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GET IT NOWMy Zucchini Casserole Recipe Is Like a Cheesy Veggie Gratin
This zucchini casserole is perfect for using up all that summer zucchini you’ve got laying around! Here’s why I make it a lot this time of year:
- Tender summer squash in rich cheese sauce – If you like potatoes au gratin, my zucchini casserole is like a veggie version of those, but with a cheesier, creamier sauce. The combination of Swiss, Gruyere, and brie cheeses make it rich and nutty.
- Easy to make – Most of the time to make this dish is hands-off, and it uses simple ingredients you’ll find at any grocery store.
- Lighter summer side dish – Yes, it’s a cream sauce, but it also has plenty of vegetables! And unlike many zucchini casserole recipes I’ve seen, mine is gluten-free, without any breadcrumbs or thickeners.
- Uses up a good amount of zucchini – Three to be exact! If you have more than that, try more of my zucchini recipes next, like zucchini fries, zucchini brownies, or zucchini fritters.
I actually struggled with the right name for this dish. Zucchini gratin? Healthy zucchini bake? Best cheesy zucchini casserole ever? Whatever you call it, make this dish with me before summer ends!
Ingredients & Substitutions
Here I explain the best ingredients for my zucchini casserole recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Zucchini – Slice it into rounds. Yellow squash would work equally well.
- Shredded Cheese – I used a pre-mixed shredded Swiss Gruyere blend for a rich, nutty flavor. You can shred them separately yourself, or use a milder variety, like cheddar or mozzarella cheese. I don’t recommend very hard types, like parmesan cheese, as they don’t get quite as melty.
- Brie Cheese – My creamy thickener without any starch or artificial ingredients. If you want something milder, cream cheese makes a good substitute.
- Heavy Cream – Thins out the sauce, but not too much. If you want to use milk, half and half, almond milk, or coconut milk, I recommend using much less, so that the dish doesn’t get watery.
- Flavor Boosters – Butter, minced garlic, Italian seasoning, salt, and pepper. Feel free to swap in individual dried herbs, such as basil or oregano. You can also throw in a pinch of crushed red pepper flakes or chili powder for a kick.
How To Make Zucchini Casserole
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Drain the zucchini. Place the zucchini slices in a colander, sprinkle with salt, and drain over the sink for 45 minutes. Doing this prevents a watery casserole! Pat dry.
- Assemble the zucchini casserole. Arrange the slices in rows in a medium baking dish, sprinkling shredded cheese in between. Season with black pepper. (I don’t recommend adding more salt, as we already salted the slices in step 1.)
- Make the sauce. Heat the brie, cream, butter, and garlic in a small saucepan over medium-low heat, stirring often, until melty and smooth. (Alternatively, you can heat the ingredients in a bowl in the microwave and stir every 20-30 seconds.) Add salt to your taste.
- Add the sauce, more cheese, and herbs. Pour the sauce evenly over the zucchini in the baking dish. Sprinkle more shredded cheese on top, followed by Italian seasoning.
- Bake in the preheated oven. Your cheesy zucchini casserole is ready when the squash is tender and the cheese on top is golden brown.
My Recipe Tips
- The salting and draining step is crucial. If you don’t drain and pat dry well, your zucchini casserole will turn out watery, because the zucchini will release liquid as it cooks.
- How to save a watery sauce: This won’t work if you forgot to drain, but if you drained and your zucchini still released too much excess moisture, I’ve had success drying out the sauce by baking for longer. Cover the top of the zucchini casserole, lower the temperature to 350 degrees F, and bake for 10-20 extra minutes, until the sauce thickens.
- How to ensure your sauce is smooth: Be careful not to overheat! I use this small saucepan — it heats evenly and is a good size for this amount of sauce. Also, make sure to remove all the rind from the brie, and the cheese needs to melt fully before pouring over the zucchini.
- A medium casserole dish is ideal, not full size. I used a larger dish from this set, and it’s the perfect size for many of my side dish casseroles (like sweet potato casserole, ratatouille, or broccoli cheese casserole). If you don’t have that size, the next best would be a 9×9 square casserole dish. For a 9×13, you’d have to scale up the recipe, probably by about 1.5X.
- Prefer a milder sauce? I recommend my yellow squash casserole instead — feel free to make it with zucchini.
- Try these add-ins for extra flavor: Sometimes I tuck in sun-dried tomatoes, caramelized onions (or simply rings of onion layered with the zucchini), or sauteed mushrooms. Crumbled oven bacon is great on top, too!
- Layer in protein to make it a meal: Feel free to layer diced baked chicken breast, crumbled sausage, or ground beef between the squash layers. Just make sure your protein is precooked before layering. You can also make my chicken zucchini casserole instead.
