Buttery Zucchini Casserole with Ritz Crackers

Finding crowd-pleasing side dishes that work for both weeknight dinners and holiday gatherings can feel like a puzzle. Between picky eaters, busy schedules, and the desire to put something nutritious on the table, it’s easy to fall back on the same old steamed vegetables or basic salads.

That’s where this zucchini casserole with Ritz crackers comes in: it’s comforting yet light, takes minimal prep time, and combines fresh garden vegetables with that irresistible buttery crunch that everyone loves.

What Kind of Zucchini Should I Use?

For this casserole, medium-sized zucchini (about 7-8 inches long) are your best bet since they’re tender and have the perfect moisture content. If you’re using larger zucchini from your garden, make sure to remove the seedy center before grating, as these tend to be more watery and can make your casserole soggy. Fresh, firm zucchini from the store or farmers market will work great – just give them a gentle squeeze when shopping to make sure they’re not too soft. After grating, you might want to place the zucchini in a clean kitchen towel and give it a gentle squeeze to remove any excess moisture, which will help your casserole achieve the perfect texture.

Options for Substitutions

This cozy casserole is pretty adaptable – here are some easy swaps you can try:

• Ritz crackers: No Ritz? Don’t worry! You can use crushed butter crackers, seasoned breadcrumbs, or even crushed potato chips for that crispy topping. Panko breadcrumbs work great too – just add a pinch of salt since they’re less salty than crackers.
• Cheddar cheese: Feel free to switch up the cheese – Monterey Jack, Colby, or a Mexican cheese blend all work well. For a stronger flavor, try using sharp cheddar or add some grated Parmesan.
• Zucchini: Yellow summer squash works perfectly as a 1:1 replacement. Just make sure to squeeze out the excess moisture like you would with zucchini. You could also use a mix of both!
• Plain flour: You can use whole wheat flour or gluten-free all-purpose flour blend (with xanthan gum) as a substitute. Just note the color might be slightly different with whole wheat.
• Onion: Switch regular onion with green onions, shallots, or even a tablespoon of onion powder if you’re in a pinch.
• Butter: Any neutral cooking oil works well here, or try using margarine if you need a dairy-free option.

Watch Out for These Mistakes While Baking

The biggest challenge when making zucchini casserole is dealing with excess moisture – make sure to thoroughly drain your grated zucchini by squeezing it in a clean kitchen towel, or you’ll end up with a watery casserole that won’t set properly. A common mistake is rushing the baking process – this casserole needs time to develop its flavors and achieve that perfect golden-brown crust, so resist the urge to increase the oven temperature. To keep your Ritz topping crispy and not soggy, add it during the last 15 minutes of baking rather than at the beginning, and make sure to evenly distribute the melted butter over the crackers. For the best texture, let the casserole rest for 10-15 minutes after baking – this allows it to set properly and makes it much easier to serve in neat portions.

What to Serve With Zucchini Casserole?

This cheesy zucchini casserole makes a great side dish, but it can easily become the star of your meal with the right pairings! For a complete dinner, serve it alongside some grilled chicken breast or baked salmon – the buttery cracker topping goes really well with both. If you’re keeping things vegetarian, a fresh tomato salad or some roasted mushrooms would be perfect companions to balance out the richness of the casserole. You might also want to add some crusty French bread on the side to soak up any extra butter and cheese (because let’s be honest, that’s the best part!).

Storage Instructions

Keep Fresh: This tasty zucchini casserole will stay good in the fridge for up to 4 days when stored in an airtight container. The Ritz topping might lose some of its crunch over time, but the flavor will still be there! Just make sure it’s completely cooled before putting it away.

Freeze: You can freeze portions of this casserole for up to 3 months in a freezer-safe container. I recommend freezing it without the Ritz topping and adding fresh crushed crackers when you reheat it – this way, you’ll get that perfect crispy top every time!

Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes if refrigerated, or 35-40 minutes if frozen. Cover with foil while reheating to prevent the top from getting too brown. A quick zap in the microwave works too, though the topping won’t be as crispy.

Make Ahead: You can prep this casserole a day ahead! Just assemble everything except the Ritz topping, cover, and refrigerate. When you’re ready to bake, add the crushed crackers and melted butter on top, then pop it in the oven. You might need to add an extra 5-10 minutes to the baking time.

Preparation Time	15-20 minutes
Cooking Time	35-45 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

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

• Calories: 1800-2100
• Protein: 60-70 g
• Fat: 120-140 g
• Carbohydrates: 150-170 g

Ingredients

For the casserole:

• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 cup shredded sharp cheddar cheese (I like Tillamook sharp cheddar)
• 1/4 to 1/2 cup diced yellow onion
• 1 1/2 tsp baking powder
• 1/2 tsp garlic salt
• 1 cup all-purpose flour
• 4 large eggs
• 3 cups grated zucchini (pat dry to remove excess moisture)
• 1/2 tsp dried oregano (for best Italian flavor)
• 1/2 cup butter, melted
• 1 tsp dried parsley
• 1/2 tsp paprika

For the topping:

• 2 1/2 tbsp butter, melted
• 1 cup crushed Ritz crackers (crushed into fine crumbs)

Step 1: Prepare and Mix Dry Ingredients

Preheat your oven to 350℉ (175℃) to ensure it’s ready for baking.

In a large bowl, combine the flour, baking powder, any seasonings you prefer, and cheese.

Mix these dry ingredients together well to ensure they are evenly distributed.

Step 2: Combine with Wet Ingredients

Add the eggs and melted butter to the mixture of dry ingredients in the bowl.

Mix thoroughly until all the ingredients are well combined and you have a cohesive batter.

Step 3: Prepare Zucchini and Onions

Wash and grate enough zucchini to make 3 cups.

Once grated, drain any excess liquid from the zucchini to prevent the dish from becoming too watery.

Chop the onion, then stir both the zucchini and chopped onion into the existing mixture.

Ensure everything is evenly incorporated.

Step 4: Prepare the Baking Dish

Take a casserole dish or a 9×9″ pan and lightly grease it to prevent sticking.

Pour the zucchini mixture into the prepared dish, spreading it out evenly with a spatula.

Step 5: Add Topping and Bake

Mix the crushed Ritz crackers with melted butter until well coated, then sprinkle this mixture evenly over the top of the zucchini dish.

Place the dish in the preheated oven and bake, uncovered, for 35 to 45 minutes.

The dish is done when it’s set and the top is lightly browned.

Step 6: Serve and Store Leftovers

Once baked, allow the dish to rest for a few minutes before serving.

Enjoy warm as a delicious side or main course.

Any leftovers can be stored in a container and refrigerated for up to five days.

Reheat before serving for a tasty meal any time!