Cheesy Zucchini Casserole

When summer is in full swing, there’s no shortage of zucchini—and that's just the way we like it! One of the best ways to enjoy the summer squash is to transform it into a cheesy zucchini casserole. Filled with layers of garden-fresh zucchini, a deliciously creamy cheese sauce, and a crunchy panko topping, this casserole has just the right amount of decadence without being too heavy for a summer meal. Serve it as a side dish alongside your favorite grilled steak, or make it the main event for a vegetarian weeknight dinner. Pro tip: freeze your summer zucchini so you can make this casserole all year long!

How do you keep squash casserole from getting watery?

Zucchini has a tendency to release a lot of water when cooked, so it’s important to follow a couple of steps before putting the casserole together. First, you’ll need to salt, roast, and then drain the zucchini. This ensures that you've removed a lot of excess water. Next, you'll want to add ingredients to bind things together. For this recipe, eggs, cream, and cheese give this casserole it's thickness (and richness!).

How do you cook zucchini and squash without it getting mushy?

Many recipes will suggest sautéing the zucchini before making the casserole. This requires a lot of stirring which can break down the squash and make it even more mushy. Instead, we roast the zucchini to help release and dry out any extra liquid. Once it's spread out on a sheet tray and in the oven, there is no need to stir—it keeps its shape without becoming mushy.

Does zucchini casserole freeze well?

This zucchini casserole can be stored in the refrigerator for up to 4 days after baking, but we wouldn’t recommend freezing it. Even though you cook out a lot of water, the zucchini is still very watery and can become soggy when thawed.