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Cheesy Zucchini Casserole with Bread and Parmesan Recipe

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4.2 from 13 reviews

This comforting zucchini casserole is a delicious and hearty dish perfect for a family meal or potluck. Combining tender sautéed onions and garlic with fresh zucchini, savory bread cubes, and a blend of cheddar and Parmesan cheeses, it’s baked to golden perfection with a crispy, buttery breadcrumb topping. Ideal for showcasing summer squash, this recipe delivers creamy, cheesy goodness with a satisfying crunch.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Vegetables & Aromatics

  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 6 small zucchini, chopped (about 7 cups)

Dairy & Eggs

  • 4 tablespoons butter, divided
  • 2 large eggs, lightly beaten
  • 1/4 cup heavy whipping cream
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup shredded Parmesan cheese

Dry & Baking

  • 3 cups cubed bread
  • 1/2 cup panko bread crumbs
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  1. Sauté the onions and garlic: Preheat a large skillet over medium-high heat and add 2 tablespoons of butter. Once melted, add the chopped onions and cook, stirring occasionally, until they become tender and translucent, about 3 to 4 minutes. Add the minced garlic and sauté for an additional minute until fragrant.
  2. Prepare the zucchini mixture: Transfer the cooked onion and garlic mixture to a large mixing bowl. Add the chopped zucchini (make sure to drain any excess water from the zucchini beforehand to avoid a soggy casserole), the cubed bread, lightly beaten eggs, heavy cream, 1/2 cup of shredded cheddar cheese, salt, and pepper. Stir everything together until well combined.
  3. Assemble the casserole: Grease an 8-inch square baking dish and spread the zucchini mixture evenly inside. This helps the dish cook evenly and prevents sticking.
  4. Add the cheese and breadcrumb topping: Sprinkle the remaining 1/2 cup shredded cheddar cheese evenly over the casserole. In a microwave-safe bowl, melt the remaining 2 tablespoons of butter and drizzle it over the panko breadcrumbs, tossing to coat them thoroughly. Evenly sprinkle the buttered breadcrumbs and the Parmesan cheese on top of the casserole.
  5. Bake the casserole: Cover the baking dish with foil and bake in a preheated 350°F (175°C) oven for 15 to 20 minutes. Then remove the foil and continue baking uncovered for another 15 to 20 minutes until the top is golden brown and crisp.
  6. Rest and serve: Remove the casserole from the oven and let it stand for 10 minutes before serving. This resting time allows the casserole to set and makes it easier to slice and serve.

Notes

  • Drain zucchini thoroughly to prevent excess moisture in the casserole.
  • Use day-old bread for better texture in the bread cubes.
  • Feel free to substitute cheddar cheese with other melting cheeses like mozzarella or Gruyère for a different flavor.
  • This dish can be made ahead and reheated in the oven for a warm meal later.
  • Adding fresh herbs such as thyme or parsley can enhance the flavor profile.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://recipeteach.com/cheesy-zucchini-casserole-with-bread-and-parmesan-recipe/