Go Back Email Link
–+ servings
Want to save this recipe for later?
Enter your information below, and I'll send it straight to your inbox! I'll also send you my new recipes each week!
A closeup overhead shot of a grey pan of cheesy zucchini casserole.

Cheesy Zucchini Casserole

Chelsea Plummer | Mae's Menu
This cheesy zucchini casserole has tender zucchini rounds baked in a rich white cheddar sauce with sautéed garlic and green onions, topped with a buttery crispy panko crust. It's a great side dish year-round, but truly shines in the summer with fresh garden zucchini. Easy enough for a weeknight dinner, impressive enough for holiday spreads, and a guaranteed hit at summer BBQs and potlucks.
5
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 8 Servings
Calories 196 kcal

Equipment

Ingredients
  

Zucchini Casserole

  • 3 medium zucchini or 4 small cut into ¼-inch rounds
  • 3 tablespoons all-purpose flour divided
  • 3 green onions green and white parts thinly sliced
  • 2 tablespoons unsalted butter
  • 2 cloves garlic minced or pressed
  • 1 ½ cups milk whole or 2%
  • 1 ½ cups shredded sharp white cheddar cheese preferably aged
  • ¾ teaspoons salt
  • 1 large pinch nutmeg

Panko Topping

  • 2 tablespoons unsalted butter melted
  • ¾ cup panko breadcrumbs
  • 2 tablespoons grated parmesan cheese
  • Fresh cracked pepper optional

Instructions
 

  • Preheat oven to 375°F. Spray an 8x8-inch baking dish with nonstick cooking spray.
  • Add zucchini slices to a bowl. Sprinkle with 4 teaspoons flour and toss until evenly coated.
  • Lay half the zucchini in the dish, overlapping slightly. Sprinkle with half the green onions. Repeat with remaining zucchini and green onions.
  • Melt 2 tablespoons butter in a saucepan over medium heat until foaming. Add garlic and cook 1–2 minutes until fragrant and lightly golden.
  • Stir in the remaining flour and cook 1–2 minutes until absorbed, bubbling, and smelling nutty.
  • Pour in the milk. Whisk well and cook 3–5 minutes until thickened.
  • Reduce heat to low. Stir in the white cheddar, salt, and nutmeg until smooth. Remove from heat.
  • Pour the cheese sauce over the zucchini layers, spreading evenly so it seeps down around the vegetables.
  • Toss the melted butter, panko, and parmesan in a small bowl until combined. Sprinkle evenly over the sauce. Top with cracked pepper if desired.
  • Bake 30 minutes until bubbly and the panko topping is deep golden brown. Rest 5–10 minutes before serving.

Notes

  • Watery zucchini? For large or late-season zucchini, salt slices in a colander for 15 minutes and pat dry before flouring. Standard medium zucchini don't need this step — the flour coating handles moisture.
  • Use aged white cheddar — The sharper, the better. Avoid pre-shredded cheese — anti-caking agents can make the sauce grainy.
  • Low heat for cheese — Reduce to low before adding cheese and remove from heat as soon as it melts smooth.
  • Make ahead — Assemble through the sauce step up to 24 hours ahead. Add panko topping just before baking. Add 5–10 extra minutes to bake time from cold.
  • Doubling — Double the ingredients, use a 9x13-inch pan, and increase the bake time by 5–10 minutes.
  • Gluten-free — Use a 1:1 GF flour blend and gluten-free panko.
  • Storage — Refrigerate up to 5 days. Do not freeze.

Nutrition

Calories: 196kcalCarbohydrates: 10gProtein: 8gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 37mgSodium: 486mgPotassium: 241mgFiber: 1gSugar: 2gVitamin A: 589IUVitamin C: 14mgCalcium: 250mgIron: 1mg
Keyword Zucchini casserole, zucchini casserole recipe
Tried this recipe?Let us know how it was!
QR Code linking back to recipe