Oh, I just love finding those recipes that are pure comfort food but take practically no effort, right? If you’re anything like me, after a long day, you just want something warm, bubbling, and covered in cheese. Well, stop what you’re doing because I have cracked the code on the absolute easiest, cheesiest Cheesy Baked Zucchini Casserole you will ever see come out of your oven. Seriously, it’s basically dump-and-bake magic!
This recipe skips all the fussing—no fancy chopping or multiple pans needed. I keep a batch of the ingredients in my pantry rotation because it always comes together fast and my family devours it. It’s the perfect way to enjoy veggies when you need zero mental energy for cooking. You’re going to love how delicious and simple this cheesy side dish is!
Why This Cheesy Baked Zucchini Casserole Is a Weeknight Favorite
Honestly, this recipe is my secret weapon when I get home late but still want something satisfying. It truly delivers that warm, gooey goodness everyone craves without making me work for it. It’s quick, easy, and everyone cleans their plate!
- It’s ready in under an hour total—that’s practically instant gratification!
- Cleanup is a breeze since everything gets mixed right in one big bowl before going into a single baking dish.
- That cheddar-breadcrumb topping gets so perfectly golden brown; it fools even the pickiest eaters. You should check out some other easy casserole dinner ideas if you love this style of cooking.
Essential Ingredients for Your Cheesy Baked Zucchini Casserole
You won’t believe how short the shopping list is for this amazing side dish. It relies on pantry staples, so you probably have most of this sitting around already! The key here is flavor concentration, especially with the cheese. If you can splurge a little, use a good sharp cheddar—you won’t regret it for that cheesy kick. If you love cheddar, you might want to check out my recipe for broccoli cheddar soup, which uses a similar cheese focus!
- 3 medium zucchini, sliced up (not too thin, please!)
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 minced garlic cloves
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 cup cheddar cheese, shredded (this is split between the mix and the topping)
- 1/2 cup bread crumbs
- Salt and black pepper for seasoning
Ingredient Clarifications and Notes
Look, this recipe moves fast, which is why we skip the traditional step of draining the zucchini with salt. If you have extra time, sprinkling salt on the slices for 15 minutes first will help wick out more water, but honestly, if you’re rushed, skip it! Also, for that topping, fresh bread crumbs make a world of difference in crispiness over the stuff that’s been sitting for ages.
Don’t forget you can absolutely swap that mushroom soup for cream of chicken soup if that’s what you pull out of the cupboard first. It works just as beautifully in this cheesy baked zucchini casserole!
Step-by-Step Guide to Making the Perfect Cheesy Baked Zucchini Casserole
Okay, let’s get this beautiful, bubbling dish into the oven! Even though this casserole is fast, sequencing is important for texture. First things first: get that oven cranked up to 375 degrees Fahrenheit. While it’s heating, you want to lightly grease your 8×8 inch baking dish. Don’t skip that greasing step, or you’ll be scraping melted cheese for days!
This recipe is so straightforward, you’re going to feel like a culinary genius. We’ll break it down into the mixing phase and the baking phase. Trust me, even if you usually mess up baking, this one is foolproof. Once you wrap this up, you can look at similar comfort food ideas like this easy cheesy casserole recipe!
Preparing the Base Mixture for Your Cheesy Baked Zucchini Casserole
First up, grab a skillet and heat that tablespoon of olive oil over medium heat. Toss in your chopped onion until they start looking soft—about five minutes should do it. Next, throw in the minced garlic for just one minute; you want it fragrant, not burnt! Now, move everything into a big bowl. You’ll mix that cooked onion/garlic combo with the mushroom soup, the milk, 3/4 cup of your shredded cheddar, and your salt and pepper. Whisk it all together until it looks super smooth. That’s your base!
Assembling and Baking the Cheesy Baked Zucchini Casserole
Once the soup base is mixed, gently fold in all those lovely sliced zucchini pieces until they are completely coated. Pour this whole wonderful mess into your prepared baking dish. Now for the best part: mix that remaining 1/4 cup of cheddar cheese right into your bread crumbs. Sprinkle that glorious cheesy topping evenly over the top layer. Pop it in the oven for about 30 to 35 minutes until it’s all bubbly and that topping is perfectly golden brown. Remember to let it rest for five minutes before you show it off at the table!
Tips for the Best Cheesy Baked Zucchini Casserole Topping
The topping is truly where this simple casserole shines, so don’t just dump the bread crumbs on! You want that beautiful, crispy golden hat on your bubbling cheese underneath. If you have them on hand, definitely use panko bread crumbs instead of standard ones; they create this incredible puffy crunch that is just divine. You can learn a ton about making great crumbs right here!
When you mix that last 1/4 cup of cheddar with your crumbs, make sure you use your fingers to break up any clumps of cheese before sprinkling—this ensures even coverage. A thin, consistent layer means you get topping in every single bite. It’s this small attention to detail that takes a basic side dish and makes it feel special!
Variations on the Classic Cheesy Baked Zucchini Casserole
While I adore this recipe in its purest form—simple, cheesy, and fast—sometimes you need a little flavor twist, especially if you’re serving it to the same crowd! It’s super easy to mix things up without messing up the bake time.
