Easy Baked Zucchini Casserole Recipe: Perfect Summer BBQ Side Dish

Looking for a crowd-pleasing side dish that’s perfect for summer BBQs, potlucks, or family dinners? This Easy Baked Zucchini Casserole is the answer! Packed with tender zucchini, gooey cheese, and a golden crust, it’s a rustic and delicious way to enjoy the bounty of summer. Plus, it’s simple to prepare and always a hit with guests.

If you love zucchini, you might also enjoy Mom’s Secret Moist Zucchini Bread or Ultimate Easy Zucchini Bread for more ways to use this versatile vegetable.

Ingredients

• 4 cups zucchini, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Prepare the zucchini: Thinly slice the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
3. Sauté the aromatics: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
4. Mix the ingredients: In a large bowl, combine the zucchini, sautéed onion and garlic, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, breadcrumbs, parsley, salt, black pepper, oregano, basil, and red pepper flakes (if using). Mix well until everything is evenly coated.
5. Assemble the casserole: Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with an extra sprinkle of breadcrumbs and Parmesan cheese for a crispy crust.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
7. Serve: Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Expert Tips

• Drain the zucchini well: To avoid a watery casserole, make sure to salt and drain the zucchini before mixing it with the other ingredients.
• Add a crunchy topping: For extra texture, mix some crushed crackers or panko breadcrumbs with melted butter and sprinkle on top before baking.
• Make it ahead: You can assemble the casserole a day in advance and refrigerate it. Just bake it when you’re ready to serve.
• Customize the cheese: Feel free to swap cheddar for mozzarella, Monterey Jack, or a blend of your favorite cheeses.

FAQ

Can I freeze this zucchini casserole?
Yes! Assemble the casserole and freeze it before baking. When ready to cook, thaw it in the refrigerator overnight and bake as directed.

What can I serve with this casserole?
This dish pairs beautifully with grilled meats, creamy pasta salad, or a fresh peach tomato salad.

Can I use yellow squash instead of zucchini?
Absolutely! Yellow squash or a mix of zucchini and squash works perfectly in this recipe.

This Easy Baked Zucchini Casserole is a versatile and delicious side dish that’s sure to become a favorite at your summer gatherings. Enjoy!

Easy Baked Zucchini Casserole Recipe: Perfect Summer BBQ Side Dish

This Easy Baked Zucchini Casserole is a crowd-pleasing side dish perfect for summer BBQs or family dinners. Packed with tender zucchini, gooey cheese, and a golden crust, it’s simple to prepare and always a hit with guests.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Calories: 320

Ingredients Method Notes

Ingredients

  

Ingredients

• 4 cups zucchini, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1/2 cup breadcrumbs
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 small onion, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)

Method

 

Instructions

1. Preheat the oven: Set your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Prepare the zucchini: Thinly slice the zucchini and place it in a colander. Sprinkle with salt and let it sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
3. Sauté the aromatics: In a skillet, heat a tablespoon of olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant.
4. Mix the ingredients: In a large bowl, combine the zucchini, sautéed onion and garlic, cheddar cheese, Parmesan cheese, sour cream, mayonnaise, breadcrumbs, parsley, salt, black pepper, oregano, basil, and red pepper flakes (if using). Mix well until everything is evenly coated.
5. Assemble the casserole: Transfer the mixture to the prepared baking dish, spreading it out evenly. Top with an extra sprinkle of breadcrumbs and Parmesan cheese for a crispy crust.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
7. Serve: Let it cool for a few minutes before serving. Garnish with fresh parsley if desired.

Notes

Drain the zucchini well to avoid a watery casserole. For extra texture, add a crunchy topping like crushed crackers or panko breadcrumbs. You can assemble the casserole a day in advance and refrigerate it. Customize the cheese by using mozzarella, Monterey Jack, or a blend of your favorite cheeses.