Cheesy Zucchini Bake (Crustless Casserole)

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Cheesy Zucchini Bake (Crustless Casserole)

Description

A creamy, cheesy baked zucchini casserole that’s soft inside, golden on top, and slices beautifully. Think quiche meets veggie casserole—comfort food that somehow still feels a little virtuous.

Ingredients

  • 4 cups zucchini, grated (about 3–4 medium)

  • 1 small onion, finely diced

  • 3 large eggs

  • 1 cup shredded cheddar cheese

  • ½ cup shredded mozzarella

  • ½ cup grated Parmesan

  • ½ cup all-purpose flour
    (or almond flour for low-carb)

  • ¼ cup olive oil or melted butter

  • 1 tsp salt

  • ½ tsp black pepper

  • ½ tsp garlic powder

  • ½ tsp Italian seasoning (optional)

 Instructions

  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

  2. Grate zucchini, then squeeze out excess moisture using a towel (important!).

  3. In a large bowl, whisk eggs, oil, salt, pepper, and seasonings.

  4. Stir in zucchini, onion, cheeses, and flour until fully combined.

  5. Pour mixture into prepared dish and spread evenly.

  6. Bake 40–45 minutes, until golden brown and set in the center.

  7. Rest 10 minutes before slicing for clean pieces.

 Notes

  • Removing moisture from zucchini = firmer casserole

  • The top should be deeply golden (that’s flavor!)

  • Texture firms up more as it cools

 Tips & Variations

  • Add protein: cooked bacon, sausage, or rotisserie chicken

  • Low-carb: use almond flour or coconut flour

  • Extra flavor: add fresh herbs (parsley, basil, chives)

  • Crispier top: broil for 2–3 minutes at the end

  • No onion? Swap for green onions or skip entirely

 Servings

  • 8 servings
    Perfect as:

  • Breakfast casserole

  • Side dish

  • Light vegetarian dinner

 Nutritional Info (per serving, approx.)

  • Calories: 230

  • Protein: 12g

  • Fat: 16g

  • Carbs: 10g

  • Fiber: 2g

(Will vary based on cheese and flour used)

 Benefits

  • Sneaks in veggies without tasting “healthy”

  • High in protein and calcium

  • Naturally gluten-free with flour swap

  • Great make-ahead meal

  • Kid- and spouse-approved (critical metric)

Q & A

Q: Can I make this ahead of time?
A: Yes! Bake, cool, refrigerate up to 3 days. Reheat at 350°F.

Q: Can I freeze it?
A: Yep—cool completely, wrap tightly, freeze up to 2 months.

Q: Can I use yellow squash instead?
A: Absolutely. Or do half zucchini, half squash.

Q: Why is mine watery?
A: Zucchini wasn’t squeezed enough. It holds a lot of water.

Q: Can I make it dairy-free?
A: You can use dairy-free cheese, but texture will be softer.

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