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Home » Casseroles » Skinny Zucchini Casserole Recipe

Published: May 25, 2014 · Modified: Jan 29, 2021 by Yusuf

Skinny Zucchini Casserole Recipe

Jump to Recipe·Print Recipe

This Skinny Zucchini Casserole recipe is skinny but absolutely not a boring diet food. Even zucchini haters will love this tasty casserole! Serve it for lunch or as a side for dinner. You'll miss it even in winter! 

Skinny Zucchini Casserole | giverecipe.com | #zucchini #casserole #vegetarian #summer #skinny

What comes to your mind when you see the title of this post? Another boring diet food that has a nice photo? You will have to apologize to this Skinny Zucchini Casserole recipe for thinking that way once you have the first bite. I promise, it will become one of your favorite summer treats before you realize. You can pair it with fresh Shepherd’s Salad or Cacik, which is a cold dip made of yogurt and cucumber to have the great flavors of summer.

Best part, it's so easy to make. Just make sure you remove the juice of shredded zucchini well.

As a child, I remember zucchini was one of the vegetables I didn't enjoy eating. I never refused to eat a meal made by mom, I wasn't that kind of kid. However, there were a few foods that I found really tasteless. I can't even tell you how zucchini has become my favorite summer vegetable now. I LOVE to create recipes with it. I can even eat it raw now, as in these Raw Zucchni Rolls. Do you love or hate it? What's your favorite zucchini recipe? I'd love to hear them in the comments section below!

Skinny Zucchini Casserole | giverecipe.com | #zucchini #casserole #vegetarian #summer #skinny

It is a low calorie recipe, that’s right. But it doesn’t mean that it is tasteless and unappealing. On the contrary, even zucchini haters will love this amazingly tasty, yet skinny zucchini casserole recipe.

Skinny Zucchini Casserole | giverecipe.com | #zucchini #casserole #vegetarian #summer #skinny

For one thing, it doesn’t contain any oil or butter. I just used ½ tablespoon butter to grease the pan. I used a few simple ingredients for this incredibly yummy zucchini casserole. When someone sees and wants to make this recipe, there is no need to go for shopping. These are some very basic ingredients that I’m sure you always have in your kitchen.

Skinny Zucchini Casserole | giverecipe.com | #zucchini #casserole #vegetarian #summer #skinny

Besides zucchinis, you mainly need 2 eggs and a little cornmeal and breadcrumbs, which will help the grated zucchini hold together. Also, to make this casserole that tasty, you need a little cheese and black pepper.

I used kasar cheese, which is a Turkish type of cheese but parmesan works fine too. I’m planning to use ricotta next time to make my casserole creamy. If you try it earlier, I’d love to hear how it turns out. A mixture of various cheeses could even be better. Then the zucchini casserole may not be that skinny though.

Skinny Zucchini Casserole | giverecipe.com | #zucchini #casserole #vegetarian #summer #skinny

Personally, I feel that black pepper is a must for this recipe. You will agree with me when that very tempting smell of zucchini and black pepper fills in your home when baking. Black pepper is one of the ingredients here which saves this casserole from being boring.

Make sure you strain the excessive water of grated zucchini, otherwise your casserole becomes soggy and we don’t want that.

Skinny Zucchini Casserole | giverecipe.com | #zucchini #casserole #vegetarian #summer #skinny

This zucchini casserole recipe is healthy and full of flavor with a wonderful golden crust. I used a combination of cornmeal and breadcrumbs and kasar cheese to have this yummy crust. You can use just cornmeal and leave out breadcrumbs if you have a gluten-free diet.

Skinny Zucchini Casserole | giverecipe.com | #zucchini #casserole #vegetarian #summer #skinny
Print

Skinny Zucchini Casserole Recipe

Skinny Zucchini Casserole | giverecipe.com | #zucchini #casserole #vegetarian #summer #skinny

★★★★★

4.2 from 10 reviews

A very tasty zucchini casserole flavored with black pepper and a little cheese.

