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Zucchini Casserole with Cheddar, Parmesan, and Panko Breadcrumbs Recipe

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4.2 from 12 reviews

A comforting and delicious Zucchini Casserole featuring sautéed grated zucchini, onions, and garlic mixed with sharp cheddar cheese, mayonnaise, and seasoned with Italian herbs. Topped with crispy panko breadcrumbs and Parmesan cheese, then baked to a golden bubbly perfection. Perfect as a hearty side dish or a light main course.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons butter
  • 6 ½ cups grated zucchini (about 4-5 medium zucchinis)
  • ½ cup grated onion
  • 4-5 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • 8 ounces sharp cheddar cheese, grated (white cheddar recommended)
  • 2 cups panko breadcrumbs, divided (use gluten-free if desired)
  • ½ cup mayonnaise
  • ¼ cup grated Parmesan cheese
  • Salt and pepper to taste (1 teaspoon salt and ¼ teaspoon black pepper specified)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350° F. Place a large 10-12 inch cast-iron skillet or any oven-safe sauté pan on the stovetop to get ready for cooking.
  2. Grate Ingredients: Using a cheese grater, shred the zucchini, onion, and sharp cheddar cheese. Mince or finely shred the garlic cloves so they blend well into the casserole.
  3. Sauté Vegetables: Melt the butter in the heated skillet over medium heat. Add the grated zucchini, onions, minced garlic, Italian seasoning, 1 teaspoon salt, and ¼ teaspoon black pepper. Sauté while stirring regularly for 4-5 minutes to release excess moisture and soften the veggies.
  4. Mix Casserole Base: Remove the pan from heat and stir in the mayonnaise, 1 ½ cups of the panko breadcrumbs, and the grated sharp cheddar cheese. Combine everything thoroughly, then spread the mixture evenly across the pan.
  5. Add Topping and Bake: Sprinkle the remaining ½ cup of panko breadcrumbs evenly over the top of the mixture, then dust with the grated Parmesan cheese. Transfer the skillet to the preheated oven and bake for 20-25 minutes, until the edges become crispy and golden, and the center is bubbly and warm.
  6. Serve Warm: Once baked, let the casserole cool slightly, then serve warm as a savory side or light main dish.

Notes

  • You can substitute gluten-free panko breadcrumbs if needed.
  • Use white cheddar for a milder, creamier flavor but sharp cheddar works well for tanginess.
  • Squeezing excess moisture from grated zucchini can help prevent sogginess.
  • This casserole can be prepared ahead and baked just before serving.
  • For a richer flavor, try adding herbs like fresh basil or parsley.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/zucchini-casserole-with-cheddar-parmesan-and-panko-breadcrumbs-recipe/