Finding new ways to use up all that summer zucchini from the garden can feel like a never-ending challenge. Between trying to sneak vegetables into family meals and avoiding the same old recipes, it’s easy to run out of ideas that everyone will actually eat and enjoy.
That’s why this Bisquick zucchini casserole has become such a reliable favorite in our house – it’s comforting and filling, takes just minutes to throw together, and even the kids clean their plates without complaints about eating their veggies.
Why You’ll Love This Zucchini Casserole
- Perfect for garden surplus – If you’re wondering what to do with all that summer zucchini, this casserole is your answer – it uses up 3 whole zucchinis in one delicious dish.
- Kid-friendly veggie dish – The combination of cheese and Bisquick transforms ordinary zucchini into a casserole that even vegetable-skeptic kids will eat.
- Simple ingredients – With basic pantry staples like Bisquick and common cheeses, you probably have most of these ingredients at home already.
- Make-ahead friendly – You can prep this casserole in advance and bake it when you’re ready, making it perfect for busy weeknight dinners or potlucks.
What Kind of Zucchini Should I Use?
For this casserole, medium-sized zucchini are your best bet since they tend to have the perfect balance of flesh and fewer seeds compared to larger ones. When shopping, look for zucchini that are about 6-8 inches long and feel firm and heavy for their size. While you might be tempted to use those giant garden zucchini, they often have more seeds and can be watery, which could make your casserole soggy. If you’re grating them, there’s no need to peel the skin – it adds nice color and nutrients to your dish. Just be sure to give them a good wash and trim off the ends before grating.
Options for Substitutions
This easy casserole recipe is pretty forgiving and allows for several substitutions:
- Baking mix: If you don’t have Bisquick on hand, you can make your own by mixing 1 cup all-purpose flour with 1½ teaspoons baking powder, ¼ teaspoon salt, and 1 tablespoon butter cut into the mixture.
- Zucchini: You can swap zucchini with yellow summer squash, or use a mix of both. Just make sure to squeeze out excess moisture after grating, regardless of which you use.
- Cheese blend: Feel free to experiment with different cheese combinations. Mozzarella, Monterey Jack, or Gruyere work well instead of cheddar. For parmesan, you could use Romano or Asiago cheese.
- Olive oil: Any neutral cooking oil will work here – try vegetable oil, canola oil, or even melted butter.
- Italian herbs: Don’t have the blend? Use a mix of dried basil and oregano, or fresh herbs (double the amount if using fresh).
Watch Out for These Mistakes While Baking
The biggest challenge when making zucchini casserole is dealing with excess moisture – failing to drain your grated zucchini properly can lead to a soggy, undercooked casserole, so make sure to salt the zucchini and let it sit for 15-20 minutes, then squeeze out as much liquid as possible using a clean kitchen towel.
Another common mistake is not evenly distributing the Bisquick mixture throughout the casserole – to prevent clumping, try mixing the baking mix with the eggs and oil first, then gradually incorporating the vegetables and cheese.
Temperature control is crucial here – baking at too high a temperature can cause the outside to brown before the center is fully cooked, so stick to 350°F and check the center with a knife before removing from the oven.
For the best texture, let the casserole rest for 5-10 minutes after baking, which allows it to set properly and makes it much easier to cut into clean squares.
What to Serve With Zucchini Casserole?
This cheesy zucchini casserole works great as a side dish, but you can also make it the star of the show for a vegetarian dinner! For a complete meal, try serving it with a fresh garden salad dressed with light vinaigrette – the crisp lettuce and tangy dressing balance out the rich, cheesy casserole perfectly. If you’re looking to add some protein, grilled chicken breast or baked fish would be simple and tasty options that won’t overpower the casserole’s flavors. On busy weeknights, I like to pair it with some crusty French bread and a bowl of marinara sauce for dipping.
Storage Instructions
Keep Fresh: This zucchini casserole is great for leftovers! Place any remaining portions in an airtight container and pop it in the fridge – it’ll stay good for up to 4 days. The flavors actually get even better after a day as everything settles together.
Freeze: Want to save some for later? Let the casserole cool completely, then wrap portions in plastic wrap and aluminum foil, or place in freezer-safe containers. It’ll keep well in the freezer for up to 3 months. Just keep in mind the zucchini might release a bit more water when thawed.
Warm Up: To enjoy your leftover casserole, heat it in the microwave for 1-2 minutes, or pop it in the oven at 350°F for about 15-20 minutes until heated through. If it’s coming from frozen, thaw it overnight in the fridge first. A quick tip: placing a paper towel under the portion helps absorb any extra moisture.
| Preparation Time | 15-20 minutes |
| Cooking Time | 40-45 minutes |
| Total Time | 55-65 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 800-900
- Protein: 40-50 g
- Fat: 50-60 g
- Carbohydrates: 60-70 g
Ingredients
- pepper to taste
- 1 chopped onion (finely chopped for even distribution)
- 4 large eggs
- 1/4 cup olive oil
- salt to taste
- 4 cups shredded zucchini
- 1 tsp Italian herbs
- 1/2 cup shredded parmesan cheese
- 1 cup shredded cheddar cheese
- 1 cup baking mix (I use Bisquick original pancake and baking mix)
Step 1: Prepare Your Baking Dish and Vegetables
Begin by preheating your oven to 350 degrees Fahrenheit.
While the oven is warming up, spray a 9×13 inch baking dish with nonstick cooking spray to ensure easy removal of the casserole later.
Set this dish aside for now.
Proceed to grate the zucchini and chop the onions, then set them aside as well.
Step 2: Mix the Wet Ingredients
In a large bowl, combine the eggs, olive oil, and Bisquick.
Whisk together until the mixture is well blended and smooth.
This will form the base of your casserole’s batter.
Step 3: Combine Veggies, Cheese, and Seasonings
Add the grated zucchini, chopped onion, cheddar cheese, parmesan cheese, and any seasonings of your choice into the bowl with the wet ingredients.
Mix thoroughly until all ingredients are fully combined, ensuring even distribution throughout the batter.
Step 4: Assemble and Bake the Casserole
Pour the prepared mixture evenly into the baking dish you set aside earlier.
Smooth out the top if necessary, to ensure it cooks evenly.
Place the dish in your preheated oven and bake for about 40 minutes or until the top of the casserole is golden brown.
Step 5: Cool and Serve
Once baked, remove the casserole from the oven and allow it to cool slightly to set properly.
After it has cooled a bit, cut the casserole into squares for serving.
Enjoy your delicious, savory zucchini bake!
