Zucchini Casserole is side dish that’s creamy, topped with a golden, crispy finish. Transforming a simple vegetable into something delicious.
A creamy, cheesy casserole dish, like Corn Casserole or Stuffed Mushroom Casserole makes a quick and tasty vegetable Side Dish that even picky eaters will want seconds.
Sabrina’s Zucchini Casserole Recipe
Move over green bean casserole, this Zucchini Casserole is about to be your new favorite budget-friendly, absolutely scrumptious veggie recipe. The creamy sauce, layers of cheese, and crisp topping will make you want to make this dish every week. It’s light enough to go with healthy recipes like Roast Chicken, but tastes just as indulgent as Mac and Cheese or Mashed Potatoes. It’s ready for the oven in minutes so you can easily add it to your dinner menu even on busy weeknights. This vegetable is very versatile, so read below to see what can make a great addition to this easy bake.
Recipe Card
Ingredients
- 6 tablespoons unsalted butter , divided
- 3 tablespoons flour
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 2 cups whole milk
- 1 cup mozzarella
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon dried thyme
- 6 medium zucchini , sliced into 1/4" thick coins
- 1 cup panko bread crumbs
Instructions
- Preheat oven to 375 degrees and spray a 9×13 baking dish with vegetable oil spray (or brush with melted butter).
- In a large saucepan on medium heat, add 4 tablespoons butter until just melted.
- Stir in the flour, salt, and pepper and cook for 1 minute, until bubbly and the flour is no longer raw.
- Slowly add in milk while whisking constantly until smooth.
- Let cook until bubbly and thick, then add in the mozzarella, parmesan, and dried thyme, stirring well until completely melted.
- Add in zucchini and coat well.
- Pour mixture into a baking dish and spread evenly.
- In a small saucepan on medium-high add the remaining 2 tablespoons butter and the panko bread crumbs.
- Stir well until panko is well coated.
- Sprinkle panko over the zucchini and bake for 30 minutes.
Nutrition
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Chef’s Note
Zucchini is naturally a watery vegetable, and if it is not cooked properly, it can release a lot of excess water into the casserole. I prevent this from happening by using thinner and uniform zucchini slices. That will help them cook faster, and release less liquid. You can also sprinkle salt on the veggie slices before cooking, and then let them rest for about 15 minutes to help draw out some of the extra liquid.
Table of contents
Can this be made ahead of time?
Yes, this can be made ahead of time and stored in the refrigerator for up to 2 days before cooking. To make ahead, assemble the casserole as directed, but do not add the breadcrumb topping until just before baking. Cover with foil or plastic wrap and refrigerate until ready to bake. When ready to serve, bring it room temperature, then add the breadcrumb topping and bake as directed.
How to Store
- Store: To store leftovers, cover the baking pan with foil or plastic wrap, or transfer to an airtight container in a single layer. Refrigerate for up to 3 days.
- Reheat: Reheat in the oven, covered with aluminum foil, at 350 degrees for 20-25 minutes, or until heated through. Remove the foil and cook another few minutes to make the topping crispy again.
- Freeze: Let the casserole dish cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as instructed above.
Variations
- Protein: You can add cooked meat such as chicken, ground beef, or sausage to make it more filling and serve as a one pan meal. To keep it vegetarian, add veggie crumbles or baked tofu pieces.
- Cheese: Instead of mozzarella and Parmesan, try different types of cheese like cheddar, Gouda, or Monterey Jack cheese.
- Herbs and Spices: Instead of thyme, herbs like basil, oregano, or rosemary go very well. Or swap in fresh herbs for a garden taste. You can also add seasonings like paprika, mustard powder, or garlic to balance the buttery sauce. Add some red pepper flakes or cayenne pepper to give the dish some heat!
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