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Zucchini Casserole

Blossom Lady
Jul 20, 2022 10:40 PM
Zucchini Casserole

When zucchini supply runs high and zucchini motivation runs low, make a pan of this comforting Zucchini Casserole!

A comforting (but not coma-inducing) baked casserole of thinly sliced zucchini tossed in a creamy garlic sauce, then baked beneath a crown of golden, crispy breadcrumbs, easy, cheesy zucchini casserole gives a vegetable we usually think of as a straightforward side dish (Easy Sautéed Zucchini with Parmesan) the star holiday treatment usually reserved for Healthy Green Bean Casserole.

  • The sauce is herby and creamy, but light enough to where it doesn’t feel heavy on a hot summer night.
  • The buttery panko topping adds pleasing textural contrast. For an extra crispy zucchini casserole, place it under the broiler for an additional minute.
  • It uses a full two pounds of zucchini, making zucchini casserole an excellent thing to do with the extra zucchini you will inevitably have around this summer.


  • 2 pounds small/medium zucchini about 4 or 5 zucchini
  • 3/4 teaspoon kosher salt divided
  • 1 medium yellow onion
  • 3 tablespoons unsalted butter divided
  • 1/4 teaspoon ground black pepper
  • 4 cloves garlic minced (about 4 teaspoons)
  • 1/4 cup all-purpose flour
  • 1 cup low-sodium chicken or vegetable broth
  • 1/3 cup milk (I used 1%)
  • 1/2 cup whole milk plain Greek yogurt about 1, 5-ounce container
  • 3/4 cup shredded sharp cheddar cheese
  • 4 tablespoons finely grated Parmesan divided
  • 2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme
  • 1/2 cup Panko breadcrumbs divided
  • fresh herbs for serving like fresh parsley or basil, optional
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
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