17 Zucchini Casserole Dishes You Need to Try Today
Summer gardens overflow with zucchini, and these hearty casserole recipes transform your abundant harvest into incredible meals. From cheesy comfort food to healthy low-carb options, there’s something for every taste.
These easy casserole dishes make perfect weeknight dinners or impressive side dishes for entertaining guests all season long.
01. Low-Carb Zucchini Noodle Bake
Spiralized zucchini replaces traditional pasta in this guilt-free comfort food. This satisfying dish delivers all the flavors you crave without the heavy carbs.
Ingredients: 4 large zucchini, 1 pound ground Italian sausage, 2 cups marinara sauce, 1 cup ricotta cheese, 2 cups mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 2 cloves garlic (minced), 1 egg, salt and pepper to taste.
How To Make Low-Carb Zucchini Noodle Bake
1. Spiralize zucchini into noodle shapes using a spiralizer or julienne peeler. Place noodles in a colander, sprinkle with salt, and let drain for 30 minutes to remove excess moisture that could make your casserole watery.
2. Brown Italian sausage in a large skillet over medium-high heat, breaking it into small pieces as it cooks. Add minced garlic during the last minute and cook until fragrant, then stir in marinara sauce.
3. Mix ricotta cheese with egg, ½ cup mozzarella, and Parmesan in a bowl. Pat zucchini noodles dry with paper towels, then layer half in a greased 9×13 baking dish.
4. Spread ricotta mixture over zucchini, add remaining noodles, then top with sausage mixture and remaining mozzarella. Bake at 375°F for 25-30 minutes until cheese is golden and bubbly.
02. Southern Zucchini Cornbread Bake
Sweet cornbread meets fresh zucchini in this crowd-pleasing side dish. The combination creates a moist, flavorful casserole that pairs beautifully with barbecue or fried chicken.
Ingredients: 2 cups shredded zucchini, 1 box cornbread mix, 1 cup sour cream, ½ cup melted butter, 2 eggs, 1 cup corn kernels, ½ cup shredded cheddar cheese, 1 diced jalapeño, salt to taste.
How To Make Southern Zucchini Cornbread Bake
1. Shred zucchini using a box grater and squeeze out excess moisture using a clean kitchen towel. This step prevents your cornbread from becoming soggy and ensures the perfect texture.
2. Whisk together cornbread mix, eggs, sour cream, and melted butter in a large bowl until just combined. Don’t overmix or your cornbread will be tough.
3. Fold in squeezed zucchini, corn kernels, cheddar cheese, and diced jalapeño until evenly distributed throughout the batter.
4. Pour mixture into a greased 9×13 baking dish and smooth the top. Bake at 400°F for 25-30 minutes until golden brown and a toothpick inserted in center comes out clean.
5. Let cool for 10 minutes before cutting into squares. The cornbread will firm up as it cools and be easier to serve.
03. Creamy Zucchini Potato Gratin
Layers of tender zucchini and potatoes baked in rich cream sauce. This elegant side dish elevates any summer barbecue or dinner party with its golden, bubbly top.
Ingredients: 3 large zucchini, 4 medium potatoes, 2 cups heavy cream, 3 cloves garlic (minced), 1 cup Gruyere cheese (shredded), ½ cup Parmesan cheese, 2 tablespoons fresh thyme, salt and pepper, butter for greasing.
How To Make Creamy Zucchini Potato Gratin
1. Slice zucchini and potatoes into ⅛-inch thick rounds using a mandoline or sharp knife for even cooking. Keep slices uniform so they cook at the same rate.
2. Heat cream with minced garlic and fresh thyme in a saucepan over medium heat until it just begins to simmer. Season with salt and pepper, then remove from heat.
3. Layer half the potato slices in a buttered 9×13 baking dish, overlapping slightly. Add half the zucchini slices, then repeat layers.
4. Pour warm cream mixture over vegetables, ensuring it reaches all corners. Cover tightly with foil and bake at 375°F for 45 minutes.
5. Remove foil and sprinkle with Gruyere and Parmesan cheeses. Bake uncovered for 20-25 minutes until golden brown and potatoes are fork-tender.
04. Mediterranean Roasted Zucchini Pasta Bake
Roasted zucchini and onions create incredible depth of flavor in this hearty pasta casserole. The caramelized vegetables pair perfectly with tangy marinara and melted cheese.
