This cheesy zucchini casserole is one of my favorite ways to use up garden zucchini. It’s creamy, savory, and packed with flavor—plus, my top tip guarantees it won’t turn out watery or soggy!
When it comes to summer veggies, zucchini is always at the top of my list. Over the years, I’ve whipped up everything from crispy zucchini fritters (a reader favorite for over 10 years!) to moist zucchini chocolate chip bread, fresh zucchini pasta salad and even baked zucchini chips. With so many favorites, it was only a matter of time before I landed on this: cheesy zucchini casserole.
I like to think of this baked zucchini recipe as a cross between a gratin and a baked mac and cheese—minus the pasta, plus all the golden, cheesy goodness that makes it a family favorite. Having made this dish dozens of times, I know exactly how to get the best texture—crispy on top, creamy inside and never soggy. It’s a simple way to turn an abundance of fresh zucchini into something everyone actually wants to eat (yes, even the kids!).
Why This Zucchini Casserole Works (When So Many Others Don’t)
I tested this casserole with sliced zucchini three separate times—and every single time, it turned into a watery, mushy mess. That’s why I switched to shredded zucchini and made it my mission to squeeze out every last drop of moisture. It makes a huge difference in texture! Too much water = Soggy City… and nobody wants that.
Ingredients
- Zucchini: You’ll need about 6 medium zucchini (or around 2 to 2.5 pounds). Shred them on the large holes of a box grater. Want to mix in yellow squash with the zucchini? Go for it!
- Sour cream & mayonnaise: The combo that makes this squash casserole ultra-creamy and rich without being heavy. Full-fat versions work best, but light sour cream is fine, too.
- Eggs: These bind all the ingredients together.
- Garlic powder & onion powder: Pantry staples that pack in savory flavor without needing to sauté anything first.
- Baking powder: Just a small amount helps keep the texture light and prevents the casserole from turning dense.
- Cheddar cheese: I use freshly shredded sharp cheddar for the most flavor. You’ll stir some into the filling and sprinkle the rest on top.
- Parmesan cheese: Grated Parm adds a little salty, nutty flavor.
- Crackers: Crushed Ritz or cheddar cheese crackers add that buttery crunch on top. Panko can work in a pinch, but I love the flavor the crackers bring.
See the recipe card for full information on ingredients and quantities.
How to Make Zucchini Casserole
- Grate the zucchini using the large holes of a box grater.
- Transfer to a sieve, sprinkle with kosher salt and let sit for 10 minutes to draw out the moisture.
- Squeeze out the moisture. After 10 minutes, wrap the salted zucchini in a clean kitchen towel and squeeze out as much liquid as you can. (Tip: You can also use paper towels or your hands in batches.)
- Make the filling. In a large bowl, whisk together sour cream, mayo, garlic powder, onion powder, baking powder, eggs and black pepper.
- Add the cheese and zucchini. Stir in 1 cup of shredded cheddar and ¼ cup Parmesan cheese, then fold in the squeezed zucchini until well combined. The mixture should be thick but still spreadable.
- Assemble the casserole and bake. Transfer the mixture to a greased 9×13-inch baking dish and smooth the top. Bake in a preheated 375°F oven for 30 minutes, or until set around the edges and lightly golden.
- Make the cracker topping. Stir together the melted butter, crushed crackers and the remaining cheddar cheese. After 30 minutes, sprinkle the topping evenly over the casserole.
- Bake again. Return to the oven for another 10 to 15 minutes, until the topping is golden and crisp. Let cool for 10 minutes before slicing. (This helps it firm up so you get clean, square slices.) Serve warm.
#1 Tip for Zucchini Casserole Success
You must squeeze an astronomical amount of liquid out of the zucchini. Zucchini is more than 90% water, which means if you don’t drain it well, your casserole will turn out watery and soggy instead of creamy and perfectly baked. I learned this the hard way after one too many soggy casseroles!
Twist, squeeze and press until you’ve removed as much liquid as you possibly can from the zucchini. This step might seem tedious, but trust me, it’s the secret to achieving the best texture and flavor in your baked zucchini casserole.
Storage and Freezing Instructions
- To store: Leftover zucchini casserole can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to help crisp up the topping again—microwaving works too, but you’ll lose that crunchy texture.
- To freeze: This casserole freezes best before baking. Assemble the casserole in a freezer-safe dish, cover tightly with foil and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed, adding 5–10 extra minutes to the bake time if needed.
Serve It With
This is one of those summer casseroles that shows up on our table again and again—and not just in summer! It works for potlucks, holiday spreads (hello, easy Thanksgiving side dish!), or even weeknight dinners when you want something warm and comforting with a veggie twist. I’ll pair it with something simple like:
And don’t count it out for brunch! It pairs beautifully with soft scrambled eggs, crusty bread and a big bowl of fresh fruit salad.
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Preheat the oven to 375°F. Grease a 9×13-inch baking dish with butter.
Trim the ends of the zucchini then grate them on the large hole of a box grater. Transfer the grated zucchini to a sieve then sprinkle it with 1 teaspoon kosher salt. Let the zucchini sit for 10 minutes.
Transfer the zucchini to a kitchen towel and squeeze out as much excess liquid as possible. (Alternately, use your hands to squeeze out the zucchini.) Set it aside.
In a large bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, baking powder and eggs with ¼ teaspoon black pepper. Stir in 1 cup of the cheddar cheese, the Parmesan cheese and the zucchini then transfer the mixture into the greased baking dish.
Bake the casserole for 30 minutes. While it bakes, in a small bowl, stir together the melted butter, crushed crackers and remaining ½ cup cheddar cheese.
Remove the casserole from the oven and top it with the cracker mixture then return it to the oven until the crackers are toasted, an additional 10 to 15 minutes. Let cool for 10 minutes then slice and serve.
- VERY IMPORTANT NOTE: You must squeeze an astronomical amount of liquid out of the zucchini or your casserole WILL BE WATERY!
- To store: Leftover zucchini casserole can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven or toaster oven to help crisp up the topping again—microwaving works too, but you’ll lose that crunchy texture.
- To freeze: This casserole freezes best before baking. Assemble the casserole in a freezer-safe dish, cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed, adding 5–10 extra minutes to the bake time if needed.
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Calories: 402kcal, Carbohydrates: 12g, Protein: 14g, Fat: 34g, Saturated Fat: 12g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 138mg, Sodium: 521mg, Potassium: 507mg, Fiber: 2g, Sugar: 5g, Vitamin A: 930IU, Vitamin C: 27mg, Calcium: 325mg, Iron: 1mg
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