Easy and Cheesy Zucchini Casserole

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This cheesy zucchini casserole is great for a healthy breakfast, lunch, or dinner. It can also be a delicious side dish!

Do you find yourself in the camp of having too much zucchini from your garden and not knowing how to use it in different ways? Zucchini bread is amazing but so are other zucchini recipes. I want to encourage you to try this one!

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I love to grow zucchini summer squash in my garden. And the good news is that most gardeners in the USA can also grow an abundant crop…no matter what their garden zone is!

But zucchini is one of those quick-growing crops that can easily get out of hand. A small zucchini will turn into a large zucchini seemingly overnight. So it’s good to have some recipes in your arsenal so that you can use it up!

Here’s a monster golden zucchini that escaped quite a few harvests from the look of it. They sure do like to hide under the leaves, don’t they?

I wrote a post on how and when to harvest zucchini along with five health benefits of eating zucchini. Did you know that zucchini has been used in traditional folk medicine? It’ll do your body good to eat more zucchini!

While this extra-large zucchini isn’t ideal for eating raw, it’s perfect for baking recipes that call for grated zucchini.

Without further delay, here’s the EASY and cheesy zucchini casserole that I made for dinner the other night. It was so good that I ended up eating it for breakfast the next morning.

Cheesy Zucchini Casserole

This recipe is very versatile. If you have the ingredients I used, great! But if not, you can add whatever you have on hand and I bet it would still be good. Leafy greens, peppers, and tomatoes would be really delicious additions in this!

Here’s what you’ll need to make this simple and delicious zucchini casserole.

supplies

• cast iron skillet (or oven-proof casserole dish)
• food processor (or box grater)
• measuring cups and measuring spoons of various sizes
• large mixing bowl
• cutting board
• sharp knife
• spatula

ingredients

• 3 cups of grated zucchini (Huge zucchini are perfect for this!)
• 4 eggs
• 1 cup self-rising flour (*See Note for Homemade Self-Rising Flour*)
• about 1 cup of your favorite cheese(s) (I used colby jack slices plus leftover mozzarella from the previous night’s calzone.)
• 1/2 cup cooking oil plus more for greasing the skillet (I used organic olive oil for the recipe and rendered sausage fat to grease the skillet.)
• 2 tbsp fresh parsley plus more for garnish (can substitute with 1 tbsp dried parsley without garnish)
• 1 tsp dried chives (can substitute up to 1/2 cup fresh onion, shallots, or leeks; or 1 tsp powdered onion)
• 1/2 tsp fine sea salt
• 1/2 tsp black pepper

Note: Make your own homemade self-rising flour.

To make your own self-rising flour, sift together:

• 7¾ cups all-purpose flour
• 4 tbsp baking powder
• 2 tsp fine sea salt

This yields about 8 cups of self-rising flour. Store in an air-tight container.

Let’s make cheesy zucchini casserole.

If you’re using a cast iron skillet, put about a heaping tablespoon or so of your favorite cooking fat in it. I used sausage fat in this recipe.

Then, stick your skillet in the oven and preheat the oven to 350°F (177°C). You don’t need to leave your cast iron skillet in the oven the entire time, just until the cooking fat is melted and the skillet is hot. (If you’re using an oven-proof casserole dish, grease it really well but there’s no need to preheat it.)

You’ll need grated zucchini for this recipe. Huge zucchini from your garden is perfect for this recipe!

I like to use my food processor because it saves my arms and makes quick work of grating. But you can also use a box grater if that’s all you have. It still goes pretty quick.

This is so simple. Mix all of the ingredients (except the cheese) together in your mixing bowl.

Take your hot skillet out of the oven. It should have enough fat floating around so that your casserole doesn’t stick while it’s baking. Use caution to not get burned.

Pour the batter into the skillet and smooth it out the best you can. I love using cast iron for this because it makes a crispy crust. The sausage fat makes it a delicious crust!

Then top the casserole with your favorite cheese(s).

This is a great way to clear out your refrigerator of extra cheese before it goes bad! I had some sliced colby jack cheese and leftover homemade mozzarella from the previous night’s pepperoni pizza calzone.

Put the casserole into the oven and bake at 350°F (177°C) for 30 to 35 minutes until the cheese is melted and golden brown. For my 12-inch cast iron skillet, this casserole only needed 30 minutes in my gas oven.

When you take it out of the oven, a sharp knife or toothpick inserted into the center should come out clean.

Then simply serve it up, top it with fresh parsley, and enjoy!

Recipe Card for Cheesy Zucchini Casserole

I hope you enjoy this dish as much as we have!

How do you store cheesy zucchini casserole?

Store leftover cheesy zucchini casserole in an airtight container. Leftovers will keep in your refrigerator for a few days.

You can also freeze individual portions for quick breakfast, lunch, or dinner options! In the freezer, it will last several months. You don’t want to freeze the fresh parsley garnish, though. It will be gross when it thaws out!

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Cuisinart Food Processor

Lodge Cast Iron Skillet (Lodge is my favorite cast iron skillet and it’s made here in the USA!)

Lodge Silicone Hot Handle Holder

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