Oh, zucchini season. It’s like a joyful explosion of green in the garden, isn’t it? But let’s be honest, after zucchini bread, grilled zucchini, and stuffed zucchini flowers, you’re often left wondering, “What else can I possibly make with all this zucchini?” That’s where my Cheesy Zucchini Casserole comes to the rescue! It’s the ultimate comfort food, and even my picky eaters (you know the type!) gobble it right up. This Cheesy Zucchini Casserole has saved countless dinners, and I’m thrilled to share the recipe with you.

I remember one particularly chaotic week when I was juggling work, school plays, and a mountain of laundry. I needed something quick, easy, and crowd-pleasing. I had a fridge full of zucchini and decided to throw together a cheesy vegetable casserole, inspired by my mom’s classic baked zucchini dish. The result? Pure magic! The kids devoured it, my husband raved, and I had a new go-to recipe. This Cheesy Zucchini Casserole is a total winner.

Now, I know what you might be thinking: “Another zucchini recipe? Will my family really eat it?” Trust me on this one. This isn’t your average bland vegetable side. We’re talking about tender zucchini bathed in a creamy, cheesy sauce, topped with a golden-brown, crispy layer of breadcrumbs. This Cheesy Zucchini Casserole is so good, even the zucchini skeptics will be converted. So, grab your zucchini, preheat that oven, and let’s get cooking! I promise, you’re going to love making this Cheesy Zucchini Casserole as much as my family does.

Ingredients for Success

4 medium zucchini, grated (about 6 cups)
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup butter, melted
1 (10.75 ounce) can condensed cream of mushroom soup
8 ounces sour cream
2 cups shredded cheddar cheese, divided
1 cup seasoned bread crumbs
1/4 teaspoon salt
1/4 teaspoon black pepper

I always use freshly grated cheddar cheese for my Cheesy Zucchini Casserole. Pre-shredded cheese often contains cellulose, which can prevent it from melting as smoothly. It makes a big difference in the final texture! And for the breadcrumbs, I like to use the Italian seasoned kind, but plain breadcrumbs work just fine, too – just add a little extra seasoning! This Cheesy Zucchini Casserole is very forgiving.

Don’t skimp on the butter! It adds a richness that really *makes* this cheesy vegetable casserole. My mom always said, “Butter makes everything better,” and she was definitely right when it comes to this easy zucchini casserole. Plus, melting the butter is the perfect way to start making Cheesy Zucchini Casserole because it softens the onions just right!

And speaking of substitutions, if you don’t have cream of mushroom soup on hand, cream of chicken or celery soup works just as well in this zucchini casserole recipe. I’ve even used a homemade cream sauce in a pinch. It’s all about using what you have, right? This Cheesy Zucchini Casserole is all about making delicious food with what you’ve got!

How to Make Cheesy Zucchini Casserole – Step by Step

Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. I use a glass dish because it distributes the heat evenly, but any baking dish will work. For easier cleanup, consider spraying with nonstick spray. Now we can start making the Cheesy Zucchini Casserole!
In a large bowl, combine the grated zucchini, chopped onion, minced garlic, melted butter, cream of mushroom soup, sour cream, 1 1/2 cups of the cheddar cheese, salt, and pepper. Mix well. This is the base of our cheesy zucchini casserole recipe, so make sure everything is well combined. I sometimes add a pinch of red pepper flakes for a little kick, too!
Pour the zucchini mixture into the prepared baking dish, spreading it evenly. This part is super easy. Just dump it in and spread it out! Now it’s really starting to look like a Cheesy Zucchini Casserole.

In a small bowl, combine the remaining 1/2 cup of cheddar cheese and the bread crumbs. Sprinkle this mixture evenly over the top of the zucchini casserole. This cheesy, crunchy topping is what makes this summer squash casserole so irresistible! I love the texture it adds.
Bake for 30-40 minutes, or until the casserole is golden brown and bubbly. The timing can vary depending on your oven, so keep an eye on it. You’ll know the Cheesy Zucchini Casserole is ready when a toothpick inserted into the center comes out clean. During this time, I like to prepare the rest of dinner and maybe sneak a little taste of the cheesy, breadcrumb topping if I’m being honest!
Let the casserole stand for 5-10 minutes before serving. This allows the Cheesy Zucchini Casserole to set up a bit, making it easier to slice and serve. Plus, it gives you a chance to admire your handiwork!

Tips and Tricks for the Perfect Casserole

One time, I accidentally used salted butter and forgot to reduce the amount of salt in the recipe. Whoops! The Cheesy Zucchini Casserole was a bit too salty, but we still ate it! I learned my lesson: always double-check your ingredients.

If you find that your zucchini is releasing a lot of water, you can squeeze out the excess moisture before mixing it with the other ingredients. This will help prevent the Cheesy Zucchini Casserole from being too watery. Just place the grated zucchini in a clean kitchen towel and squeeze.

And if you’re short on time, you can skip the breadcrumb topping. The Cheesy Zucchini Casserole will still be delicious! But I highly recommend it – it adds a wonderful texture and flavor. I sometimes use crushed Ritz crackers instead of breadcrumbs in my Ritz Cracker Zucchini Cheddar Casserole and it’s to die for.

Serving & Enjoying Your Cheesy Zucchini Casserole

My kids love this Cheesy Zucchini Casserole served alongside grilled chicken or pork chops. It’s also a great side dish for potlucks and holiday gatherings. It’s so versatile! And I always get compliments on it – everyone loves a good Cheesy Zucchini Casserole.

I like to garnish it with a sprinkle of fresh parsley for a pop of color. It makes the Cheesy Zucchini Casserole look extra fancy, even though it’s super simple to make. Presentation matters, even for a weeknight dinner!