Ingredients: 4 medium zucchini (cubed), 2 large onions (sliced), 1 pound penne pasta, 3 cups marinara sauce, 2 cups mozzarella cheese (shredded), ½ cup Parmesan cheese, 3 tablespoons olive oil, 2 teaspoons Italian seasoning, salt and pepper.
How To Make Mediterranean Roasted Zucchini Pasta Bake
1. Cut zucchini into 1-inch cubes and slice onions into thick rings. Toss with olive oil, Italian seasoning, salt, and pepper on a large baking sheet.
2. Roast vegetables at 425°F for 25-30 minutes until zucchini is golden and onions are caramelized. This roasting step concentrates flavors and prevents watery casserole.
3. Cook penne pasta according to package directions until just shy of al dente, since it will continue cooking in the oven. Drain and return to pot.
4. Combine pasta with roasted vegetables and marinara sauce, then transfer to a greased 9×13 baking dish. Top with mozzarella and Parmesan cheeses.
5. Cover with foil and bake at 375°F for 20 minutes, then uncover and bake 10 more minutes until cheese is melted and bubbly on top.
05. Garden Vegetable Carrot Zucchini Bake
This colorful casserole showcases summer’s best vegetables without heavy cream or cheese. Fresh herbs and a light breadcrumb topping let the natural flavors shine through beautifully.
Ingredients: 3 large zucchini (sliced), 4 large carrots (sliced), 1 large onion (diced), 2 cups vegetable broth, 1 cup panko breadcrumbs, ¼ cup olive oil, 2 tablespoons fresh dill, 1 tablespoon fresh parsley, salt and pepper.
How To Make Garden Vegetable Carrot Zucchini Bake
1. Slice zucchini and carrots into ¼-inch rounds, keeping them similar in thickness for even cooking. Dice onion into small, uniform pieces.
2. Layer half the carrots in a greased 9×13 baking dish, followed by half the zucchini and onions. Season each layer with salt, pepper, and fresh herbs.
3. Repeat layering with remaining vegetables, then pour vegetable broth over everything. The broth will create steam to cook the vegetables perfectly.
4. Mix panko breadcrumbs with olive oil and remaining herbs, then sprinkle evenly over the top for a golden, crunchy finish.
5. Cover with foil and bake at 375°F for 35 minutes, then uncover and bake 15 more minutes until vegetables are tender and topping is golden brown.
06. Italian Stuffed Zucchini Boats
Hollowed zucchini boats filled with savory meat and rice stuffing create an impressive main dish. This recipe transforms garden zucchini into a complete, satisfying meal perfect for family dinners.
Ingredients: 4 large zucchini, 1 pound ground beef, 1 cup cooked rice, 1 small onion (diced), 2 cloves garlic (minced), 1 can diced tomatoes, 1 cup mozzarella cheese (shredded), 2 tablespoons olive oil, 1 teaspoon Italian seasoning.
How To Make Italian Stuffed Zucchini Boats
1. Cut zucchini in half lengthwise and scoop out flesh with a spoon, leaving ¼-inch walls. Chop the scooped flesh and set aside for the filling.
2. Heat olive oil in a large skillet and cook diced onion until softened, about 5 minutes. Add ground beef and cook until browned, breaking it apart as it cooks.
3. Add chopped zucchini flesh, garlic, diced tomatoes, and Italian seasoning to the skillet. Cook for 8-10 minutes until zucchini is tender and liquid has evaporated.
4. Remove from heat and stir in cooked rice and half the mozzarella cheese. Season with salt and pepper to taste.
5. Fill zucchini boats with meat mixture and place in a baking dish with ½ inch of water. Top with remaining cheese and bake at 375°F for 30-35 minutes until zucchini is tender.
07. Tuna Zucchini Noodle Casserole
Classic tuna casserole gets a healthy makeover with spiralized zucchini noodles. The addition of crunchy celery and a golden breadcrumb topping creates wonderful texture contrasts throughout.
Ingredients: 5 medium zucchini, 2 cans tuna in water (drained), 1 cup frozen peas, 2 stalks celery (diced), 1 can cream of mushroom soup, ½ cup mayonnaise, 1 cup panko breadcrumbs, 2 tablespoons butter (melted).
How To Make Tuna Zucchini Noodle Casserole
1. Spiralize zucchini into noodle shapes and place in a colander. Salt generously and let drain for 30 minutes, then squeeze dry with paper towels to remove excess moisture.
2. Mix drained tuna, frozen peas, diced celery, cream of mushroom soup, and mayonnaise in a large bowl until well combined.