  • Prep Time: 10 minutes
  • Cook Time: 45 minutes
  • Total Time: 55 minutes
  • Yield: 4 1x
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • ½ tablespoon butter
  • 3 and ½ cups grated zucchini
  • 2 eggs, beaten
  • ½ teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 tablespoons cornmeal
  • 3 tablespoons breadcrumbs, optional
  • 4 tablespoons grated kasar cheese or parmesan

Instructions

  1. Preheat the oven to 190C.
  2. Grease a baking pan with butter.
  3. Place the grated zucchini on a cheesecloth and squeeze as much liquid as you can. See the video above for this.
  4. In a large bowl, whisk eggs. Add in the zucchini, black pepper and salt. Stir until combined well. Add in 1 tablespoon cheese and give it a good stir.
  5. Pour this mixture into the baking pan and spread evenly.
  6. Sprinkle cornmeal and breadcrumbs and bake for 30 minutes.
  7. Remove it from oven, top with the remaining cheese. Make small holes with a knife and bake for another 5 minutes or until the cheese melts.
  8. Serve warm.

Keywords: zucchini casserole, vegetarian zucchini casserole

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Comments

  1. Brad B says

    October 05, 2020 at 8:16 pm

    The recipe was pretty easy to make. If I made it again, I would definitely cut back on the black pepper and add some other spices (cumin, oregano, cayenne?) as the flavor was a little one-dimensional.

    ★★★★

    Reply
  2. Cassandra Myer says

    April 18, 2020 at 10:42 pm

    This was a very boring recipe. I( will not make it again. It's basically just grated zucchini (very dry) with a lackluster topping on top. I don't know kasar cheese but interesting that the substitute was parmesan. Perhaps a diffierent cheese would have worked better with this.

    ★★

    Reply
  3. Ferah says

    July 10, 2018 at 1:09 am

    This looks really good, I'm going to make it tonight! Also -- you mentioned cacik, are you Turkish? I'm Turkish and cacik is a staple for me and my family in summer time. Except I grew up eating it as a soup rather than a dip!

    Reply
    • Zerrin says

      July 10, 2018 at 8:53 pm

      Hi Ferah! Right, I'm from Turkey. Cacik is so good especially in summer. We sometimes add no water in it so that it's thicker and we enjoy it as a dip.

      Reply
      • Ferah says

        July 10, 2018 at 11:14 pm

        I noticed my daughter keeps asking for it thicker too! She likes to put it on everything. I think she uses it more as a sauce. It's hard to keep it stocked in the fridge with her around!

        Reply
        • Zerrin says

          July 10, 2018 at 11:36 pm

          Oh, she's just like me then. Your daughter knows what tastes best. You know what? My son asks for it even at breakfast. I think my family can live on it!

          Reply
  4. Carter says

    August 12, 2017 at 9:38 pm

    I make a similar zucchini casserole but I add milk to make it more "custardy."

    ★★★★

    Reply
    • Zerrin says

      August 14, 2017 at 3:31 pm

      Hi Carter! Adding milk is a brilliant idea!

      Reply
  5. maureenb says

    July 06, 2017 at 1:29 am

    this very good Just needed to double the recipe next time was a little to thin.

    ★★★★

    Reply
    • Zerrin says

      July 06, 2017 at 11:24 pm

      Thank you Maureenb for sharing your opinion! My pan was not a large one. Good idea to double the recipe for a larger pan.

      Reply
  6. paula battani says

    November 17, 2016 at 8:30 pm

    I grated a little carrot and onion in the casserole. I also threw in some fresh corn off the cob. My family loved it!

    Reply
  7. Abigail says

    August 15, 2016 at 8:59 am

    What can I substitute for the cornmeal or can I just leave it out ??

    Reply
    • Zerrin says

      August 17, 2016 at 11:21 pm

      Hi Abigail! You can just leave it out and use extra breadcrumbs if you like. You can even use oats instead.

      Reply
  8. Audra says

    May 13, 2016 at 3:57 am

    It may not be as skinny, but I want to make this and maybe put some French fried onions on the top. Looks so delicious!! Thanks!!

    Reply
  9. Michelle whelan says

    January 13, 2016 at 1:33 am

    My kids have an egg allergy. Do u have any suggestions for an egg substitute??

    Reply
    • Zerrin says

      January 13, 2016 at 2:13 am

      Hi Michelle,
      Our 2-year-old boy has just overcome his egg allergy. I used flax seed to substitute egg for several cake recipes, but I'm not sure with this one. Never tried this recipe with flax seed. If you decide to use it as an egg substitute in this recipe, you might still need to increase the amount of cheese to help it hold together. Would love to hear the result if you try.

