Indulge in the flavors of summer with this Cheesy Zucchini Casserole, brimming with garden-fresh zucchini baked in a luscious, creamy cheese sauce.
A versatile dish that goes great with grilled chicken for a satisfying dinner or adds a savory touch to your brunch spread alongside scrambled eggs.
This easy-to-make recipe is sure to become a family favorite, showcasing the best of seasonal produce in a comforting, cheesy delight.
It's just another favorite Easy Zucchini Recipes that's also low carb too!
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One of my favorite things about summer is spending time in our vegetable garden. Over the past 16 years, we've transformed a corner of our acre into a productive space where we grow a variety of vegetables and pumpkins. It's a simple, rustic garden, but it's ours and we love it.
Zucchini is one of those vegetables that every gardener seems to grow. Rightfully so since zucchini grows fast and in abundance!
Table of Contents
- 🛒Helpful Kitchen Tools
- 📋Ingredients
- Recipe Variations and Substitutions
- Step-by-Step Instructions
- Put the Casserole Together
- Low Carb Keto-Friendly Casserole
- Quick Tip
- Baking Directions
- LOVE this recipe? SAVE it for Later!
- Make it a Meal
- Storage, Freezing and Reheating Tips
- More Recipes to Love
- 📖 Recipe Card
- 💬 Comments
🛒Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
📋Ingredients
- Zucchini - about 2 nice sized ones
- Shredded Mozzarella Cheese
- Parmesan Cheese
- Flour
- Half and Half
- Butter
- Seasonings - I chose to use my House Seasoning Blend of garlic powder, salt and freshly ground pepper. You can add fresh garlic or even add Italian seasoning.
- Crushed Ritz crackers or another buttery type cracker - optional.
Recipe Variations and Substitutions
I chose to use mozzarella cheese because I always have that on hand. You can use another creamy white cheese like Gruyere, Monterey Jack or even white cheddar cheese.
For a vibrant twist, use one green zucchini and one yellow squash!
Swap out the Ritz cracker crumbs for panko crumbs. Or leave them out altogether.
Looking for a little heat? Add a teaspoon of cayenne pepper.
Step-by-Step Instructions
Step 1: In a saucepan over medium heat, melt the butter. Whisk in the flour until smooth, allowing it to cook for a minute. Gradually pour in the half and half while whisking constantly. Season with two teaspoons of your preferred spices.
Step 2: Once the sauce has started to thicken, add the cheeses and stir until combined and the sauce is thick.
Put the Casserole Together
Step 3: Keep the sauce warm while you slice the zucchini. Place the zucchini in the bottom of a 9X13 baking dish that's been sprayed with non-stick cooking spray. Next spoon the cheese sauce on top making sure you cover as much of the zucchini slices as possible.
Low Carb Keto-Friendly Casserole
Step 4: Sprinkle the top of the casserole with the crushed Ritz crackers.
Quick Tip
This recipe is naturally low-carb, and you can easily make it keto-friendly by simply omitting the crushed crackers. While the crackers add a delightful crunch, they do introduce additional carbohydrates.
Baking Directions
Step 5: Bake the casserole in a preheated 375°F oven for 20-25 minutes, or until bubbly and golden brown on top.
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Make it a Meal
This recipe is perfect just as it is by itself or as a side dish to grilled chicken. Earlier this month, I served it with my Spinach, Bacon, Cheese Frittata for Sunday brunch.
Storage, Freezing and Reheating Tips
Refrigerator: Store leftover zucchini casserole in an airtight container in the refrigerator for 3-4 days.
Freezer: While it's possible to freeze leftover zucchini casserole, it's not recommended as the texture of the zucchini can become watery upon thawing.
Reheating: You can easily reheat this casserole in the microwave or oven until warmed through.
More Recipes to Love
- Zucchini Corn Casserole
- Grilled Steak with Zucchini Spiral Noodles - another low carb recipe!
- Zucchini Ricotta Mozzarella Galate
📖 Recipe Card
Cheesy Zucchini Casserole
Ingredients
- 1 tablespoon flour
- 1 tablespoon butter
- 1 cup half and half
- 1 cup Mozzarella cheese
- ½ cup Parmesan Cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 2 zucchinis medium sized
- ⅓ cup Ritz crackers crushed
Method
- In a saucepan, over medium heat, melt the butter.
- Once the butter is melted, add the flour and whisk until it is completely combined allowing the flour to cook for about one minute.
- Slowly stir in the half and half along with two teaspoons of your
choice of seasoning. - Once the sauce has started to thicken, add the mozzarella cheese and Parmesan cheese.
- Stir until combined and the cheese begins to melt and the sauce thickens.
- Keep the sauce warm while you slice the zucchini into rounds.
- Place the zucchini rounds in the bottom of a 9X13 baking dish that's been sprayed with non-stick cooking spray.
- Spoon the cheese sauce on top making sure you cover as much of the zucchini
slices as possible. - Sprinkle the crushed Ritz crackers on top.
- Bake in a preheated 375 degree oven for 20 to 25 minutes or until the casserole is bubbly and the cracker topping is slightly browned.
Mother of 3 says
That sounds so delicious! I love zucchini. Pinned.
Catherine Sokolowski says
I love zucchini and I love what you did with it. Can't wait to try this recipe!
Lois says
Thank you Catherine!