3. Add dried zucchini noodles to the tuna mixture and toss gently to coat everything evenly without breaking the noodles too much.
4. Transfer mixture to a greased 9×13 baking dish and spread evenly. Combine panko breadcrumbs with melted butter and sprinkle over the top.
5. Bake at 350°F for 25-30 minutes until heated through and breadcrumbs are golden brown. Let rest 5 minutes before serving for easier portioning.
08. Zucchini Breakfast Brunch Casserole
This versatile egg casserole works perfectly for breakfast, brunch, or light dinner. Fresh zucchini adds nutrition and moisture while cheese creates that irresistible golden top everyone loves.
Ingredients: 3 medium zucchini (diced), 8 large eggs, 1 cup milk, 1 cup shredded cheddar cheese, ½ cup diced onion, 4 slices bread (cubed), 2 tablespoons olive oil, 1 teaspoon dried herbs, salt and pepper.
How To Make Zucchini Breakfast Brunch Casserole
1. Dice zucchini into small, uniform pieces and sauté with onion in olive oil over medium heat for 5-7 minutes until softened but not mushy.
2. Whisk eggs with milk, dried herbs, salt, and pepper in a large bowl until well combined and slightly frothy.
3. Layer bread cubes in a greased 9×13 baking dish, then add the sautéed zucchini mixture and half the cheese.
4. Pour egg mixture over everything, making sure it reaches all corners and soaks into the bread cubes completely.
5. Top with remaining cheese and bake at 350°F for 35-40 minutes until center is set and top is golden brown. A knife inserted in center should come out clean.
09. Mexican Tortilla Zucchini Layered Bake
Layers of soft tortillas and seasoned zucchini create this Mexican-inspired comfort food. This family recipe adds southwestern flair to traditional zucchini casserole with incredible results.
Ingredients: 4 medium zucchini (sliced), 8 flour tortillas, 2 cups Mexican cheese blend, 1 can diced green chiles, 1 packet taco seasoning, 1 cup sour cream, ½ cup salsa, 2 tablespoons olive oil, 1 onion (diced).
How To Make Mexican Tortilla Zucchini Layered Bake
1. Slice zucchini into ¼-inch rounds and sauté with diced onion in olive oil until tender, about 8 minutes. Sprinkle with taco seasoning and cook 2 more minutes.
2. Mix sour cream with diced green chiles and half the salsa to create a creamy sauce layer.
3. Layer 4 tortillas in the bottom of a greased 9×13 baking dish, overlapping slightly to cover the bottom completely.
4. Spread half the zucchini mixture over tortillas, then half the sour cream mixture, and sprinkle with 1 cup cheese. Repeat layers ending with cheese on top.
5. Cover with foil and bake at 375°F for 25 minutes, then uncover and bake 10 more minutes until cheese is melted and edges are lightly browned.
10. Herbed Zucchini Rice Casserole
Fresh herbs elevate this simple zucchini and rice combination into something truly special. This reliable recipe has been a family favorite for decades with good reason.
Ingredients: 4 cups diced zucchini, 2 cups cooked white rice, 1 cup chicken broth, ½ cup fresh parsley (chopped), 2 tablespoons fresh basil, 1 tablespoon fresh oregano, ½ cup Parmesan cheese, 3 tablespoons olive oil, 2 cloves garlic (minced).
How To Make Herbed Zucchini Rice Casserole
1. Dice zucchini into ½-inch pieces and sauté in olive oil with minced garlic over medium heat until just tender, about 6-8 minutes.
2. Combine cooked rice with chicken broth in a large bowl, stirring until the rice absorbs most of the liquid and becomes creamy.
3. Fold in sautéed zucchini, fresh parsley, basil, oregano, and half the Parmesan cheese until everything is evenly distributed.
4. Transfer mixture to a greased 2-quart baking dish and sprinkle remaining Parmesan over the top for a golden finish.
5. Bake at 350°F for 25-30 minutes until heated through and top is lightly golden. The herbs will become fragrant and fill your kitchen with amazing aromas.
11. Classic Cheesy Zucchini Bread Casserole
Bread cubes and tender zucchini baked in a cheesy custard base create ultimate comfort food. Sharp cheddar cheese adds bold flavor while onions provide aromatic depth throughout every bite.
