Are you looking for a delicious and healthy way to enjoy zucchini? Look no further! Zucchini casseroles are a great way to use up this abundant summer squash, and they’re perfect for a quick weeknight dinner or a special occasion. In this article, we’ll explore 18 different zucchini casserole recipes that are sure to please even the pickiest eaters.
From classic comfort foods like cheesy zucchini and rice casserole to international-inspired dishes like Mediterranean zucchini casserole, there’s something for everyone in this collection of recipes. We’ve also included some vegetarian and vegan options, making it easy to accommodate any dietary restrictions.
In the following pages, we’ll dive into each of these 18 delicious zucchini casseroles, including ingredients, instructions, and tips for making them your own. Whether you’re a seasoned cook or just starting out in the kitchen, you’ll find inspiration and ideas to get you started.
Cheesy Zucchini and Rice Casserole
This comforting casserole is a perfect blend of savory flavors and tender textures, making it an ideal side dish or main course. With zucchini, rice, cheese, and herbs, this recipe is sure to please!
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup cooked white rice
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– 1 tablespoon butter
– 1 teaspoon dried oregano
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté zucchini slices in butter until tender.
3. In a separate bowl, combine cooked rice, shredded cheese, milk, and dried oregano. Mix well.
4. Add the cooked zucchini mixture to the rice mixture and stir until combined.
5. Transfer the mixture to a 9×13-inch baking dish and season with salt and pepper.
6. Bake for 25-30 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Sausage Bake
This hearty casserole combines the flavors of sweet zucchini and savory sausage, perfect for a weeknight dinner or weekend brunch.
Ingredients:
– 1 medium zucchini, sliced
– 1 lb sweet Italian sausage, casings removed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 tbsp olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook sausage in a large skillet over medium-high heat, breaking up with a spoon, until browned, about 5-7 minutes.
3. Add onion and garlic; cook until onion is translucent.
4. Add zucchini slices; cook until tender, about 5 minutes.
5. In a large bowl, combine cooked sausage mixture, mozzarella cheese, and Parmesan cheese.
6. Pour into a 9×13-inch baking dish; drizzle with olive oil.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Creamy Zucchini Corn Casserole
This creamy casserole is a perfect summer side dish that combines the flavors of zucchini, corn, and a hint of spice. It’s an easy and satisfying recipe that’s sure to please!
Ingredients:
– 2 medium zucchinis, diced
– 1 cup frozen corn kernels, thawed
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup shredded cheddar cheese
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon butter
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the zucchini, onion, and garlic until tender.
3. Add corn kernels and cook for an additional minute.
4. In a separate bowl, whisk together heavy cream and paprika.
5. Combine cooked vegetables with cream mixture and stir in shredded cheese.
6. Pour mixture into a 9×13-inch baking dish and dot the top with butter.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Mediterranean Zucchini Casserole
This casserole combines the flavors of the Mediterranean with the simplicity of zucchini, perfect for a quick and healthy dinner. With a blend of creamy feta cheese, tangy olives, and fresh herbs, this dish is sure to become a family favorite.
Ingredients:
– 2 medium zucchinis, sliced
– 1 onion, chopped
– 1 cup crumbled feta cheese
– 1/4 cup pitted green olives, sliced
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the onion and cook until softened, about 3-4 minutes.
3. Add the zucchini and cook until tender, about 5-6 minutes.
4. In a separate bowl, combine feta cheese, olives, parsley, and garlic.
5. In a 9×13-inch baking dish, arrange half of the zucchini mixture in the bottom. Top with half of the feta mixture.
6. Repeat the layers, ending with the remaining feta mixture on top.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Zucchini Parmesan Casserole
A delicious and healthy twist on traditional casserole recipes, this Zucchini Parmesan Casserole is a perfect blend of flavors and textures. With its creamy sauce, crispy breading, and tender zucchini, it’s sure to become a family favorite.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup grated Parmesan cheese
– 1 cup breadcrumbs
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute.
3. Add the zucchini slices to the skillet and cook until tender, about 5 minutes.
4. In a separate bowl, combine the breadcrumbs and Parmesan cheese.
5. In a greased 9×13-inch baking dish, create a layer of marinara sauce, followed by a layer of zucchini, and then a layer of breadcrumb mixture. Repeat for two more layers.
6. Top with shredded mozzarella cheese and bake for 30-35 minutes or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Spicy Zucchini and Black Bean Casserole
A flavorful and nutritious vegetarian casserole that combines the sweetness of zucchini with the heat of jalapeños and the creaminess of cheese. Perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 medium zucchini, sliced
– 1 can black beans, drained and rinsed
– 1/2 cup frozen corn kernels
– 1 red bell pepper, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add zucchini, bell pepper, garlic, and jalapeño. Cook until tender, about 5 minutes.
