I have a weird confession to make. For years, I secretly got a little stressed out every time my neighbor dropped off a bag of zucchini from their garden.
It’s just… so much zucchini. What do you even do with all of it?
Then I figured out this casserole, and it completely changed the game. It uses up a ton of that zucchini and turns it into something so cozy and delicious, my family actually asks for it now. I’m going to show you exactly how to make it, so you’ll never have to stare at a pile of zucchini with panic in your eyes ever again.
What You’ll Need
Getting your ingredients ready first makes everything go so much faster. I always do this before I even think about turning on the stove. It’s a little habit from my restaurant days that saves a lot of headaches.
Here’s the main list for the casserole. It’s pretty simple stuff you might already have.
| Ingredient | Amount |
|---|---|
| Zucchini | 4 medium |
| Yellow Onion | 1 medium |
| Garlic | 3 cloves |
| Unsalted Butter | 4 tbsp |
| Boxed Stuffing Mix | 1 (6 oz) box |
| Cooked Rice | 2 cups |
| Chicken Broth | ½ cup |
| Sharp Cheddar Cheese | 1 ½ cups |
| Salt | ½ tsp |
| Black Pepper | ½ tsp |
Now, if you want to make this a little heartier and turn it into a full meal, you can add some ground sausage. This is my favorite way to do it.
| Add-In Ingredient | Amount |
|---|---|
| Ground Pork Sausage | 1 lb |
| Dried Sage | ½ tsp |
The Tools for the Job
You don’t need any fancy gadgets for this one, I promise. Just your basic kitchen workhorses.
| Tool | Purpose |
|---|---|
| Box Grater | For the zucchini |
| Large Skillet | Sautéing |
| Large Mixing Bowl | Combining everything |
| 9×13 Casserole Dish | For baking |
| Cheese Grater | For the cheese |
Pro Tips from My Kitchen
I’ve made this recipe more times than I can count, and I’ve made a few mistakes along the way. Here are the three biggest things I’ve learned that will make yours turn out perfectly on the first try.
1. Squeeze That Zucchini. No, Really.
This is the most important step, and you can’t skip it. Zucchini is like 95% water. If you don’t get that water out, you’re going to have a soupy, soggy casserole. Grate the zucchini, sprinkle it with a little salt, and let it sit in a colander for about 10 minutes. Then, grab handfuls of it and squeeze as hard as you can. You’ll be shocked at how much water comes out. I like to use a clean dish towel or some cheesecloth to get it extra dry.
2. Don’t Crowd the Pan.
When you’re cooking the onion and garlic (and the sausage, if you’re using it), make sure your skillet is nice and hot before you add anything. You want to hear a sizzle. Give everything enough space to brown a little. That browning is where all the deep, rich flavor comes from. If you just pile it all in a pan that isn’t hot enough, it will steam instead of sear, and you’ll miss out on a ton of taste.
3. Grate Your Own Cheese.
I know, I know, the pre-shredded stuff in a bag is so easy. But trust me on this. Those bags of cheese have stuff like potato starch added to them to keep the shreds from clumping. That same stuff also keeps the cheese from melting as smoothly. Grating a block of sharp cheddar yourself takes two extra minutes and the result is a gloriously gooey, perfectly melted cheese topping that is worth every second of effort.
Let’s Make This Zucchini Casserole, Step-by-Step
Alright, let’s get down to it. Just follow these steps and you’ll be golden.
Step 1: First thing’s first, preheat your oven to 375°F (190°C). Go ahead and grease your 9×13 inch casserole dish with a little butter or some cooking spray.
Step 2: Get your zucchini ready. Use the large holes on a box grater to shred all four zucchini. Put the shredded zucchini in a colander over the sink, sprinkle with that ½ teaspoon of salt, and just let it sit for about 10-15 minutes. The salt will pull the water out.
Step 3: While the zucchini is sitting, you can get everything else going. Melt the 4 tablespoons of butter in your large skillet over medium heat. Once it’s melted and shimmery, add your chopped yellow onion. Cook it for about 5 minutes, stirring occasionally, until it gets soft and a little see-through.
Step 4: Add your minced garlic to the skillet with the onions. Cook for just one more minute until you can smell it. Be careful here—garlic can burn fast, and burnt garlic tastes awful. (If you’re using the sausage, you would have browned it first, drained the grease, and then cooked the onion and garlic with it).
