If your garden is overflowing with zucchini, this is one of the easiest ways to turn it into a dinner-worthy side dish. This Garlic Parmesan Zucchini Bake has a creamy, cheesy center with a buttery golden topping that gets wonderfully crisp in the oven.
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Garlic Parmesan Zucchini Casserole
I make this recipe all summer long because it uses simple ingredients I almost always have in the fridge. We usually serve it alongside grilled chicken, steak, pork chops, or even holiday dinners when you want another vegetable on the table.
Julia's Why-You'll-Love-It List
- My son doesn't usually get excited about zucchini, but once it's covered with melty cheese and crispy breadcrumbs, the baking dish empties surprisingly fast.
- The leftovers are honestly one of my favorite parts. The flavors settle overnight, and it reheats beautifully for lunch the next day.
Ingredients
- Zucchini - Fresh zucchini is the star. Medium zucchini usually have fewer seeds than oversized garden zucchini, and I think they give the best texture.
- Parmesan cheese - Use freshly grated Parmesan if possible. It melts better and has a richer flavor than the shelf-stable kind.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Garlic Zucchini Casserole
- Prep the oven: Preheat your oven to 375°F (190°C) and lightly grease a 3-quart (3-liter) baking dish with butter or cooking spray. This recipe comes together quickly, so it's nice to have everything ready to go.
- Prep the zucchini: Place the grated zucchini in a colander and sprinkle with the salt. Let it sit for 10 minutes while it releases its extra moisture. If you don't have it, use a fine mesh strainer over a mixing bowl.
- Squeeze, squeeze, squeeze: Transfer the zucchini to a clean thin kitchen towel, (or use a cheese cloth) wrap it up, and wring out as much liquid as you possibly can. Seriously, don't be shy here! I always squeeze it a few times because the drier the zucchini, the cheesier and sturdier the casserole turns out.
- Mix the filling: In a large bowl, combine the zucchini, black pepper, Italian seasoning, onion powder, garlic, eggs, ½ cup Parmesan, mozzarella, and cheddar. Stir until everything is well mixed and every bite is coated with cheesy goodness.
- Fill the dish: Spoon the mixture into the prepared baking dish and gently spread it into an even layer. Press it down lightly with the back of a spoon so it bakes evenly.
- Bake: Bake uncovered for 20 minutes. The edges should be bubbling, and the center should look mostly set.
- Make the crispy topping: While the casserole bakes, stir together the Panko breadcrumbs, melted butter, and the remaining 2 tablespoons Parmesan until every breadcrumb is coated. If you like extra flavor, this is a great place to stir in a little Italian seasoning.
- Top and finish baking: Sprinkle the breadcrumb mixture evenly over the casserole and return it to the oven for 5-10 more minutes, until the top is beautifully golden and crispy.
- Rest, then dig in: Let the casserole rest for 5 minutes before serving. It slices much better after a short rest, and I love sprinkling a little fresh parsley over the top for a pop of color. Don't be surprised if everyone comes back for seconds-the crispy topping disappears fast in my house!
Julia's Most Important Tips
- The very first time I made it, I didn't squeeze enough water from the zucchini. It still tasted good, but the casserole was much softer than I wanted. Now I spend an extra couple of minutes wringing it out with a kitchen towel, and the texture is so much better.
- Fresh garlic is absolutely worth using here. I've tried garlic powder on busy nights, but the fresh garlic gives the whole casserole a richer flavor that I always miss. These create the crispy topping. Regular breadcrumbs work, but Panko stays much crunchier.
- A food processor saves time if you're shredding several zucchini.
- Don't skip the butter in the topping. That's what gives the breadcrumbs their beautiful golden color.
Tools I Used
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Storing Leftovers
- To Store. Let the casserole cool completely before storing. Transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap or foil. It will keep well in the refrigerator for up to 4 days. I actually think the flavors are even better the next day.
- To Make Ahead. You can assemble the zucchini mixture in the baking dish up to 24 hours in advance. Cover and refrigerate. I recommend keeping the breadcrumb topping in a separate container so it stays nice and crisp. Sprinkle it over the casserole just before baking.
- To Reheat. For the best texture, reheat in a 350°F oven for about 15-20 minutes, or until hot throughout. If reheating from frozen, thaw overnight first. Individual portions can be microwaved for 1-2 minutes, although the breadcrumb topping won't stay quite as crispy. Whenever I have the time, I always use the oven because it brings back that golden, crunchy top.
FAQ
Why is my zucchini casserole watery?
Usually the zucchini wasn't squeezed enough. Removing as much moisture as possible gives the casserole its best texture.
Can I use frozen zucchini?
Yes, but thaw it completely and squeeze out every bit of liquid before mixing.
Can I make this ahead?
Yes. Assemble the casserole one day ahead and add the breadcrumb topping right before baking.
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
This Garlic Parmesan Zucchini Bake is an easy cheesy zucchini casserole with fresh garlic, mozzarella, Parmesan, and a crispy buttery breadcrumb topping. Ready in just 40 minutes.
Ingredients
Method
- Prep the oven: Preheat the oven to 375°F. Lightly grease a 3-quart (3-liter) baking dish and set aside.
- Salt the zucchini: Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to draw out the extra moisture.5 cups grated zucchini, 1 teaspoon kosher salt
- Squeeze it dry: Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible. I usually wring it out a few times-this is the secret to a casserole that's cheesy, not watery.
- Mix the filling: In a large bowl, stir together the zucchini, black pepper, Italian seasoning, onion powder, garlic, eggs, ½ cup Parmesan, mozzarella, and cheddar until everything is evenly combined.¼ teaspoon black pepper, 1 teaspoon Italian seasoning, ½ teaspoon onion powder, 1 tablespoon minced garlic, 2 large eggs, ½ cup grated Parmesan cheese, 1 cup shredded mozzarella, ½ cup shredded cheddar, 5 cups grated zucchini
- Fill the baking dish: Spread the mixture into the prepared baking dish and gently smooth the top into an even layer.
- Bake: Bake uncovered for 20 minutes, or until the edges are bubbling and the center is mostly set.
- Make the topping: While the casserole bakes, mix the Panko, melted butter, and remaining 2 tablespoons Parmesan. If you'd like, stir in ½ teaspoon Italian seasoning for even more flavor.½ cup grated Parmesan cheese, ½ cup Panko breadcrumbs, 1 tablespoon salted butter
- Finish baking: Sprinkle the breadcrumb mixture evenly over the casserole. Return to the oven for 5-10 minutes, until the topping is golden brown and crispy.
- Rest and serve: Let the casserole rest for 5 minutes before serving. I like to sprinkle on a little fresh parsley before bringing it to the table. It adds a fresh pop of color and makes the cheesy topping look even more inviting.
- If you like this recipe, leave a 5 star rating. Thank you for supporting my blog.
Nutrition
Notes
- Squeeze the zucchini really well. This is the biggest secret to a casserole that's cheesy and sliceable instead of watery. I usually wring it out two or three times!
Grate your own cheese if you have a few extra minutes. It melts more smoothly than pre-shredded cheese. - Fresh garlic is worth it. It gives the casserole a richer flavor that garlic powder just can't match.
- Want even more flavor? Stir 2 tablespoons chopped fresh parsley and ½ teaspoon smoked paprika into the filling.
- Season the topping. Mix ½ teaspoon Italian seasoning into the Panko breadcrumbs for an extra herby crunch.
- Let it rest for 5 minutes before serving. It holds together much better and is easier to scoop.
- Broil for 1-2 minutes at the end if you like an extra crispy, golden topping. Just keep a close eye on it so it doesn't burn!
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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