Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Servings: 8
This casserole is crazy good even your pickiest eaters will give this a thumbs up! Enjoy your vegetables in an incredibly tasty cheese sauce with a crunchy, buttered topping. This irresistible casserole is a certified family-approved and kid-friendly dish! Pair this with grilled steak or pork chop for a filling meal that your family will surely enjoy!
Using just a few simple ingredients, you can easily throw this easy Cheesy Zucchini Casserole in no time! Summer is fast approaching, and it’ll be raining fresh produce. And the first thing that came to mind when you say summer is zucchini! Make sure to not miss out on this easy and delicious casserole!
Ingredients
4 c. Zucchini, diced into 1” pieces
1 c. Mayonnaise
1 c. Shredded Cheddar Cheese
2 eggs, slightly beaten
1 teaspoon Pepper
3/4 – 1 teaspoon Garlic Powder
1/4 c. Panko Breadcrumbs
1 tablespoon butter, melted
How to make Easy Cheesy Zucchini Casserole
Step 1: Cook the diced zucchini in a pot of boiling water for about 3 minutes. When done, drain and allow the cooked diced zucchini to cool.
Step 2: Place the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder in a bowl. Mix well until combined and pour this into a greased 1 1/2 quart baking dish.
Step 3: Mix the panko breadcrumbs with melted butter in a bowl. Over the casserole, pour the breadcrumbs.
Step 4: Place in a 350 degrees F preheated oven and bake for about 35 minutes, uncovered until the zucchini is fork-tender.
Notes:
If freezing, after cooking the diced zucchini, transfers them into a bowl of ice water to stop the cooking. After draining the cooled zucchini, place it on a parchment baking sheet and freeze. In a few labelled freezer bags, transfer the zucchini the next day.
When ready to bake, thaw the zucchini and drain the excess water. Prepare following the recipe.
You can skip parboiling the zucchini if desired just adjust the cooking time accordingly.
Ingredients
- 4 c. Zucchini, diced into 1” pieces
- 1 c. Mayonnaise
- 1 c. Shredded Cheddar Cheese
- 2 eggs, slightly beaten
- 1 teaspoon Pepper
- 3/4 – 1 teaspoon Garlic Powder
- 1/4 c. Panko Breadcrumbs
- 1 tablespoon butter, melted
Instructions
Step 1: Cook the diced zucchini in a pot of boiling water for about 3 minutes. When done, drain and allow the cooked diced zucchini to cool.
Step 2: Place the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder in a bowl. Mix well until combined and pour this into a greased 1 1/2 quart baking dish.
Step 3: Mix the panko breadcrumbs with melted butter in a bowl. Over the casserole, pour the breadcrumbs.
Step 4: Place in a 350 degrees F preheated oven and bake for about 35 minutes, uncovered until the zucchini is fork-tender.
Notes
If freezing, after cooking the diced zucchini, transfers them into a bowl of ice water to stop the cooking. After draining the cooled zucchini, place it on a parchment baking sheet and freeze. In a few labelled freezer bags, transfer the zucchini the next day. When ready to bake, thaw the zucchini and drain the excess water. Prepare following the recipe. You can skip parboiling the zucchini if desired just adjust the cooking time accordingly.
