Make this easy zucchini squash casserole for a new meatless favorite!
Bake up a summer bounty of zucchini in this crispy, cheesy casserole using a stuffing mix and kitchen basics.
Holly’s Harvest Highlights
- Flavor: Savory and cheesy with tender zucchini, flavorful herbs, and a buttery stuffing mix.
- Difficulty: Slice, mix, and bake, or assemble and chill until ready to bake.
- Budget Tip: Toss in leftover veggies from the fridge to bulk up the recipe!
- Serving Suggestions: Stir in leftover chicken or shrimp to make it a main.
Gather the Garden Goods
Zucchini: Look for fresh and heavy, unblemished zucchini squash. Add yellow squash for a more vibrant presentation.
Onions: Onions add savory flavor to this dish; for a dressier dish, use pearl onions.
Stuffing Mix: Seasoned stuffing mixes come in a variety of styles, from basic to cornbread, but any kind will do. Dress up a box of stuffing for a heartier result.
Cheese: Cheddar and parmesan can be mixed or matched with shredded mozzarella, Monterey jack, a Mexican blend, or a combo of any cheeses.
Zucchini Remix
- Dress up zucchini casserole with sautéed mushrooms and onions, diced bell peppers, or a bag of mixed veggies (thawed).
- Add some sliced almonds as a topping in Step 4 for a little crunch.
How to Make Zucchini Squash Casserole
- Soften onion in butter, add zucchini.
- Mix ½ the stuffing, ½ cheddar cheese, eggs, milk, butter, and zucchini mixture.
- Spread the mixture into a prepared baking dish.
- Mix remaining stuffing ingredients, cheeses, and butter.
- Spoon over the zucchini mixture and bake (full recipe below).
Quick Cuts & Fast Fixes
- Zucchini can be sliced up to 2 days ahead and kept in the refrigerator until ready to use.
- Extra zucchini can be used in a frittata or a zesty steak stir fry.
Serving Suggestions & Storage Smarts
Store leftover easy zucchini squash casserole in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave.
To re-crisp the stuffing, sprinkle extra parmesan cheese on top and broil until crispy again. Freezing isn’t recommended for this recipe since it will be soggy once thawed.
More Delicious Zucchini Recipes
Did you enjoy this Easy Zucchini Squash Casserole? Leave a comment and rating below.
Easy Zucchini Squash Casserole
Ingredients
Instructions
- Preheat oven to 375°F. Spray a two-quart baking dish with cooking spray.
- Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
- In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into a baking dish.
- In a small bowl, combine the remaining stuffing mixture, remaining cheeses, and 3 tablespoons of butter. Sprinkle over zucchini mixture.
- Bake for approximately 25 minutes or until stuffing is lightly browned.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
©The Shortcut Kitchen. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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Wonderful recipe! I had some leftover rotisserie chicken I cut up and added.
Denise, that sounds like a great addition! Using leftover rotisserie chicken is such a clever way to make the recipe even more flavorful and convenient. Glad you enjoyed it!
This was so good! I had some sausage stuffing leftover in freezer from Thanksgiving. Just cooked zucchini, added the stuffing, little cream, egg, cheeses and viola!
That sounds perfect, Veronica! Thanks for sharing.
I am lucky enough to have neighbors who gift me with zucchini and other vegetables. We are all very pleased with this recipe because it uses considerable zucchini and I actually add more than your recipe calls for. It is always delicious even though I am not very good at following recipes explicitly!
That is so wonderful, MaryAnn! I am glad you could use up some of that delicious zucchini for this recipe.
Yummy. I cut the zucchini into 1/2” bite size. I did not add any water. Was enough moisture. Baked until topping nicely browned and crunchy. Let sit 10 minutes before serving. Will be making again.
I am so happy to hear you enjoyed this recipe Karey!
I used this as a base so really not rating — just commenting for whatever that’s worth. I always remove the seed section in larger zucchini or yellow squash thereby removing a lot of the juice (used about 3 cups in chunked up & did not pre-cook personal preference); subbed vegetable broth for the 1st water and added about a pound of cooked burger. Did not later just mixed the burger with cornbread stuffing mix and zucchini; mixed eggs, broth & cheeses together and then poured into the mix — & mixed well. Then added slices of butter (~3-4T) over top before baking in 7×11 casserole dish. We enjoyed but next time will try use sausage.
We love hearing the alterations readers make! Thanks for sharing Menkens! It sounds delicious 🙂
Hi Holly, love the recipe and will make it again…l also didn’t add the water, I think it was just moist enough without it…but your recipe needs a little work. When you talked about the recipe you mentioned Italian seasoning but it’s not listed in the actual recipe and it also doesn’t say when to spread it in the pan. I assumed that you were supposed to melt the butter before you added it to the topping which is what I did and it worked perfectly
You can add Italian seasoning for some extra flavor if you wish. We’ve removed the reference to clear up the confusion. Enjoy Jeanne!
This is going into my KEEPER folder!!! It was so good! The kids liked it too! (I didn’t add the water because it didn’t seem to need it, but that was the only thing I didn’t follow) Thank you!
So happy that your family loved this recipe Betsy!
Hi! Do you add the seasonings from the stuffing mix?
Yes, I would use the seasonings for the casserole. Enjoy Lisa!
How big of a stuff package for the zucchini stuffing recipe?
Linda, this recipe uses a standard 6 ounce box of stuffing. Enjoy the recipe!