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Loaded Zucchini Casserole

Loaded Zucchini Casserole Bursting with Cheesy Flavor

This Loaded Zucchini Casserole is a comforting, light, and cheesy dish that's perfect for any meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 5 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 3 cups Zucchini Yellow squash can be used as a substitution.
  • 1 cup Cheddar Cheese For a twist, try Monterey Jack or Gouda.
  • 1 cup Mozzarella Cheese Consider using a blend for complexity.
  • 6 slices Bacon For a vegetarian version, replace with sautéed mushrooms or crumbled tempeh.
  • 1 cup Sour Cream or Greek Yogurt Swap for coconut cream or plant-based sour cream for dairy-free.
  • 1/4 cup Mayonnaise Optional to omit for a lighter casserole—substitute with more sour cream if needed.
  • 1 tablespoon Olive Oil Essential for sautéing vegetables.
  • 1 medium Onion Enhances the flavor base when sautéed.
  • 2 cloves Garlic Elevates the aroma and taste; do not skip this step!
  • 1 cup Cherry Tomatoes Provide sweetness and juiciness that contrast beautifully with the zucchini.
For Seasoning
  • 1 teaspoon Salt Essential for enhancing all the flavors.
  • 1/2 teaspoon Pepper Adds a touch of warmth; adjust according to taste.
  • 1 teaspoon Italian Seasoning Perfect for adding depth; can customize with your favorite herbs.
  • 1 teaspoon Smoked Paprika Offers a unique smoky nuance that ties the dish together.
For Garnish
  • 1/4 cup Fresh Parsley or Chives Provides a pop of color and fresh flavor upon serving.

Equipment

  • Oven
  • Skillet
  • casserole dish

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and heat olive oil in a large skillet over medium heat.
  2. Add diced onion and minced garlic, sautéing for about 5 minutes until soft and fragrant.
  3. Toss in sliced zucchini and cook for an additional 5-7 minutes, seasoning with salt, pepper, Italian seasoning, and smoked paprika.
  4. In a large bowl, combine the sautéed mixture with halved cherry tomatoes, sour cream, mayonnaise, and half of both cheeses, mixing well.
  5. If using bacon, fold in the crumbled pieces or replace with sautéed mushrooms or crumbled tempeh.
  6. Transfer the mixture to a greased casserole dish, spreading it evenly.
  7. Sprinkle the remaining cheeses on top.
  8. Bake in the oven for 25-30 minutes until the cheese is golden and bubbly.
  9. Allow to cool for 5 minutes before garnishing with parsley or chives and serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 15gProtein: 12gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 50mgSodium: 600mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 300IUVitamin C: 30mgCalcium: 250mgIron: 1.5mg

Notes

This casserole can be assembled ahead of time and stored unbaked in the fridge for up to 24 hours. For optimal texture, use fresh zucchini.

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