This cheesy baked zucchini casserole layers tender zucchini with a simple egg-and-milk custard and a generous cheese topping. Garlic powder, onion powder, salt, and pepper season the base, while optional herbs can add a fresh finish. It is a compact oven dish that works as a warm vegetable side or a light savory meal.
Zucchini holds plenty of moisture, so the optional salting and blotting step is worth using when you want a firmer casserole. Slice both zucchini to a similar thickness so they soften evenly in the oven.
Ingredients
- 2 medium zucchini, thinly sliced
- 1 cup non-fat shredded cheese, such as cheddar, mozzarella, or Gruyere
- 2 large eggs
- 1/2 cup milk or cream
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil, for greasing
- Optional: breadcrumbs or almond flour topping
- Optional herbs: parsley, thyme, or oregano
Instructions
- Preheat the oven to 375°F (190°C). Grease a baking dish with the olive oil.
- For less moisture, salt the zucchini slices and then blot them before assembling the casserole.
- Whisk the eggs, milk or cream, garlic powder, onion powder, salt, and pepper until evenly combined.
- Layer the zucchini in the prepared dish. Pour the custard mixture over the slices, then top with the shredded cheese and optional breadcrumbs or almond flour.
- Bake uncovered for 25–30 minutes, until the casserole is golden and set and the center reaches 160°F (71°C).
- Let it cool briefly, garnish with optional herbs, and serve warm. The recipe makes 6 servings.
Preparation Notes
Cheddar gives the strongest cheese flavor, mozzarella is milder, and Gruyere offers a nuttier finish. Whichever cheese you choose, distribute it evenly so the surface browns consistently. Resting after baking allows the custard to settle and helps portions hold their shape. Serve it warm, after the brief cooling period.
