Review Recipe

Zucchini Casserole

Prep Time 20 minutes
Cook Time 38 minutes
Total Time 45 minutes
Servings 8 servings
Author Holly Nilsson
Course Side Dish
Cuisine American
This is a great way to use your zucchini straight from the garden! Perfect as a low carb side dish option. 
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  • 1/4 cup onion finely chopped
  • 1 tablespoon olive oil
  • 1/2 teaspoon Italian seasoning
  • 1 1/2 lbs zucchini
  • 1 1/2 cups cherry tomatoes whole
  • 1/3 cup panko bread crumbs
  • 2 tablespoons butter
  • 1/4 cup fresh parmesan cheese
  • 1 tablespoon fresh parsley
  • 1 tablespoon fresh basil

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  1. Preheat oven to 350°F.
  2. Heat a large skillet over medium heat. Cook onion in olive oil until tender, about 5 minutes.
  3. Slice zucchini 1/2" thick. If you prefer softer zucchini, cut thinner.
  4. Add zucchini and Italian seasoning. Cook an additional 3-4 minutes or until just slightly softened. Add salt & pepper to taste.

  5. Place zucchini in a 2qt casserole dish. Add in cherry tomatoes. Season with salt and pepper to taste.
  6. Combine all topping ingredients in a small bowl and mix well. Sprinkle over zucchini mixture.
  7. Bake casserole 30-35 minutes or until zucchini reaches desired doneness.

Nutrition Information
Amount per serving (0.5cup) — Calories: 84, Fat: 5g, Saturated Fat: 2g, Cholesterol: 9mg, Sodium: 103mg, Potassium: 295mg, Carbohydrates: 6g, Fiber: 1g, Sugar: 3g, Protein: 2g, Vitamin A: 475%, Vitamin C: 22.6%, Calcium: 60%, Iron: 0.7%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword squash casserole, zucchini casserole