The Best Zucchini Casserole Recipe – Easy & Cheesy
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This easy zucchini casserole is cheesy, creamy, and full of flavor while still being low-carb. It makes the perfect holiday side dish or weeknight dinner everyone will love. With simple ingredients and easy prep, this recipe is one you’ll make on repeat!
Ingredients
Instructions
Prep the zucchini so it doesn’t get mushy: Place sliced zucchini in a colander, toss with 1 tsp salt, and let sit 20–30 minutes. Pat very dry with paper towels (or squeeze gently). This step removes excess water.
Make the cheese sauce: In a saucepan, melt butter over medium heat. Add onion and sauté 5 minutes until soft; add garlic and cook 1 minute. Stir in flour and cook 1 minute (makes a roux). Whisk in warm milk + cream gradually until smooth and thickened (about 5 min). Stir in Dijon, paprika, 1 ½ cups cheddar, and Parmesan. Taste and season with more salt/pepper if needed.
Assemble the gratin: Preheat oven to 400°F (200°C). Layer half the zucchini in a greased 9x13 baking dish. Pour over half the cheese sauce. Repeat with remaining zucchini + cheese sauce. Top with remaining ½ cup cheddar.
Add topping: Mix breadcrumbs with olive oil or melted butter. Sprinkle evenly on top.
Bake: Bake uncovered 25–30 minutes until bubbly and golden. If topping browns too quickly, tent lightly with foil for the last 10 minutes. Let rest 10 minutes before serving (this helps it set and prevents runny sauce).
Nutrition
- Calories
- 373 kcal
- Carbohydrate Content
- 20 g
- Protein Content
- 15 g
- Fat Content
- 27 g
- Saturated Fat Content
- 14 g
- Trans Fat Content
- 0.2 g
- Cholesterol Content
- 66 mg
- Sodium Content
- 872 mg
- Fiber Content
- 3 g
- Sugar Content
- 8 g
- Unsaturated Fat Content
- 10 g
- Serving Size
- 1 serving
