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Zucchini Bake

  • Serves: 8
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Calories: 275
zucchini bake made with onions, dijon, garlic, parmesan, eggs, gruyere cheese, panko bread crumbs and butter

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.

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!

Zucchini Bake

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

Ingredients

  • 2 1/2 lbs Zucchini, shredded
  • 1 Tbsp Extra virgin olive oil
  • 1 small Yellow onion, diced, about 1 cup
  • 2 tsp Sea salt
  • 1/4 tsp Ground nutmeg
  • 1 tsp Dijon
  • 1/4 tsp Cayenne
  • 1/2 tsp Freshly ground black pepper
  • 1 tsp Garlic powder
  • 3/4 cup Grated parmesan
  • 4 Eggs
  • 6 oz Gruyere cheese, shredded, about 1 3/4 cups
  • 1 cup Panko bread crumbs
  • 2 Tbsp Butter, melted

Method

  1. Preheat the oven to 375°F. Spray a 9x13 baking dish with cooking spray or grease with olive oil.
  2. In a medium skillet, heat the olive oil over medium heat, until glistening. Add the onion and cook stirring occasionally until softened, about 4 minutes.
  3. Meanwhile place the shredded zucchini onto the center of a thin kitchen towel. Wrap the towel around the shredded zucchini and wring out all of its liquid over the sink. You might be surprised how much liquid comes out.
  4. In a large bowl mix together the zucchini, cooked onion, salt, nutmeg, dijon, cayenne, pepper, garlic powder, 1/3 cup parmesan, eggs, gruyere cheese and 1/2 cup panko. Pour the zucchini mixture into the prepared baking dish.
  5. In a small bowl mix together the melted butter with the remaining panko and remaining parmesan. Sprinkle it over the top of the casserole and bake in the oven, uncovered for 40 minutes until set in the middle and golden brown on top.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 275
  • Protein 16 g
  • Carbohydrates 16 g
  • Total Fat 17 g
  • Dietary Fiber 2 g
  • Cholesterol 120 mg
  • sodium 803 mg
  • Added Sugars 4 g

Zucchini Bake

Questions & Reviews

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  • Bettina Hayes

    would you be able to freeze this dish?

    We haven't tried this one in the freezer, but if you were to try it we'd suggest baking it all the way through and then freezing it. Let us know how it turns out!

  • Sonja

    Hi, can this be frozen? Either before or after baking? Thanks! Sonja

    Hi Sonja! We haven't tried this one in the freezer, but if you were to try it we'd suggest baking it all the way through and then freezing it. Let us know how it turns out!

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