Zucchini Casserole: a tasty comfort dish to make this summer

Total time: 1H30
Difficulty: Low
Serves: 8 people
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By Cookist

Packed with tender zucchini and gooey melted cheese, zucchini casserole is a mouthwatering, vegetarian comforting side dish that's loaded with flavor. Made from layers of fresh zucchini and cheese topped with a decadent layer of melted brie, each bite is full of cheesy goodness.

It's a tasty way to use fresh zucchini this summer. Zucchini casserole is a fantastic side dish with Italian dishes like chicken piccata, veal Milanese, and Caprese chicken. It's also delicious with roasts and stews, and can be paired with a soup and salad for a light lunch or dinner.

Tips for Making the Best Zucchini Casserole

Shredding the cheese yourself rather than buying shredded cheese from the store, it'll melt more evenly.

Add a bit of crunch to your zucchini gratin by topping the casserole with panko, breadcrumbs, potato chips, cornflakes, or crushed pork rinds.

Mix up the herbs and cheese. Try rosemary, oregano, basil, thyme, or sage. Any good melting cheeses will be great in this recipe. Try cheddar, Swiss, mozzarella, provolone, blue cheese, or gouda.

Zucchini casserole can be assembled up to one day in advance. This casserole doesn't freeze well, so enjoy it within a few days.


What to serve with Zucchini Casserole

This Zucchini Casserole is a very light dish, so it definitely needs some protein if you serve it as a side dish. Serve it with chicken breast, steak, or salmon.

How to Store and Reheat Zucchini Casserole

Keep zucchini casserole in an airtight container in the fridge for up to 3 days. To reheat your zucchini gratin, microwave it or place it in the oven at 350F until warmed through.

medium zucchini, sliced into 1/4-inch rounds
3/4 tsp
gruyere cheese, shredded and divided
1 1/2 cups
freshly ground black pepper to taste
brie cheese, edges removed
3 oz
Heavy Cream
1/3 cup
Unsalted butter
1 tbsp
Garlic, minced
2 to 3 cloves
Italian seasoning
1/2 tbsp

How to Make Zucchini Casserole

In a colander, toss the zucchini and salt, then set in the sink and leave to drain for 45 minutes. Salting and draining the zucchini is an essential step. If you don't salt and drain the zucchini, the casserole will be watery.

Preheat your oven to 400F. Pat the zucchini dry with a paper towel. Place a layer of zucchini in the casserole dish.

Top with some cheese. Add another layer of zucchini and top with more cheese. Continue until you use up all the zucchini and cheese. Season with pepper.

Place the butter, garlic, and cream in a pot.

Add the brie and heat over low flame until melted.

Stir constantly. Once melted and smooth, add salt to taste.

Pour the cheese mixture over the zucchini.

Top the casserole with the remaining cheese.

Garnish with Italian seasoning.

Bake for 20 to 25 minutes until the cheese is golden brown and bubbling. If your zucchini casserole is too watery, wrap the baking dish and foil and lower the temperature to 350F. Bake the casserole for another 10 to 20 minutes or until it thickens.

Serve and enjoy!


Use a 1.5-quart casserole dish for your zucchini gratin.

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