Ingredients: 4 cups diced zucchini, 4 cups day-old bread (cubed), 1 large onion (diced), 2 cups sharp cheddar cheese (shredded), 3 eggs (beaten), 1 cup milk, 3 tablespoons butter, 1 teaspoon salt, ½ teaspoon black pepper.
How To Make Classic Cheesy Zucchini Bread Casserole
1. Sauté diced onion in butter over medium heat until translucent and fragrant, about 5 minutes. Add diced zucchini and cook until just tender, about 8 more minutes.
2. Layer bread cubes in a greased 9×13 baking dish, then spread the zucchini mixture evenly over the bread.
3. Whisk beaten eggs with milk, salt, and pepper, then pour over the bread and zucchini layers, ensuring liquid soaks into all the bread pieces.
4. Sprinkle shredded cheddar cheese evenly over the top, covering the entire surface for maximum cheesy goodness.
5. Bake at 350°F for 35-40 minutes until center is set, cheese is melted and golden, and a knife inserted in center comes out mostly clean.
12. Italian Zucchini Parmesan Bake
Breaded zucchini slices layered with marinara and cheese create a lighter version of eggplant Parmesan. This easy preparation method makes the most of abundant summer zucchini harvests.
Ingredients: 3 large zucchini, 2 cups marinara sauce, 1 cup mozzarella cheese (shredded), ½ cup Parmesan cheese (grated), 1 cup panko breadcrumbs, ½ cup all-purpose flour, 2 eggs (beaten), 3 tablespoons olive oil, Italian seasoning.
How To Make Italian Zucchini Parmesan Bake
1. Slice zucchini lengthwise into ¼-inch thick planks and lay on paper towels. Salt both sides and let drain for 20 minutes to remove moisture.
2. Set up breading station with flour in one dish, beaten eggs in another, and panko mixed with Italian seasoning in a third dish.
3. Pat zucchini dry, then dredge each slice in flour, dip in beaten eggs, and coat with seasoned breadcrumbs, pressing gently to adhere.
4. Heat olive oil in a large skillet and brown breaded zucchini slices for 2-3 minutes per side until golden. Work in batches to avoid overcrowding.
5. Layer half the zucchini in a baking dish, top with half the marinara and cheeses. Repeat layers and bake at 375°F for 20-25 minutes until bubbly.
13. Hearty Sausage Zucchini Garden Bake
Italian sausage and fresh garden vegetables create this satisfying one-dish meal. The combination of zucchini and tomatoes brings back memories of summer gardens and family gatherings.
Ingredients: 1 pound Italian sausage, 4 medium zucchini (sliced), 3 large tomatoes (sliced), 1 large onion (sliced), 2 cups mozzarella cheese (shredded), ½ cup Parmesan cheese, 2 tablespoons olive oil, 2 teaspoons Italian herbs, salt and pepper.
How To Make Hearty Sausage Zucchini Garden Bake
1. Remove sausage from casings and brown in a large skillet over medium-high heat, breaking it into bite-sized pieces as it cooks until no longer pink.
2. Slice zucchini, tomatoes, and onion into ¼-inch thick rounds, keeping them uniform for even cooking throughout the casserole.
3. Layer half the zucchini slices in a greased 9×13 baking dish, followed by half the onions, tomatoes, and cooked sausage. Season with Italian herbs, salt, and pepper.
4. Repeat layering with remaining vegetables and sausage, then drizzle olive oil over the top and sprinkle with both cheeses.
5. Cover with foil and bake at 375°F for 30 minutes, then uncover and bake 15-20 more minutes until vegetables are tender and cheese is golden brown.
14. Keto Zucchini Pizza Casserole Bake
All your favorite pizza flavors in a low-carb casserole format. Zucchini replaces the crust while maintaining all the cheesy, saucy goodness you crave from traditional pizza.
Ingredients: 4 large zucchini (sliced), 2 cups pizza sauce, 2 cups mozzarella cheese (shredded), ½ cup pepperoni (sliced), ½ cup Italian sausage (cooked), ¼ cup Parmesan cheese, 1 tablespoon Italian seasoning, 2 tablespoons olive oil, salt and pepper.
How To Make Keto Zucchini Pizza Casserole Bake
1. Slice zucchini into ¼-inch rounds and arrange on paper towels. Salt generously and let drain for 30 minutes, then pat completely dry to prevent watery casserole.
2. Brush zucchini slices with olive oil and arrange in a single layer on baking sheets. Roast at 400°F for 15 minutes to remove additional moisture.
3. Layer half the roasted zucchini in a greased 9×13 baking dish, then spread with half the pizza sauce and sprinkle with Italian seasoning.
