Zucchini gets a bit of a bad rap when it comes to casseroles—some folks fear it’ll turn watery, others think it’s bland. But this Garlic Parmesan Zucchini Casserole proves them wrong in the most delicious way. We’ll cover how to keep zucchini from getting soggy, how to layer in the right cheeses, and how to get that crave-worthy crisp topping without fuss. This isn’t just another way to use up extra zucchini—it’s a satisfying main or side dish packed with texture, bold garlic flavor, and a perfectly cheesy finish. Whether you’re cooking for a family dinner or a weekend gathering, this recipe delivers every time.
Garlic Parmesan Zucchini Casserole and the Comfort of Crisp Cheese
A late-summer classic born from craving
There’s something oddly comforting about zucchini when it’s baked just right—especially in a Garlic Parmesan Zucchini Casserole. I remember the first time I made it on a late August evening. Our garden was overrun with zucchini, and I was tired of making stir-fries and muffins. I wanted something warm, cheesy, and slightly crunchy—a dish that would make the vegetable feel like the main event. After a little digging and some experimenting, this casserole was born. It came out of the oven bubbling at the edges, the Parmesan breadcrumbs golden and crispy on top, and my whole kitchen smelled like garlic and cheese. It didn’t take long for it to become a regular on our table.
Why this garlic parmesan zucchini casserole works
This Garlic Parmesan Zucchini Casserole is layered with flavor. The garlic brings out zucchini’s earthiness. Parmesan adds a nutty sharpness, while mozzarella and cheddar melt into the mixture for a creamy base. The real trick, though, is salting and wringing out the zucchini before mixing. It keeps the casserole firm, never soggy. And that buttery breadcrumb topping? It’s a simple step that gives this dish its signature crunch and finishes it with a satisfying bite. If you’re wondering what’s in zucchini casserole that makes it memorable—it’s this blend of freshness and comfort that turns a humble vegetable into something special.
Garlic Parmesan Zucchini Casserole
Ingredients
- 4 cups grated zucchini I used about 3.5 medium zucchinis
- ½ teaspoon salt
- ½ cup finely minced or grated onion
- 1 tablespoon minced garlic about 3 cloves
- 2 large eggs
- ½ cup grated Parmesan cheese plus an additional 2 tablespoons
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup Panko breadcrumbs
- 2 tablespoons melted salted butter
Instructions
- Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
- Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it’s in the towel — you will be shocked by how much liquid comes out!
- Squeezing zucchini dry in a dish towel.
- In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
- Process shot showing how to make zucchini casserole.
- Bake uncovered for 20 minutes.
- Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
- Stirring together breadcrumb topping for casserole.
- After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
Notes
Building the Best Garlic Parmesan Zucchini Casserole Base
Choosing cheeses that work beautifully with zucchini
Not all cheeses are created equal—especially when it comes to zucchini casseroles. In this Garlic Parmesan Zucchini Casserole, the trio of mozzarella, cheddar, and Parmesan plays a crucial role. Mozzarella brings that stretch and gooey comfort you want in every bite. Cheddar, with its sharpness, cuts through the mellow flavor of zucchini and complements the garlic. But it’s the Parmesan that makes everything sing. Grated fine, it melts slightly and helps bind the ingredients, while the extra on top browns to a crispy, nutty layer.
Wondering which cheese goes well with zucchini? Parmesan is your best bet—it adds umami without overpowering the vegetables. Mozzarella gives softness, and cheddar balances it all. This combo ensures the casserole has body, flavor depth, and just enough richness to feel satisfying without becoming heavy.
The trick to keeping zucchini casserole firm, not soggy
Zucchini holds a lot of water, and unless you remove it before baking, you’ll end up with a soggy mess. The key to a successful Garlic Parmesan Zucchini Casserole is in the prep: salt the grated zucchini and let it sit in a colander for 10 minutes. Then comes the most important part—wringing it out thoroughly using a clean dish towel. You’ll be amazed at how much liquid comes out.
This step isn’t optional—it’s what transforms a watery bake into a solid, sliceable casserole. If you’ve ever wondered how to keep zucchini from getting soggy in a casserole, this method is your answer. It ensures your dish bakes up tender yet firm, with a structure that holds together from oven to plate.
