Cheesy Zucchini Casserole: A Comforting Delight

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Golden, gooey, and bubbling with cheesy goodness, this Cheesy Zucchini Casserole is the kind of dish that wins over even the pickiest eaters. The fresh zucchini is sliced thin, layered with a rich, creamy cheese sauce, then baked to bubbly perfection. The result? A cozy, heartwarming bake that melts in your mouth and satisfies on every level.

Whether you’re looking for a quick weeknight side, a clever way to use up extra zucchini, or just craving something indulgent but veggie-forward, this casserole delivers. It pairs beautifully with grilled meats or can even stand alone as a comforting vegetarian main. Creamy, cheesy, and kissed with a golden crust, this casserole turns a humble vegetable into a show-stopping dish.

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Ingredients for this Cheesy Zucchini Casserole

• 4 medium zucchinis, thinly sliced
• 1 small onion, finely chopped
• 1 ½ cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 cup sour cream
• 2 large eggs
• 2 tablespoons all-purpose flour (or almond flour for gluten-free)
• 2 tablespoons chopped fresh parsley (optional, for garnish)
• Salt and black pepper, to taste
• 1 tablespoon olive oil or butter (for sautéing)

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Step 1: Prep the Zucchini

Wash the zucchinis thoroughly and slice them into thin, even rounds—about 1/4 inch thick. If your zucchini holds a lot of moisture, sprinkle the slices with a little salt and let them rest in a colander for about 15–20 minutes. This helps draw out excess water and prevents a watery casserole. Afterward, pat them dry with a paper towel.

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Step 2: Sauté the Onions and Zucchini

Heat olive oil or butter in a large skillet over medium heat. Add the chopped onions and sauté until translucent and fragrant, about 3–4 minutes. Toss in the zucchini slices and cook them for another 5–7 minutes, just until they begin to soften. Remove from heat and let the mixture cool slightly.

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Step 3: Make the Cheesy Filling

In a mixing bowl, combine the sour cream, eggs, flour, and all of the shredded cheddar and mozzarella cheeses—reserving about ½ cup of each for topping. Stir until smooth and creamy. Season with salt and pepper to your liking.

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Step 4: Assemble the Casserole

Preheat your oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish. Add the sautéed zucchini and onions into the cheese mixture and gently fold to coat everything evenly. Transfer the mixture into the prepared baking dish and spread it out in an even layer.

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Step 5: Add the Final Layer of Cheese

Sprinkle the remaining cheddar and mozzarella cheeses over the top, followed by a dusting of grated Parmesan for extra golden crispiness. This top layer will create that beautiful, melty crust you see in every great casserole.

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Step 6: Bake to Perfection

Place the casserole in the oven and bake uncovered for 30–35 minutes, or until the top is bubbling and golden brown. For an extra golden finish, you can broil it for the last 2–3 minutes—just watch closely to avoid burning.

Remove from the oven, let it rest for 5–10 minutes, and garnish with chopped parsley before serving.

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Storage Instructions

If you’re lucky enough to have leftovers, this Cheesy Zucchini Casserole stores beautifully!

• Refrigerator: Once cooled, transfer leftovers into an airtight container or cover the casserole dish tightly with foil or plastic wrap. It will keep well in the fridge for up to 4 days.
• Freezer: While fresh zucchini can release moisture when frozen, you can freeze this casserole if needed. Let it cool completely, portion into freezer-safe containers, and freeze for up to 2 months. Reheat directly from frozen in the oven at 350°F until heated through.
• Reheating: To maintain its cheesy texture, reheat in the oven at 350°F for about 15–20 minutes. You can also microwave individual servings for 2–3 minutes, but the cheese may lose its crisp top.

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Estimated Nutrition (Per Serving)

Serving size based on 1/6 of the casserole.

• Calories: 280
• Protein: 13g
• Fat: 22g
• Carbohydrates: 9g
• Fiber: 2g
• Sugars: 3g
• Sodium: 410mg
• Calcium: 20% DV

(Values may vary depending on the exact brands and ingredients used.)

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Frequently Asked Questions

1. Can I use yellow squash instead of zucchini?

Absolutely! Yellow squash has a similar texture and flavor profile and works great as a substitute.

2. Can I make this casserole ahead of time?

Yes. Assemble the casserole up to a day in advance, cover it, and refrigerate. Bake just before serving.

3. Is it possible to make this dish low-carb or keto-friendly?

Yes—simply replace the flour with almond flour or coconut flour to lower the carb count.

4. What protein pairs well with this casserole?

Grilled chicken, baked salmon, or even a side of bacon make great additions for a complete meal.

5. Can I make this dairy-free?

You can try dairy-free cheese blends and use a plant-based sour cream alternative, though the flavor and texture may vary.

6. Do I need to peel the zucchini?

No need to peel it! The skin is tender, nutritious, and adds color to the dish.

7. Why is my casserole watery?

Zucchini has high water content. Salting and draining beforehand helps, as well as not overcooking the squash in the skillet.

8. Can I add breadcrumbs on top?

Definitely! A sprinkle of seasoned breadcrumbs mixed with Parmesan adds a delicious crunch to the cheesy top.

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