This Parmesan zucchini casserole is an easy-to-make dish that combines the best of both worlds: creamy, cheesy interior with a crunchy Parmesan cheese topping. And you can create this dish with a few simple ingredients.
Why You'll Love Parmesan Zucchini Casserole
There are many reasons why you'll love this Parmesan zucchini casserole. It is quick and easy to make and doesn't require many ingredients. And it's a great way to get your family eating more vegetables. This casserole can be served as either a main course or a side dish and pairs well with grilled meats, fish, or vegetarian options. And it's perfect for feeding a crowd.
Is this Recipe Healthy?
Yes, this recipe is healthy. The zucchini helps you get your daily servings of vegetables and provides vitamins, minerals, fiber, and phytonutrients. The eggs and Parmesan cheese provide protein, calcium, and other essential nutrients. The olive oil adds healthy fats to the dish, and the onion and garlic offer many beneficial compounds. Even the herbs like rosemary and thyme are full of antioxidants that can help protect your body from disease.
How to Make Parmesan Zucchini Casserole
- Preheat the oven to 395 degrees F.
- Wash the zucchini or peel them. Chop off the ends.
- Place your box grater in a big bowl. Grate the zucchini into the bowl using the biggest hole setting on the grater.
- Dice the onion and mince the garlic clove.
- Add a bit of salt to the grated zucchini to draw out some of its water. Allow this to sit while you cook the rest of the ingredients.
- Heat the olive oil in a pan. Add the minced garlic and diced onion and season with a bit of salt, pepper, rosemary, and thyme. Cook until soft and fragrant.
- Drain the water from the zucchini bowl and squeeze the zucchini to remove as much water as possible.
- Transfer the cooked onion and garlic into the bowl with the drained zucchini.
- Beat the eggs. Add the eggs, grated Parmesan cheese, and remaining seasonings to the zucchini mixture. Mix well.
- Transfer the mixture to a baking dish and spread evenly.
- Cover with the breadcrumbs and add a final layer of Parmesan strips. Add a bit more thyme on top.
- Cook in the preheated oven for 20 minutes.
Tips and Variations for Parmesan Zucchini Casserole
Use these tips and variation ideas to have the most success with the Parmesan zucchini casserole:
- Use firm zucchini and fresh grated cheese for best results.
- When it comes out of the oven, allow your casserole to rest for 5 minutes before serving so all the flavors can meld together.
- Experiment with different combinations of cheeses, such as mozzarella, provolone, and Parmesan. Add other vegetables, such as mushrooms or bell peppers, if desired for more variety and nutrition.
- Top the casserole with fresh tomato slices.
- Add cooked chicken to the zucchini mixture to add more protein. op your Parmesan zucchini
- While the recipe is written as a hot dish, try eating the casserole cold. Top with a dollop of sour cream for extra flavor.
- Add extra seasonings, such as garlic, oregano and red pepper flakes, to the zucchini mixture before baking.
- Replace some of the egg with ricotta cheese for a richer flavor.
More Zucchini Recipes
- Easy Avocado Tomato Zucchini Salad with Feta
- Charred Zucchini Black Bean Tacos
- Easy, Healthy Zucchini Noodles with Shrimp and Mint Pesto
- Zucchini Noodle Poke Bowl
Parmesan Zucchini Casserole FAQs
A good substitute for shredded Parmesan cheese is grated pecorino romano. This aged, hard cheese has a sharp and tangy flavor that works well in both hot and cold dishes. Asiago is another good option with a nutty flavor. For a milder flavor, try using grated cheddar or jack cheese. These cheeses don’t have the same sharpness as Parmesan but will add a creaminess and nuttiness to your dish.
This Parmesan zucchini casserole is suitable for vegetarians. Because of the eggs and Parmesan cheese, it is not suitable for vegans. You can substitute nutritional yeast for the Parmesan cheese if desired. It has a similar flavor to Parmesan but is vegan and dairy free. You can find nutritional yeast in most health food stores or online.
This casserole is best when it's hot while the cheese on the inside is melty and the top is crunchy. But if you have leftovers, you can store them in a sealed container in the refrigerator.
This Parmesan zucchini casserole is packed with zucchini, Parmesan cheese, and herbs for a flavorful dish and has the perfect combination of creamy interior and crunchy top. If you're looking for a creative way to use up extra zucchini this summer, give this Parmesan zucchini casserole a try.Print
Parmesan Zucchini Casserole
Easy and healthy casserole made with zucchini and lots of parmesan. A super quick dinner or lunch idea that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main meals
- Cuisine: International
2 small zucchini
1 cup grated parmesan cheese + ½ cup parmesan cut in thin strips
½ cup grated breadcrumbs with garlic powder and dried parsley
1 white onion
1 garlic clove
2 tablespoons olive oil
1 ½ teaspoons salt
1 teaspoon dried rosemary
½ teaspoon black pepper
1 bunch of fresh thyme
Preheat the oven to 395F.
Wash the zucchinis (alternatively you can also peel them) and chop the ends.
In a big bowl place the box grater and grate the zucchini in the biggest hole setting.
Dice thinly the onion and mince the garlic clove.
Add a bit of salt to the bowl with the grated zucchini, this will help them to lose their water. Let rest while you cook the rest of the ingredients.
In a pan add the olive oil and minced garlic and chopped onion. Season with a bit of salt, pepper, rosemary, and thyme. Cook until soft and fragrant.
Drain the zucchinis squeezing them with your hands.
Transfer the cooked onion and garlic into the bowl with the drained zucchini.
Add the eggs and beat them, once beaten ad the grated parmesan cheese to the mixture, rest of the seasonings, and mix well.
Transfer the mixture to a baking dish and spread evenly.
Cover with the breadcrumbs and add a final layer of parmesan strips. Add a bit more thyme on top.
Cook in the oven for 20 minutes.
Serve and enjoy hot while the cheese is all melty and the top is crunchy with soft interiors. However, this dish can be also eaten cold. It’s very filling and satisfying and has a creamy and super flavorful interior.
Serve any leftovers in sealed containers in the fridge.