Name: Zucchini Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 cups cubed zucchini (about 2 medium); 1 box stuffing mix (or 4 cups panko breadcrumbs); 1/4 cup melted butter; 1 medium diced onion; 1 large egg, beaten; 1 tsp tsp garlic powder; 1/2 tsp salt (plus 1 tbsp for drawing out moisture); 2 cups shredded cheddar cheese

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If you’re looking for the best hearty zucchini casserole recipe, this one is it! Made with garden-fresh zucchini, a savory stuffing mix (or panko breadcrumbs), melty cheddar cheese, and a few simple seasonings, this casserole is pure comfort food. It’s the perfect way to use up all that late-summer zucchini in a dish that’s satisfying, cheesy, and absolutely delicious!

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Living off-grid means I make the most of everything my garden gives me, and if you’re like me, zucchini always seems to come in abundance at the end of summer. If your garden is giving you a full-on zucchini apocalypse, this hearty casserole is one of the tastiest ways to put that abundance to good use. This hearty zucchini casserole is one of my favorite ways to turn that fresh harvest into a cozy, filling dish that my family devours.

I’ll also share my little pro tip for preventing soggy zucchini—it makes all the difference in this casserole!

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The Best Hearty Zucchini Recipe Tutorial

Pro Tip for Perfect Texture!

Zucchini is loaded with moisture, which is wonderful for baking bread or muffins, but not so great when you want a hearty casserole. To fix this, I chop my zucchini, place it in a towel-lined bowl, sprinkle it with 1 tablespoon of salt, and let it sit for 10 minutes. Then I squeeze out the extra liquid—trust me, this step keeps the casserole from turning watery and makes it perfectly hearty.

Why This Zucchini Casserole Is Truly Hearty

This isn’t your average light zucchini side dish—it’s a full, comforting meal in a pan! The buttery stuffing or panko gives it a filling base, the cheddar cheese melts into every bite for richness, and the zucchini and onions bring that fresh garden flavor. It’s the kind of casserole that satisfies hungry bellies after a long day, making it perfect for cozy family dinners or potlucks where you want a dish that feels substantial and nourishing.

Ingredients for Zucchini Casserole

2 cups cubed zucchini (about 2 medium zucchini) – The star of the dish, tender and hearty.
1 box stuffing mix (or 4 cups panko breadcrumbs) – Adds texture and savory flavor.
1/4 cup melted butter – Brings richness and helps bind the stuffing or breadcrumbs.
1 diced onion – Adds a sweet and savory depth of flavor.
1 large egg, beaten – Helps hold the casserole together.
1 tsp garlic powder – A touch of earthy seasoning.
1/2 tsp salt – Enhances flavor. (Use 1 tbsp separately for drawing out moisture in zucchini.)
2 cups shredded cheddar cheese – Melty, cheesy goodness that ties it all together.

Optional Add-Ins

1 cup cooked chicken or ground beef– To turn this casserole into a full meal.
1/2 cup sour cream – For extra creaminess.
Fresh herbs (like parsley or basil) – To brighten up the flavor.

Instructions for Zucchini Casserole

Step 1: Prep the Zucchini

Image illustrates zucchini for zucchini casserole. — *I squeeze as much moisture out of the cubed zucchini as much as possible with a clean dish cloth.*

Chop the zucchini into small cubes (about 2 cups, which is roughly 2 medium zucchini). Place it in a towel-lined bowl, mix with 1 tablespoon of salt, and let it sit for 10 minutes. Squeeze out as much liquid as you can.

Step 2: Prepare the Stuffing or Breadcrumbs

Image illustrates stuffing for zucchini casserole.

If using stuffing mix, follow the box directions. If using panko, mix 4 cups of panko with 1/4 cup of melted butter for a crispy topping.

Step 3: Mix It All Together

In a large bowl, combine the zucchini, onion, egg, garlic powder, 1/2 teaspoon salt, and half the cheese. Stir in half of the stuffing mix or breadcrumb mixture.

Step 4: Assemble the Casserole

Spread the mixture into a greased casserole dish. Top with the remaining stuffing or breadcrumbs, then sprinkle on the rest of the cheese.

Step 5: Bake

Bake at 350°F (175°C) for 35–40 minutes, until bubbly and golden brown on top.

Have More Zucchini to Use Up? Try These Recipes Next!

If you’re like me, you can never have too many ways to use up a bumper crop of zucchini. Once you’ve made this hearty zucchini casserole, be sure to check out my other favorites: The Best Pumpkin Zucchini Bread for a cozy fall twist and The Ultimate Snickerdoodle Zucchini Bread for a sweet treat that’s always a hit!

Conclusion

There’s something so cozy about pulling a bubbling casserole out of the oven, especially one that uses up the last of the summer garden bounty. This hearty zucchini casserole is warm, filling, and downright delicious. Whether you enjoy it as a side dish or turn it into a main meal with a little meat added in, it’s one of those recipes that just feels like home.

Resources: Here are some helpful resources for further information.

Frequently Asked Questions

1. Can I make this casserole ahead of time?

Yes! You can assemble the casserole, cover it, and refrigerate it for up to 24 hours before baking. Just add 5–10 extra minutes of baking time if it’s chilled.

2. Can I freeze zucchini casserole?

Definitely. Bake it first, let it cool, then wrap it tightly and freeze it for up to 2 months. Reheat in the oven at 350°F until warmed through.

3. Can I make this casserole vegetarian?

Yes, I did!—it’s naturally vegetarian unless you add meat. Just stick with the zucchini, stuffing, onions, cheese, and seasonings.

4. What can I serve with zucchini casserole?

It pairs well with roasted chicken, grilled meats, or even a fresh garden salad for a lighter meal.

Zucchini Casserole

This hearty zucchini casserole is the perfect end-of-summer comfort dish, made with fresh garden zucchini, stuffing mix, onions, and plenty of cheddar cheese. It’s cozy, filling, and a delicious way to use up your zucchini harvest!

Print Recipe Pin Recipe

Prep Time 15

Cook Time 40

Total Time 55

Servings 6 servings

Equipment

1 bowl to drain zucchini
1 Cast iron pan or baking dish.

Ingredients

2 cups cubed zucchini (about 2 medium)
1 box stuffing mix (or 4 cups panko breadcrumbs)
¼ cup melted butter
1 medium diced onion
1 large egg, beaten
1 tsp tsp garlic powder
½ tsp salt (plus 1 tbsp for drawing out moisture)
2 cups shredded cheddar cheese

Instructions

Preheat oven to 350°F (175°C).
Chop zucchini, sprinkle with 1 tbsp salt, and let sit for 10 minutes. Squeeze out moisture.
Prepare stuffing mix per package (using 1/4 cup butter) or mix panko with melted butter.
In a large bowl, combine zucchini, onion, egg, garlic powder, 1/2 tsp salt, half the cheese, and half the stuffing/breadcrumbs.
Spread mixture into a greased casserole dish. Top with remaining stuffing and cheese.
Bake for 35–40 minutes, until bubbly and golden brown.
Serve warm and enjoy the perfect late-summer comfort food!