4. Add half the mozzarella, pepperoni, and cooked sausage, then repeat all layers ending with cheese and Parmesan on top.
5. Bake at 375°F for 25-30 minutes until cheese is melted and bubbly with golden brown spots. Let rest 10 minutes before serving for easier slicing.
15. French Zucchini Gratin with Herbs
This elegant French-inspired gratin transforms humble zucchini into restaurant-quality side dish. Layers of tender vegetables and melted cheese create a healthy yet indulgent vegetable casserole.
Ingredients: 5 medium zucchini, 1 cup heavy cream, 1 cup Gruyere cheese (shredded), ½ cup fresh breadcrumbs, 2 tablespoons fresh thyme, 1 tablespoon fresh rosemary, 3 cloves garlic (minced), 2 tablespoons butter, salt and white pepper.
How To Make French Zucchini Gratin with Herbs
1. Slice zucchini into ⅛-inch rounds using a mandoline for consistent thickness. Arrange on paper towels, salt lightly, and let drain for 15 minutes.
2. Heat cream with minced garlic, thyme, and rosemary in a small saucepan until it just begins to simmer, then remove from heat to infuse flavors.
3. Pat zucchini dry and layer half in an overlapping pattern in a buttered 2-quart gratin dish, seasoning with salt and white pepper.
4. Pour half the herbed cream over zucchini, add remaining zucchini in overlapping layers, then pour remaining cream and top with Gruyere cheese.
5. Sprinkle breadcrumbs over cheese and dot with butter pieces. Bake at 375°F for 35-40 minutes until golden brown and zucchini is fork-tender throughout.
16. Quiche-Style Baked Zucchini Casserole
This crustless quiche-style casserole makes a perfect side dish or light main course. The custard-like texture pairs beautifully with the fresh zucchini for an elegant, versatile dish.
Ingredients: 4 cups diced zucchini, 6 large eggs, 1 cup milk, 1 cup Swiss cheese (shredded), ½ cup onion (diced), ¼ cup all-purpose flour, 3 tablespoons butter, 2 tablespoons fresh chives, 1 teaspoon salt, ½ teaspoon pepper.
How To Make Quiche-Style Baked Zucchini Casserole
1. Sauté diced zucchini and onion in butter over medium heat for 8-10 minutes until zucchini is tender and most liquid has evaporated.
2. Whisk eggs with milk, flour, salt, and pepper in a large bowl until smooth and no lumps remain. The flour helps create the quiche-like texture.
3. Stir in the sautéed zucchini mixture, Swiss cheese, and fresh chives until everything is evenly distributed throughout the custard base.
4. Pour mixture into a greased 9×13 baking dish and smooth the top with a spatula for even cooking.
5. Bake at 350°F for 35-40 minutes until center is set and top is lightly golden. A knife inserted in center should come out clean when done.
17. Simple Tomato Zucchini Summer Bake
Fresh summer vegetables shine in this simple, colorful casserole. The natural flavors of ripe tomatoes and tender zucchini create a light, healthy side dish perfect with grilled meats.
Ingredients: 3 large zucchini (sliced), 4 large tomatoes (sliced), 1 large sweet onion (sliced), ½ cup fresh basil (chopped), ¼ cup olive oil, 2 cloves garlic (minced), ½ cup Parmesan cheese (grated), salt and pepper, 2 tablespoons balsamic vinegar.
How To Make Simple Tomato Zucchini Summer Bake
1. Slice zucchini, tomatoes, and onion into ¼-inch thick rounds, keeping them uniform for even cooking and attractive presentation.
2. Arrange vegetables in alternating, overlapping rows in a greased 9×13 baking dish, creating a beautiful pattern of colors.
3. Whisk olive oil with minced garlic, balsamic vinegar, salt, and pepper, then drizzle evenly over the arranged vegetables.
4. Sprinkle fresh basil and Parmesan cheese over the top, making sure to distribute evenly for consistent flavor in every bite.
5. Bake at 375°F for 30-35 minutes until vegetables are tender and cheese is lightly golden. The natural juices will create a light, flavorful sauce.
Final Thoughts
These zucchini casserole recipes prove that summer’s most abundant vegetable can be transformed into incredible comfort food dishes. From low-carb options to cheesy classics, there’s something for every taste preference.
Start experimenting with these recipes and discover your new favorite way to use up that endless zucchini harvest from your garden.
