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Zucchini Casserole

This Easy Zucchini Casserole recipe combines tender zucchini and a delicious cheddar cheese sauce into a flavorful side dish recipe!
Prep Time15 mins
Total Time30 mins
Course: Side Dish
Cuisine: American Classic
Keyword: Zucchini Casserole
Servings: 6 people
Calories: 424kcal
Author: Amanda Dorich


  • 3 large zucchini sliced into 1/4 inch rounds
  • 2 cups half and half
  • 2 cups shredded white cheddar cheese shred yourself from 8 oz block
  • 3 ounces cream cheese at room temperature
  • 1/4 cup parmesan cheese
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch nutmeg
  • 1/4 cup panko bread crumbs


  • Preheat oven to 375 degrees. Slice zucchini and then lay in a single layer on a paper towel. Sprinkle with salt. Let sit.
  • While zucchini releases water, make cheese sauce. Melt 3 tablespoons butter in a sauce pan. Once melted, add flour and whisk until a roux forms. Add half and half and stir consistently until a thick white sauce forms.
  • Once sauce is thick enough to coat the back of a spoon, add salt, pepper, garlic powder, and a pinch of nutmeg. Turn off the heat. Add cream cheese and parmesan cheese and whisk until melted. Add shredded cheese and whisk until melted.
  • Towel all the water off the zucchini that has released. Stack the zucchini in a circular pattern in a round casserole dish. Every 3 layers, add a ladle full of cheese sauce. Repeat until out of zucchini. Pour remaining cheese sauce over the top.
  • Sprinkle with panko and put in the oven. Bake 40-45 minutes, or until golden brown and bubbling. Serve warm.


Calories: 424kcal | Carbohydrates: 14g | Protein: 17g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 103mg | Sodium: 654mg | Potassium: 583mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1384IU | Vitamin C: 30mg | Calcium: 452mg | Iron: 1mg