Description
This Easy Cheesy Zucchini Casserole is a comforting and satisfying dish, perfect for family dinners or potlucks. Fresh zucchini is parboiled to retain its tender texture, then combined with creamy mayonnaise, eggs, and sharp cheddar cheese for rich flavor. A crunchy Panko breadcrumb topping, mixed with melted butter, adds texture. Baked to perfection, this casserole offers a golden, bubbly finish, making it a crowd-pleaser and an excellent way to enjoy seasonal vegetables.
Ingredients
- 4 cups zucchini, diced into 1 inch pieces
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 2 eggs, slightly beaten
- 1 teaspoon pepper
- 3/4 – 1 teaspoon garlic powder
- 1/4 cup Panko breadcrumbs
- 1 tablespoon butter, melted
Instructions
- Add diced zucchini to a pot of boiling water and cook for 3 minutes. Drain and cool.
- In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
- Pour the mixture into a greased 1½ quart baking dish.
- In another bowl, combine Panko breadcrumbs with melted butter.
- Pour the breadcrumb mixture over the top of the casserole.
- Bake uncovered at 350°F for 35 minutes, or until the zucchini is fork tender.
Notes
For a lighter dish, substitute Greek yogurt for mayonnaise or use reduced-fat cheddar. Gluten-free Panko can replace regular breadcrumbs for those avoiding gluten. Prepare the casserole a day ahead and refrigerate; bake before serving. Store leftovers in an airtight container in the fridge for up to 3 days; reheat at 350°F until warm. Avoid overcooking to keep zucchini from becoming mushy. If the top browns too quickly, cover loosely with foil.
- Prep Time: 15 minutes
- Cook Time: 38 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6th of casserole
- Calories: 280
- Sugar: 4g
- Sodium: 420mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 78mg