You will find tons of creaminess in this Parmesan Zucchini Casserole. Enjoy this super easy fresh and flavorful dish as a side or even a main meal. Grab some fresh zucchini and have this delicious recipe baked in no time.
Parmesan Zucchini Casserole
Zucchini and creamy Parmesan cheese are the show stoppers in this casserole. It’s zucchini season, and I am always looking for new recipes to enjoy. Since this baked zucchini dish is so simple to prep, it has become one of my favorites to make for my family.
Parmesan Zucchini Casserole can be enjoyed as a vegetarian meal or serve it alongside a Baked Chicken Breast as a side dish. You will find either option to be a hit with most everyone.
I usually make Zucchini Bread or Chocolate Chip Zucchini Muffins when I have zucchini on hand. My kiddos will typically eat both of those because of the added sweetness. Lately, they have become more adventures eaters and will eat savory zucchini recipes.
Since this is a cheesy and creamy casserole, it is best to prepare just before serving. I have never encountered leftovers to know if reheating the dish is an option. If you should decide to give reheating a try, you may need to add a splash of milk to help the cheese heat evenly.
I used a combination of green zucchini and yellow squash since I had both on hand. You can make this zucchini casserole with all green or with a combination of zucchini and summer squash.
How to pick good zucchini?
Choosing the best zucchini is always essential for a great casserole. Try to purchase small sized with shiny skins. Also, check for firmness. A more firm zucchini will bake and taste so much better. Stay clear of any blemished skins.
Ingredients to Make Parmesan Zucchini Casserole
- Parmesan Cheese
- Heavy Cream
- Salt & Pepper
How to Make Baked Parmesan Zucchini Casserole
To make this zucchini casserole, I dice a small onion and slice both yellow and green zucchini. Feel free to use all green or all yellow zucchini if that is what you have on hand. The two colors make the casserole visually appealing. If you have picky eaters that are not fans of onion, you can omit or puree the onion. The onion adds some additional flavor.
Next, we add the onion, garlic, and the salt and pepper to a medium to large-sized skillet. Let this cook until the onions are translucent.
Grab a stick of butter to heavily coat the baking dish before adding the sliced zucchini.
For the next step, the heavy cream is added to the onion and garlic mixture. The cream will need to be heated to just about boiling.
Then, most of the parmesan cheese is mixed in until melted.
The mixture will be quite thick but spreadable at this point.
We add the mostly melted creamy mixture to the top of our zucchini slices. The foil will need to be tented to keep our vegetables from burning.
After the zucchini has baked, the final step is to add the remaining cheese. It’s then baked for a few minutes longer.
Be cautious of over baking this casserole. If zucchini is baked longer, you will have a very liquidy dish and the zucchini will become mushy.
Parmesan Zucchini Casserole
- 4-5 small-medium Zucchini and/or Yellow Squash sliced about 1/8" thick
- 5 ounces grated Parmesan Cheese divided
- 1/2 cup Heavy Cream
- 3 tbsp Butter
- 1 small Onion diced
- 1 tsp minced Garlic
- 1/2 tsp Salt
- 1/4 tsp Pepper
- Preheat oven to 450.
- Butter a casserole dish (I used 12x8").
- Line dish with the zucchini slices overlapping each other in rows until filled.
- Melt remaining butter over medium heat in a skillet.
- Add onion, garlic, salt and pepper to the skillet and cook until onion is translucent (about 3 minutes).
- Add the heavy cream.
- Stirring until it just boiling.
- Add 3 ounces of Parmesan cheese to the skillet, stirring until the cheese melts.
- Pour the sauce evenly over zucchini.
- Tent the dish with foil and place in the oven 20 minutes.
- Remove foil, top with the remaining cheese and bake for 5 more minutes.
- Remove from oven and serve.