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Zucchini Casserole Recipe (Vegetarian)


Every home gardener knows what it's like to have a surplus of zucchini on their hands! Instead of griping over your over abundant harvest, put this versatile veggie to good, comfort-food use. Here's a little recipe that - in addition to being warm and tasty - provides a great way to use up a whole lot of zucchini. Served as a main dish or as a side, it's sure to please and be devoured.

Serves: 6 as a main dish and up to 12 as a side dish


2 tablespoons Extra Virgin Olive Oil
1 1/2 lbs zucchini sliced length wise
1 - 2 cups of heavy cream
2 1/2 cups shredded cheeses a mix such as Mozarella, Fontina, Parmesan
1/2 cup parmesan for top layer
1/2 cup panko breadcrumbs
4 tablespoons butter, cut into small pieces
Salt and pepper, to taste


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From the Organic Authority Files

Preheat oven to 375 degrees. 

Grease baking dish with olive oil.

Layer zucchini, salt and pepper, cream and cheeses into 3 layers or more.

Sprinkle breadcrumbs on top layer, with parmesan, dot with butter.

Bake 45 minutes.

image: anneh632

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