3. Stir in cumin, paprika, salt, and pepper.
4. In a separate bowl, combine black beans, corn kernels, and shredded cheese.
5. In a 9×13-inch baking dish, arrange the zucchini mixture followed by the bean mixture.
6. Top with Parmesan cheese.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Zucchini and Potato Gratin
A flavorful and nutritious side dish that combines the sweetness of zucchini with the earthiness of potatoes, all wrapped up in a creamy gratin.
Ingredients:
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 2-3 medium-sized potatoes, peeled and thinly sliced
– 2 tablespoons unsalted butter
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the zucchini and onion in butter until tender.
3. Add garlic and cook for an additional minute.
4. In a separate pot, boil potatoes until slightly tender. Drain and add to the skillet with the zucchini mixture.
5. In a greased 9×13-inch baking dish, arrange half of the potato-zucchini mixture. Top with half of the grated cheese.
6. Repeat layers, finishing with a layer of cheese on top.
7. Bake for 35-40 minutes or until golden brown and bubbly.
Cooking Time: 35-40 minutes
Zucchini Lasagna Casserole
This recipe combines the flavors of lasagna with the ease of a casserole, featuring zucchini noodles instead of traditional pasta. The result is a deliciously light and refreshing take on a classic dish.
Ingredients:
– 1 medium-sized zucchini
– 1 cup ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 egg, beaten
– 1/4 cup chopped fresh parsley
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchini into noodles and set aside.
3. In a large bowl, combine ricotta cheese, mozzarella cheese, Parmesan cheese, egg, parsley, salt, and pepper. Mix well.
4. In a 9×13-inch baking dish, spread a thin layer of olive oil on the bottom.
5. Arrange half of the zucchini noodles in the dish, followed by half of the cheese mixture.
6. Repeat the layers, ending with the remaining cheese mixture on top.
7. Bake for 30-35 minutes or until the casserole is golden brown and the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Zucchini and Chicken Enchilada Casserole
This creamy casserole combines the flavors of zucchini, chicken, and enchiladas for a delicious twist on a classic dish. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 pound boneless, skinless chicken breasts, cooked and shredded
– 2 medium zucchinis, sliced
– 1 onion, diced
– 1 can (10 oz) enchilada sauce
– 1 cup shredded cheddar cheese
– 1/2 cup shredded Monterey Jack cheese
– 6-8 corn tortillas
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini, onion, and chicken until the vegetables are tender.
3. In a separate bowl, combine enchilada sauce and shredded cheese.
4. In a 9×13-inch baking dish, spread half of the tortillas in the bottom. Top with the chicken-zucchini mixture, followed by half of the enchilada sauce mixture.
5. Repeat layers, ending with the remaining enchilada sauce on top.
6. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Tomato Casserole with Herbs
A flavorful and nutritious casserole that combines the best of summer’s bounty, this recipe is perfect for a weeknight dinner or a weekend brunch. With the freshness of zucchini and tomatoes, combined with the savory aroma of herbs, you’ll be hooked from the first bite.
Ingredients:
– 2 medium zucchinis, sliced
– 2 large tomatoes, diced
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 1 tablespoon chopped fresh oregano
– 1 teaspoon chopped fresh basil
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat olive oil over medium-high heat. Add garlic and cook for 1 minute.
3. Add zucchini and cook until tender, about 5 minutes.
4. Add tomatoes and herbs; season with salt and pepper. Cook for an additional 2-3 minutes.
5. Transfer the mixture to a baking dish and top with mozzarella cheese (if using).
6. Bake for 15-20 minutes or until cheese is melted and bubbly.
Cooking Time: 20-25 minutes
Zucchini and Mushroom Casserole
This casserole is a perfect blend of summer zucchini and earthy mushrooms, baked to perfection in a creamy sauce. It’s an excellent side dish for any occasion.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup fresh mushrooms (button or cremini), sliced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/2 cup breadcrumbs
– 1/4 cup butter, melted
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini, mushrooms, onion, and garlic until tender.
3. In a separate bowl, mix cheddar cheese and breadcrumbs.
4. Grease a 9×13-inch baking dish with butter.
5. Add the cooked vegetable mixture to the baking dish.
6. Top with the cheese-breadcrumb mixture.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Zucchini and Ground Beef Casserole
A hearty and flavorful casserole that combines the goodness of zucchini with ground beef, perfect for a weeknight dinner or weekend meal.
Ingredients:
– 1 lb ground beef
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 medium zucchinis, sliced
– 1 cup tomato sauce
– 1 tsp dried oregano
– Salt and pepper to taste
– 8 oz lasagna noodles
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 350°F (175°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add chopped onion and minced garlic; cook until onion is translucent.
5. Add sliced zucchinis and tomato sauce; season with salt, pepper, and oregano. Simmer for 10 minutes.
6. In a 9×13 inch baking dish, create a layer of lasagna noodles, followed by the ground beef mixture, and finally topped with shredded mozzarella cheese.
7. Bake for 30-35 minutes or until casserole is hot and bubbly.
Cooking Time: 35-40 minutes
Zucchini and Quinoa Casserole
A flavorful and nutritious casserole that combines the best of summer’s bounty with the comfort of a hearty dish. This recipe is perfect for a weeknight dinner or a special occasion.