      Reply
  10. Lin says

    November 10, 2015 at 12:13 am

    one of my favorites

    ★★★★★

    Reply
  11. Nicole says

    October 18, 2015 at 8:53 pm

    The first time I made this, it was delicious but I should've measured the zucchini AFTER I squeezed out all moisture. The zucchini was pretty flat and didn't look like the picture. I'm making it again tonight with this in mind. Can't wait!

    Reply
    • Zerrin says

      October 18, 2015 at 10:54 pm

      Hi Nicole! Well, I measured the zucchini before squeezing them indeed. But to my experience, not all zucchinis have the same amount of juice, so maybe I should have given the meaurement after squeezing them. I guess mine was about 3 cups after squeezing. Hope you ended up what you desired after your second aatempt.

      Reply
  12. Carley says

    September 15, 2015 at 3:57 am

    This recipe looks pretty straight forward and simple (and yummy!) but between school and work I try to make some casseroles I can premake and throw in the freezer and then bake when I'm need of them. Any idea of how this would freeze? 🙂

    Reply
    • Zerrin says

      September 15, 2015 at 2:23 pm

      Hi Carley, I've never frozen it but why not? I think it will freeze well.

      Reply
  13. Stacy says

    August 05, 2015 at 4:02 pm

    What size casserole dish? Would you say 9x9 or larger?
    Thanks for the great idea, have a zucchini waiting to be eaten 🙂

    Reply
    • Zerrin says

      August 05, 2015 at 9:43 pm

      A 8x8 would be enough. Enjoy your zucchini 🙂

      Reply
  14. Robyn says

    July 29, 2015 at 5:42 pm

    I made this last night...SOOO GOOD!!!!

    ★★★★★

    Reply
  15. Debbie says

    July 26, 2015 at 4:40 pm

    Love anything zucchini, thanks a bunch for this!

    Reply
  16. stephannie anderson says

    July 11, 2015 at 7:53 pm

    I made this two days ago. My husband and I really liked it. But it did not say what size dish. It tasted like a souffle. I will make this again but double the recipe. I also did not know oven at 190c so I cooked at 350.

    ★★★★★

    Reply
    • Zerrin says

      July 21, 2015 at 1:24 am

      Happy to hear that you both loved it! A great way to use up zucchini, isn't it?

      Reply
  17. MAUDE says

    July 07, 2015 at 4:02 am

    LUV YOUR RECIPES! can I ask for a favor? you sometimes switch between metric and the us/imperial; can you give both all the time?

    Reply
  18. Lulu says

    May 28, 2015 at 10:14 pm

    I am living in Turkey and would like to try this recipe. What is Cornmeal in Turkish and can I substitute it with anything else. I realise you do NOT mean Corn Flour. I just made your Patlican Kebap tonight - we loved it. Thank you again.

    Reply
  19. Judy P says

    May 17, 2015 at 7:41 pm

    I love zucchini and will def be trying some of these recipes. One thing, I can't believe you don't have garlic in any of them?????

    ★★★★★

    Reply
  20. Amy says

    January 21, 2015 at 2:49 am

    Not recommended with frozen shredded zucchini. I made this tonight with my frozen surplus of shredded zucchini from last summers harvest. I had to thaw 2 quart bags to make 2 cups of zucchini after extracting the excess water. Since I only had 2cups I cut the recipe in half and decreased the cooking time. The casserole was not light and fluffy like other comments it was more dry and condensed. But the flavor was good. I will try this recipe again next summer with fresh zucchini.

    ★★★

    Reply
  21. oZGe says

    September 19, 2014 at 8:34 am

    Ben yaptım ama olmadı 🙁 Üst katman çok kötüydü, hamur gibi kalmış resmen, ben daha çıtır bişey hayal etmiştim, üst katmanı kaldırdım yiyemedim, kabak kısmı da pek lezzetli olmadı tek başına. Senin fotolardaki görüntüde sanki kabak pişmemiş gibi yemyeşil mesela, benimki gayet renksiz oldu 🙂 Bir sonraki sefere mısır ununu kabaklara karıştırmayı düşünüyorum, öyle daha iyi olabilir sanki.