Zucchini Casserole (Easy & Cheesy)
My cheesy zucchini casserole recipe is like a veggie gratin in rich, creamy cheese sauce. Easy to make with simple ingredients!
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Toss the zucchini slices with sea salt. Place into a colander and set over the sink to drain for 45 minutes. Pat dry at the end.
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Preheat the oven to 400 degrees F (204 degrees C).
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In a medium casserole dish (I used the larger one in this set), arrange the zucchini slices in several overlapping rows, sprinkle lightly with shredded cheese. Add another row and more shredded cheese. Continue alternating zucchini and cheese until you fill the entire baking dish. You’ll use about 3/4 cup (half of the total) cheese altogether. Season lightly with black pepper.
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Combine the brie, cream, butter, and garlic in a small saucepan. Heat for a few minutes on the stove over low to medium-low heat, stirring frequently, until the cheese melts and the mixture is smooth. If desired, add sea salt to taste. Pour the mixture evenly over the zucchini.
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Sprinkle the remaining 3/4 cup shredded cheese blend on top. Top with Italian seasoning.
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Bake the zucchini casserole for 20-25 minutes, until the cheese on top is dark golden brown and the zucchini is soft.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1/6 of the entire pan
- Tips: Check out my recipe tips above to help you avoid a watery zucchini casserole, as well as a few of my favorite variations.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3-4 days. I don’t recommend freezing, because the sauce texture separates.
- Reheat: This dish is more mushy reheated, but still delicious! You can use the microwave or the oven at 350 degree F.
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Baked Zucchini Casserole Recipe
Serving Ideas
This dish pairs well with most proteins! I like it with:
- Chicken – My favorites this time of year are summery options, like pesto chicken, bruschetta chicken, or Greek chicken. But feel free to keep it simple with grilled chicken legs or chicken quarters!
- Beef or Pork – You can’t go wrong with cast iron pork chops or a juicy hanger steak! And while it’s not traditional, I’ve really enjoyed this zucchini casserole as lighter comfort food with my smash burger recipe.
- Seafood – This dish goes so well with pesto salmon or baked halibut. You can even serve it with my seafood boil for a lighter alternative to potatoes.
157 Comments
lori9
1I made this last night and my husband can’t stop eating it! He woke up this morning and said he already had some for breakfast. This was easy to make with ingredients I already had on hand.
Wholesome Yum D
0Thank you, Lori! I love that your husband even had some for breakfast, sounds like a true winner! So glad it was easy to throw together with what you had.
Terry
0Was delicious. Still a little watery when I did it, but gonna eat this often. Great way to use the abundance of zucchini at this time of year and was delicious. We used pretty big zucchini hence more watery.
Wholesome Yum D
0That’s awesome, Terry! Big zucchini can be watery, but they’re still perfect for recipes like this. Thanks for sharing!
Derene
0I just made this for supper! Loved it! I used the cheese I had on hand, cream cheese instead of Brie, sharp cheddar and mozzarella. I put small squares of chicken breast in too, also thinly sliced onions! My husband even enjoyed it, but asked for more chicken next time. Yummy!
Maya | Wholesome Yum
0I’m so happy to hear that, Derene! Those are perfect substitutions. Hope you make this again soon.
Lisa
0Easy, satisfying, and delicious!
Wholesome Yum D
0Thanks, Lisa! I’m so happy you found it easy and satisfying, that’s always the goal!
Windy
0This is one amazing recipe .it is very delicious and cheesy.
Maya | Wholesome Yum
0Thank you, Windy! I’m glad you liked it.
Linda Quirolo
0Absolutely delicious. The Brie gives it a delicious flavor with the gruyere. It’s also hearty so very satisfying. I would serve this to company.
Maya | Wholesome Yum
0I think so too, Linda! Thank you.
kryssie nicole
0zucchini is one of my favorite veggies & i LOVE cheese so this recipe was perfect for my meal prep side dish for the week! the only thing i’d stress after making it is dont forget to pat dry the zucchini after its drained for 45 minutes or you’ll kind if have a ‘soupy’ final product.
best wishes!
Diane
0Made this as a side dish with pork sliders for dinner. Super delicious. The hit of the party. The final sauce was not smooth like the recipe says but used it anyway. Dish was perfect. I’ll make it again.
Maya | Wholesome Yum
0What a delicious meal, Diane! I’m so glad you enjoyed this zucchini casserole as a side dish. You may need to stir for longer to make sure the mixture melts smoothly, but that’s great that it was still good.
Maya | Wholesome Yum
0Thank you, Kryssie! It’s one of my faves, too. Yes, absolutely, ensuring the zucchini is dry is key here.
