Zucchini Casserole

Beth Pierce


This delicious Zucchini Casserole combines fresh grated zucchini with eggs, cheese, cream, onions, garlic and chives. It is perfect served with any grilled entrees, baked fish or roasted chicken.


☆☆☆☆☆ 0 votes

15 Min
45 Min


  • 5
    large zucchini shredded
  • 1 1/4 tsp
  • 4
    large eggs
  • 1 1/2 c
    finely shredded gouda cheese
  • 1/2 c
    finely shredded white cheddar
  • 1/2 c
    grated parmesan
  • 3/4 c
    heavy cream
  • 1/2
    medium onion finely chopped
  • 3 clove
    cloves garlic minced
  • 1/4 c
    fresh chopped chives
  • 1/4 tsp
  • 1/4 tsp
    fresh ground black pepper

How to Make Zucchini Casserole


  1. Preheat oven to 375 degrees. Grease 9×9 inch baking dish.
  2. Place 1 cup grated zucchini (1 zucchini) in a colander in the sink and sprinkle with 1/4 teaspoon salt. Repeat with another cup of zucchini and 1/4 teaspoon of salt. Repeat until all the zucchini is salted. Let set for 20 minutes.
  3. Add 1 cup grated zucchini to center of clean kitchen towel. Twist up and squeeze as much of the moisture out of the zucchini as possible. Add squeezed zucchini to large mixing bowl. Repeat until all the zucchini has been twisted and squeezed.
  4. In same large mixing bowl add eggs, Gouda, cheddar, Parmesan, cream, onions, garlic, chives, salt and pepper. Stir to combine. Pour into casserole dish. Bake for 45 minutes or until set and lightly browned. Cool for 15-20 minutes before slicing.

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