Easy Zucchini Casserole: A Cheesy, Healthy Dinner in 45 Minutes

Easy Zucchini Casserole is the ultimate solution for busy weeknights. In just 45 minutes, you’ve got a healthy, cheesy dinner that pleases even picky eaters. This baked dish saves you time by using simple prep steps and hands-off oven cooking, while delivering layers of flavor thanks to fresh zucchini, savory feta cheese, and crispy breadcrumbs.

I discovered this method when I needed a quick way to bring vegetables to the dinner table without spending hours chopping or stirring. Traditional casseroles often require pre-cooking veggies or elaborate layering, but this shortcut version? None of that. It’s all in one dish and streamlined for your convenience. Trust me, you’ll be adding this to your regular meal rotation!

Why This Easy Zucchini Casserole Is a Game-Changer

• Minimal prep: A quick chop and 10 minutes of blotting are all the effort needed to ensure perfectly cooked zucchini without sogginess.
• No-fuss cooking: The oven does all the heavy lifting. Once it’s in the baking dish, you’re free to tackle other tasks while it cooks.
• Light yet satisfying: Packed with fresh zucchini and creamy feta, this dish strikes the perfect balance between healthy and indulgent.
• Freezer-friendly: Make it ahead and freeze, so you’ve got a homemade dinner on standby anytime.

Equipment You’ll Need for This Easy Zucchini Casserole

The best part about this healthy zucchini casserole recipe is that you don’t need any fancy tools. Here’s what I use to make it effortless:

• Colander: Essential for draining the zucchini. A clean kitchen towel or paper towels for blotting helps avoid excess water.
• Mixing Bowl: A medium-sized bowl for whisking the egg and cream, and combining ingredients.
• 2.5-Quart Baking Dish: Perfect size for spreading the casserole mixture evenly, ensuring it cooks through beautifully.

If you’re in the market for a new baking dish, I recommend one with a glass or ceramic base for even heat distribution. They’re also easy to clean, which is always a bonus!

Simple Ingredients for Easy Zucchini Casserole

This recipe is all about keeping it simple and letting the flavors shine. Here are the key ingredients that make this dish irresistible:

• Zucchini: Fresh zucchini is the star here. If you’re short on time, pre-sliced zucchini from the store works too (just adjust blotting time).
• Feta Cheese: Crumbled feta adds a salty, tangy kick. Want a richer flavor? Swap half the feta for grated parmesan.
• Panko Breadcrumbs: These create that irresistible crunchy topping. If you’re going for a gluten-free option, try almond flour or crushed gluten-free crackers.
• Herbs: Dried oregano, thyme, and fresh basil provide a Mediterranean-inspired flavor that elevates this dish.

Pro tip: No heavy cream? Substitute with half-and-half or even unsweetened almond milk for a lighter option.

Easy Zucchini Casserole Recipe Details

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Easy Zucchini Casserole Ingredients

• 1.5 lbs. (about 680g) zucchini (about 3 – 4 medium)
• 1/4 cup (60ml) heavy cream
• 1 large egg
• 1/2 cup (60g) chopped onion
• 2 cloves garlic, minced
• 1/4 teaspoon salt, plus more for step 1
• 1/4 teaspoon freshly ground black pepper
• 1 and 1/2 teaspoons dried oregano (or 2 teaspoons fresh)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 Tablespoon chopped fresh basil (or 1 and 1/2 teaspoons dried)
• 3/4 cup (100g) crumbled feta cheese
• 1/3 cup (35g) Panko breadcrumbs, divided
• Optional: 2 Tablespoons shredded parmesan cheese or crumbled feta cheese
• Optional for serving: red pepper flakes

How to Make Easy Zucchini Casserole

1. Slice zucchini into 1/2-inch thick slices and quarter each slice. You should have about 6 cups. Sprinkle lightly with salt and place in a colander lined with a clean kitchen towel or paper towels. Let sit for 10 minutes, then blot dry.
2. Preheat oven to 400°F (204°C). Grease a 2.5-quart baking dish.
3. In a large bowl, whisk heavy cream and egg. Stir in onion, garlic, salt, pepper, oregano, thyme, basil, feta, and 3 Tablespoons breadcrumbs. Fold in zucchini.
4. Pour mixture into the prepared baking dish. Top with remaining breadcrumbs. Cover loosely with aluminum foil.
5. Bake for 25 minutes. Remove foil, top with optional parmesan or additional feta, and bake uncovered for another 5 minutes—broil for a crispier top if desired.
6. Sprinkle with red pepper flakes, if using. Serve warm. Store leftovers in an airtight container in the fridge for up to 5 days.

Jake’s Tips for the Best Easy Zucchini Casserole

• Blot thoroughly: Removing excess moisture from zucchini is key to avoiding a watery casserole.
• Customize herbs: Don’t have fresh basil? Sub in Italian seasoning or rosemary for a twist.
• Make it ahead: Assemble the casserole the night before, refrigerate, and bake fresh the next day.
• Freezer hack: Double the recipe and freeze half for later—perfect for meal prep.
• Add protein: Toss in cooked chicken or turkey sausage for an even heartier dish.

Easy Zucchini Casserole FAQs

How do I prevent the casserole from becoming watery?

Blotting the zucchini thoroughly after salting removes excess moisture, keeping the casserole firm.

Can I make this gluten-free?

Absolutely! Swap the Panko breadcrumbs for gluten-free breadcrumbs or almond flour for a similar texture.

What protein can I add to this recipe?

Cooked chicken, turkey sausage, or even ground beef would pair well with the Mediterranean flavors of zucchini and feta.

What’s the best way to freeze this dish?

Assemble the casserole, cover tightly, and freeze before baking. Thaw and bake as directed, or freeze leftovers after baking and reheat in a 350°F oven.

This Easy Zucchini Casserole is more than just a recipe—it’s your ticket to stress-free, healthy dinners. Give it a try and let me know your favorite variation in the comments below. What’s your go-to kitchen shortcut?