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    Recipes » Casseroles » Old Fashioned Zucchini Casserole

    Old Fashioned Zucchini Casserole

    Published: Aug 4, 2022 · Modified: Nov 17, 2022 by Kate Shungu · This post may contain affiliate links

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    slice of zucchini casserole on a gray plate.
    zucchini casserole topped with cheese in a gray dish.
    zucchini casserole topped with cheese in a gray dish.

    This old fashioned recipe for Zucchini Casserole is the perfect mix of fresh zucchini, dried herbs, and cheese with a biscuit coating.

    square slice of cheesy zucchini casserole on a gray plate with a gray casserole dish with more casserole in the background.

    Old Fashioned Zucchini Casserole is the perfect way to give the humble zucchini LOTS of flavor!

    It starts with plenty of zucchini, which gets paired with onions, dried oregano, and melty cheddar in this hearty veggie side dish.

    It also employs a shortcut ingredient: Bisquick! The biscuit mix helps hold everything together while lending a biscuit-like coating around the zucchini.

    This casserole is truly a delightful side dish for the summer months (and into fall and winter, too!).

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Top tips
    • Ingredients
    • How to make old fashioned zucchini casserole
    • Make it ahead
    • Variations
    • Can zucchini casserole be frozen?
    • What to serve with zucchini casserole
    • More zucchini recipes
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews
    old fashioned zucchini casserole in a gray square casserole dish, topped with cheese.

    Top tips

    • Take care to cook this casserole all the way through. It has eggs in it, which can make it runny if undercooked.
    • You’ll need 6–7 cups of chopped zucchini. That’s roughly 4 small zucchini, or 2–3 medium. Thankfully, this recipe is forgiving if you use slightly more/less, so don’t sweat it if it’s a little over or under!
    • This casserole is best served the day it is made. If you have leftovers, you can reheat them in the oven.

    Ingredients

    zucchini casserole ingredients on a white table.
    • Zucchini and cheddar cheese are the stars of this casserole. You can use whatever variety of shredded cheese that you like.
    • Onion and dried oregano complement the zucchini nicely.
    • Eggs and Bisquick hold it all together!
    • You’ll also need oil and salt.

    How to make old fashioned zucchini casserole

    Start by chopping the zucchini into half-inch pieces.

    chopped zucchini and a knife on a wooden cutting board.

    You’ll need 6–7 cups total. It’ll be fine if you’re a little over or under.

    Next, place the zucchini, onion, Bisquick, ¾ cup cheddar, salt, and oregano in a large bowl.

    You’ll save the remaining ¾ cup of cheese for the top.

    bowl of chopped zucchini and shredded cheddar coated in bisquick.

    Then, whisk together the eggs and oil.

    egg mixture in a white bowl with a whisk.

    Pour the egg mixture over the zucchini mixture, and toss gently to combine.

    Pour the mixture into a greased 8×8 inch pan, and top with the remaining ¾ cup cheese.

    casserole dish filled with raw zucchini and topped with shredded cheddar.

    Bake the zucchini casserole for 45–50 minutes, or until the casserole no longer jiggles in the middle when you jostle the pan back and forth.

    Let the casserole cool for 10 minutes before serving.

    Make it ahead

    This old fashioned Zucchini Casserole is best served right after it’s baked. And, I recommend assembling it and then baking it right away.

    That said, you can chop the zucchini and onion ahead of time. Cover and store in the refrigerator for up to 24 hours.

    Then, when it’s time to make the casserole, you just need to stir everything together and bake it.

    zucchini casserole topped with cheese in a gray square casserole dish.

    Variations

    Here are a few ideas for substitutions and variations:

    • Substitute yellow squash for the zucchini (or use a mix of the two)
    • Use dried basil instead of dried oregano
    • Use fresh oregano or fresh basil instead of dried oregano (triple the amount)
    • Use colby jack or your favorite type of shredded cheese in place of the cheddar

    Can zucchini casserole be frozen?

    To freeze, bake the casserole as directed and let cool completely. Wrap the pan in plastic wrap and then aluminum foil, and freeze for up to 2 months.

    Defrost in the refrigerator for 24 hours, then remove the plastic wrap and foil, and bake at 350°F until warm.

    slice of zucchini casserole on a gray plate.

    What to serve with zucchini casserole

    I love serving this casserole on a warm summer evening with grilled chicken or burgers. It’s also really nice with a roast chicken.

    Here are few more main dishes to serve it with:

    • Crockpot Pot Roast
    • Muffin Tin Meatloaf
    • Crockpot Pork Chops
    • Smothered Steak

    More zucchini recipes

    • Grandma’s Zucchini Muffins
    • Zucchini Risotto

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    cup of ambrosia and slice of banana cake.

    📖 Recipe

    slice of old fashioned zucchini casserole on a gray plate.

    Old Fashioned Zucchini Casserole

    Published by Kate
    This easy recipe features chopped zucchini, onion, and oregano in a cheesy, biscuit-like coating.
    4.67 from 3 votes
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    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine American
    Servings 8 servings
    Calories 335 kcal

    Ingredients
      

    • 6–7 cups chopped zucchini cut into ½ inch cubes (about 4 small zucchini or 2–3 medium)
    • 1 small onion chopped
    • 1¼ cups Bisquick
    • 1½ cups shredded cheddar divided
    • 1 teaspoon salt
    • 1 teaspoon oregano
    • 3 eggs
    • ½ cup vegetable oil

    Instructions
     

    • Grease a 9×9 inch dish with cooking spray. Preheat oven to 350°F.
    • Place the zucchini, onion, Bisquick, ¾ cup cheddar, salt, and oregano in a large bowl.
    • In another bowl, whisk together the eggs and vegetable oil. Pour over the zucchini mixture and stir to combine.
    • Pour the mixture into the greased dish and top with the remaining 1 cup cheddar.
    • Bake for 45–50 minutes, or until the casserole no longer jiggles in the middle when you jostle it back and forth. Serve immediately.

    Notes

    Reheat any leftovers in the microwave or in the oven.
    You can substitute yellow squash for the zucchini, if you’d like. You can also use fresh oregano and/or dried or fresh basil in place of the dried oregano. If you’re using fresh herbs, triple the amount. 
    To make it ahead, chop the zucchini and onion up to 24 hours in advance, and refrigerate. When you’re ready to bake it, just stir everything together and bake. 
    You can freeze the casserole after it’s been baked. Let it cool completely and cover with plastic wrap and then aluminum foil. Freeze for up to 2 months. Defrost for 24 hours in the refrigerator, uncover, and reheat in the oven until warm. 

    Nutrition

    Calories: 335kcalCarbohydrates: 17gProtein: 10gFat: 26gSaturated Fat: 8gPolyunsaturated Fat: 9gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 83mgSodium: 701mgPotassium: 376mgFiber: 2gSugar: 6gVitamin A: 524IUVitamin C: 21mgCalcium: 217mgIron: 1mg
    Keyword zucchini casserole
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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    Kate from Gift of HospitalityI’m Kate. I love discovering old fashioned recipes that will transport you back in time. Learn more here
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