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!
We LOVE vegetarian recipes with zucchini during summer. Cheese stuffed zucchini boats, vegan zucchini tomato casserole and feta zucchini fritters are our summer favorites.
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.
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!
About The Ingredients
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.
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.
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 just a few tablespoons of kasar cheese, which is a Turkish type of cheese but mozzarella or parmesan works fine too. If you are a fan of cheese in your casserole recipes, go check out our baked cheesy zucchini too!
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.
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.
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📖 Recipe
Skinny Zucchini Casserole Recipe
INGREDIENTS
- ½ tablespoon butter for the pan you can use a cooking spray instead
- 3 and ½ cups grated zucchini
- 2 eggs beaten
- ½ teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons cornmeal
- 3 tablespoons breadcrumbs
- 4 tablespoons grated mozzarella kasar cheese or parmesan
INSTRUCTIONS
- Preheat the oven to 190C.
- Grease a baking pan with butter.
- Place the grated zucchini on a cheesecloth and squeeze as much liquid as you can. See the video above for this.
- 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.
- Pour this mixture into the baking pan and spread evenly.
- Sprinkle cornmeal and breadcrumbs and bake for 30 minutes.
- 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.
- Serve warm.
Video
NUTRITION
Nutrition information is automatically calculated, so should only be used as an approximation.
Cassandra Myer says
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.
Ferah says
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!
Zerrin says
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.
Ferah says
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!
Zerrin says
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!
Carter says
I make a similar zucchini casserole but I add milk to make it more "custardy."
Zerrin says
Hi Carter! Adding milk is a brilliant idea!
maureenb says
this very good Just needed to double the recipe next time was a little to thin.
Zerrin says
Thank you Maureenb for sharing your opinion! My pan was not a large one. Good idea to double the recipe for a larger pan.
paula battani says
I grated a little carrot and onion in the casserole. I also threw in some fresh corn off the cob. My family loved it!
Abigail says
What can I substitute for the cornmeal or can I just leave it out ??
Zerrin says
Hi Abigail! You can just leave it out and use extra breadcrumbs if you like. You can even use oats instead.
Audra says
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!!
Michelle whelan says
My kids have an egg allergy. Do u have any suggestions for an egg substitute??
Zerrin says
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.
Lin says
one of my favorites
Nicole says
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!
Zerrin says
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.
Carley says
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? 🙂
Zerrin says
Hi Carley, I've never frozen it but why not? I think it will freeze well.
Stacy says
What size casserole dish? Would you say 9x9 or larger?
Thanks for the great idea, have a zucchini waiting to be eaten 🙂
Zerrin says
A 8x8 would be enough. Enjoy your zucchini 🙂
Robyn says
I made this last night...SOOO GOOD!!!!
Debbie says
Love anything zucchini, thanks a bunch for this!
stephannie anderson says
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.
Zerrin says
Happy to hear that you both loved it! A great way to use up zucchini, isn't it?