Easy Cheesy Zucchini Casserole
This Easy Cheesy Zucchini Casserole is the perfect comfort food, combining tender zucchini with a rich, cheesy topping. It’s a delightful side dish that will make any meal special!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 4 cups fresh zucchini, diced into 1-inch pieces
- 2 eggs, slightly beaten
- 1 cup creamy mayonnaise
- 1 cup shredded cheddar cheese
- 1 teaspoon black pepper
- ¾ to 1 teaspoon garlic powder
- ¼ cup crunchy Panko breadcrumbs
- 1 tablespoon melted butter
Instructions
- Preheat your oven to 350°F (175°C) and grease a 1 1/2 quart baking dish.
- Bring a pot of water to a boil, add the diced zucchini and boil for about 3 minutes, then drain and let cool slightly.
- In a large mixing bowl, combine the parboiled zucchini, slightly beaten eggs, creamy mayonnaise, shredded cheddar cheese, black pepper, and garlic powder, stirring until well mixed.
- Pour the zucchini mixture into the greased baking dish and smooth it out evenly.
- In a separate bowl, mix the Panko breadcrumbs with the melted butter until well combined.
- Sprinkle the breadcrumb mixture evenly over the top of the zucchini mixture and bake uncovered for about 35 minutes until the zucchini is tender and the top is golden brown.
- Remove from the oven, let cool for a few minutes, and serve warm.
Nutrition
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 65mg