Cheesy Baked Zucchini Casserole

Serves: 6
Prep: 15 minutes
Bake: 30–40 minutes
Oven: 375°F (190°C)

Ingredients

4 medium zucchini, sliced into ¼-inch rounds
1 tbsp olive oil
2 cloves garlic, minced
½ small onion, finely chopped
1 cup heavy cream
½ cup sour cream or cream cheese
1 cup shredded mozzarella
1 cup shredded cheddar cheese
½ cup grated Parmesan
1 tsp Italian seasoning
½ tsp garlic powder
½ tsp onion powder
½ tsp black pepper
¾ tsp salt, or to taste
¼ tsp paprika
2 tbsp chopped fresh parsley, optional

Instructions

Prepare the zucchini: Wash and slice zucchini into even rounds. Pat them dry with paper towels to remove excess moisture.
Sauté aromatics: Heat olive oil in a skillet over medium heat. Add onion and cook for 2–3 minutes. Add garlic and cook for another 30 seconds.
Make the creamy sauce: Lower the heat and add heavy cream and sour cream. Stir until smooth. Add Italian seasoning, garlic powder, onion powder, pepper, salt, and paprika.
Add cheese: Stir in ½ cup mozzarella, ½ cup cheddar, and ¼ cup Parmesan until melted and creamy.
Combine: Add the zucchini slices and gently toss until coated. Don’t overmix or the zucchini may break apart.
Transfer: Pour everything into a greased 9×13-inch baking dish or oven-safe skillet.
Top: Sprinkle the remaining mozzarella, cheddar, and Parmesan evenly over the top.
Bake: Bake uncovered at 375°F (190°C) for 25–30 minutes, until the zucchini is tender and the cheese is bubbling.
Brown the top: For a golden, browned crust, broil for 1–3 minutes, watching carefully.
Rest: Let it stand for 5–10 minutes before serving so the creamy cheese sauce can thicken.

Nuts & Allergen Information

This recipe contains NO nuts or peanuts.

Tree nuts: None
Peanuts: None
Milk/dairy: Yes — heavy cream, sour cream, mozzarella, cheddar, and Parmesan
Egg: None
Gluten/wheat: None in the basic recipe, but check packaged seasonings and cheeses for cross-contact
Soy: Usually none, but check processed cheese labels
Mustard: None
Sesame: None
Fish/shellfish: None

For a severe allergy, check the labels of every packaged ingredient and use products made in an appropriate allergen-controlled facility.

Q&A

Q: How do I stop the casserole from becoming watery?
Salt the sliced zucchini lightly and let it sit for 10–15 minutes, then pat it very dry before cooking. You can also briefly sauté the zucchini first.

Q: Can I use only mozzarella?
Yes. Mozzarella gives excellent stretch, while Parmesan and cheddar add stronger flavor.

Q: Can I make it without heavy cream?
Yes. Use whole milk mixed with cream cheese, or use evaporated milk for a lighter option.

Q: Can I prepare it ahead?
Yes. Assemble it, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if it is cold from the refrigerator.

Q: Can I freeze it?
It’s not ideal because zucchini releases water and the dairy sauce can change texture after freezing. For the best result, make it fresh.

Q: How do I get the cheese extra golden like the picture?
Use plenty of cheese on top and broil for 1–3 minutes at the end. Watch it closely because the cheese can burn quickly.

Q: What can I serve with it?
It works especially well with grilled chicken, roasted beef, baked fish, or a simple green salad.

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.