Cheesy Garlic Zucchini Casserole

Guess what? Another zucchini recipe is up!  This Cheesy Garlic Zucchini Casserole is an easy recipe you can whip up in no time. Provided you have some ingredients ready to go in your fridge. Today I am going to share a few tips I use to make meal prep faster throughout the week.

I know we all lead really busy lives. Take a little time to prep when you get home from the grocery. Since you will already have ingredients prepped and ready to go, there is a good chance you will take the time to cook at home. Which is healthier for everyone. When I sit down to do my meal plan I plan out 4-5 meals a week. The other days will consist of leftovers or easy food. Maybe dining out or a party, or something really easy like sandwiches or breakfast for dinner. I don’t really plan what days we will eat what because well, life happens and sometimes you have to just go with the flow. However, I get home from the grocery knowing that I have the ingredients to make at least 4 meals in my fridge and freezer. That is a win for me!

A Few Prep Tips


I am not above taking shortcuts from the grocery. There are a few things that just taste better fresh. Cheese is the big one for me. Yes, I know shredded cheese in a bag makes it easy but trust me in most cases fresh grated cheese is far superior. They have to put starchy anti-caking ingredients in the bagged variety. That is why it is never as creamy or melty as fresh. So, the solution to this is to buy the block of cheese, bring it home, grate it on your box grater, and store it in a Tupperware in the fridge. Now you have extra creamy cheese ready to go all week or longer. For parmesan just buy a wedge and keep it in the fridge. When you need some just take the wedge and use a handheld grater to grate it right into the recipe or bowl. Parmesan cheese lasts a really long time stored in a bag in the fridge. Now you always have fresh parm when you need it.


Wash your veggies when you get home from the store. Place them in your fridge ready to be cut up, this drastically eliminates prep time during the busy weeknight.


Instead of mincing up garlic with your knife just grate it right into the recipe with a handheld grater.  There is a whole post about this here.

I know that doing these tips adds more time to your weekly grocery trip but with the time you save throughout the week, it is worth it. It is so nice to be able to grab the veggies and cheese knowing that they are ready to go and there is no prep work involved! Since this makes it easier there is more time to invite the kids into the kitchen. Let them measure a few things out and be part of making dinner. They might be more interested in taking a bite of that zucchini if they had a hand in making it. I say might because I have 2 small kids and it is hit or miss whether they will eat the veggies I make that day!

If you have any time-saving tips I would love to hear them.  One day I will dedicate an entire post for time-saving tips in the kitchen and I would love to feature some tips from you!  Let me know in the comments area.

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5 from 1 vote

Cheesy Garlic Zucchini Casserole

Course Breakfast and Brunch, Sides
Cuisine Fall, Keto, Low Carb, Quick and Easy, Summer
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 as a side
Calories 221


  • 4 cups zucchini grated on a box grater, 4 small, 3 medium or 1 extra large is what you are looking for
  • 1/4 cup onion minced
  • 1 clove garlic grated in or minced
  • 2 eggs
  • 1/2 cup parmesan grated
  • 1 cup cheese shredded I used an mixture or mozzarella and cheddar
  • salt and pepper


  • Preheat your oven to 375° Prepare a baking dish with either nonstick spray, butter, or oil. I used a oval dish that was roughly 10×8.
  • Grate your zucchini into a large, clean kitchen towel. Gather it up by the corners and wring and twist it over the sink to remove most of the water from the zucchini. If you skip this step you will have a watery casserole…yuck. Really twist it tight and get as much water as you can out and then transfer the zucchini to a mixing bowl.
  • To the bowl with the zucchini add the onion, garlic, eggs, most of the parmesan, 3/4 cup of your other cheese and up to half teaspoon each of salt and pepper. Mix this well.
  • Transfer the mixture to your prepared baking dish and press gently into the dish. Top with your remaining cheese and bake this for 25-30 minutes until the top is golden brown and delicious!


Calories: 221kcal | Carbohydrates: 6g | Protein: 16g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 417mg | Potassium: 408mg | Fiber: 1g | Sugar: 4g | Vitamin A: 745IU | Vitamin C: 23.2mg | Calcium: 384mg | Iron: 1.1mg

Nutrition information is an estimate and will vary depending on the brands and ingredients you choose.

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