Flavor Depth and the Topping That Seals the Deal
Garlic and onion: the aromatic foundation
When it comes to flavor, this Garlic Parmesan Zucchini Casserole starts strong. Finely minced onion adds a subtle sweetness that balances out the sharpness of the cheeses, while garlic delivers that bold, savory aroma you expect in a well-seasoned casserole. You don’t need complicated spices or fussy ingredients—just fresh garlic cloves and onion, gently mixed into the zucchini blend, give this dish its depth.
If you’re wondering what’s in zucchini casserole that makes it feel so complete, this is it: garlic builds the flavor base, and onion rounds it out. Together with the cheeses and the naturally mild zucchini, they create a casserole that’s both balanced and full of character. For added zip, a sprinkle of crushed red pepper or a dash of Italian seasoning can bring just enough kick to wake up your tastebuds.
Buttery, golden topping that brings the crunch
The final touch—the one that gets you excited when it hits the table—is the golden breadcrumb topping. This isn’t just about texture; it’s a layer that transforms every bite. Melted butter coats Panko breadcrumbs and a bit of Parmesan, creating a crisp topping that contrasts beautifully with the creamy filling underneath.
Once the base has baked for 20 minutes, you simply add this buttery layer and return the dish to the oven for another 5 to 10 minutes. What comes out is a Garlic Parmesan Zucchini Casserole with irresistible crunch on top, soft and cheesy middle, and no soggy spots in sight. The topping browns just right and adds that extra layer of satisfaction with each forkful.
Variations and Serving Ideas for Garlic Parmesan Zucchini Casserole
Easy twists for customizing your casserole
One of the best parts about this Garlic Parmesan Zucchini Casserole is how easy it is to adapt. If you’re working with yellow squash instead, you can substitute it entirely or mix it with zucchini for a squash casserole that brings a little color and sweetness to the table. The method stays the same—grate, salt, squeeze, and bake. The result is just as satisfying.
Want more heat? Stir in a pinch of red pepper flakes or some diced jalapeños. Need to bulk it up for a main course? Add cooked ground chicken or turkey to the mix before baking. You could even toss in a handful of cooked quinoa or rice for extra texture and heartiness. The garlic and Parmesan combo works beautifully with so many ingredients, and the casserole base holds together well no matter the variation.
How to serve (and store) this family favorite
Garlic Parmesan Zucchini Casserole pairs with just about anything. Serve it alongside grilled chicken or salmon, or offer it as a vegetarian main with a fresh green salad. It also makes a fantastic potluck or holiday dish because it reheats well and travels without falling apart. Slice it warm, or serve at room temperature—it’s flexible that way.
To store leftovers, cover and refrigerate for up to three days. Reheat in the oven to bring back that crisp topping. If you’re prepping ahead, assemble the casserole, cover tightly, and refrigerate before baking. Then, when you’re ready, bake it straight from the fridge—just add a few extra minutes to the cook time. This dish holds its shape, keeps its flavor, and only gets better the next day.
FAQ: Garlic Parmesan Zucchini Casserole
What is in zucchini casserole?
Zucchini casserole usually includes grated zucchini, eggs, cheese (like mozzarella, Parmesan, or cheddar), breadcrumbs, onion, and garlic. Some versions include herbs or a protein, but the heart of the dish is a moist, savory vegetable base topped with a golden crust.
What is in squash casserole?
Squash casseroles often feature yellow squash, eggs, butter, cheese, and sometimes sour cream or cream of mushroom soup. Like zucchini casserole, they include breadcrumbs or crushed crackers for texture.
Which cheese goes well with zucchini?
Parmesan is excellent for adding savory depth, mozzarella provides melt and creaminess, and cheddar brings a bold, tangy finish. These three work well together to give zucchini casseroles a rich, balanced flavor.
How do you keep zucchini from getting soggy in a casserole?
Grate the zucchini, salt it, and let it rest for 10 minutes. Then squeeze out all the moisture using a dish towel. This step removes excess water, ensuring your casserole stays firm, not watery.
Conclusion
This Garlic Parmesan Zucchini Casserole turns a humble summer vegetable into something cozy, cheesy, and crowd-pleasing. With a few simple steps—draining the zucchini well, choosing the right cheese combo, and topping it with buttery breadcrumbs—you’ll have a casserole that holds together beautifully and tastes even better the next day. Whether you’re serving it as a side or a main, this dish is always a win.
