This easy Zucchini Casserole is perfect for bringing to potlucks all summer. Just mix the ingredients, bake, and enjoy!
Zucchini Casserole
This healthy zucchini casserole has been a hit with zucchini lovers for over a decade. I shared this the first year I started this blog in 2008 and have been making it ever since. The texture resembles a quiche, making it the perfect side dish for brunch, lunch, or dinner. I have dozens of pages full of zucchini recipes that you can check out if you have more zucchinis than you know what to do with. Some of my favorites try are this Zucchini Lasagna, Zucchini Noodles, Zucchini Boats and more!
How do I substitute Bisquick?
Bisquick Substitute Recipe:
- 1 cup flour
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 1 tbsp oil or melted butter
Combine all the ingredients and use it in place of bisquick. Double or triple as needed.
What to Serve with Zucchini Casserole
If you’re hosting brunch, pair the casserole with fresh fruit and turkey breakfast sausage. For dinner, serve it as a side with grilled chicken, fish, or steak and add some roasted potatoes or rice to round out the meal.
How to Reheat Zucchini Casserole
Refrigerate leftover zucchini casserole for up to three days and reheat it in the microwave until warm.
Most Asked Questions:
Below are answers to readers’ most frequently asked questions throughout the years!
Do you peel zucchini before grating it?
You do not need to peel the zucchini before grating it since the skin is so thin.
How do you drain grated zucchini?
Once you have four cups of grated zucchini, squeeze it dry with a dish towel. You can also leave it to sit on the counter between a couple of towels for an hour or two – the moisture will slowly seep out of it. Getting all the liquid out is critical so that the casserole isn’t mushy or watery.
Can I make zucchini casserole in a smaller pan?
I recommend baking this casserole in a 9” x 13” baking pan so it evenly cooks in the middle. If you want thicker casserole slices, you can try baking it in a 9” x 9” pan, but you may need to reduce the oven temperature and increase the baking time.
How do I make gluten-free zucchini casserole?
Use gluten-free Bisquick.
Can you freeze egg yolks?
As a matter of fact, you can! This zucchini casserole recipe calls for three egg whites, and since I hate wasting food, I always try to find a use for the leftover yolks. You can add them to scrambled eggs or omelets or freeze them for later use.
- First, add a pinch of salt or about one-third of a teaspoon of sugar (depending on if you’re using them for sweet or savory dishes in the future) so that the egg proteins don’t thicken.
- Then freeze the yolks in an ice cube tray and later transfer them to a zip-locked bag or container.
Variations:
- Squash: Have a surplus of yellow squash? Substitute it for the zucchini.
- Seasoning: Add Italian seasoning, garlic or onion powder, or smoky paprika for extra flavor.
- Herbs: Mix in whatever fresh or dried herbs you have on hand. Basil, rosemary, and thyme would all be delish.
More Zucchini Recipes You’ll Love:
- Zucchini Lasagna
- Tomato and Zucchini Frittata
- Crustless Summer Zucchini Pie
- Zucchini and Feta Fritters
- Zucchini Noodles
Zucchini Casserole
Ingredients
- 4 cups grated zucchini, squeezed dry with a towel after
- 1 1/4 cups Heart Smart Bisquick, *see note below to substitute
- 1/3 cup minced onion
- 3 large egg whites, beaten
- 1 large egg, beaten
- 1 tbsp olive oil
- 1/4 cup grated Parmesan cheese, good quality
- 1 tsp kosher salt and fresh black pepper, to taste
- 1 tsp parsley
Instructions
- Preheat oven to 350°F.
- Mix everything together in a bowl.
- Spray 9 x 13-inch baking dish with cooking spray and pour mixture.
- Bake until golden brown and a toothpick inserted in the center comes out clean, approximately 45 to 50 minutes.
- Cut into 12 equal pieces.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
- 1 1/4 cup all purpose wheat or gluten-free flour mix
- 1 ½ tsp baking powder
- ½ tsp kosher salt
- 1 tbsp oil or melted butter
Nutrition
