Zucchini Casserole with Cheese

Jump to Recipe Print Recipe

This zucchini casserole with cheese is a budget-friendly vegetarian bake made with simple, whole ingredients that satisfies even the pickiest eaters. You grate zucchini, mix it with feta, eggs, garlic and dill, then bake everything into a soft, savory casserole that holds together in slices and tastes great hot or at room temperature. It is the kind of recipe you reach for when you have too much zucchini and not enough ideas.

Yesterday I received some yummy zucchinis from my boyfriend’s parents’ garden and I had no idea what to do with them. They were some monster zucchinis — too bad I didn’t take a photo of them! I can’t believe how amazing their fruits and veggies are. Today I got the idea to make a zucchini casserole with cheese using just one of them, a HUGE one that equals 3 to 4 large store-bought zucchinis like I mention in the recipe below. I just couldn’t help myself and ate two servings at once.

The ingredients that make it work

There is nothing fancy here, and that is the point. Zucchini is the base, and it is mostly water, which is exactly why the next step matters so much. Feta cheese brings the salty, tangy backbone that keeps the casserole from tasting flat, while eggs are the binder that sets everything into sliceable pieces as it bakes. Breadcrumbs soak up any remaining moisture and give the bake a little structure. Fresh dill, mashed garlic and a pinch of ground coriander do the seasoning work, and a spoonful of sour cream on top at the end is optional but very welcome.

Why squeezing the zucchini is the whole game

Zucchini holds a lot of water, and that water is the difference between a firm casserole and a soggy one. After you grate it, salt is not even necessary here — just press the grated zucchini hard into a strainer and squeeze out as much liquid as you can. The drier the zucchini, the better the eggs and breadcrumbs can bind it, and the cleaner your slices will be. If you skip this step, the casserole will weep liquid in the dish and never fully set, so give it a real squeeze.

Tips for getting it right

Taste before you bake. Feta varies a lot in saltiness, so check the seasoning of the raw mixture and adjust salt and pepper before it goes in the oven.
Grease the dish well. The egg-and-cheese mixture can stick, and a properly greased casserole dish means clean serving.
Give it the full hour. The casserole is done when the top is set and lightly golden and the center no longer jiggles — a full hour at 180C/350F gets you there.
Let it rest a few minutes before slicing so the eggs finish setting and the pieces hold their shape.

What to serve with it

This casserole is hearty enough to be a light main on its own, especially with that dollop of sour cream and a simple salad alongside. A bright, crunchy zucchini salad with mint and pickles keeps things in the same vegetable family while cutting through the richness. If you are cooking for a bigger zucchini haul, pair it with my vegetarian zucchini moussaka for a full table, or set out a batch of sweet zucchini fritters as a side that everyone fights over.

Storing and making it ahead

Leftovers keep well in the fridge for 3 to 4 days in an airtight container, and many people like this casserole even more cold or at room temperature the next day. Reheat slices in the oven or a pan to bring back the lightly crisp top; the microwave works too, though the texture stays softer. You can also grate and squeeze the zucchini ahead of time so the mixing goes fast when you are ready to bake. If you love this kind of cozy vegetarian comfort food, you will also want my cauliflower and cheese casserole and the old-fashioned grandma’s spaghetti and cheese pudding in your rotation.

If you make this zucchini and cheese casserole, I would love to know how it turned out — please leave a star rating and a comment telling me whether you went heavy on the dill like I do, or added your own spin to the mixture.

Summarise & Save This Recipe

ChatGPT Google AI Claude Perplexity

★ Add us as a trusted Google source

Budinca de dovlecei cu branza Zucchini and cheese casserole recipe

This zucchini casserole is a budget-friendly recipe made with simple, whole ingredients, that will satisfy even the pickiest eaters!

Prep Time 10

Cook Time 1

Total Time 1 10

Choose Serving Size 8

Ingredients

4 zucchinis
1 ½ cup feta cheese grated
5 Tbsps dill chopped
½ tsp ground coriander
4 Tbsp breadcrumbs
3 eggs
4 cloves garlic mashed
salt and pepper to taste
6 Tbsp sour cream optional

Instructions

Grate the zucchinis and strain them to eliminate all excess water. Press them into the strainer to get as much water out as you can.
Put them in a bowl and add all the other ingredients, except sour cream.
Mix very well and put the composition in a pre-greased casserole dish.
Place in oven at 180C/350F for an hour.
Serve hot with fresh sour cream on top.

Frequently Asked Questions

Is this zucchini casserole vegetarian or vegan?

It is vegetarian, not vegan. The recipe uses feta cheese, eggs and an optional spoonful of sour cream, so it contains dairy and egg. To make a vegan version you would need to swap the eggs for a plant-based binder and use a vegan feta, which would change the texture and is not what this recipe is built around.

Why do I need to squeeze the water out of the zucchini?

Zucchini is mostly water, and that excess liquid is what makes a casserole soggy and prevents it from setting. Pressing the grated zucchini firmly in a strainer removes that moisture so the eggs and breadcrumbs can bind everything into firm, sliceable pieces. Skipping this step usually leaves liquid pooling in the dish.

How long and at what temperature do I bake it?

Bake the casserole at 180C/350F for about one hour. It is ready when the top is set and lightly golden and the center no longer jiggles when you gently shake the dish. Let it rest a few minutes before slicing so the eggs finish setting.

Can I make this zucchini casserole ahead of time?

Yes. You can grate and squeeze the zucchini in advance so assembly is quick, or bake the whole casserole ahead and store it. It keeps in the fridge for 3 to 4 days and many people enjoy it cold or at room temperature, so it works well for meal prep and leftovers.

What can I use instead of feta cheese?

Feta gives this casserole its salty, tangy flavor, but you can use another firm, salty cheese you like. If you switch to a milder cheese, taste the raw mixture and add a little more salt to compensate, since feta does a lot of the seasoning work here.

How much zucchini do I actually need?

The recipe calls for 4 zucchinis, meaning standard large store-bought ones. If you are using one very large garden zucchini, note that a single huge one can equal 3 to 4 store-bought zucchinis, so adjust accordingly and rely on the squeezed, grated volume rather than the count.

5 from 1 vote

10 Comments