If you like squash, cheese, and bread crumbs topping, then you’ll love this Zucchini Casserole Recipe. It is a wonderful casserole that is cheesy, spicy, and crunchy. All ingredients blend well together in this yummy vegetable dish.
I love this recipe since the green chiles add a bit of zest to this dish. It is like if you crossed a yummy omelet with a quiche, you would end up with this side dish. Add a buttery topping and that added crunch is delectable. You’re in luck since my friends are joining me today with their favorite Thanksgiving recipes. So make sure to check them out at the bottom of the post.
My mom used to make this casserole all the time when she entertained. It is a yummy dish that you can make ahead of time. And that is what makes it nice for a Thanksgiving side-dish. Make it hours before guests arrive and warm it up right before serving. As side dishes go, it is a pretty simple recipe to make, which is a plus in my mind.
Zucchini Casserole Recipe with Panko Topping
Here’s What You Need to Make It
Summer squash works nicely for this dish too. In fact, I didn’t have enough zucchini, and so I used half summer squash and half zucchini. No need to peel the skin, rinse, cube, and blanch in salted water.
This recipe calls for Jack Cheese, which is a firm cheese compared to Mozzarella. I see that other recipes add Mozzarella, so maybe that could be a nice addition. You can also add parmesan to the panko topping.
I use Panko Bread Crumbs, but my mom always used the traditional bread crumbs. So, either bread crumbs will suffice. I prefer the lightness of panko.
Is This Casserole Gluten-Free?
The only gluten in this zucchini casserole recipe is the bread crumb topping. So, if you have gluten-free bread crumbs, then that should work nicely. You can also top with toasted gluten-free bread that is finely pulverized into bread crumbs via a Cuisinart mixture.
Can You Freeze This Casserole?
I haven’t frozen this recipe, so I’m not sure how it does freeze. I would think that since the zucchini is blanched, all the moisture is forced out of the vegetable and so the likelihood of it turning to mush is eliminated. But I can’t guarantee the results of freezing this casserole.
- 2 lbs zucchini cubed small
- 4 eggs
- ½ cup milk
- 2 cups Jack cheese grated
- 1 tsp salt
- 2 tsp baking powder
- 3 tbs flour
- ¼ cup parsley chopped
- 4 ounce can of diced green chile
- panko bread crumbs
- ½ cup butter melted
- Preheat oven to 325°
- Cook squash in salt water, drain, and cool.
- Mix eggs, milk, and remaining ingredients.
- Sprinkle panko crumbs in buttered 9" x 13" pan.
- Pour in squash mixture.
- Sprinkle with more panko and pour melted butter over the crumbs.
- Bake until breadcrumbs are golden, 30 to 45 minutes.
Other Side Dishes
We love this Zucchini casserole throughout the year, but it is especially great to make it for Thanksgiving. It has a bit of zestiness to it that makes it stand out from other casseroles.
13 of The Best Thanksgiving Recipes
Pan Fried Brussels Sprouts with Bacon – The Happy Housie
Purple Sweet Potato Pie Recipe – My 100 Year Old Home
Gnocchi with Squash and Walnuts in a Sage Butter Sauce – Lemon Grove Lane
Fall Spiced Whiskey Sour – Modern Glam
Easy and Flavorful Stuffed Mushroom Recipe – Twelve On Main
Caramel Apple Pie Recipe – Jennifer Maune
Zucchini Casserole Recipe – Happy Happy Nester
Dairy-Free Green Bean Casserole – Zevy Joy
Easy Classic Thanksgiving Stuffing – Rooms For Rent
Southern Style Green Beans – A Blue Nest
Rustic Sheet Pan Vegetables – My Sweet Savannah
Homemade Orange Cranberry Sauce – Finding Lovely
Becker Family Macaroni & Cheese – Sincerely, Marie