Sandra This Paula Deen Zucchini Casserole Recipe is a cheesy and savory recipe, which is made with shredded zucchini and Parmesan cheese. It’s the best side dish recipe, ready in about 55 minutes.
Paula Deen Zucchini Casserole Recipe Ingredients
Filling
- 9 cups shredded zucchini, about 2 ½ lbs. whole zucchini
- 1 ½ teaspoons salt
- 2 teaspoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 large eggs, whisked
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 ¼ cup panko breadcrumbs
- 1 cup shredded Parmesan cheese
- ½ teaspoon EACH: oregano, basil, garlic salt, parsley
- ¼ teaspoon EACH: paprika, black pepper
- 1 ¼ cups shredded cheddar cheese, for the top of the casserole
Breadcrumb Topping
- ¼ cup panko breadcrumbs
- 1 tablespoon butter, melted
How To Make Paula Deen Zucchini Casserole
- Prep the zucchini and oven: Preheat your oven to 375°F (190°C). Shred the zucchini and place it in a colander. Sprinkle with 1 ½ teaspoons of salt and let it sit for at least 15 minutes to draw out excess water.
- Sauté the aromatics: Heat the olive oil in a small skillet over medium heat. Add the diced onion and cook for 5 minutes until softened. Add the minced garlic and cook for 2 more minutes until fragrant. Set aside.
- Dry the zucchini: Using paper towels or a clean kitchen towel, press down firmly on the salted zucchini to squeeze out and absorb as much excess moisture as possible.
- Combine the filling: In a large bowl, combine the dried zucchini, the sautéed onions and garlic, the whisked eggs, heavy cream, Dijon mustard, 1 ¼ cup of panko breadcrumbs, Parmesan cheese, and all the seasonings. Stir until everything is well mixed.
- Assemble and bake: Transfer the mixture to a lightly greased 9×13-inch casserole dish and top with the shredded cheddar cheese. Cover with foil and bake for 35 minutes.
- Add topping and finish: While the casserole bakes, combine the ¼ cup of panko and the melted butter for the topping. After 35 minutes, remove the foil from the casserole, sprinkle the buttered panko over the top, and bake uncovered for another 15 minutes, until golden and bubbly.
Recipe Tips
- How do I keep my zucchini casserole from being watery? The most crucial step is salting and squeezing the shredded zucchini. This process draws out a significant amount of water, which prevents the final casserole from being runny.
- Can I use a different kind of cheese? Yes. While the cheddar and Parmesan are a great combination, Gruyère cheese would also be a delicious and nutty substitute for some or all of the Parmesan.
- How do I get the best cheese flavor? For the creamiest, best-melting results, always buy blocks of cheese and shred them yourself. Pre-shredded cheeses are often coated in starches that can make your casserole less smooth.
- Can I add other vegetables or meat? Absolutely. This is a great base recipe. You can add finely shredded carrots, sautéed mushrooms, or even cooked, crumbled sausage to make it a heartier main dish. If you add a lot of extra ingredients, consider adding an extra egg to help bind it all together.
What To Serve With Zucchini Casserole
This rich and cheesy casserole is a fantastic side dish that pairs well with many main courses:
- Roasted chicken or turkey
- Grilled pork chops
- A simple baked ham
- Pan-seared salmon
How To Store Zucchini Casserole
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. It’s also delicious served cold! Freeze: This casserole freezes well. Let it cool completely, then store it in a freezer-safe container for up to 3 months. Thaw in the refrigerator before reheating.
Zucchini Casserole Nutrition Facts
- Calories: 263kcal
- Carbohydrates: 15g
- Protein: 13g
- Fat: 17g
- Saturated Fat: 9g
- Cholesterol: 102mg
- Sodium: 749mg
- Potassium: 476mg
- Fiber: 2g
- Sugar: 5g
Nutritional information is an estimate and is per serving.
FAQs
No, you can leave the skin on, especially for small to medium-sized zucchini. If you are using a very large, jumbo zucchini, the skin can sometimes be a bit tough or bitter, so you may want to peel it in that case.
It’s best to bake this casserole right after assembling it. Because the zucchini is salted, it will continue to release water as it sits, which could make the final dish watery if you let it sit in the fridge for too long before baking.
Yes, you can use all yellow squash or a combination of both zucchini and yellow squash in this recipe. The method would be exactly the same.
Try More Recipes:
- Paula Deen Jiffy Corn Casserole Recipe
- Paula Deen Chicken and Rice Casserole Recipe
- Paula Deen Brunch Casserole Recipe
Paula Deen Zucchini Casserole Recipe
Description
A cheesy, savory, and comforting zucchini casserole with a crunchy panko breadcrumb topping.
Ingredients
Instructions
- Preheat oven to 375°F. Salt the shredded zucchini and let it sit for 15 minutes to draw out water.
- Sauté onion and garlic in olive oil until soft.
- Squeeze all excess moisture from the zucchini.
- In a large bowl, combine the zucchini, sautéed onion/garlic, eggs, cream, Dijon, 1 ¼ cup panko, Parmesan, and all seasonings.
- Transfer to a greased 9×13 dish and top with the cheddar cheese. Cover and bake for 35 minutes.
- Toss the remaining ¼ cup panko with the melted butter. Sprinkle over the casserole.
- Bake uncovered for 15 more minutes, until golden and bubbly. Let stand for 5 minutes before serving.
Notes
- Squeezing the water out of the salted zucchini is the most crucial step to prevent a watery casserole.
- For the best flavor and melt, shred your own cheese from a block.
- It is best to bake this casserole immediately after assembly.
- Yellow squash can be used as a substitute or in combination with the zucchini.