Leftover Cheesy Zucchini Casserole is great reheated for lunch the next day. You can microwave it or bake it in the oven until it’s warmed through. I actually think it tastes even better the next day, once the flavors have had a chance to meld together. My husband loves taking this easy zucchini casserole to work in his lunch.

We often make this Cheesy Zucchini Casserole for summer barbecues. It’s the perfect way to use up all that garden zucchini! It’s always a hit with our friends and family. I’ve even had people ask me for the recipe – and now I can just send them here!

FAQs About Cheesy Zucchini Casserole

Can I freeze Cheesy Zucchini Casserole? Yes, you can! Let the casserole cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months. When ready to eat, thaw it overnight in the refrigerator and bake as directed. I made this cheesy zucchini casserole recipe for my friend when she had her first baby.
Can I use yellow squash instead of zucchini in this cheesy vegetable casserole? Absolutely! Yellow squash works just as well in this recipe. You can even use a combination of zucchini and yellow squash. The taste and texture will be very similar.

Can I add meat to this easy zucchini casserole? Definitely! Cooked ground beef, sausage, or shredded chicken would be delicious additions. Just add them to the zucchini mixture before baking. I sometimes add cooked bacon bits to this cheesy vegetable casserole for extra flavor.
Can I make this Cheesy Zucchini Casserole ahead of time? Yes, you can assemble the casserole ahead of time and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time to ensure it’s heated through. I often prep this the night before if I know I’ll have a busy day.
Can I use different types of cheese in this baked zucchini dish? Of course! Monterey Jack, mozzarella, or Gruyere would all be delicious in this recipe. Experiment with your favorite cheeses to create your own unique flavor combination. I used mozzarella once and I loved how stringy and delicious the Cheesy Zucchini Casserole was!

The top of my Cheesy Zucchini Casserole is browning too quickly. What should I do? If the top is browning too quickly, cover the casserole with aluminum foil during the last 10-15 minutes of baking. This will prevent it from burning. I had to do that once!
My Cheesy Zucchini Casserole is too watery. What did I do wrong? As mentioned earlier, zucchini can release a lot of water. Make sure to squeeze out the excess moisture from the grated zucchini before mixing it with the other ingredients. You can also add a tablespoon of cornstarch to the zucchini mixture to help absorb excess moisture. Next time, I’d try to make a Zucchini Rice Casserole from Kiera’s Recipes so it absorbs better.

Closing Thoughts on This Classic Summer Squash Casserole

This Cheesy Zucchini Casserole isn’t just a recipe to me; it’s a symbol of family dinners, quick weeknight solutions, and happy memories. It’s a dish that brings everyone to the table, even when they think they don’t like zucchini! It really is a classic summer squash casserole that everyone can enjoy!

My Personal Cheesy Zucchini Casserole Tips:

Don’t overcook the zucchini. Overcooked zucchini can become mushy, so keep an eye on it while it’s baking.
Use good quality cheese. The better the cheese, the better the flavor of the casserole.
Get creative with the toppings! Try adding crushed crackers, chopped nuts, or even a drizzle of hot sauce to the topping for extra flavor and texture.

I’ve tried so many versions of this dish over the years. Sometimes I add diced tomatoes, sometimes I use a different kind of soup, and sometimes I even add a layer of ricotta cheese. My son, Michael, prefers it with extra cheese, while my daughter, Emily, likes it with a little bit of spice. I even tried out a recipe for Cheesy Zucchini Bites as an appetizer once before making the casserole. It was a HIT!

No matter how you make it, I hope this Cheesy Zucchini Casserole becomes a staple in your kitchen, too. I hope it brings you as much joy and deliciousness as it has brought my family over the years. Remember, cooking is all about experimenting and having fun! Don’t be afraid to get creative and make this recipe your own.

So, go ahead, give it a try! I know you can do it. And who knows, maybe this Cheesy Zucchini Casserole will become a new family favorite in your house, too. Happy cooking! For more amazing zucchini recipes, check out this Zucchini and Squash Casserole | Easy Vegetarian Casserole Recipe. It’s similar, but definitely worth checking out! Also, Momsdish has a great article about Cheesy Zucchini and Squash Casserole – Momsdish that might give you even more ideas! Another source for this recipe is Cheesy Zucchini Squash Casserole | 24Bite® Recipes. I hope you love the recipe as much as I do!

Cheesy Zucchini Casserole

Print Recipe

This Cheesy Zucchini Casserole is a comforting and delicious way to enjoy summer’s bounty! Loaded with tender zucchini, flavorful cheese, and a creamy sauce, it’s a simple side dish or light meal the whole family will love.

Author: Kiera
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Baked
Cuisine: American

Ingredients

Scale

4 medium zucchini, sliced
1 medium onion, chopped
2 cloves garlic, minced
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese, divided
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
2 tablespoons melted butter

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
In a large skillet, sauté zucchini and onion over medium heat until tender, about 8-10 minutes. Add garlic during the last minute and cook until fragrant.

Remove from heat and drain any excess liquid.
In a large bowl, combine the zucchini mixture, sour cream, mayonnaise, Italian seasoning, salt, pepper, and 1 cup of the cheddar cheese. Mix well.
Pour the mixture into the prepared baking dish.
In a small bowl, combine the remaining 1/2 cup cheddar cheese, Parmesan cheese, and bread crumbs. Sprinkle evenly over the casserole.
Drizzle the melted butter over the bread crumb topping.
Bake for 25-30 minutes, or until golden brown and bubbly.

Let stand for 5-10 minutes before serving.

Notes

For a spicier kick, add a pinch of red pepper flakes to the zucchini mixture or a dash of hot sauce. You can also substitute different cheeses like Monterey Jack or mozzarella for a varied flavor.