Discover how to turn fresh zucchini into a delicious, cheesy, perfect side dish that’s easy to make, versatile, and perfect for freezing.

I grew up eating a lot of casseroles (midwesterners LOVE their casseroles). I cherish many memories with my “Grandma Tiny,” many of them made in her cozy kitchen. The first time I watched her make this recipe, she used peeled zucchini. While she sauteed the zucchini and onion, I innocently commented, “Apples with onions?!” (The zucchini really did look like apples as it cooked!) After that, this casserole was lovingly called “Apples and Onions” by our family.

Grandma Tiny is gone now, but I think of her every time I make this. I’ve since adapted the recipe a little, mainly to replace the canned condensed soup she’d used. This is one of my favorite casserole recipes, if not my #1, not just for its taste, but also for the memories it brings to mind.

It’s a great recipe that our whole family loves. I hope yours does, too.

Supplies Needed

8×8 inch casserole dish
Large mixing bowl
Cutting board
Knife
Cheese grater, if grating a block of cheese yourself, which I do recommend
Measuring cups and spoons
Aluminum foil and plastic wrap, if freezing

Ingredients

4 tablespoons butter, divided
1 large zucchini or 2 medium zucchinis, chopped into 1/2 inch cubes
1 small onion, diced
1/4 cup flour
3/4 cup chicken broth
1/2 cup half and half or milk
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cup shredded cheddar cheese, divided
1 cup (about 2/3 sleeve) of buttery crackers, such as Ritz Crackers
1 egg, beaten

Instructions: How to Make Zucchini Casserole

Preheat your oven to 350°F.
Melt 2 tablespoons of butter in a large skillet over medium-high heat.
Add the zucchini and onion and cook for about 7 minutes, stirring occasionally, until the zucchini is tender and the onions are translucent. Transfer the mixture to a large bowl.

In the same skillet used to cook the zucchini and onion, melt the remaining 2 tablespoons of butter over medium heat.

Whisk the flour into the melted butter and cook for about 1 minute. (It will look like lumpy paste. That’s okay! Trust the process.)

Whisk in the broth and half and half until no lumps remain. After a minute or two, it will turn to a thick gravy consistency.

Sprinkle in the garlic powder, salt, and pepper, and stir to combine.

Pour the sauce into the bowl of zucchini and onion.

Add 1 cup of the shredded cheese, the egg, and cracker crumbs. Stir gently until well combined.

Pour the mixture into a greased 8X8 inch casserole dish.

Sprinkle the remaining 1/2 cup of shredded cheese evenly over the top.

Bake for 35-40 minutes, until golden and bubbly.

Let it cool for a few minutes before serving.

Can You Freeze Zucchini Casserole?

Yes, freezing this casserole is simple. Follow these steps for best results:

Prepare the Casserole: Prepare the casserole as you normally would, but do not bake it.
Cool Completely: Allow the casserole to cool completely before freezing.
Packaging: Use a freezer-safe baking dish. A greased aluminum baking pan works well. Alternatively, you can use an airtight container with a lid.
Cover and Wrap: Cover the entire casserole tightly with plastic wrap and then with aluminum foil. If using a container, ensure the lid is on tightly and consider wrapping the entire container with plastic wrap for an extra layer of protection against freezer burn.
Label and Date: Don’t forget to label the casserole with the date it was made.
Freezing: Place the casserole in the freezer. It can be frozen for up to 2-3 months.
Thawing and Baking: When ready to use, thaw the casserole in the refrigerator overnight. Once thawed, bake in an oven preheated to 350 degrees for 40-45 minutes or until heated through and golden brown.

Growing Zucchini

Summer gardens often overflow with zucchini. It always amazes me how one little seed can produce such an abundance of zucchini. This versatile vegetable thrives with minimal care. Whether you’re a seasoned gardener or a beginner, zucchini is a rewarding plant. It grows quickly, produces abundantly, and you can use it in many different recipes. One of my favorite ways to use it is in a delicious and easy cheesy zucchini casserole. This dish is perfect for family dinners and freezes well for use later on.

Growing zucchini is a joy for gardeners. It requires minimal effort but yields generously. Zucchini plants thrive in full sun and well-drained soil. Plant seeds directly in the garden after the last frost. Water consistently, but avoid wetting the leaves to prevent disease. Harvest zucchinis when they’re about 8 inches long for the best flavor.

Versatility of Zucchini

Zucchini’s versatility in the kitchen is unmatched. It can be grilled, baked, sautéed, or spiralized into noodles. Zucchini also works in sweet dishes like zucchini bread and muffins. Its mild flavor makes it a great addition to many recipes, like this easy side dish. It’s also a great way to sneak in extra nutrition!

Frequently Asked Questions

Can I make this casserole ahead of time? Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours. Then bake as directed, adding 5-10 minutes baking time to ensure it’s heated through.
How long can I store the casserole in the freezer? You can store the casserole in the freezer for up to 3 months. Be sure to label it with the date.
Can I add meat to this casserole? Yes, cooked ground beef, sausage, or chicken can be added for extra protein. Adding meat makes it a great main dish.
Can I substitute summer squash for zucchini? Absolutely, you can swap summer squash for zucchini in this recipe and it comes out great.
What other vegetables can I include? Feel free to add sauteed bell peppers, mushrooms, or spinach for extra nutrition.
Is this casserole gluten-free? To make it gluten-free, use gluten-free crackers.
Can I use condensed cream of mushroom soup in zucchini casserole? Yes, you can substitute a can of condensed cream of mushroom soup for the cream sauce. To do this, skip steps 4 through seven in the cooking directions and instead just mix the can of soup into the zucchini mixture alongside the egg, cheese, and crackers. But with a handful of ingredients, you can whip up super simple “cream of” soup anytime.
Can I use other cheeses in zucchini casserole? Yes, you can use other cheeses in this recipe. Mild cheddar has a great flavor, but feel free to experiment. Sharp cheddar cheese, gouda, or gruyere cheese would be amazing, too. Let me know which cheese is your favorite!
Does leftover zucchini casserole reheat well? Yes, this zucchini casserole is arguably better the next day. I prefer to microwave individual servings, but you could certainly reheat it in the oven as well.

Meal Pairings

Cheesy zucchini casserole is a great accompaniment to countless meals! Try some of the following:

Sweet and Sour Meatballs with Bacon Avocado Salad
Meatloaf with a simple green salad
Cheesy Mushroom Chicken with Roasted Asparagus

This easy zucchini casserole recipe is a delicious way to put garden-fresh zucchini to good use in the summer months. Its simple preparation and freezing capability make it a favorite. Whether you’re feeding a family or stocking the freezer, this casserole is sure to please. Never has zucchini season been more delicious!

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