Baked Zucchini Cheese Casserole

You know those dishes that just feel like a warm hug on a plate? That’s exactly what this Baked Zucchini Cheese Casserole brings to the table. I remember my grandma making something very similar on slow Sunday afternoons — the smell of melted cheese mingling with the light, fresh aroma of zucchini bubbling in the oven always pulled me into the kitchen. It’s creamy, cheesy, and just the right amount of cozy without being too heavy. Plus, it’s perfect for sneaking in some veggies without anyone batting an eye. Trust me, this casserole is one of those recipes you’ll want to bookmark for easy weeknight dinners or potlucks that impress without stress.

Quick Facts

• Yield: Serves 6
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Ingredients

For the Main Dish:

• 4 medium zucchinis (about 2 lbs), sliced into 1/4-inch rounds
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup shredded sharp cheddar cheese
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 2 large eggs
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano
• Salt and pepper, to taste
• 2 tbsp olive oil
• 1/4 cup breadcrumbs (optional, for topping)

How I Make It

Step 1:

Start by preheating your oven to 375°F. Grab your zucchinis and slice them into thin, even rounds about 1/4-inch thick. Toss them in a bowl with olive oil, salt, and pepper—this helps bring out their flavor and keeps the casserole from getting watery.

Step 2:

In a separate mixing bowl, whisk together the sour cream, mayonnaise, eggs, garlic powder, and oregano until smooth. This mixture will give the casserole that luscious, creamy texture you’re aiming for.

Step 3:

Now, stir in the shredded cheeses—mozzarella, cheddar, and Parmesan—reserving a little Parmesan for topping later. The combo of cheeses adds a rich, melty depth that’s just irresistible.

Step 4:

Gently fold your zucchini slices into the cheese mixture so every piece gets coated well. Pour everything into a greased 9×9-inch baking dish, spreading it out evenly.

Step 5:

If you like a little crunch on top, sprinkle the breadcrumbs and reserved Parmesan cheese over the casserole. This will bake into a delightful golden crust.

Step 6:

Bake uncovered for about 30–35 minutes, until the top is bubbly and golden, and the zucchini is tender but not mushy. Let it sit for 5 minutes before serving to let all those delicious flavors set.

Variations & Tips

• Use Greek yogurt instead of sour cream for a tangier, healthier alternative.
• Swap in pepper jack cheese for a little spicy kick.
• For extra veggie goodness, add some sautéed onions or mushrooms to the mix.
• Make it gluten-free by skipping breadcrumbs or using gluten-free ones.
• If your zucchini releases too much water, salt the slices and let them sit for 10 minutes before assembling, then pat dry with a paper towel.
• Add fresh herbs like basil or parsley on top before baking for a fresh twist.

How I Like to Serve It

This casserole is fantastic served warm alongside a crisp green salad for a light lunch. It also pairs beautifully with grilled chicken or pork chops for a comforting weeknight dinner. I especially love bringing this dish to summer gatherings, when zucchini is at its freshest, and everyone can appreciate a delicious veggie-forward casserole.

Notes

• Store leftovers covered in the refrigerator for up to 3 days; reheat gently in the oven to keep it melty and fresh.
• You can prepare the casserole a day ahead and bake it just before serving — perfect for busy days!

Closing: This Baked Zucchini Cheese Casserole is one of those meals that’s crazy easy but tastes like you spent hours in the kitchen, making it a total winner every time.