Parmesan Zucchini Casserole

Parmesan zucchini casserole 1

Easy and healthy casserole made with zucchini and lots of parmesan. A super quick dinner or lunch idea that everyone will love. 


  • 2 small zucchini

  • 2 eggs

  • 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


  1. Preheat the oven to 395F. 

  2. Wash the zucchinis (alternatively you can also peel them) and chop the ends. 

  3. In a big bowl place the box grater and grate the zucchini in the biggest hole setting. 

  4. Dice thinly the onion and mince the garlic clove. 

  5. 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. 

  6. 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. 

  7. Drain the zucchinis squeezing them with your hands. 

  8. Transfer the cooked onion and garlic into the bowl with the drained zucchini. 

  9. Add the eggs and beat them, once beaten ad the grated parmesan cheese to the mixture, rest of the seasonings, and mix well. 

  10. Transfer the mixture to a baking dish and spread evenly. 

  11. Cover with the breadcrumbs and add a final layer of parmesan strips. Add a bit more thyme on top. 

  12. 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.