Can I make Cheesy Zucchini Casserole ahead of time?

Yes. You can mix the casserole filling, place it in a greased baking dish, cover it, and refrigerate it for up to one day. Add the buttered panko breadcrumb topping right before baking so it stays crisp.

Do I need to peel zucchini for casserole?

No. You do not need to peel zucchini for this casserole. The peel adds color, texture, and fresh flavor. Trim the ends, then dice the zucchini into one-inch pieces.

Can I freeze zucchini for Cheesy Zucchini Casserole?

Yes. Boil the diced zucchini for three minutes, place it in ice water to stop the cooking, drain it well, and freeze it on a parchment-lined baking sheet. The next day, transfer the frozen zucchini to labeled freezer bags. Thaw and drain it before using.

Why is my zucchini casserole watery?

Zucchini naturally holds a lot of moisture. To prevent a watery casserole, parboil the zucchini for three minutes, drain it well, let it cool slightly, and remove any extra liquid before mixing it with the other ingredients.

Can I make Cheesy Zucchini Casserole without parboiling the zucchini?

Yes. You can skip parboiling, but the casserole will need extra baking time. For the most tender and even texture, parboiling the zucchini first gives the best result.

Cheesy Zucchini Casserole: Easy, Creamy Comfort Food Side Dish

Name: Cheesy Zucchini Casserole
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cups zucchini, diced into 1 inch pieces; 1 cup mayonnaise; 1 cup shredded cheddar cheese; 2 eggs, slightly beaten; 1 tsp pepper; 3/4 to 1 tsp garlic powder; 1/4 cup panko breadcrumbs; 1 Tbsp butter, melted

Description

Easy Cheesy Zucchini Casserole is a creamy American side dish made with diced zucchini, cheddar cheese, mayonnaise, eggs, garlic powder, and a buttery panko topping. It bakes until tender, golden, and cozy.

Ingredients

4 cups zucchini, diced into 1 inch pieces
1 cup mayonnaise
1 cup shredded cheddar cheese
2 eggs, slightly beaten
1 tsp pepper
3/4 to 1 tsp garlic powder
1/4 cup panko breadcrumbs
1 Tbsp butter, melted

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Instructions

To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
Pour into a greased 1 1/2 quart baking dish.
In a bowl, combine the panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.

Notes

If freezing the zucchini for this recipe, take the diced zucchini, boil it in the water for 3 minutes, and then place it into a bowl of ice water to stop the cooking. Drain the cooled zucchini and place it on a parchment lined baking sheet. Place the baking sheet into the freezer. The next day, bag the zucchini in a couple labeled freezer bags.
Then at a later date, thaw the zucchini. Drain any excess water. Then continue with the recipe as listed above.
You can make this recipe without parboiling the zucchini first, but you will need to add more baking time to the casserole.

Prep Time: 10 minutes
Cook Time: 45 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 230
Sugar: 2g
Sodium: 230mg
Fat: 22g
Saturated Fat: 5g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 5g
Cholesterol: 65mg