Ingredients:
– 2 medium zucchinis, sliced
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded mozzarella cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the sliced zucchinis and minced garlic to the skillet. Cook for an additional 5 minutes, or until the zucchinis are tender.
4. In a separate pot, bring the quinoa to a boil with 2 cups of water. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy.
5. Combine the cooked quinoa, zucchini mixture, paprika, salt, and pepper in a large bowl. Mix well.
6. Transfer the mixture to a 9×13 inch baking dish. Top with shredded mozzarella cheese.
7. Bake for 20-25 minutes, or until the casserole is golden brown and heated through.
Cooking Time: 40-50 minutes
Zucchini and Spinach Casserole with Feta
This casserole combines the flavors of zucchini, spinach, and feta cheese for a delicious and healthy side dish or main course.
Ingredients:
– 2 medium zucchinis, sliced
– 1 bunch fresh spinach, chopped
– 1 cup crumbled feta cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the zucchini and cook until tender, about 5 minutes.
3. Add the chopped onion and garlic; cook for an additional 2-3 minutes.
4. In a separate bowl, combine cooked spinach, feta cheese, and Parmesan cheese.
5. In a 9×13-inch baking dish, arrange half of the zucchini mixture followed by the spinach-feta mixture, then repeat with remaining zucchini.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Zucchini and Eggplant Casserole
A delicious and healthy twist on a classic casserole, this recipe combines the flavors of zucchini, eggplant, and mozzarella cheese for a satisfying side dish or main course.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 cup shredded mozzarella cheese
– 1/4 cup breadcrumbs
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the zucchini, eggplant, onion, and garlic in olive oil until tender.
3. In a separate bowl, combine mozzarella cheese and breadcrumbs.
4. Add the cooked vegetable mixture to a 9×13-inch baking dish and top with the cheese mixture.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Zucchini and Bacon Breakfast Casserole
A delicious breakfast twist on the classic casserole, this recipe combines the savory flavors of bacon with the nutty sweetness of zucchini. Perfect for a weekend brunch or special occasion.
Ingredients:
– 6 eggs
– 1 medium zucchini, diced
– 6 slices of cooked bacon, crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup milk
– Salt and pepper to taste
– 1 tablespoon butter
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large skillet, cook the diced zucchini over medium heat until tender.
3. In a separate bowl, whisk together eggs, milk, salt, and pepper.
4. Add the cooked bacon, shredded cheese, and cooked zucchini to the egg mixture. Mix well.
5. Grease a 9×13 inch baking dish with butter.
6. Pour the egg mixture into the prepared baking dish.
7. Bake for 35-40 minutes or until the eggs are set.
Cooking Time: 35-40 minutes
Zucchini and Pesto Casserole
A vibrant and flavorful casserole that highlights the best of summer produce, this dish is perfect for a quick weeknight dinner or a light lunch.
Ingredients:
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 cup pesto
– 8 oz ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine zucchini slices and pesto. Toss until the zucchini is evenly coated.
3. In a separate bowl, mix ricotta cheese with a pinch of salt and pepper.
4. Grease a 9×13-inch baking dish and arrange half of the zucchini mixture in the bottom.
5. Spread the ricotta mixture over the zucchini, followed by the remaining zucchini slices.
6. Top with mozzarella cheese and sprinkle with parsley.
7. Bake for 30-35 minutes or until the casserole is golden brown and the cheese is melted.
Cooking Time: 30-35 minutes
Zucchini and Chickpea Casserole
This hearty casserole combines the flavors of roasted zucchini, chickpeas, and aromatic spices for a satisfying vegan main dish. Perfect for a weeknight dinner or a weekend brunch.
Ingredients:
– 2 medium zucchinis, sliced
– 1 can (15 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup breadcrumbs
– 1/4 cup nutritional yeast
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: paprika, chili powder, or other spices of your choice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the sliced zucchini and cook for 5 minutes, or until tender.
4. In a separate bowl, mix together the chickpeas, breadcrumbs, and nutritional yeast.
5. Grease a 9×13 inch baking dish with olive oil.
6. Layer the zucchini mixture, then the chickpea mixture, in the prepared dish.
7. Bake for 30-35 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Summary
Get ready to indulge in the world of delicious zucchini casserole recipes! This collection of mouthwatering dishes features 18 unique and flavorful recipes that will satisfy your taste buds. From classic comfort foods like Cheesy Zucchini and Rice Casserole, to international twists like Mediterranean Zucchini Casserole, there’s something for everyone. Discover the perfect blend of cheese, vegetables, meats, and spices in these creative casseroles, including Zucchini Parmesan Casserole, Spicy Zucchini and Black Bean Casserole, and more. Whether you’re a busy parent or a foodie looking to spice up your meal routine, this article has got you covered with a wide range of zucchini casserole recipes that are sure to become new favorites.
