Go Back Email Link
–+ servings

Cheesy Zucchini Casserole

Priscilla Lawrence
This delicious cheesy zucchini casserole is easy to make, great for meal-prep and kid-friendly!
5 from 9 votes
Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 194 kcal

Equipment

Ingredients
  

  • 2 ½ - 3 cups zucchini grated. about 4 medium zucchini
  • 1 teaspoon olive oil
  • 1 medium shallot finely chopped
  • 3 cloves garlic minced
  • 2 eggs
  • ½ teaspoon salt more or less to taste
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper more or less to taste
  • ⅛ teaspoon nutmeg more or less to taste
  • 1 cup sharp cheddar grated. *see notes
  • 2 tablespoons parmesan freshly grated

Optional

  • fresh chopped parsley for garnish

Instructions
 

  • Preheat oven at 355° Fahrenheit.
  • Cut ends of zucchinis and grate them with a cheese grater. (half peeling zucchini is optional)
    Picture of zucchini being grated.
  • Add zucchini to cheese cloth or paper towels, add pinch of salt to them let sit for 5 minutes.
    Picture of zucchini on cheese cloth.
  • Then squeeze out as much liquid as you can from zucchini.
    Picture of zucchini being squeezed.
  • Heat up oil in skillet over medium high heat, swirl pan to coat evenly, then add chopped shallots and cook stirring often for 2-3 minutes. Then add minced garlic and cook until fragrant, about 30 seconds.
    Picture of skillet with cooking shallots.
  • Add zucchini to skillet, mix and cook on medium for 1-2 minutes, then add mixture to baking dish.
    Picture of skillet with shredded zucchini.
  • In small bowl, beat eggs with paprika, salt, pepper, and nutmeg.
    Picture of small bowl with eggs and spices.
  • Add the egg mixture and half cheddar cheese to zucchini and mix everything with spatula. Top with rest of cheddar and parmesan. Bake for 27-30 minutes until cheese is golden. Optional: broil for 1-2 minutes at the end. Carefully remove from oven, sprinkle with fresh parsley and serve with sides of choice. Enjoy!
    Picture of baking dish with zucchini casserole before being baked.

Notes

  • Cheese grater can be replace by a food processor with the grating option.
  • Sharp cheddar works great for this recipe but you can use any kind of cheddar or any of your favorite kind of grated cheese like Italian mix, gouda, comté, gruyère. 
 
*The nutritional values shown in this recipe are approximate for one suggested serving size using the ingredients listed but not including any optional items and may vary per actual preferred portion sizes.

Nutrition

Serving: 4servings | Calories: 194kcal | Carbohydrates: 8g | Protein: 13g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 408mg | Potassium: 533mg | Fiber: 2g | Sugar: 4g | Vitamin A: 783IU | Vitamin C: 33mg | Calcium: 276mg | Iron: 1mg
Keywords casserole, gluten-free, meal prep, summer
Have you made this recipe?Leave a review below or tag @Sprinkledwithbalance on Instagram!
Share on Facebook