Name: Loaded Zucchini Casserole
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 4 medium zucchinis, sliced into ½-inch half-moons; 1 small yellow onion, diced; 2 cups shredded sharp cheddar cheese; ½ cup sour cream; 4 strips bacon, cooked and crumbled; 2 large eggs, lightly beaten; 1 teaspoon garlic powder; 1 teaspoon dried Italian herbs; ½ teaspoon salt; ¼ teaspoon black pepper; ¾ cup Panko breadcrumbs; 2 tablespoons melted butter; 2 green onions, sliced (for garnish); Olive oil, for sautéing

Say hello to your new weeknight obsession: Loaded Zucchini Casserole! This dish is pure comfort-think crispy bacon, ribbons of fresh zucchini, melty cheeses, and a savory, buttery breadcrumb topping. Every bite is creamy, cheesy, and bursting with flavor.

The best part? It comes together in under an hour, making it perfect for busy nights or an impressive potluck star. It's the tastiest way to use up a bumper crop of zucchini and sneak in some extra veggies.

Inspired by my love of classic loaded baked potatoes (but much lighter!), this casserole has quickly become a family favorite. You're going to want seconds…and maybe even thirds!

A golden-brown, cheesy zucchini casserole fresh out of the oven

Why You'll Love This Recipe

Packed with flavor: Loaded with cheese, bacon, and herbs for a crowd-pleasing taste.
Sneaky veggies: A delicious way to get more vegetables into your meal.
Make-ahead friendly: Prep it in advance for easy weeknight dinners or gatherings.
Crowd-pleaser: Perfect for potlucks, family dinners, or picky eaters.

Key Ingredients for Loaded Zucchini Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Zucchini

Zucchini is the true star here, bringing natural moisture and a mild sweetness to the casserole. Slice them into half-moons for even cooking, and don't be afraid to keep a bit of the skin on for extra nutrition. If you have yellow squash, they work beautifully as a substitute or addition.

Cheddar Cheese

Sharp cheddar gives this casserole its creamy, melty, and unmistakably rich taste. Freshly shredded cheese melts better, but packaged shredded cheese works well if you're pressed for time. For a little extra zing, try mixing in some pepper jack or Monterey Jack.

Bacon

Crispy bacon adds a touch of smokiness, salt, and an irresistible crunch. Cook and crumble the bacon just before mixing it in for the best texture. If you'd like to keep things lighter, swap with turkey bacon or skip entirely for a vegetarian version.

Sour Cream

Sour cream creates the creamy base that ties all the ingredients together. Full-fat gives the richest texture, but reduced-fat or Greek yogurt are great lighter swaps.

Panko Breadcrumbs

A finishing layer of Panko creates that golden, crispy topping everyone loves. If you're gluten-free, use your favorite gluten-free breadcrumbs or even crushed pork rinds for crunch.

Loaded Zucchini Casserole cooking process

Instructions for Loaded Zucchini Casserole

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven

Start by heating your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a bit of olive oil or cooking spray so all the cheesy goodness won't stick!

Sauté the Zucchini and Onion

Drizzle a large skillet with olive oil and set over medium heat. Add the zucchini and diced onion; sauté for 6-8 minutes, stirring often, until just softened and any excess moisture cooks off. Tip: Don't overcook! The zucchini will finish in the oven.

Mix the Filling

In a large mixing bowl, combine the sautéed zucchini and onions with shredded cheddar, sour cream, crumbled bacon, eggs, garlic powder, Italian herbs, salt, and pepper. Mix until everything is evenly coated and creamy.

Assemble the Casserole

Spread the zucchini mixture evenly into the prepared baking dish, gently pressing it down with a spatula for an even layer.

Add the Crispy Topping

In a small bowl, toss Panko with melted butter until nicely coated. Sprinkle this mixture evenly over the casserole for that irresistible crunch.

Bake to Perfection

Bake uncovered for about 30-35 minutes, until the top is golden brown and bubbly. If you want an extra-crispy top, broil for the last 2 minutes, watching closely.

Garnish and Serve

Let the casserole cool for a few minutes before serving. Sprinkle with sliced green onions for a burst of color and fresh flavor.

Recipe Variations

Make It Vegetarian

Skip the bacon and load up on sautéed mushrooms, bell peppers, or even some spinach for extra veggie goodness. Add a pinch of smoked paprika to mimic that savory, smoky flavor!

Gluten-Free Option

Swap the Panko for gluten-free breadcrumbs, crushed gluten-free crackers, or pork rinds. The casserole comes out just as crispy and delicious.

Switch Up the Cheese

Go wild with your favorite cheese blends! Pepper jack and mozzarella bring a fun twist, or use a smoked Gouda for rich flavor.

Add Protein

To make it more filling, stir in shredded rotisserie chicken or cooked, crumbled Italian sausage with the zucchini mixture.

Lighten It Up

Use turkey bacon and swap sour cream for plain Greek yogurt to make this casserole lighter but still creamy and indulgent.

Serving Suggestions

Serve this Loaded Zucchini Casserole hot alongside a crisp green salad or juicy tomato salad to round out a fresh, wholesome meal. It also pairs beautifully with grilled chicken, steak, or roasted salmon for a well-balanced dinner. Don't forget a sprinkle of fresh herbs or extra green onions for a bright, flavorful finish!

Storage and Reheating

Let leftovers cool to room temperature, then cover tightly or transfer portions to an airtight container. Store in the refrigerator for up to 4 days. To reheat, bake uncovered at 350°F for 15-20 minutes or microwave individual slices until warmed through. This casserole also freezes well-wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions About Loaded Zucchini Casserole (FAQ)

Q: Can I make Loaded Zucchini Casserole ahead of time?

A: Absolutely! Assemble the casserole up to one day ahead, cover, and refrigerate. Add the breadcrumb topping just before baking for best results.

Q: What’s the best way to avoid a watery zucchini casserole?

A: Make sure to sauté the zucchini until most moisture evaporates before mixing in. You can also lightly salt and drain sliced zucchini for 10 minutes before cooking to draw out excess water.

Q: Can I freeze zucchini casserole?

A: Yes! Let it cool completely, wrap tightly, and freeze for up to 2 months. Defrost overnight in the fridge and bake uncovered until warmed through and crispy on top.

Ready to fall in love with zucchini? This Loaded Zucchini Casserole is sure to become your go-to for easy dinners and potlucks. I can't wait to hear what you think-please leave a comment or rating if you give it a try. Happy cooking!