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November 7, 2023

Zucchini Bake

A low-carb, super-cheesy zucchini bake recipe that’ll make anyone fall in love with the best (certainly the biggest) of all late-summer veggies.


  • Summer
  • Fall
  • Thanksgiving
  • Winter
  • Dinner
zucchini bake made with onions, dijon, garlic, parmesan, eggs, gruyere cheese, panko bread crumbs and butter

The Super Easy, Cheesy Zucchini Recipe You’ve Been Looking For

Around this time of year—back-to-school looms, a hint of autumn chill in the air—the surest sign that summer hasn’t quite left us yet is the sight of giant, sun-drenched zucchini lolling around in every raised bed in the neighborhood. They’re at their absolute peak and you’ll feel guilty if you don’t use them, right? But zucchini isn’t always the simplest veggie to use up. There’s the perpetual issue—how do you make zucchini not soggy? Particularly if you’re working with a super large zucchini? Well, we’ve got a boatload of zucchini recipes (none of which result in soggy zucchini) and today we’re adding one more to the mix—this gloriously cheesy zucchini bake! Loaded with two kinds of cheese and crowned with a buttery, crispy topping, it’s a low-carb zucchini recipe that’s impossible not to love.

eggs, shredded zucchini, panko, butter, onion

Step 1: Gather A Few, Simple Zucchini Bake Ingredients

Essentially, this zucchini bake is a cheesy, egg-based casserole. You could eat it as a hearty side dish, or even a vegetarian dinner—just add a green salad and maybe some bread for a light, late summer supper. Or, if you’re trying to keep things low-carb, serve this easy zucchini bake with some grilled salmon or even these delicious grilled scallops. Here’s what you’ll need to make it:

  • Zucchini

  • Extra virgin olive oil

  • Onion

  • Spices: nutmeg, cayenne, black pepper and garlic powder

  • Dijon mustard

  • Cheese! Parmesan and Gruyère cheese.

  • Eggs

  • Panko bread crumbs

  • Butter

shredded zucchini in a colander
onions in a skillet
panko, eggs, zucchini, cheese and spices in a bowl for a zucchini bake
panko, eggs, zucchini, cheese and spices mixed together in a bowl for a zucchini bake

Step 2: Make the Zucchini Not Soggy!

Yes, we have a trick for making sure that this casserole is cheesy and delicious and not soggy in the slightest. Believe it or not, it’s easy to get the moisture out of even the biggest zucchini! You literally wring it out. Here’s how it works:

  1. Shred the zucchini. The shredding attachment of your food processor is super handy for this, but you can also just use a box grater.

  2. Grab a kitchen towel and spread the zucchini on it.

  3. Roll the shredded zucchini up in the towel and wring it out over the sink. You should see lots of liquid come out!

zucchini bake in a casserole dish
zucchini casserole in a baking dish with panko

Step 3: Whip Up One Easy, Cheesy Zucchini Casserole

Cheese makes anything taste good, right? And we especially love the way that assertive, super-savory Parmesan and nutty Gruyère pair with the slight, mild sweetness of fresh zucchini. Topped with a buttery, crisp dusting of panko for crunch, this zucchini bake will make you fall in love with giant zucchini season (in case you haven’t already). Best of all? It’s super easy to make. Here’s how:

  1. Prep the zucchini by shredding it, then wringing out as much of the moisture as you can.

  2. Sauté the onion in a bit of oil until it’s soft.

  3. Stir together the zucchini, onion, Dijon, spices, eggs, Gruyère and Parmesan cheese, and 1/2 cup panko.

  4. Pour the zucchini casserole mixture into a baking dish.

  5. Make the zucchini bake topping by mixing together melted butter, panko and Parmesan cheese. Sprinkle it over the top of the casserole.

  6. Bake! About 40 minutes at 375°F, until the casserole is set in the middle and golden brown on top. Then, dig in!

homemade zucchini bake with panko
zucchini bake made with onions, dijon, garlic, parmesan, eggs, gruyere cheese, panko bread crumbs and butter

Tools You’ll Need:

More Easy Zucchini Recipes to Try!

zucchini bake made with onions, dijon, garlic, parmesan, eggs, gruyere cheese, panko bread crumbs and butter

Wondering How to Make Everyone Love Zucchini as Much as You Do? Just Add Cheese.

Adding cheese—more than one kind of cheese, if possible—is a sure fire way to make people love veggies. And if you already love zucchini, well, topping it with cheese is just going to make you love it even more. We hope you’re as into this zucchini bake as we are, and when you make it, we’d love to hear about it! If you make it, let us know how you like it! Share a photo and tag us on Instagram using @themodernproper and #themodernproper so that we can see your stuff! Happy eating!

