🌱 Garden Zucchini Casserole Recipe
Servings: 6–8
Prep Time: 20 minutes
Cook Time: 35–40 minutes
Total Time: ~1 hour
🥒 Ingredients:
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4 cups zucchini (sliced thin or grated, lightly salted and drained)
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1 medium onion, chopped
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1 medium tomato, diced (optional, for freshness)
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2 cloves garlic, minced
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1 cup shredded carrots (optional)
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2 large eggs
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1 cup shredded cheddar cheese (or mozzarella)
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½ cup grated Parmesan cheese
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1 cup breadcrumbs (seasoned or plain)
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¼ cup fresh herbs (parsley, basil, thyme), chopped — or 1 tsp dried herbs
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¼ cup milk
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2 tbsp olive oil or melted butter
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Salt and pepper to taste
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Optional topping: extra cheese or crushed crackers for a golden crust
🔪 Instructions:
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Prep the zucchini:
If using sliced zucchini, lightly salt and let it sit for 10 minutes to draw out excess water. Then blot or squeeze out moisture with a clean towel. -
Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish or similar.
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Sauté the vegetables:
In a skillet over medium heat, add olive oil and sauté the onion and garlic until translucent (about 5 minutes). Add zucchini and optional carrots. Cook for 5–7 minutes until tender. -
Mix the casserole base:
In a large bowl, beat the eggs and mix with milk, breadcrumbs, shredded cheese(s), Parmesan, herbs, salt, and pepper. -
Combine & pour:
Add sautéed veggies to the bowl and mix well. Fold in diced tomatoes if using. Pour mixture into prepared casserole dish. -
Top & bake:
Sprinkle with extra cheese or cracker topping. Bake uncovered for 35–40 minutes, until golden and firm in the center. -
Cool slightly and serve warm!
❓ Garden Zucchini Casserole Q&A
Q: Can I make this casserole ahead of time?
A: Yes! Assemble the casserole up to 24 hours ahead and store covered in the fridge. Bake when ready.
Q: Can I freeze it?
A: Yes — bake it first, cool completely, then wrap tightly and freeze for up to 2 months. Reheat covered in the oven at 350°F until warmed through.
Q: What if I don’t have breadcrumbs?
A: Use crushed crackers, panko, rolled oats, or even cooked rice as a substitute.
Q: Can I make it gluten-free?
A: Absolutely — use gluten-free breadcrumbs or crushed gluten-free crackers.
Q: Can I add protein?
A: Yes! Cooked ground turkey, sausage, or shredded chicken mix in well.
Q: How do I prevent it from being soggy?
A: Be sure to drain the zucchini well before cooking and don’t skip sautéing it to remove moisture.
Q: What cheeses work best?
A: Cheddar, mozzarella, Monterey Jack, Gruyère, or a mix all work well. Parmesan adds great flavor on top.
Q: Is it vegetarian?
A: Yes, this recipe is vegetarian. To make it vegan, use dairy-free cheese, plant-based milk, and egg replacer like flax eggs.