For a richer flavor base, like something from a fancy brunch, try swapping out that cream of mushroom soup for cream of chicken or even cream of celery. If you want to get really decadent, ditch half the cheddar and use Gruyère; it melts like a dream! If you happen to have some leftover meat from the night before, a handful of crumbled bacon or even diced ham is fantastic addition—it makes it a meal!
A little bit of fresh thyme or dried oregano sprinkled into the soup mixture right before adding the zucchini totally changes the profile, too. It’s amazing how a single herb can refresh an old favorite. If you decide to turn this into a full-on main dish, maybe peek at some other savory bakes like this savory ham and cheese croissant bake for inspiration on hearty additions!
Serving Suggestions for Your Cheesy Baked Zucchini Casserole
Since this Cheesy Baked Zucchini Casserole is so rich and comforting, it plays really nicely with simple main courses. You don’t want to overcomplicate things! If you’re having a weekend barbecue, this is the absolute best side dish to go alongside grilled proteins.
Honestly, just a perfectly seasoned piece of roasted chicken or a simple grilled steak—maybe one seasoned with garlic butter like the recipe I love here—makes for a complete meal. If you want something lighter, just toss together a simple spring mix salad with a bright, vinegary dressing. The acid cuts right through that creamy cheese perfectly!
Storage and Reheating Instructions for Cheesy Baked Zucchini Casserole
Listen, sometimes you can’t eat it all in one go, and that’s fine! This casserole keeps beautifully. Once it has cooled down a bit, cover the baking dish tightly with foil or transfer any leftovers into an airtight container. It stays good in the fridge for about three or four days. You’ll definitely want to reheat it in the oven, though!
Microwaving this cheesy baked zucchini casserole is okay in a pinch, but it tends to steam the topping and make things soggy. If you use the oven, just cover it lightly with foil and heat at 350 degrees until it’s bubbly all the way through. Freezing isn’t my first choice since the cream soup texture can get a little weird, but if you must, wrap it super tight and plan to thaw it overnight first!
Frequently Asked Questions About Cheesy Baked Zucchini Casserole
I get so many questions about customizing this recipe because it’s just so versatile! If you’re wondering about swaps or just trying to troubleshoot, I usually have the answer floating around my kitchen somewhere. We want this to be perfect for you!
For instance, if you’re looking for something completely different but still hearty, maybe check out this best keto taco casserole sometime. But for zucchini doubts, keep reading!
Can I use frozen zucchini in this Cheesy Baked Zucchini Casserole?
Oh, yes, you absolutely can substitute frozen zucchini, especially if fresh isn’t in season or you’re in a real hurry! Here’s the catch, though: frozen squash holds SO much more water than fresh. You cannot just toss it in. You need to fully thaw the portion you plan to use, and then you have to put it in a fine-mesh sieve or wrap it in a few layers of paper towels and squeeze out every single drop of excess liquid you can manage before you mix it into the soup.
What is the best way to avoid a watery Cheesy Baked Zucchini Casserole?
Wateriness is the classic enemy of any squash casserole, isn’t it? Because we skip the 30-minute pre-salting routine just to keep this recipe moving fast, you need to be mindful when mixing. Make sure you fold the zucchini in gently, you don’t want to crush it and release all the inner moisture prematurely! Also, make sure you drain your cream of mushroom soup well—sometimes canned soups are surprisingly liquidy once opened.
Nutrition Snapshot for Cheesy Baked Zucchini Casserole
I’m not a nutritionist, so take these numbers with a tiny grain of salt—they are estimates based on standard ingredient amounts, but they give you a good idea of what you’re serving up! This is a satisfying side dish that clocks in at about 180 calories per serving.
For six servings, here is the general breakdown:
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Calories: 180
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Fat: 12g
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Protein: 8g
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Carbohydrates: 11g
It offers a nice dose of fiber and protein, which helps balance out that delicious creamy cheese we all love!
Print
Cheesy Baked Zucchini Casserole
- Total Time: 50 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple baked casserole featuring zucchini and cheese.
Ingredients
- 3 medium zucchini, sliced
- 1 tablespoon olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 (10.5 ounce) can cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 1/2 cup bread crumbs
- 1/4 teaspoon black pepper
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease an 8×8 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- In a large bowl, combine the cooked onion and garlic mixture, cream of mushroom soup, milk, 3/4 cup of the cheddar cheese, salt, and pepper. Mix well.
- Stir in the sliced zucchini until coated with the soup mixture. Pour the mixture into the prepared baking dish.
- In a small bowl, mix the bread crumbs with the remaining 1/4 cup of cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
- Bake for 30 to 35 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let the casserole stand for 5 minutes before serving.
Notes
- You can substitute cream of chicken soup for cream of mushroom soup if you prefer.
- Use fresh bread crumbs for a crispier topping.
- Prep Time: 15 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 2
- Protein: 8
- Cholesterol: 25
Keywords: cheesy, baked, zucchini, casserole, vegetable side, cheddar cheese