Give your veggies a glow-up with this easy, cheesy casserole that’s a real crowd-pleaser!
I love zucchini season! I don’t have a garden, but several friends do—and they drop off overflowing bags of these little green cuties near the end of every summer. I sauté and grill them, add them to salads and sandwiches, and spiralize them as a sub for pasta—but I’m always on the hunt for new ways to prepare them. That’s where this zucchini casserole recipe comes in!
It’s super easy to put together, and then it bakes for just over half an hour—which is plenty of time to clean up the dishes and prep a protein or salad to go with it. And the deep, savory, earthy flavor profile reminds me of the scalloped potatoes my mom used to make. The Greek yogurt adds just a hint of tang to the rich cheese sauce, and the zucchinis deliver a surprisingly firm texture.
With its crunchy, cheesy topping, this zucchini casserole is a real crowd-pleaser. I like to take it to family potlucks, where it’s a hit with everyone from my meat-eating uncles to my super-picky vegetarian nephew. I don’t tell the little kids it’s got zucchini in it, so they think it’s potatoes and gobble it up with gusto!
Is This Zucchini Casserole Healthy?
Zucchini is the star of this casserole, bringing vitamin C, potassium, and a modest amount of fiber in a low calorie count. The Greek yogurt, milk, cheddar, and Parmesan cheese add protein, calcium, and a creamy richness, but they also contribute saturated fat and sodium—something to keep in mind if you’re watching your intake. If you’d like a lighter version, try using low-fat or fat-free dairy products, and consider reducing the cheese or using a stronger cheese for more flavor in a smaller quantity.
Overall, this zucchini casserole is a balanced side or main dish, offering a good mix of protein, vitamins, and minerals. But it’s best enjoyed in moderation if you’re limiting sodium or saturated fat. Add extra veggies like spinach or bell peppers to boost nutrition even further.
For those following a gluten-free diet, simply swap the all-purpose flour for a gluten-free blend or use one to two teaspoons of coconut flour (a little goes a long way), and opt for gluten-free breadcrumbs—either store-bought or homemade. For a keto-friendly version, omit the flour and breadcrumbs entirely, use finely ground nuts as a topping, and replace the milk with unsweetened almond milk.
The Enduring Allure Of Vegetable Casseroles
The tradition of baking vegetables into casseroles has deep roots, with early versions resembling savory puddings in medieval Europe. In modern Israel, for example, zucchini casserole—known as pashtidat kishuim—has become a beloved family dish, blending eggs, vegetables, and simple seasonings into a soft, comforting bake. These casseroles, often adapted with local ingredients and personal touches, reflect the adaptability and enduring appeal of the humble zucchini. Today’s zucchini casseroles draw on centuries of culinary innovation, offering a dish that’s both nostalgic and endlessly customizable.
How Do I Store Leftovers?
Store leftover zucchini casserole in an airtight container in the fridge for up to 4 days. Freezing is not recommended, as the zucchini and other vegetables tend to release excess moisture and become mushy when thawed. Reheat in a 350°F oven until heated through, about 15–20 minutes. To restore the crispy topping, uncover the dish and place it under the broiler for 2–3 minutes at the end. If you’re short on time, you can also reheat individual servings in the microwave in 30-second intervals, though the topping won’t be as crunchy.
Serving Suggestions
Pair this zucchini casserole with Mint Grilled Sweet Potatoes With Tahini Cauliflower Rice Wrap or this Delicious Stuffed Butternut Squash for a satisfying meatless meal. Or go the omnivore route and serve it alongside Honey Lemon Chicken, Pan-Fried Cod, or this Easy Low-Carb Paleo Meatloaf. For dessert, whip up some Chocolate Chia Pudding to satisfy the whole family.
Ingredients
- 2 pounds zucchini sliced into 1/2-inch rounds
- 1 teaspoon kosher salt divided
- 2 tablespoons unsalted butter
- 1 medium yellow onion chopped
- 1/4 teaspoon ground black pepper
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 cup low-sodium chicken or vegetable broth
- 1/3 cup milk
- 1/2 cup plain Greek yogurt
- 1 cup shredded sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 400°F. Grease a 2 1/2-quart baking dish with nonstick spray.
- Place the zucchini slices in a colander and sprinkle with 1/2 teaspoon of kosher salt. Let them drain for 20 minutes, then blot dry with paper towels.
- In a large pan, melt 2 tablespoons of butter over medium heat. Add the chopped onion, the remaining 1/2 teaspoon of salt, and the black pepper. Sauté until the onion is soft and translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
- Sprinkle the flour over the onion mixture and cook, stirring constantly, for 1 minute, until the flour is golden.
- Gradually add the broth and milk, stirring continuously to avoid lumps. Cook until the sauce thickens, about 3-4 minutes. Remove from heat and stir in the Greek yogurt.
- Add the shredded cheddar cheese to the sauce, stirring until it's melted. Add the zucchini slices and stir gently until they're well coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the top with grated Parmesan cheese and panko breadcrumbs.
- Bake in the preheated oven for 30-35 minutes, until the casserole is bubbling and the top is golden brown.
- Let the casserole rest for 5 minutes before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment