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–+ servings
Woman holding a white plate with cheesy zucchini casserole that's fresh from the oven. A sprinkle of fresh parsley is on top.

Cheesy Zucchini Casserole

This easy and cheesy zucchini casserole is the perfect recipe for using up the extra-large zucchini summer squash from your garden. It could easily be served for breakfast, lunch, or dinner!
Prep Time 10 minutes
Cook Time 30 minutes
Serving Size 8 people

Equipment

  • cast iron skillet (or oven-proof casserole dish)
  • food processor with grater attachment (or box grater)
  • large mixing bowl
  • measuring cups
  • measuring spoons
  • cutting board
  • knife
  • spatula

Ingredients

  • 3 cups grated zucchini
  • 1 cup self-rising flour
  • 4 eggs
  • 1/2 cup cooking oil (plus more for greasing skillet/casserole)
  • 2 tbsp fresh, chopped parsley (plus more for garnish)
  • 1 tsp dried chives
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1 cup favorite cheese(s)

For Homemade Self-Rising Flour (Yield: 8 cups)

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

Instructions

  • Cut the ends off the zucchini and cut large zucchini for easier handling. Use the food processor or box grater to grate the zucchini.
  • Preheat oven to 350°F (177°C). Grease cast iron skillet with cooking fat and set into the oven to preheat and melt the cooking fat. (No need to preheat an oven-proof casserole dish, if using.)
  • Mix all ingredients (except the cheese) in a mixing bowl. Pour batter into the warmed cast iron skillet and use care to not to get burned. Top with the cheese.
  • Bake at 350°F (177°C) for 30-35 minutes until the cheese is golden brown and a toothpick or sharp knife inserted comes out clean. Top with the remaining parsley to garnish the cheesy zucchini casserole. Serve and enjoy!