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Easy Garlic Parmesan Zucchini Casserole

A close-up of a square slice of Garlic Parmesan Zucchini Casserole showing creamy filling and shredded zucchini.
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Make this simple, cheesy Garlic Parmesan Zucchini Casserole for a comforting side dish. This recipe focuses on managing moisture so your bake is creamy, not watery.

Ingredients

Scale
  • 3 large zucchini (about 2 lbs), grated
  • 1 teaspoon salt, plus more for draining
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 1/2 cup heavy cream
  • 1 large egg, lightly beaten
  • 1 cup grated Parmesan cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 teaspoon black pepper
  • Optional: 1/2 cup panko breadcrumbs for topping

Instructions

  1. Prepare the zucchini: Place the grated zucchini in a colander set over a bowl. Toss with 1 teaspoon of salt and let it sit for 15 minutes. This draws out excess water.
  2. Squeeze the zucchini firmly using a clean kitchen towel or cheesecloth to remove as much liquid as possible. This step is key for a good texture.
  3. Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
  4. Sauté aromatics: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Add the minced garlic and cook for 1 minute until fragrant. Remove from heat.
  5. Mix the casserole base: In a large bowl, combine the drained zucchini, sautéed onion and garlic mixture, heavy cream, beaten egg, 3/4 cup of the Parmesan cheese, mozzarella cheese, and black pepper. Mix well until everything is evenly coated.
  6. Transfer the mixture to the prepared baking dish.
  7. If using, mix the remaining 1/4 cup Parmesan cheese with the panko breadcrumbs and sprinkle evenly over the top of the casserole.
  8. Bake for 25 to 30 minutes, or until the top is golden brown and the casserole is set in the center.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • To keep this a low carb zucchini bake, skip the optional panko breadcrumbs entirely.
  • If you want a richer flavor, substitute half of the Parmesan cheese with Gruyere or sharp white cheddar.
  • This casserole can be assembled up to 24 hours ahead. Cover and refrigerate, then add 10 minutes to the baking time if baking straight from the fridge.

Nutrition

Find it online: https://rosatasty.com/garlic-parmesan-zucchini-casserole-recipe/