This Chicken Zucchini Casserole is a perfect weeknight dinner because it is easy to make and only uses a few ingredients. This delicious comfort food is made with three different kinds of cheese, and it’s finished with a buttery Parmesan breadcrumb topping. What’s not to love?!
As a mom to four picky eaters, I’m always looking for easy recipes that my kids will eat. One of my sisters recommended this recipe to me, and it was a hit!
Garlic Parmesan Zucchini Casserole
- 1 cup shredded mozzarella cheese
- ½ teaspoon salt
- 1 tablespoon minced garlic
- 2 eggs
- 4 cups grated zucchini I used about 3.5 medium zucchinis
- ½ cup grated Parmesan cheese plus an additional 2 tablespoons
- ½ cup shredded cheddar cheese
- ½ cup finely diced onion I like to use frozen diced onion as a shortcut
- ½ cup Panko breadcrumbs
- 2 tablespoons melted butter
- Preheat oven to 375 degrees Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work).
- Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
- In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.
- Bake uncovered for 20 minutes.
- Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
- After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
- I just use a handheld box grater to shred my zucchini, but you can also put it through a food processor if you prefer.
- Make sure that you drain the zucchini before adding it to your casserole. To do so, I like to place the grated zucchini in a dish towel and squeeze it really hard to wring out all of the excess liquid.
- I've used three different types of cheese here: Parmesan, mozzarella and cheddar. You can substitute with an equal amount of any of your favorite cheeses -- or stick to just mozzarella or just cheddar.
- Garnish the dish with fresh herbs (such as chopped fresh parsley) for a bright burst of color and flavor.