Marielu Santiago
0I have made several of your recipes over the past two years and your recipes never disappoint. This one got two thumbs up from three picky eaters. None like vegetables but tasted and had a plate. One even rubbed his tummy in satisfaction. Thank you for all you do to make these recipes accessible to us. You’re truly talented. God bless!!!
Maya | Wholesome Yum
0I’m glad you and your picky eaters liked this dish, Marielu! Always exciting when the picky eaters approve, lol. Thank you so much.
Rosie
0I made this recipe for a group of guests and they really enjoyed this dish. Worth making again, and it was a delicious way to eat healthy!
Maya | Wholesome Yum
0Thanks, Rosie! I’m so glad to hear that you and your guests enjoyed it.
Russely109
0Haven’t made it yet – but intend to. Overloaded with zuccini in my garden!
Including sodium in your nutrition facts in all your recipes would be
greatly appreciated.
Maya | Wholesome Yum
0Hope you love this zucchini casserole! My nutrition policy covers why I don’t include sodium.
KSG
0What meat(s) would you suggest adding to this casserole? I saw that someone added shrimp, but I’m deathly allergic to shrimp. Thanks for your suggestions…and your recipes!
Maya | Wholesome Yum
0I think shredded chicken would be the most fitting protein to add (I make chicken breast in the Instant Pot to make it quickly), but you could also add cooked ground beef. You can also try my chicken zucchini casserole, which is a bit different but I already tested that version for you. 🙂
KSG
0Thank you so much! Perhaps I’ll add chicken to my first one, then add ground beef to my next one. I’m confident I’ll be making it more than once!
Christine
0Sounds yummy.
Sdv
0The ingredients say Swiss Gruyère but the instructions say Brie. Which is best to use?
Maya | Wholesome Yum
0My recipe includes both. Both are on the ingredient list, and both are added at different steps in the instructions.
Cynthia
0Looks delicious! Help please. Would you give us portion size in cups, ounces or grams. What does 1/6 of the recipe actually measure? Thank you.
Maya | Wholesome Yum
0Hi Cynthia, I usually just portion the casserole into 6 rectangles, as transferring it to a cup to weigh or measure volume would ruin the dish. But you can do that if that’s important to you.
Michael Stevens
0Clear instructions for a beginner. Very well-designed page. My wife, a gourmet cook, loved it!
Marie
0Okay so how much cream cheese do I use instead of brie? 🙂
Wholesome Yum D
0Hi Marie, You can still use 3 oz.
JOAN
0My husband & I loved this dish. He went back for seconds. I added left over turkey. Ken did add a little hot sauce.
Karen
0Can I make this ahead and bake it later?
Wholesome Yum D
0Hi Karen, Yes, that would work.
janice
0The final photo looks like there is parsley mixed on top, but I dont see that as a listed ingredient.
Debra
0It’s Italian seasoning they mention it right at the end
rhonda
0Yummy!! This casserole is a keeper. My husband even like it.
Brenda Whatley
0I love this recipe it turned out great ❤️❤️.
Emily
0We love this recipe! Deep flavor for a simple dish.
Lea Northrup
0I made this as a side dish last week. I did not have Brie (or Gruyere) so I substituted cream cheese and Fiesta Blend Cheese. It was fantastic! My husband said it was a definite keeper. Wholesome Yum is my go to recipe site. Thank you!!
Kathy
0This was delicious! I added shrimp on top of the zucchini, then the shredded cheese, topped with chopped bacon.
Julie
0What could be substituted for the brie?
Wholesome Yum D
0Hi Julie, You can omit the brie or use another creamy cheese.
susan
0Could you use jarred alfredo sauce instead of the melted mixture?
Wholesome Yum D
0Hi Susan, That could work I would just make sure the sauce is low in carbs.
Christe
0Delicious!
Teresa
0Can I substitute the Brie with Cream Cheese?
Maya | Wholesome Yum
0Hi Teresa, Yes, that should work and also sounds delicious!
Lisa Patrin
0This was a wonderful dish! A true crowd pleaser? I used herbed Gouda cheese as that was what I had on hand and it was really delicious. I’ll definitely add this recipe to my permanent rotation.
Melissa
0Yum – great side dish. I made this for a family gathering this week and everyone was so impressed!
.
Toni
0This is such an amazing side dish!! Everyone was really impressed!
Agnes
0So cheesy and delicious! I love that brie cheese is incorporated into this recipe, it’s my favorite!
Mary Lou
0Looks delicious, but is it Gluten Free?
Wholesome Yum D
0Hi Mary Lou, Yes, all my recipes are gluten free.
