, mayonnaise, sour cream, and plenty of cheese, this incredible zucchini casserole is guaranteed to please everyone! Serve it as a low-carb side dish with your favorite main dishes, or add it to your holiday meal plan.

Seven raw zucchini

Key Ingredients and Substitutions

Find the printable recipe with measurements in the recipe card below.

  • Zucchini: It is really hard to give the exact number of zucchini (or zucchini plus yellow squash) you’ll need to make this casserole. At a minimum, you’ll need four medium-sized zucchini. I always make sure to have one extra squash on hand, just in case.
  • Butter: To sauté the garlic and onion. Olive oil can also be used.
  • Garlic: Freshly minced garlic is added for flavor.
  • Onion: Sautéed yellow onion adds extra savory flavor.
  • Sour Cream: For creamy, tangy flavor. Full-fat sour cream is recommended.
  • Mayonnaise: The mayonnaise mixes with creamy sour cream and melted cheese for a rich and decadent sauce.
  • Egg: Helps thicken the sauce.
  • Cheese: This recipe calls for freshly grated parmesan, cheddar, and mozzarella cheese.
  • Panko Breadcrumbs: For the crispy buttery topping.

Is it Keto?

Not quite. However, you can easily make it keto by skipping the panko breadcrumbs entirely or replacing them with a keto-approved alternative like fried pork panko.

Glass bowl filled with sliced zucchini.

How to Make Zucchini Casserole

1. Preheat the oven and spray a 1.5 quart (1.5L) casserole dish with non-stick cooking spray.

2. Prepare the zucchini: Zucchini is made up of 95% water. To prevent a watery, mushy, soggy casserole, we need to salt and drain the zucchini for at least 30 to 45 minutes before cooking. Slice the zucchini into 1/4-inch rounds, toss in 1-2 teaspoons salt, and place in a colander set inside the sink. After they have drained, transfer the zucchini to a clean kitchen towel lined with paper towels. Gently pat the zucchini dry.

3. Saute the onions: Cook the onions and garlic in butter or olive oil until softened, then set aside to cool.

4. Prepare the creamy cheese mixture: Combine the sour cream, mayonnaise, eggs, grated parmesan cheese, ½ cup of shredded cheddar cheese, and ½ cup of mozzarella cheese in a large bowl. Add the cooled onions and mix well. Additional salt is not needed.

Oval-shaped casserole dish filled with rows of sliced zucchini and yellow squash.
Oval-shaped casserole dish filled with rows of sliced zucchini and yellow squash and topped with a creamy mixture made of sour cream, mayonnaise, and shredded cheese.

5. Assemble: Arrange the zucchini slices in overlapping rows (see image). Pour the creamy onion and cheese mixture over the top and smooth the surface with a wooden spoon.

6. Bake for 20 minutes, then carefully remove from the oven. Meanwhile, as the casserole is baking, melt the remaining two tablespoons of butter in a small bowl and combine with the panko breadcrumbs.

7. Top with the panko and cheese and continue to bake for an additional 20-25 minutes.

What to Serve with Zucchini Casserole

This zucchini casserole is the perfect side dish for baked salmon or pan-seared steak. It’s also great for holidays and family gatherings. In fact, it’s recently become a must-have addition to our Thanksgiving table.

Wooden spoon scooping cheesy zucchini casserole from a white casserole dish.

Storage and Freezing

Transfer leftovers to an airtight container and place in the refrigerator for up to 3-4 days. Reheat in the microwave or in the oven preheated to 350 degrees F until heated through.

Freezing is not recommended, as the texture will change too much after thawing.

More Zucchini Recipes

  • Roasted Zucchini with Parmesan
  • Zucchini Boats
  • How to Make and Cook Zucchini Noodles (Zoodles)
  • Baked Zucchini Fries
  • Sauteed Zucchini
  • Cheesy Zucchini Bread (Quick Bread)
  • Healthy Corn and Zucchini Chowder

Tools for this Recipe

Check out all of my kitchen essentials here:

  • 1.5-quart baking dish
  • Colander – a must-have for rinsing vegetables, draining, and straining.
  • Skillet – I still own, use, and love the Calphalon cookware set that I purchased more than a decade ago.
  • Box Cheese Grater – For shredding the cheese.
  • Mixing Bowl – Either stainless steel or glass mixing bowl
  • Garlic Press
White baking dish filled with baked zucchini casserole topped with panko breadcrumbs and shredded melted cheese.

RECIPE CARD

Creamy baked zucchini casserole in a white casserole dish and filled with rows of sliced zucchini and yellow squash and topped with a golden crust of panko breadcrumbs, and shredded cheese.

