Shredded Zucchini Casserole

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Zucchini never looked so cozy. This Shredded Zucchini Casserole is the kind of dish that transforms humble vegetables into something irresistibly cheesy and satisfying. Whether you’re trying to sneak more veggies into dinner or make use of a garden bounty, this recipe delivers flavor in every bite.

Packed with melty cheese, fresh herbs, and just the right amount of seasoning, this casserole strikes a perfect balance of light and hearty. Serve it as a main for meatless Mondays or as a vibrant side dish alongside your favorite protein.

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What Makes the Best Zucchini Casserole?

The key to a great zucchini casserole lies in moisture control. Zucchini is over 90% water, so shredding it and removing excess liquid is crucial. This ensures a firm, cheesy bake rather than a soggy one. Adding eggs and cheese helps bind everything together while creating that golden, bubbly finish we all love.

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Ingredients for the Shredded Zucchini Casserole

• 4 cups shredded zucchini (about 2 medium zucchinis)
• 1 teaspoon salt (for draining zucchini)
• 2 eggs, beaten
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup chopped onion
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs (plus extra for topping)
• 2 tablespoons olive oil

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How To Make the Shredded Zucchini Casserole

Step 1: Prep the Zucchini

Place the shredded zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. Then, use a clean towel or cheesecloth to squeeze out as much water as possible.

Step 2: Mix the Ingredients

In a large mixing bowl, combine the zucchini, eggs, cheddar, Parmesan, onion, parsley, garlic powder, black pepper, breadcrumbs, and olive oil. Stir until well mixed.

Step 3: Assemble the Casserole

Preheat the oven to 375°F (190°C). Grease a 9-inch baking dish and spread the zucchini mixture evenly. Sprinkle extra breadcrumbs on top for a crisp finish.

Step 4: Bake to Perfection

Bake for 30-35 minutes until the top is golden brown and the casserole is set. Let it rest for 5 minutes before slicing.

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Serving and Storing Shredded Zucchini Casserole

This casserole is best enjoyed warm, straight from the oven. Pair it with a light salad or grilled chicken for a complete meal. Leftovers store well in the fridge for up to 4 days and can be reheated in the oven or microwave. It also freezes beautifully for up to 2 months—just thaw and reheat before serving.

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Frequently Asked Questions

Can I use frozen zucchini?

Yes, but make sure to thaw and thoroughly squeeze out the excess moisture before using.

What other cheeses can I use?

Mozzarella, Monterey Jack, or Gruyère work great for melting and flavor.

Can I make this ahead?

Absolutely. Prepare the mixture, cover, and refrigerate up to a day in advance. Bake when ready to serve.

How do I make it gluten-free?

Swap regular breadcrumbs for gluten-free breadcrumbs or almond flour.

Can I add protein?

Sure! Cooked ground turkey, sausage, or even shredded chicken make great additions.

What if I don’t have fresh parsley?

Dried parsley works too—just use one-third the amount.

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Want More Casserole Ideas?

If you love this zucchini bake, you might enjoy these hearty favorites from Nina Dishes:

• Nutella French Toast Casserole for a decadent breakfast treat.
• The Ultimate Taco Casserole with all the spicy, cheesy goodness.
• Cheesy Cabbage Casserole for a veggie-loaded comfort meal.
• Sour Cream Beef Noodle Casserole for a creamy classic.
• Easy Tuna Noodle Casserole with a creamy twist.

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Save This Pin + Share Your Results

📌 Save this Shredded Zucchini Casserole to your Pinterest board so you can whip it up anytime you have extra zucchini on hand.

And if you give it a try, I’d love to hear how it turned out! Did you add your favorite cheese blend or toss in some chopped bacon?

Let’s inspire each other—drop a comment below and check out more daily creations over on Pinterest – Nina Dishes.

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