    Reply
    • Zerrin says

      September 20, 2014 at 1:00 am

      Çok üzüldüm Özge Hanım. Neden öyle oldu acaba? Aslında üst katman da alttaki kabak da yumuşak oluyor. Kabak sotenin rendelenmiş ve fırında hali diyebiliriz bu tarif için. Kabağa lezzeti karabiber veriyor, o nedenle karabiber konusunda cömert olmak gerekiyor. Ben normal sakız kabağı kullandım, kabuğunu soymadan rendeleyip suyunu sıktım. Renk farklılığı neden olabilir bilemiyorum ki.

      Reply
      • oZGe says

        September 22, 2014 at 8:48 am

        Aslında ben karabiber sevmediğim ve yemediğim için eklemedim, dereotu koydum onun yerine 🙂 Lezzet konusu çok önemli değil, o şekilde yerdik de üst katman kötüydü cidden :)) Ben kabakları soyduğum için rengi böyle olmamış olabilir, zaten çiğ hali de yeşilden çok sarı gibiydi. Neyse artık, bir dahaki sefere güzel olur inşallah 🙂

        Reply
  22. Asuman says

    September 11, 2014 at 6:33 pm

    Harika gozukuyor. Hem lezzetli hem de saglikli tarifleri tercih ediyorum ben de. Kesinlikle deneyecegim.

    Ellerinize saglik, sevgiler.

    Asuman

    Reply
  23. Miller875 says

    August 26, 2014 at 1:04 am

    Do you know the nutrition facts for this recipe? Worried about fat/ cal with cheese, egg and breadcrumbs/ cornmeal. Looks great!

    Reply
  24. susie says

    August 01, 2014 at 4:44 pm

    Can i sub cornmeal with rice flour?

    Reply
    • Zerrin says

      August 01, 2014 at 8:55 pm

      Never tried rice flour in casserole, but why not? I think it gives a nice rice flavor to yor casserole. Will try it next time.

      Reply
  25. Ugur says

    July 01, 2014 at 10:38 pm

    Ellerinize saglik Zerrin Hanim, Tarifiniz sahane gorunuyor! (Ustune ustluk yag olmamasi cok daha guzel 🙂 )

    Reply
  26. katie says

    June 27, 2014 at 5:24 am

    Very good, I just made it and came out delicious, very light just the way a like it without all that taste of cheese.

    Reply
    • Zerrin says

      June 28, 2014 at 1:09 am

      Thank you for your feedback! Glad that you loved it!

      Reply
  27. pizzarossa says

    June 08, 2014 at 1:55 pm

    This will be on the list when my gardening friends start gifting me with big bags of zucchini! It looks great!

    Reply
  28. Lauren says

    June 08, 2014 at 3:19 am

    I don't even like zucchini much, but this casserole appeals to me so much! I'm definitely pinning it to try soon. 🙂

    Reply
  29. boregi says

    June 04, 2014 at 8:01 pm

    Wow, it must be yummy ! I already know what we'll be eating in the summer when we'll get loads of zucchini from my in laws 🙂

    Reply
  30. KalynsKitchen says

    May 31, 2014 at 3:32 am

    Zerrin, what a great-sounding recipe!

    Reply
    • Zerrin says

      June 03, 2014 at 12:04 am

      Thank you Kalyn! It is one of those rare easy, tasty, healthy dishes!

      Reply
  31. oZGe says

    May 26, 2014 at 8:51 am

    Nefis görünüyor, elinize sağlık. Ben de bunun hemen hemen aynısını ıspanakla yapıyorum. Breadcrumb derken gerçekten bayat ekmek kırıntısı mı kullanıyorsunuz yoksa galeta unu mu onu merak ettim. Sevgiler...

    ★★★★★

    Reply
    • Zerrin says

      May 26, 2014 at 10:32 pm

      Teşekkürler Özge Hanım. Ispanaklısı da eminim çok lezzetlidir. Galeta unu kullanıyorum ama İngilizce karşılığı olarak breadcrumbs diyorum çünkü bizim galeta unu yerine onu kullanıyorlar. Sevgiler.

      Reply

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