Baked Cheesy Zucchini Casserole Recipe (Vegetarian)

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Is there a zucchini hater in your family? Give this Cheesy Zucchini Casserole a try and see how it disappears fast. Shredded zucchini baked in oven with layers of mozzarella and a mixture made with an egg, yogurt and very little flour.

We love casserole recipes like this one. Skinny zucchini casserole, which we make with a few ingredients, is a much healthier version of this recipe. Other favorites of us are vegan zucchini tomato casserole, zucchini fritters and Turkish rice and ground beef stuffed zucchini.

Cheesy zucchini casseole in a round pan with a spoon inside it.

You will be surprised by the simplicity of this recipe! It is creamy thanks to yogurt and wonderfully cheesy.

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Ingredients
How To Make
Alternative Add-Ins
FAQs
More Zucchini Recipes
More Vegetarian Recipes
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Ingredients

This cheesy zucchini casserole has three layers with:

Shredded zucchini
Grated mozzarella (as much as you want). You can use cheddar too or a combination of both.
Yogurt sauce that is made with thick yogurt, one tablespoon of flour and an egg.

Tip: If you are using dark green zucchinis just like the ones in the picture above, we recommend that you peel all or most of the skin. It gives a bitter taste otherwise.

How To Make

Preheat oven to 375F/ 190C. Lightly brush a small baking pan with olive oil or use a cooking spray for this and put it aside.

First, grate zucchinis. We prefer peeling them as the dark green skin could taste bitter. If you use light green zucchinis, you don't need to peel them.

Then, squeeze the grated zucchinis. Use your hands for this. Take a handful of zucchini and squeeze it in your hands firmly. Measure three cups of squeezed zucchini and put it aside.

Next, in a medium sized bowl, whisk together 1 cup thick yogurt, one egg and one tablespoon of flour until smooth.

Now sprinkle salt and pepper on the zucchini and mix it with your hand so that it is coated evenly.

Then, make the layers:

Place half of the zucchini in the pan, gently press on it with the backside of a spoon.
Sprinkle half of the grated mozzarella over it.
Then pour half of the yogurt sauce all over it.
Place the remaining zucchini over the sauce.
And pour the remaining yogurt sauce.

Bake it for 30-35 minutes until the top is golden. Remove from the oven, sprinkle the remaining mozzarella on the top and bake for another 5 minutes or until the cheese melts.

Serve warm as a side dish or a vegetarian meal. Optionally you can garnish it with fresh herbs when serving.

Alternative Add-Ins

Chicken or ground beef makes a wonderful additions to make this zucchini casserole cheesy and meaty. If you have leftover chicken, chop it into pieces and add it as a separate layer on zucchini. Just don’t use raw chicken as it will release juice and destroy the texture of the casserole. The same is true for beef. Cook it beforehand, then place over the zucchini and continue with the cheese and yogurt sauce.

Holding low calorie zucchini casserole with a nicely golden top in a round pan photographed on a dark background.

FAQs

Is This A Gluten-Free Casserole Recipe?

No, it is not because we used one tablespoon of all purpose flour in the yogurt sauce for some consistency. But you can use a gluten-free flour of your choice like rice flour or corn meal or any other gluten-free flour on hand. Yogurt will do the work, so it really doesn’t matter. You can also check out our list of 15 Gluten Free Zucchini Recipes post if you’d like to see more options. Oh and for those who are into baking, Michelle of My Gluten Free Kitchen prepared a great list of 30+ Gluten-Free Recipes For Baking With Zucchini. I’m sure there is something for you, go visit her post!

Is This A Keto Casserole?

Well, almost. As long as you ignore the carb from that little amount of all purpose flour. If you want to customize this dish for a keto diet, an alternative type of flour is recommended like almond flour or coconut flour. Also you can increase the amount of cheese or add in leftover chicken or ground beef too.

Can I Prepare It Ahead Of Time?

It is not a good idea to make it ahead of time because zucchini is such a juicy vegetable that it releases water as it waits. The best thing is to prepare it and bake immediately. On the other hand, you can bake it for the first 30 minutes and keep it in the fridge. Then you can sprinkle the cheese on the top and reheat it for 5-7 minutes.

Can You Freeze This Zucchini Cheese Casserole?

No, this is not recommended due to the structure of zucchini. It might get soggy after it is thawed and reheated.

More Zucchini Recipes

Zucchini Pie Recipe from The View From Great Island
Lemon Dill Shrimp Zucchini Noodle Recipe from Wonky Wonderful

If you are following Give Recipe for a while, you might have realized that we’ve shared LOTS of zucchini recipes since we began this blog. If you are a zucchini lover, just write ‘zucchini’ in the search box on the sidebar and find our 30+ zucchini recipes. Ok you can start with our readers’ all time favorite Chocolate and Yogurt Zucchini Bread if you are a chocolate lover and not after a low calorie recipe.

More Vegetarian Recipes

As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!

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