Step 5: Now, back to the zucchini. Grab a big handful and squeeze out as much water as you possibly can. I mean it, put some muscle into it. Do this with all the zucchini and then add the squeezed, dry shreds to the skillet with the onions and garlic. Stir it all together for about 2 minutes.
Step 6: In your large mixing bowl, combine the stuffing mix, the cooked rice, the chicken broth, and 1 cup of the shredded cheddar cheese. Now, dump the cooked zucchini mixture from the skillet right into the bowl. Add your ½ teaspoon of black pepper. Give it all a really good stir until everything is mixed together well.
Step 7: Pour this mixture into your prepared casserole dish and spread it out evenly. It’s going to look amazing already.
Step 8: Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top.
Step 9: Bake it uncovered for 25-30 minutes. You’ll know it’s done when the casserole is hot and bubbly and the cheese on top is melted and just starting to get a little golden brown around the edges. Let it cool for about 5-10 minutes before you serve it. This helps it set up so it doesn’t fall apart when you scoop it out.
Easy Swaps and Fun Variations
One of the best things about a casserole is that you can totally make it your own. It’s hard to mess this up, so feel free to play around with it.
- Different Grains: Not a fan of white rice? You can use brown rice, quinoa, or even a wild rice blend. Just make sure it’s cooked before you add it to the mix. For a low-carb option, you could try cauliflower rice, but you’ll want to reduce the chicken broth a bit.
- Change the Cheese: Sharp cheddar is my go-to, but this is great with a mix of Monterey Jack and cheddar. If you like a little kick, use Pepper Jack. Gruyere or Swiss would also be delicious and give it a nuttier flavor.
- Veggie Overload: This is a great recipe for cleaning out the fridge. Feel free to add in some sautéed mushrooms, diced bell peppers, or even some corn. Just cook them along with the onions.
- Make it Creamy: If you want a creamier casserole, you can add a ½ cup of sour cream or even a can of condensed cream of chicken (or mushroom) soup to the mixture.
Make-Ahead Magic
This is a fantastic dish to prep ahead of time, which is perfect for a busy weeknight or if you’re planning for guests.
You can assemble the entire casserole right up to the point of baking. Just mix everything together, put it in the dish, and cover it tightly with foil or plastic wrap. It will keep in the refrigerator for up to 24 hours. When you’re ready to eat, just take it out of the fridge for about 20 minutes to take the chill off, then bake as directed. You might need to add 5-10 minutes to the baking time.
What to Do with Leftovers
If you happen to have any leftovers, they store really well.
Just let the casserole cool completely, then cover the dish tightly or transfer it to an airtight container. It will stay good in the refrigerator for up to 4 days.
To reheat, you can pop individual portions in the microwave, but the best way is to put it back in the oven. A few minutes at 350°F will warm it through and help the top crisp up a little bit again.
What Goes Well With This?
Since the casserole is pretty hearty with the rice and stuffing, you don’t need much on the side.
I usually just serve it with a simple green salad with a vinaigrette dressing. The fresh, tangy salad is a nice contrast to the rich, savory casserole. Some simple steamed green beans or roasted asparagus would also be a perfect pairing.
Frequently Asked Questions
Q1. My casserole came out watery! What went wrong?
Ans: Ah, the classic zucchini problem. You almost definitely didn’t squeeze enough water out of the zucchini. It’s the most critical step, so next time, squeeze until you think you can’t squeeze anymore, and then squeeze again.
Q2. Can I use yellow squash instead of zucchini?
Ans: Absolutely! Yellow summer squash works perfectly here. You can use it interchangeably or even do a mix of both for a little color variation.
Q3. Can I freeze this casserole?
Ans: Yes, you can. You can freeze it before or after baking. For best results, assemble it but don’t bake it, then cover it tightly with a layer of plastic wrap and a layer of foil. It can be frozen for up to 3 months. Thaw it in the fridge overnight before baking.
Q4. How can I make this dish vegetarian?
Ans: It’s super easy. Just skip the sausage and use vegetable broth instead of chicken broth. To add some extra substance, you could throw in a can of drained white beans or about 8 ounces of sautéed mushrooms.
Wrapping Up
See? That wasn’t so hard. This recipe is one of my all-time favorites because it takes a simple, maybe even boring, vegetable like zucchini and turns it into pure comfort food. It’s warm, cheesy, and satisfying, and it’s a perfect way to get your family to eat their veggies without a single complaint.
Now it’s your turn. Give this a try the next time you have some zucchini you need to use up. I really think you’ll love it. When you do make it, come back and leave a comment below. I’d love to hear how it turned out for you
