Savory Haddock and Zucchini Casserole

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Here’s my go-to haddock and zucchini recipe, with a light and simple preparation that brings out the natural flavors of the fish, paired with fresh garden zucchini and a squeeze of lemon.

This combination has become my family’s favorite weeknight dinner, especially during summer when zucchini is in season. I often make extra portions for lunch the next day. Nothing beats having healthy leftovers ready to go, right?

What Kind of Haddock Should I Use?

This recipe calls for frozen haddock fillets, specifically Gorton’s brand, which makes preparation super convenient. If you prefer to use fresh haddock instead, look for fillets that are firm to the touch and have a clean, mild smell – any fishy odor is a red flag that the fish isn’t fresh. Fresh haddock should have white to off-white flesh that’s slightly translucent. When shopping, plan for about 6-8 ounces of fish per person, and try to choose pieces that are similar in thickness so they’ll cook evenly. If you’re using fresh haddock, you’ll want to add your own garlic and herb seasoning to mirror the flavors in the Gorton’s version.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Gorton’s Garlic Herb Butter Haddock: If you can’t find this specific brand, you can use plain haddock fillets or swap with other white fish like cod, flounder, or tilapia. Just add an extra clove of garlic and 1 teaspoon of dried herbs to maintain the flavor.
• Zucchini: You can replace zucchini with yellow summer squash, asparagus, or green beans. Just keep the cooking time similar to ensure the vegetables stay crisp-tender.
• White wine: No wine? Use extra chicken broth with a splash of white wine vinegar or just additional chicken broth to keep the sauce light.
• Capers: If you’re not a fan of capers or don’t have them, try chopped green olives or simply leave them out – the dish will still taste great.
• Fresh parsley: You can use dried parsley (about 1 tablespoon) or swap with fresh basil or dill for a different but equally good flavor.
• Chicken broth: Vegetable broth works just as well, or you can use fish stock for an extra seafood flavor.

Watch Out for These Mistakes While Cooking

The biggest challenge when cooking haddock is overcooking it, which can turn this delicate fish tough and rubbery – remove it from heat as soon as it flakes easily with a fork and appears opaque throughout. A common mistake with zucchini is not patting it dry before cooking, leading to a watery dish instead of nicely caramelized vegetables, so take an extra minute to remove excess moisture with paper towels. When making the sauce, avoid rushing the wine reduction process – letting it simmer until reduced by half concentrates the flavors and prevents a thin, watery result. For the best outcome, make sure your pan is hot enough before adding the fish (it should sizzle when it hits the surface), and don’t crowd the pan with too many pieces at once, as this will cause the fish to steam rather than develop a nice golden crust.

What to Serve With Haddock and Zucchini?

This light and lemony fish dish pairs perfectly with a simple starch to round out your meal. Rice pilaf or couscous work great to soak up all the tasty sauce, while roasted baby potatoes seasoned with herbs complement the garlic and butter flavors in the fish. If you want to add more veggies to your plate, a fresh Greek salad or steamed asparagus makes an excellent side dish. For a really easy weeknight option, just grab a loaf of crusty bread to mop up the delicious sauce – sometimes the simplest sides are the best!

Storage Instructions

Keep Fresh: If you have any leftover haddock and zucchini, place them in an airtight container and pop them in the fridge. They’ll stay good for up to 2 days, though the fish tastes best when enjoyed within 24 hours. The zucchini might release a bit of water during storage, but that’s totally normal!

Prepare Ahead: You can prep the zucchini and sauce ingredients up to a day ahead – just store them separately in the fridge. When you’re ready to cook, simply follow the recipe with your prepped ingredients. This is super handy when you want to get dinner on the table quickly!

Warm Up: To enjoy your leftovers, gently warm them in a covered skillet over medium-low heat until just heated through. You can also use the microwave, but heat in short bursts to avoid overcooking the fish. A splash of white wine or chicken broth can help keep everything moist while reheating.

Preparation Time	15-20 minutes
Cooking Time	35-40 minutes
Total Time	50-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 90-100 g
• Fat: 70-80 g
• Carbohydrates: 50-60 g

Ingredients

• Two 9-ounce boxes of gorton’s garlic herb butter haddock fillets
• 4 zucchini
• 3 tablespoons minced fresh parsley (extra for garnish)
• 1 lemon, thinly sliced into 8 pieces
• 1 lemon, quartered into wedges
• 3 tablespoons olive oil
• 2 cloves garlic, finely chopped
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/3 cup white wine
• 1/3 cup chicken broth
• 1/3 cup capers

Step 1: Preheat and Prepare Haddock

Preheat your oven to 350°F, ensuring the rack is placed in the middle for even cooking.

Prepare the haddock by removing the filets from their packaging and placing them in a shallow 9×13 baking dish.

Top each filet with two very thin slices of lemon to infuse flavor while baking.

Step 2: Bake the Haddock

Place the baking dish in the preheated oven and bake for 20 minutes.

After this initial baking period, squeeze a wedge of lemon over each filet to enhance the citrus flavor.

Continue baking for an additional 10 minutes.

Check that the internal temperature of the fish reaches a minimum of 145°F to ensure it’s fully cooked.

Step 3: Prepare the Zoodles

While the haddock is baking, prepare your zucchini noodles, also known as zoodles.

Use a spiralizer on the largest blade setting if you prefer your noodles al dente, but feel free to choose any blade size you like.

Set aside the zoodles once they are prepped.

Step 4: Make the Piccata Sauce

In a medium sauté pan over medium heat, add one tablespoon of olive oil and minced garlic, cooking for 1 minute until fragrant.

Then, introduce two tablespoons of butter, allowing it to melt completely.

Stir in two tablespoons of lemon juice, salt, pepper, 1/3 cup of white wine, and 1/3 cup of chicken stock.

Increase the heat to medium-high and let the mixture simmer for 5-6 minutes until it reduces by half.

Remove from heat and stir in the capers.

Step 5: Cook the Zoodles

In a large sauté pan, heat two tablespoons of olive oil over medium-high heat.

Add the zoodles and cook them for 2-3 minutes, folding and tossing to ensure even cooking.

Pour the lemon butter caper sauce over the zoodles and add freshly chopped parsley.

Gently fold everything together to combine the flavors.

Step 6: Serve and Garnish

To serve, place a generous portion of zoodles on each plate and top with the baked haddock.

Garnish with additional chopped parsley and capers, and serve with lemon wedges on the side.

Add salt and pepper to taste for the perfect finishing touch.