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Zucchini Bake

  • Serves: 8
  • Prep Time:  15 min
  • Cook Time:  45 min
  • Calories: 275


  • Nonstick cooking spray
  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 1/2 pound zucchini, grated
  • 4 large eggs
  • 6 ounces gruyere cheese, grated(about 1 3/4 cups)
  • 3/4 cup freshly grated Parmesan cheese
  • 1 cup panko breadcrumbs
  • 2 teaspoons sea salt
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon freshly cracked black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons salted butter, melted


  1. Preheat the oven to 375°F. Coat a 9 x 13-inch baking dish with nonstick spray or grease with olive oil.

  2. Heat the olive oil in a medium skillet over medium heat. Once the oil is glistening, add the onion and cook, stirring occasionally, until softened, about 4 minutes. Remove the skillet from the heat.

  3. Meanwhile, place the grated zucchini in the center of a clean kitchen towel. Wrap the towel around the grated zucchini and wring out its liquid over the sink.

  4. In a large bowl, combine the onion, zucchini, eggs, gruyere, ⅓ cup of the Parmesan, ½ cup of the breadcrumbs, the salt, mustard, garlic powder, black pepper, cayenne pepper, and nutmeg. Stir to mix well. Transfer to the prepared baking dish and spread into an even layer.

  5. In a small bowl, stir together the melted butter with the remaining ¼ cup Parmesan and the remaining ½ cup breadcrumbs. Sprinkle the mixture over the top of the casserole.

  6. Bake the casserole for 40 minutes, or until set in the middle and golden brown on top. Serve warm from casserole.

To freeze, let the casserole cool completely after baking in a freezer-safe container, then cover with plastic wrap and foil and freeze for up to 1 month. When you're ready to serve, thaw the casserole in the fridge overnight. Remove the plastic wrap and foil and cover tightly with fresh foil. Place it in the oven and set the temperature to 350°F. After 35 minutes, remove the foil and continue to bake until the top is golden brown, about 15 minutes.

Nutrition Info

  • Per Serving
  • Amount
  • Calories275
  • Protein16 g
  • Carbohydrates16 g
  • Total Fat17 g
  • Dietary Fiber2 g
  • Cholesterol120 mg
  • sodium803 mg
  • Total Sugars4 g

Zucchini Bake

Questions & Reviews

Join the discussion below.

  • Danielle

    To make this dish for 4 do I just cut each ingredient in half?

    That should work and use an 8x8 pan instead of 9x13. Hope you enjoy Danielle!

  • Mark

    Will it suffer at all if I make it the day before and heat it up in the oven the follwing day?

    The breadcrumb topping will not be as crispy.

  • Katie

    This recipe looks delicious and I really want to try it. Can you recommend a substitution for the egg? Thanks!

    So sorry, there is not a great substitution for eggs in the recipe. The egg is what will hold everything together.

  • Rod

    How to thaw and bake homemade frozen zucchini bake

    When you're ready to bake it, thaw it in the fridge overnight. Remove the plastic wrap and foil and cover the zucchini casserole tightly with the fresh foil. Place it in the oven and set the temperature to 350°F. After 35 minutes, remove the foil and continue to bake until the top is golden brown, about 15 minutes. Be sure to bake the casserole in a freezer safe container, like a Pyrex.

  • Maureen

    Hi, what other cheeses can be substituted for Gruyere? Thank you.

    Any shreddable hard cheese should work.

  • Lori

    Great dish! I found it a bit salty. I will make it again but with less sea salt, if any. Cheese brings lots of salt.

    Thanks Lori, we are so glad you enjoyed it and want to make it again!

  • Jane

    Tastes great! But I took it out of the oven after 25 minutes, because it was done. I think the pan size is too big.

    You oven might run hot. But as long as it is set in the middle and golden brown on top then its good to go! Glad you enjoyed it.

  • Rachael

    So easy to prepare and so tasty!

    Yay! So glad to hear!

  • Shannon

    Just made this and it was fantastic! My husband doesn’t like squash very much, but he loved this. So packed with flavor. I had some corn, so added that to the mix and it gave a nice sweetness and a little crunch. Will definitely make again.

    Thank you Shannon! So happy the both of you loved it!

  • Lauren

    I absolutely love this recipe! I’ve already made it twice since I discovered it less than two weeks ago. It’s THAT GOOD!! Made exactly as directed, but easily scaled down for two (with plenty of yummy leftovers).

    Thank you Lauren, this is so great to hear! We are so glad you love it so much!