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–+ servings
Zucchini Casserole

Creamy Zucchini Casserole That's Pure Comfort in a Pan

This Zucchini Casserole is a delightful one-pan dish, featuring creamy textures and a crispy topping that's perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 slices
Course: Dinner
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Butter Substitute with olive oil or vegan butter for a dairy-free option.
  • 6.5 cups Grated Zucchini About 4-5 medium zucchinis.
  • 1 cup Grated Onion Can substitute with shallots.
  • 2 cloves Garlic Minced; use fresh for best flavor.
  • 1 tablespoon Italian Seasoning Or use individual herbs like oregano and basil.
  • 1.5 cups Sharp Cheddar Cheese Can substitute with gouda, fontina, or pepper jack.
  • 2 cups Panko Breadcrumbs Substitute with regular breadcrumbs or gluten-free options.
  • 0.5 cups Mayonnaise Greek yogurt or sour cream can substitute.
  • 0.5 cups Grated Parmesan Cheese Optional but recommended.
  • 1 teaspoon Salt To taste.
  • 1 teaspoon Pepper To taste.

Equipment

  • Oven-safe Skillet

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Place a large oven-safe skillet on the stovetop.
  2. Melt the butter in the skillet over medium heat. Add the grated zucchini, grated onion, minced garlic, Italian seasoning, salt, and pepper. Sauté for 4-5 minutes.
  3. Remove the skillet from heat and stir in the mayonnaise, Panko breadcrumbs, and cheddar cheese until well blended.
  4. Spread the zucchini mixture back into the skillet and sprinkle remaining Panko breadcrumbs and Parmesan cheese on top.
  5. Place the skillet in the preheated oven and bake for 20-25 minutes until golden and bubbly.
  6. Remove from the oven and let rest for 5 minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 30mgSodium: 400mgPotassium: 300mgFiber: 3gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For a dairy-free option, use olive oil and vegan cheese. Ensure to squeeze excess moisture from zucchini to avoid sogginess.

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