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Garden Zucchini Casserole

This easy, homemade casserole transforms a garden full of zucchini into a comforting dish perfect for weeknight dinners or family gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Side Dish
Cuisine: American, Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons olive oil or butter (or a mix)
  • 1 medium yellow onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 4 cups thinly sliced zucchini (about 3 medium zucchini)
  • 1 cup halved cherry tomatoes (optional) For color and brightness
  • 1 cup shredded cheddar cheese (or mozzarella) For milder flavor
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup plain Greek yogurt or cottage cheese For creaminess
  • 1/2 cup breadcrumbs or panko Use gluten-free if needed
  • 2 large eggs, lightly beaten
  • 2 teaspoons Dijon mustard or 1 teaspoon dried mustard (optional)
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • Salt and freshly ground black pepper, to taste
  • Fresh herbs for garnish: chopped parsley or basil
  • Nonstick spray or oil for the baking dish
Optional Add-Ins
  • 1 cup cooked quinoa or cooked lentils For extra protein
  • 1/2 cup crumbled feta For a tangy twist
  • 1/4 cup sliced black olives or roasted red peppers

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Grease a 9x9-inch (or similar) baking dish with oil or nonstick spray.
  2. Optional prep: If zucchinis are very watery, sprinkle sliced zucchini with 1 tsp salt, let sit 10–15 minutes, then gently squeeze out excess moisture with a clean towel.
Cooking
  1. Heat olive oil or butter in a large skillet over medium heat. Add chopped onion and sauté 4–5 minutes until translucent.
  2. Add minced garlic and cook for 30 seconds until fragrant. Stir in sliced zucchini and cook for 6–8 minutes until just tender but not mushy. If using cherry tomatoes, add them in the last 2 minutes.
  3. Remove the skillet from heat and let veggies cool slightly (3–5 minutes). Transfer to a large mixing bowl.
  4. To the bowl, add Greek yogurt or cottage cheese, beaten eggs, Dijon mustard, oregano, smoked paprika, salt, and pepper. Mix well. Stir in 3/4 cup of the shredded cheddar and 1/4 cup Parmesan. If using cooked quinoa or lentils, fold them in now.
  5. Pour the mixture into the prepared baking dish. Sprinkle the top evenly with the remaining cheddar, Parmesan, and breadcrumbs. For extra crunch, toss breadcrumbs with a little melted butter before sprinkling.
  6. Bake uncovered at 375°F (190°C) for 25–30 minutes until set and bubbling, and the top is golden brown. If the top browns too fast, tent loosely with foil for the last 10 minutes.
  7. Let the casserole rest for 10 minutes before slicing. Garnish with fresh parsley or basil. Serve warm.

Notes

For a deeper golden top, broil for 1–2 minutes at the very end — watch closely to avoid burning. Store leftovers in an airtight container in the fridge for up to 3–4 days.