Zucchini Casserole Recipe

4.86 from 267 votes
AuthorAuthor: Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa
This delicious Zucchini Casserole is a cheesy, creamy, and comforting side dish made with fresh zucchini and yellow squash, mayonnaise, sour cream, panko breadcrumbs, and lots of cheese.
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 45 minutes mins
Cook Time 40 minutes mins
Total Time 1 hour hr 25 minutes mins
Course Casserole, Side Dish, Vegetables
Cuisine American
Servings 8 servings
Calories 348 kcal

Ingredients
 
 

  • 4 medium zucchini squash - (sliced in 1/4" thick slices) see notes
  • salt
  • 4 tablespoon butter - divided
  • 1 yellow onion - finely chopped
  • 2 cloves garlic - minced
  • ¼ black pepper
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 2 eggs - slightly beaten
  • ½ cup grated parmesan cheese
  • 1 cup shredded cheddar cheese - divided
  • ½ cup shredded mozzarella cheese
  • 1 cup panko breadcrumbs
Prevent your screen from going dark

Instructions
 

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 1.5 quart (1.5L) casserole dish with non-stick cooking spray.
  • Place the sliced zucchini in a large colander set over the kitchen sink. Toss the zucchini with salt (approximately 1-2 teaspoons). Drain the zucchini for at least 30-45 minutes. This step prevents us from ending up with a watery, soggy casserole. After the zucchini has drained, transfer them to a clean kitchen towel lined with paper towels. Gently pat the zucchini dry. Set aside.
  • As the zucchini slices drain, soften the onions. Add two tablespoons of butter to a medium skillet set over medium heat. Add the onions and cook, often stirring to prevent burning, until the onions have softened. At the last minute, add the minced garlic and black pepper. Mix well to combine, then remove from heat. Set aside to cool completely.
  • In a large bowl combine the sour cream, mayonnaise, eggs, grated parmesan cheese, ½ cup of shredded cheddar cheese, and ½ cup of mozzarella cheese. Once the onion and garlic mixture has cooled to room temperature, combine with the cheese mixture.
  • Transfer the drained zucchini slices to the prepared baking dish. Arrange in several overlapping rows. Additional salt is not needed.
  • Pour the creamy onion and cheese mixture directly over the top of the zucchini slices. Use a wooden spoon or spatula to smooth the surface.
  • Transfer to the oven and bake for 20 minutes.
  • Melt the remaining two tablespoons of butter in a small bowl in the microwave and combine with the panko breadcrumbs.
  • Carefully remove the casserole from the oven. Top with the panko breadcrumbs and the remaining half cup of shredded cheddar cheese. Return to the oven to bake for an additional 20-25 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown.

Jessica’s Notes

  • It is really hard to give an exact number of zucchini (or zucchini plus yellow squash) that you’ll need to make this casserole. At a minimum, you’ll need 4 medium-sized zucchini. I always make sure to have one extra squash on hand just in case.
  • Leftovers: Keep leftovers stored in an airtight container in the refrigerator for up to 4 days. Reheat in the oven preheated to 350 degrees F or in the microwave until heated through.
  • I do not recommend freezing. 
  • To make this recipe gluten-free, you may either omit the breadcrumbs or purchase breadcrumbs that are certified gluten-free.

Nutritional Information

Calories: 348kcal | Carbohydrates: 12g | Protein: 11g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 95mg | Sodium: 463mg | Potassium: 359mg | Fiber: 2g | Sugar: 4g | Vitamin A: 772IU | Vitamin C: 19mg | Calcium: 248mg | Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

647 shares
Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

About Jessica Randhawa

Chef Jessica Randhawa leads The Forked Spoon. A world traveler, Jessica developed her passion for culinary arts while adventuring. With her recipes making their way onto renowned platforms such as Women's Health, Daily Mail, Al Jazeera, and Fox News, she's marked her presence in the culinary world. Jessica's academic credentials include a Bachelor of Science from the University of California.

Comments

  1. Diane Achimon says

    July 8, 2024 at 12:03 pm

    5 stars
    Made this twice now….Wouldn’t change a thing!

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      July 8, 2024 at 12:10 pm

      I love hearing that, Diane ๐Ÿ˜€

      Reply
  2. GMJ says

    March 28, 2024 at 7:04 am

    5 stars
    Good recipe ! Just letting you know that the 1.5 casserole dish you tagged is no longer available on Amazon. You may want to choose another one to keep getting credits for it. I have a 6.5 x 10 in that worked well. I may try a 9×13 next time to have more topping??? Thoughts or adjustment needed??

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      March 28, 2024 at 7:22 am

      Thanks GMJ. Using a 9ร—13 dish for a zucchini casserole originally designed for a 1.5 qt dish will significantly alter the dish’s depth, likely making it thinner and potentially affecting cooking times and texture. You may need to adjust the cooking time downwards to prevent overcooking, and consider increasing the amount of topping to ensure an even layer across the larger surface area. Monitoring the casserole closely during cooking will be key to making these adjustments successfully.

      Reply
  3. Susan Faggard says

    January 22, 2024 at 2:51 pm

    5 stars
    Excellent recipe. Was concerned about the residual salt in zucchini. Did rinse it twice. I did use Italian panko which added a great flavor. Combination of the sauce was very creamy.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      January 22, 2024 at 2:54 pm

      I appreciate your excellent feedback, Susan ๐Ÿ˜€

      Reply
    • Brian says

      March 26, 2024 at 10:27 am

      5 stars
      Hello Jessica Brian, here. I am a man who cannot. eat onions. So, I make recopies and do not add the onion and they are great and taste good. Being in the culinary industry most of my life I enjoy looking and finding dishes that I would enjoy making and eating. and this one here is a good one minus the onion. Thank you for all of the recipes they are all good ones.

