My Granny's old-fashioned zucchini squash casserole was a recipe she relied on to use up squash, carrots, and other veggies from her garden. It's so easy to make and is perfect for family dinners or holidays!
This zucchini parmesan casserole is seasoned just right with a generous helping of cheese and lots of fresh veggies! It's truly pure perfection!
I miss my grandmother all of the time. There are days when I just have to make something that reminds me of her. This easy zucchini casserole was one she made all the time to use up all of the vegetables my grandfather grew!
This zucchini casserole recipe was inspired by all my Grandma's old school recipes. She was a prolific cook, and I love making all of her recipes.
If you're interested in Summer Squash and Zucchini Recipes this is a list of our favorites I think you must see.
Why You Will Love Cheesy Zucchini Casserole
- Quick, simple, and easy comfort food .
- Super versatile recipe and can be used as a side dish, main course, or even breakfast casserole.
- A great way to use up zucchini and other veggies from your garden.
- Kids love it! Making this a great way to get gets to eat more veggies.
- Makes an excellent potluck dish or casserole to feed a crowd.
You'll only need a few simple ingredients to make this dish!! You might even already have them in your kitchen right now. If not, a quick trip to the grocery store will take care of that.
The major ingredients are listed here, but you'll find the complete list along with amounts in the recipe card at the end of the post.,
- Eggs: Combines with the biscuit mix to create the casserole texture.
- Onion: An easy aromatic to provide more interesting flavor.
- Parmesan cheese: A hard salty cheese that adds great cheesy flavor to the casserole.
- Zucchini: The star of the show!
- Carrot: The carrot makes a more colorful zucchini cheese casserole.
- Herbs and spices: A combination of parsley flakes, oregano, and garlic powder make a tasty, yet easy way to season this dish.
- Biscuit mix: A prepared mix such as Bisquick or Jiffy, gives the casserole a bit more structure and also soaks up the liquid the zucchini will release as they cook.
- Onion: For a milder onion flavor you can use shallots, green onions, chives, or leeks as well.
- Parmesan cheese: Other cheeses work too! Try feta, Romano, Asiago cheese, Monterey jack, cheddar, gruyere cheese, or provolone.
- Biscuit mix: You can use cornbread mix instead to give the casserole a slightly different texture.
- Parsley Flakes: Use other herbs such as thyme, marjoram, and basil.
- Spicy: Add desired amount of chili pepper flakes or jalapeno powder for a bit of heat. For spiciness and some smoky flavors, try it with smoked jalapeno powder or my chipotle powder. Sometimes I even serve it up on the table with our homemade hot pepper sauce to let everyone add more spice as they want!
- More veggies: Sauteed mushrooms, blanched broccoli florets, peas, corn, diced tomatoes, sweet bell peppers, spinach, yellow squash, or diced cooked sweet potatoes are all options.
- Add some meat: Crumbled cooked bacon, shredded or diced cooked chicken, or diced ham.
- Topping: For extra crunch on top add crushed crackers, crispy fried onions, or cornflakes. You can even cover the topping with your favorite grated melting cheese.
- Extra Cheesy: Add an one half cup of shredded mozzarella cheese to the mixture just before baking.
How to Make Old-Fashioned Zucchini Casserole
This is a super easy zucchini recipe to make. You just dump everything in and bake!
Be sure to check the exact instructions in the recipe card at the end of the post.
- Combine the onions, cheese, spices, and eggs in a large bowl.
- Add the oil to the ingredients.
- Stir with a whisk to combine.
- Add the biscuit mix, carrots, and zucchini to the bowl and mix to combine.
- Transfer everything to a baking dish and spread it out evenly.
- Bake in a preheated oven until golden brown.
- Let it rest and then serve it up with all your favorite main dishes to make meals that are truly a hit!
Refrigerator: Store leftovers in an air-tight container for up to 4 days.
Freezer: Store in an air-tight, freezer-safe container for up to 3 months.
Reheat: Reheat at 350 degrees F until heated through.
Make Ahead: This reheats very well and can be made in advance.
What to Serve with Zucchini Casserole
Baked zucchini casserole makes a delicious side dish for all types of meals.
- Beef: It makes a tasty side dish for all types of Summer beef recipes. I especially love it with this baked garlic balsamic steak.
- Chicken: Serve it up with your favorite chicken dishes like this easy apricot chicken recipe.
- Pork: I love to add it to the table along with these brown sugar glazed pork chops.
- Holidays and gatherings: It's a great side dish to serve up for Easter, Thanksgiving, potlucks, any other family gathering.
- Other side dishes: It goes great with air fryer hasselback potatoes, Greek rice salad, or risotto pasta. You could also serve it with some crusty bread like air fryer Texas toast, dinner rolls, or French baguettes.
This delicious veggie packed meal would pair perfectly with a side. Find many delicious ideas at What to Serve With Jambalaya.
- Cut the zucchini rounds evenly. Use a sharp knife and carefully cut or food processor with the slicing blade to get even slices quickly.
- Grate or shred your own cheese. Pre-shredded cheese has extra additives to keep it from clumping in the package which can affect its flavor and melting when cooked.
- Mix together all ingredients thoroughly before baking.
- Allow casserole to rest for ten minutes before serving for best results.
First, make sure to drain as much moisture from the vegetables as possible before adding them to the casserole mix. Also, cook the casserole until it is golden brown and bubbling on top so that creates a crispy crust that prevents sogginess and any excess liquid cooks off.
Yes! You can though in my opinion the fresh works best. When using frozen, thaw them thoroughly before adding them into the casserole mixture and let them drain in a colander for a bit before mixing them in. You may also need to cook them slightly longer than indicated on the directions because they retain more moisture than fresh vegetables do.
Video How to Make This Recipe
I had to make this recipe for my grandma's zucchini casserole into a video! Have a look so you can see just how simple it is to make! Then you will just have to try it for yourself!
More Zucchini Recipes
Do you like zucchini? Here some recipes you may also like to try. If you are like me and always looking for more delicious ways to serve zucchini here are a few of our favorites if you have a moment to take a look!
Ready to get cooking? Remember that you can print this recipe if you would like.
Old-Fashioned Zucchini Squash Casserole
- spatula for serving
- 4 large eggs beaten
- ½ cup onion diced
- ½ cup Parmesan cheese grated or shredded
- ½ cup oil
- 1 ½ teaspoon parsley flakes
- ½ teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon oregano, leaves, dried dried
- 1 teaspoon garlic powder
- 1 cup biscuit mix
- 3 ½ cups zucchini with peel, thinly-sliced
- ¾ cup carrot, shredded or match stick
- ⅓ cup Parmesan cheese
- Preheat your oven to 350 degrees.
- Prepare a 13x9 inch pan with cooking spray and set aside.
- In a large bowl combine eggs, onion, Parmesan cheese, oil, parsley flakes, salt, pepper, oregano, and garlic powder.
- Stir with a whisk until blended.
- Add biscuit mix, carrots and zucchini.
- Stir gently until zucchini is evenly coated.
- Dump into your prepared pan.
- Bake for about 30 minutes and lightly browned. Enjoy!
This post was originally published in February 2108. It has been updated with new content and images.