Garden Zucchini Casserole
Servings: 8
Prep Time: 20 minutes
Cook Time: 40–45 minutes
Total Time: About 1 hour
Ingredients
- 3 medium zucchini, grated or thinly sliced (about 4 cups)
- 1/2 cup chopped onion
- 1 tablespoon olive oil or butter
- 1 teaspoon minced garlic (or 1/2 teaspoon garlic powder)
- 4 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
- Fresh rosemary for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Grease an 8×8-inch or 9×9-inch baking dish.
- Grate the zucchini and place it in a towel. Squeeze out as much moisture as possible.
- Heat olive oil in a skillet over medium heat. Sauté the onion for 4–5 minutes until soft. Add garlic and cook for 30 seconds.
- In a large bowl, whisk together eggs.
- Add cheddar, mozzarella, Parmesan, flour, baking powder, Italian seasoning, salt, pepper, parsley, zucchini, and the onion mixture.
- Stir until everything is evenly combined.
- Spread into the prepared baking dish.
- Bake for 40–45 minutes, until golden brown and the center is set.
- Let cool for 10 minutes before slicing.
Nutrition Information
Approximate per serving (1/8 of casserole):
| Nutrient | Amount |
|---|---|
| Calories | 210 |
| Protein | 13 g |
| Carbohydrates | 9 g |
| Fiber | 1.5 g |
| Sugars | 3 g |
| Fat | 14 g |
| Saturated Fat | 6 g |
| Cholesterol | 120 mg |
| Sodium | 380 mg |
| Potassium | 280 mg |
| Calcium | 260 mg |
| Vitamin A | 12% DV |
| Vitamin C | 18% DV |
Nutrition values are estimates and will vary depending on the ingredients used.
Tips
- Squeezing moisture from the zucchini is the key to preventing a watery casserole.
- For a crispier top, sprinkle an extra 1/4 cup Parmesan cheese over the casserole before baking.
- Add cooked bacon, diced ham, or cooked chicken for extra protein.
- Fresh basil, thyme, or dill also work well.
Storage
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months.
- Reheat: Bake at 350°F for 15–20 minutes, or microwave individual servings for 1–2 minutes.
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
Q: Can I freeze it before baking?
A: Yes. Assemble, wrap tightly, and freeze. Thaw overnight in the refrigerator before baking.
Q: Can I use yellow squash instead of zucchini?
A: Yes. Yellow squash works as a direct substitute.
Q: How do I keep it from becoming watery?
A: Salt the grated zucchini lightly, let it sit for 10–15 minutes, then squeeze out as much liquid as possible with a clean kitchen towel.
Q: Can I make it gluten-free?
A: Yes. Replace the all-purpose flour with a 1:1 gluten-free flour blend.
Q: Can I make it low-carb?
A: Yes. Replace the flour with 2 tablespoons of almond flour or omit it entirely; the texture will be a little softer.
Q: What can I serve with it?
A: It pairs well with grilled chicken, steak, roasted fish, tomato salad, garlic bread, or a green salad.
Q: Can I add more vegetables?
A: Absolutely. Chopped spinach, mushrooms, bell peppers, broccoli, or corn are all good additions. Sauté vegetables with high water content before adding them to the mixture.
