Easy Cheesy Zucchini Casserole is a simple zucchini casserole recipe made with fresh zucchini, yellow squash, mozzarella, and Parmesan cheese. With just 10 minutes of prep, this cheesy vegetable side dish is an easy way to use up summer zucchini and pairs perfectly with just about any dinner.
This cheesy zucchini bake is a great way to use up extra zucchini and yellow squash, especially during the summer months when gardens are overflowing. The combination of tender squash, fresh basil, and plenty of melted cheese makes it a simple side dish the whole family can enjoy. If you have even more zucchini to use up, try my Chicken and Zucchini Casserole for an easy dinner.
Quick Look: Cheesy Zucchini Casserole
This zucchini casserole recipe combines sliced zucchini and yellow squash with mozzarella, Parmesan cheese, fresh basil, and seasonings, then bakes until tender and cheesy.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Servings: 6
- Flavor: Cheesy with fresh basil and Parmesan
- Texture: Tender zucchini and squash with melted cheese
- Best For: Summer dinners, BBQs, potlucks, and gluten-free meals
- Make Ahead: Prep ingredients ahead and assemble before baking
Add me as a trusted Google source.Ingredient Notes
See printable recipe card below for exact ingredient amounts and step-by-step directions.
- Zucchini: Use small to medium zucchini with firm flesh and smooth skin. Smaller zucchini tend to have fewer seeds and less moisture, which works especially well in this casserole.
- Yellow Squash: Choose firm yellow squash without soft spots. Slice it about the same thickness as the zucchini so both cook evenly.
- Basil: Fresh basil adds the best flavor, but dried basil can be used in a pinch. Use about one-third the amount when substituting dried.
- Mozzarella Cheese: Shredded mozzarella melts beautifully throughout the casserole and creates that cheesy topping. I recommend shredding it fresh for the best melt.
- Parmesan Cheese: Freshly shredded Parmesan adds extra flavor and pairs perfectly with the mozzarella. Skip the canned Parmesan for this recipe.
Variations & Substitutions
- Use one type of squash: Don't have both zucchini and yellow squash? Use all zucchini or all yellow squash instead.
- Change the cheese: Swap the mozzarella for cheddar, Monterey Jack, or Swiss cheese, or use a combination of your favorites.
- Add some crunch: Sprinkle Panko breadcrumbs over the cheese before baking for a lightly crisp, golden brown topping.
- Add more veggies: Mix in diced bell peppers or onion for extra flavor. I recommend sautéing them first so they don't add too much moisture to the casserole.
- Add some heat: Sprinkle in a pinch of red pepper flakes for a little kick.
- Change the herbs: Swap the fresh basil for parsley or oregano, or use a combination of fresh herbs you have on hand.
How to Make Zucchini Casserole
This easy zucchini casserole comes together in one bowl before baking, making it a simple side dish for busy weeknights, summer dinners, or potlucks.
Step 1. In a medium bowl, combine the sliced zucchini and yellow squash with the basil, green onion, garlic powder, ½ cup mozzarella cheese, ½ cup Parmesan cheese, salt, and pepper. Toss until evenly combined.
Step 2. Transfer the zucchini mixture to a greased 8×8-inch casserole dish. Bake at 350°F for 30 minutes, then remove from the oven and sprinkle the remaining ½ cup mozzarella cheese evenly over the top.
Step 3. Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and the zucchini and squash are tender.
Step 4. Remove the casserole from the oven and let it cool for a few minutes before serving. Enjoy!
Expert Tips
- Prevent excess moisture: Zucchini naturally releases water as it cooks. Pat the sliced zucchini and squash dry before adding them to the bowl. If using larger, extra-juicy zucchini, lightly salt the slices, let them sit for about 10 minutes, then blot dry before assembling.
- Slice evenly: Slice zucchini and yellow squash into similar-sized pieces so they cook evenly and become tender at the same time.
- Use small to medium zucchini: Smaller zucchini typically have fewer seeds and less moisture than oversized zucchini, making them a great choice for this casserole.
- Don't overbake: Bake just until the zucchini and squash are tender and the cheese is melted. Overbaking can make the vegetables too soft and cause them to release additional moisture.
What to Serve with Cheesy Zucchini Casserole
This cheesy zucchini casserole is an easy vegetable side dish that pairs well with just about any protein. Serve it with Grilled Cilantro Lime Chicken, Ranch Coated Pork Chops, or Juicy Burgers for an easy dinner. It's also a great addition to summer BBQs and potlucks alongside my Chopped Caprese Salad.
Make Ahead & Storage
- Make ahead: For the best texture, prep the ingredients ahead of time and store them separately in the refrigerator. Assemble the casserole just before baking so the zucchini and squash don't release too much moisture.
- Refrigerator: Allow leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
- Reheat: Reheat individual portions in the microwave in 30-second increments until warmed through. You can also reheat the casserole in the oven at 350°F until heated through.
- Freezing: I don't recommend freezing this zucchini casserole. Zucchini and yellow squash contain a lot of water and can become soft and watery once thawed.
Zucchini Casserole FAQs
No, there's no need to peel the zucchini before making this recipe. The skin softens as it bakes and helps the slices hold their shape. Simply wash the zucchini, trim the ends, and slice.
Zucchini has a high water content and naturally releases moisture as it bakes. Larger zucchini can contain even more water, and overbaking can cause additional liquid to collect in the casserole dish. Removing excess moisture before baking and cooking just until the vegetables are tender will give you the best texture.
More Zucchini Recipes You’ll Love
Tried this recipe? Leave a ⭐⭐⭐⭐⭐ rating and let me know what you think in the comments! You can also follow me on Pinterest for even more easy, family-friendly recipes.
Want to save this recipe?
Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!
Easy Cheesy Zucchini Casserole
Ingredients
- 2 medium zucchini cut into half-moon slices
- 2 medium yellow squash cut into half-moon slices
- 4 tablespoon fresh basil chopped
- 2 tablespoon green onion sliced
- 1 teaspoon garlic powder
- 1 cup shredded mozzarella cheese divided
- ½ cup shredded Parmesan cheese
- salt & black pepper to taste
Instructions
- Preheat the oven to 350°F and grease an 8×8-inch casserole dish.
- In a medium bowl, combine the zucchini, yellow squash, basil, green onion, garlic powder, ½ cup mozzarella cheese, Parmesan cheese, salt, and pepper. Toss until evenly combined.
- Transfer the mixture to the prepared casserole dish and bake for 30 minutes.
- Remove from the oven and sprinkle the remaining ½ cup mozzarella cheese evenly over the top.
- Return the casserole to the oven and bake for an additional 10 minutes, or until the cheese is melted and the zucchini and squash are tender.
- Remove from the oven and let cool for a few minutes before serving. Enjoy!
Notes
- For the best texture, use small to medium zucchini and yellow squash and cut them into evenly sized slices.
- Zucchini contains a lot of moisture. If using larger or especially juicy zucchini, lightly salt the slices, let sit for about 10 minutes, then blot dry before assembling.
- You can use all zucchini or all yellow squash if you don’t have both.
- For a crunchy topping, sprinkle Panko breadcrumbs over the mozzarella before the final 10 minutes of baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as the zucchini and squash can become watery once thawed.
Nutrition
Leave a Reply