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!
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!