Print Recipe

Super Cheesy Zucchini Casserole

Prep Time5 mins
Cook Time30 mins
Total Time45 mins
Course: Breakfast, Side Dish, Snack
Keyword: cheese, zucchini
Servings: 5
Calories: 337kcal


  • 2 to 3 zucchini sliced into half moons about 1/4-inch thick (you will need 6 cups total)
  • 1/4 teaspoon salt
  • 1/3 cup heavy cream
  • 3 eggs
  • 1/4 cup grated parmesan cheese
  • 3 to 4 garlic cloves minced (1 tablespoon minced garlic)
  • 1 teaspoon dried basil
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon fresh ground pepper or to taste
  • 1 1/2 cups shredded cheddar cheese divided
  • 2 tablespoons butter sliced into 1/4-inch thick pieces
  • chopped fresh parsley for garnish


  • Preheat oven to 350˚F.
  • Grease a 9-inch baking dish with butter.
  • Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.
  • In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.
  • Layer 1/2 cup of shredded cheddar cheese over the zucchini.
  • Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.
  • Bake for 25 minutes.
  • Remove from oven and sprinkle with remaining cheese.
  • Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
  • Remove from oven and let stand 10 minutes.
  • Garnish with parsley; Cut and serve.


Calories: 337kcal | Carbohydrates: 3.86g | Protein: 17.2g | Fat: 28.26g