      Reply
      • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

        March 27, 2024 at 8:45 am

        Thanks for the feedback, Brian ๐Ÿ™‚

  4. Jarrod says

    November 3, 2023 at 4:09 pm

    5 stars
    Very good added Tofu

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      November 5, 2023 at 11:23 am

      Thanks ๐Ÿ™‚

      Reply
  5. Rachaele says

    September 26, 2023 at 6:32 pm

    5 stars
    This recipe is boss. I did doctor it up such as including sautรฉed vegan sausage to the zucchini layer and extra spices to the onion and breadcrumb parts, but other than that…. perfecto *thumbs up*. This is a main dish.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      September 27, 2023 at 5:52 pm

      I appreciate your boss feedback, Rachaele ๐Ÿ˜€

      Reply
  6. Tamara Goddard says

    September 26, 2023 at 9:19 am

    I could not find a list of ingredients. How many eggs, how much mayonnaise and soy cream??

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      September 26, 2023 at 10:29 am

      The ingredient list is in the Zucchini Casserole Recipe card directly above ๐Ÿ™‚

      Reply
  7. Bearsy says

    September 17, 2023 at 4:04 pm

    My eggs scrambled. Don’t know what happened.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      September 18, 2023 at 7:05 am

      Without being next to you while you were cooking, its hard to say, but I am guessing that you may have not let the onion/garlic cool before mixing it with the eggs in step 4:

      ”
      In a large bowl combine the sour cream, mayonnaise, eggs, grated parmesan cheese, ยฝ cup of shredded cheddar cheese, and ยฝ cup of mozzarella cheese. Once the onion and garlic mixture has cooled to room temperature, combine with the cheese mixture.
      “

      Reply
  8. Carolyn says

    September 14, 2023 at 7:59 pm

    5 stars
    This recipe if absolutely delicious! I would recommend using finely grated parmesan cheese. It tends to clump otherwise.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      September 15, 2023 at 8:45 am

      Thanks for the recommendation and feedback, Carolyn ๐Ÿ˜€

      Reply
  9. Jenn Hanson says

    September 1, 2023 at 7:37 pm

    5 stars
    It’s August in New England, so I riffed on this a little bit… Followed the zucchini part, but also steamed some cauliflower which I added along with adding a layer of sliced tomatoes to the top before going in the oven. This was so good!!! Next time I’ll add more tomato & feel like I could use just about any veggie. This recipe is amazing, surprisingly unique and a total winner!!

    Reply
  10. Dorothy Shepherd says

    August 27, 2023 at 4:42 pm

    Please verify what the size of a medium zucchini is…I used two ‘medium’ zucchinis, and apparently the zukes you have are a different size than our’s here in Minnesota. Since I had only two zukes, I halved the other ingredients and followed the recipe and mine were dry and not at all creamy. My zukes were about 1.5 to 2 inches in diameter. Plz clarify what size zuke is ‘average’ in your recipes. Thx. D.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      August 27, 2023 at 5:17 pm

      A medium-sized zucchini is typically about 8-10 inches long and around 2 inches in diameter.

      Reply
  11. McNamara, Marilyn says

    August 8, 2023 at 6:31 am

    5 stars
    So good! Everyone raved about it and said it needed to be added to the Thanksgiving menu.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      August 8, 2023 at 3:32 pm

      This zucchini casserole is definitely a great addition to any Thanksgiving table ๐Ÿ™‚

      Thanks for the review and rating, Marilyn!

      Reply
  12. Mommamoritz says

    July 19, 2023 at 3:32 pm

    5 stars
    Very tasty. The only thing I added was fresh herbs from my garden. My husband liked it and he doesn’t usually enjoy breadcrumb topped casseroles. We will make again.

    Reply
    • Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlightJessica Randhawa says

      July 20, 2023 at 11:07 pm

      I appreciate the tasty feedback and rating ๐Ÿ˜€

      Reply
      • Dana says

        August 15, 2023 at 8:40 pm

        Can it be made the night before baking minus the Pablo of course?

  13. Sharon says

    June 10, 2023 at 1:28 pm

    5 stars
    It came out very tasty an flavorful.

    Reply
  14. Jessica H says

    January 11, 2023 at 4:39 pm

    5 stars
    Tasted great!

    Reply

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Recipe Rating




4.86 from 267 votes (255 ratings without comment)

Close up photo of Chef Jessica Randhawa of The Forked Spoon in a blue spotted dress, in the sunlight

Welcome to The Forked Spoon! I’m Chef Jessica Randhawa, and for over 14 years, I’ve been crafting and sharing more than 1200 recipes, blending delicious flavors with practical kitchen tips and expert culinary advice to elevate your everyday cooking. Learn more about meโ†’

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