This baked zucchini casserole is an easy and delicious way to enjoy fresh zucchini with a flavorful, crunchy Parmesan breadcrumb topping.
It's a perfect side dish for family dinners or for entertaining, balancing tender baked vegetables with crisp cheese crust.
The recipe is straightforward and uses simple ingredients to create a comforting vegetable casserole everyone will enjoy.
Why You’ll Love This Recipe
- The combination of tender zucchini and a crispy Parmesan breadcrumb topping offers a satisfying texture contrast.
- Using fresh Parmesan cheese rather than pre-grated gives a richer flavor and better browning on top.
- This casserole bakes uncovered to achieve a golden, crisp crust, while the zucchini remains moist and flavorful inside.
Baked Zucchini Parmesan Casserole
A warm and comforting baked zucchini casserole topped with crisp Parmesan breadcrumbs, perfect as a vegetable side dish.
- Prep time
- 15 minutes
- Cook time
- 35 minutes
- Servings
- 6
- Yield
- 6 servings
Ingredients
- 4 medium zucchinis (about 1.5 pounds), sliced into 1/4-inch thick rounds (680 g)
- 2 tablespoons olive oil (30 ml)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3/4 cup grated Parmesan cheese (about 75 g)
- 1/2 cup panko breadcrumbs (about 50 g)
- 2 cloves garlic, minced
- 1/4 teaspoon dried Italian seasoning
- 2 large eggs
- 1/2 cup whole milk (120 ml)
Instructions
- Prepare the zucchini Preheat your oven to 375°F (190°C). In a large bowl, toss the sliced zucchini with olive oil, salt, and pepper until well coated.
- Make the breadcrumb topping In a small bowl, combine the grated Parmesan, panko breadcrumbs, minced garlic, and dried Italian seasoning.
- Mix the egg and milk In another bowl, whisk together the eggs and milk until fully blended.
- Assemble the casserole Place zucchini slices evenly in a greased 9×13-inch baking dish. Pour the egg and milk mixture evenly over the zucchini. Sprinkle the Parmesan breadcrumb mixture evenly on top.
- Bake Bake uncovered in the preheated oven for 30 to 35 minutes, or until the top is golden brown and the zucchini is tender when pierced with a fork.
- Cool and serve Allow the casserole to cool for at least 5 minutes before serving to allow it to set.
Helpful Tips
- For an extra touch of flavor, sprinkle chopped fresh basil or parsley on top after baking.
- If you prefer a cheesier casserole, add 1/2 cup shredded mozzarella on top before baking.
- To avoid watery zucchini, you can salt the sliced zucchini and let it sit in a colander for 10 minutes, then pat dry before baking.
Storage and Make-Ahead
Refrigerate leftover casserole in an airtight container for up to 3 days.
Reheat individual portions in a microwave or covered in a 350°F (175°C) oven until warmed through.
This dish is best enjoyed fresh and is not recommended for freezing due to the texture of the zucchini and breadcrumb topping.
Frequently Asked Questions
Can I use other cheeses instead of Parmesan?
Yes, good substitutes include Pecorino Romano or Asiago for a similar sharp, salty flavor.
Is this casserole gluten-free?
No, the recipe uses panko breadcrumbs which contain gluten. You can substitute gluten-free breadcrumbs to make it gluten-free.
Can I prepare this casserole ahead of time?
Yes, you can assemble the casserole up to a day ahead, cover tightly with foil, refrigerate, and bake it the next day.
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