Zucchini and Cheese Casserole
Tender shredded zucchini, creamy cottage cheese, savory onions, and plenty of melted cheese make this easy casserole a favorite from summer through the holidays.
If you enjoy this recipe you may also enjoy our Cheesy Sausage Zucchini Casserole and our Cream Cheese Stuffed Zucchini Boats.
Why You’ll Love This Cheesy Zucchini Casserole Recipe
This zucchini casserole is an enjoyable way to eat more vegetables and pairs well with any type of meat.
With only ten minutes of prep time, this side dish fits into the schedule for a weeknight supper or Sunday dinner. The dish is big enough to share with friends or the recipe can easily be cut in half to fit in a square baking dish.
There are so many simple ideas to mix up meal time. From this simple zucchini and cottage cheese recipe to Cheesy Corn in a crock pot to Ramen Noodle Salad with sunflower seeds, we hope you find one to try!
What I Love:
- Mixing cottage cheese and zucchini is a simple way to add protein to a classic side dish.
- A lighter, healthier option to share at Thanksgiving when squash dishes are popular.
- Shredding the zucchini is a fun way to get my kids involved in the kitchen and catch up on. the day while we prepare a meal together.
Ingredients Needed:
- Fresh Zucchini – use about 3 medium or 4 small zucchini.
- Cottage Cheese – small curd is our preference.
- Onion – sweet, yellow or white all work fine.
- Eggs – the binder that add some protein.
- Salt – seasons the dish and helps draw water out of the shredded zucchini.
- Italian Seasoning – or a blend of fresh herbs is nice if available from your garden.
- White Cheese – we like Monterey Jack, mozzarella works fine and Parmesan is very popular.
- Cheddar Cheese – finishes off the top layer of this cheesy casserole.
Preparing the Zucchini
Shred zucchini and place in a medium sized mixing bowl. Sprinkle salt over the squash and stir. Let sit for ten minutes.
Water follows salt, when allowed to rest. So using a little salt will both season and help extract excess water from the squash.
Use a clean kitchen towel or several paper towels to squeeze the excess liquid and remove from the bowl.
Step By Step Instructions
Preheat oven to 350℉. Lightly grease a 9 x 13″ baking dish.
Drain any excess liquid or whey from the cottage cheese. Add to drained zucchini.
Add chopped onion, Monterey Jack cheese and scrambled eggs. Sprinkle Italian seasoning over the top and stir well.
Spread into a baking dish.
Sprinkle freshly shredded cheddar cheese on top.
Cover the dish tightly with foil and bake for 30 minutes. Then uncover and bake for another 15 to 20 minutes.
Once casserole is baked through, let rest for 10 minutes before serving. Enjoy!
Jennifer’s Recipe Tips and Tricks
- Salt, rest and squeeze excess moisture out of the zucchini and drain cottage cheese or the casserole will sit in liquid.
- Avoid large zucchini as they have too much water.
- To avoid using foil wait to add the top layer of cheese until after baking the zucchini and cottage cheese base for 30 minutes. Then sprinkle cheddar on top and bake an additional 15 to 20 minutes until set.
- Freshly shredded cheese will melt smoothly, where pre-shredded has an anti-caking agent that prevents smooth melting.
More Easy Side Dish Recipes
- Carrot Celery Salad Recipe
- Tomato Bread Casserole
- Deli Turkey Salad
- Old Fashioned Hot Bacon Salad Dressing
Zucchini and Cheese Casserole
Ingredients
- 4 cups zucchini shredded
- 1/2 teaspoon salt
- 1 cup cottage cheese
- 3/4 cup Monterey Jack cheese
- 1/3 cup onion finely chopped
- 2 eggs
- 1 teaspoon Italian seasoning
- 3/4 cup cheddar cheese
Instructions
- Preheat oven to 350℉
- Shred the zucchini and place in a medium sized mixing bowl. Stir in salt. Let sit for 10 minutes and then squeeze to remove any excess liquid.4 cups zucchini, 1/2 teaspoon salt
- Add onion, eggs, cottage cheese (drain any liquid before stirring in), Monterey Jack cheese and Italian seasoning.1 cup cottage cheese, 3/4 cup Monterey Jack cheese, 1/3 cup onion, 2 eggs, 1 teaspoon Italian seasoning
- Spread in a lightly greased 9 x 13" baking dish.
- Sprinkle cheddar cheese on top.3/4 cup cheddar cheese
- Cover with foil and bake for 30 minutes. Uncover and bake for another 15 to 20 minutes until the cheese is melted and the casserole is set. Let rest for 15 minutes after baking and serve warm.
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