Kathryn
0Delish
Kathy Whitehouse
0I picked this recipe because it was fast prep. It wasn’t so fast. Melting the ingredients in the pot alone took 10 minutes. Slicing and layering the zucchini and cheese took another 10. Prep took me 30 minutes, including grating cheese and slicing the sides off the brie. I served a group of six this dish, and they all loved it! So it was definitely worth the 30 minute prep.
Lacy Owens
0Can you make this ahead of time?
Wholesome Yum D
0Hi Lacy, Yes, you can make this ahead of time and reheat.
Marzie
0Can it be made ahead of time?
Wholesome Yum D
0Hi Marzie, Yes, you can make this ahead of time and reheat.
JANET LYNN HUTCHINSON
0So glad to find a zucchini recipe that doesn’t use parm. Don’t misunderstand me. I like parmesan, but I would like a different flavor profile with zucchini. Can’t wait to try this.
Jeanne
0Did the draining and salting but it was still soggy. The Gruyère/Swiss is such a strong flavor that you can’t taste the Brie.These are all flavors I like but the recipe was disappointing.
Alison
0I made this recipe exactly as is for my whole family on Mother’s Day and they loved it so much that my aunt texted this week to say that she and my grandmother were requesting I bring it to Thanksgiving. It’s such an easy dish to make, I’m happy to!
Court
0I love this recipe!!! Actually the whole family loves it. I didn’t have brie on hand so I sued laughing cow cheese and it worked out perfect.
Anne Rodkin
0Hi Maya
Question about the brie. I’m guessing it’s the block form? do you grate it or shred it? I thought brie was a softer cheese. I haven’t bought brie in years, so not sure what to buy. I also see double cream and triple cream.
This recipe looks awesome.
Sorry for so many questions
Anne
Wholesome Yum M
0Hi Anne, Brie can be purchased in a round of wedge form. It is a soft cheese, so grating is not necessary. It will be melted down in the cheese sauce that gets poured over the zucchini. I did not use a double or triple cream brie, but all options would work in this recipe.
Heather
0YUMMO!
First, I sauteed the onion, garlic, and then the zucchini. Because I want my zucchini cooked a bit more.
Then I added the other ingredients except for the last 3/4 cup of cheese. I substituted half and half for the heavy cream and a mix of shredded italian cheeses. I did this because I’m feeling lazy and only wanted to clean one pan.
I know, I know, it’s not the recipe. And I dislike reading reviews that say this was a good recipe BUT I completely changed it. With that said, your ingredients were awesome…in short YUMMO!
Linda
0Heather- I’m going to use 1/2 & 1/2 also and whatever cheese I have in the fridge. Going to sub cream cheese for the brie.
Samara
0This has such a great flavor! Even though I dried out the zucchini (salted and let it sit for 45 min patting along the way), the bottom of the dish was quite soupy and not as thick as in the photos. I used a larger dish and maybe that was part of it.
I have to take this time to compliment your sweeteners (granulated, powdered and brown). They are the best out there! No aftertaste and my family can’t tell the difference.
kazy
0Should the rosemary be chopped or should I just throw a few twigs on top before baking?
Wholesome Yum M
0Hi Kazy, If you would like to add rosemary, I would remove it from the stem and finely chop it.
Katie B
0I was wondering if dehydrating the Zucchini sliced and using them in the casserole would be helpful with the “soggy” or “too runny” comments?
Kind of the box scalloped potato method but way more healthy 🙂
I am going to try it tomorrow (wish me luck).
Wholesome Yum M
0Hi Kaite, I’m not sure, I haven’t tried dehydrating the zucchini. Please share with us how it turns out!!
Katie B
0It turned out great…I didn’t have enough time to completely dehydrate the zucchini slices but I think it helps the texture. Fabulous recipe, very good pairing of cheeses.
Arielle
0I made this for Christmas and it was excellent. I didn’t have brie or heavy cream, so I used some fontina and half & half. I’m looking forward to trying this again with the heavy cream.
Ximena
0Great reciepe!!! It came out delicious eventhough I used zucchini and eggplant.
Rhonda Sherlock
0This is delicious!
Cathy
0I am having to use 10% cream as I don’t have heavy cream. What will it do to the zucchini casserole? Should I modify anything ?
Wholesome Yum M
0Hi Cathy, Your casserole may be a little looser, but the recipe will still work fine without any alterations.
Cathy
0Made this once and it became my go-to recipe for the rest of the zucchini season! Delicious!
Janet Savoy
0I love your recipes..can you recommend recipes that can be prepared in an air fryer.and how to reheat in a microwave?
Wholesome Yum M
0Hi Janet, I have several air fryer recipes, including Keto Onion Rings, Chicken Wings, Stuffed Baby Artichokes, Fried Chicken, and Jicama Fries. All of these recipes can be reheated in the air fryer, oven, or microwave.