Lost & Found Zucchini Casserole

This zucchini casserole is the kind of recipe that saves you during peak garden season when you’ve got more zucchini than you know what to do with. Eight cups of diced zucchini, green pepper, onion, and sharp cheddar all bound together with eggs and bread crumbs, then baked until golden.

Everything goes into one bowl raw, gets mixed together, and goes straight into the oven. No pre-cooking, no sauteeing, no blanching. The zucchini releases its moisture as it bakes, which cooks the vegetables from the inside while the top browns and crisps.

Sharp cheddar is the right call here. Mild cheddar would disappear into all that zucchini. You need a cheese with enough punch to stand up to the volume of vegetables. The bread crumbs absorb excess moisture and keep the casserole from turning watery, while olive oil and basil add a Mediterranean note.

Pro Tips

• Dice the zucchini small, about ½ inch cubes. Larger pieces don’t cook through evenly in the 45-minute bake time.
• Don’t salt the zucchini before mixing. Salt draws out moisture, and you want the zucchini to release its liquid slowly during baking, not before.
• Use seasoned Italian bread crumbs for extra flavor without adding more herbs.
• Let the casserole rest for 5 minutes after baking. It continues to set as it cools and scoops out more cleanly.

Variations

• Italian style: Add diced tomatoes and swap the cheddar for mozzarella and Parmesan for a more Italian-leaning bake.
• Summer squash mix: Use half zucchini and half yellow squash for more color and a slightly sweeter flavor.