This easy Pioneer Woman Zucchini Casserole is a creamy, cheesy dish that’s perfect for any meal. Packed with fresh vegetables and topped with crispy breadcrumbs, it’s a quick and simple way to enjoy a nutritious, satisfying side. You can easily swap in your favorite veggies for a personalized twist!
Ingredients Needed
- 2 1/2 lb. zucchini, sliced into ¼-inch thick rounds (about 4 medium zucchinis)
- 1 red bell pepper, seeded and diced
- 1/2 yellow onion, chopped
- 3 Tbsp. olive oil
- 1 1/4 tsp. kosher salt
- 1/2 tsp. ground black pepper
- 3/4 cup heavy cream
- 2 large eggs
- 8 oz. sharp cheddar cheese, shredded
- 3 cloves garlic, chopped
- 1/2 cup grated parmesan cheese, divided
- 1/3 cup chopped fresh parsley, divided
- 1 1/2 cups panko breadcrumbs
- 1/4 cup butter, melted, plus extra for greasing the pan
How To Make Zucchini Casserole Recipe
- Preheat and Prepare Vegetables: Preheat your oven to 400°F. On a large sheet tray, combine the zucchini, red bell pepper, and yellow onion. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Toss everything together to coat.
- Roast the Vegetables: Roast for 30 minutes, until the zucchini softens and releases some of its liquid. Drain the mixture through a colander and press gently with paper towels to remove any excess moisture.
- Make the Casserole Mixture: In a large bowl, whisk together the heavy cream and eggs. Stir in the shredded cheddar cheese, chopped garlic, 1/4 cup grated parmesan, and all but 2 tablespoons of chopped parsley. Gently fold in the drained zucchini and bell pepper mixture.
- Assemble the Casserole: Transfer the mixture into a buttered 9×13-inch casserole dish.
- Prepare the Topping: Lower the oven temperature to 350°F. In a small bowl, mix the panko breadcrumbs with melted butter, the remaining 1/4 cup parmesan cheese, and the remaining 2 tablespoons of parsley. Sprinkle this breadcrumb mixture evenly over the casserole.
- Bake: Bake for 35-40 minutes, or until the top is golden brown, the edges are bubbly, and the center is set. If the top begins to brown too quickly, cover loosely with foil. Let the casserole rest for 10 minutes before serving.
Recipe Tips
- Press the Zucchini Well: After roasting, make sure to press the zucchini mixture with paper towels to remove extra moisture. This helps prevent the casserole from being too watery.
- Use Fresh Ingredients: Fresh zucchini, bell peppers, and onions give the casserole a better texture and flavor. Avoid pre-cut or frozen vegetables for the best results.
- Customize the Topping: For extra flavor, try adding some garlic powder or crushed red pepper flakes to the panko topping. This will give it a little more kick.
- Don’t Overcrowd the Pan: When roasting the vegetables, make sure they’re spread out evenly on the baking sheet. This helps them cook evenly and prevents steaming.
- Let It Rest: Allow the casserole to cool for about 10 minutes after baking. This lets the flavors set and makes it easier to serve.
How To Store & Reheat Leftovers
- Refrigerate: Store leftovers zucchini casserole in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze leftovers zucchini casserolein a freezer-safe container for up to 2 months. To reheat, thaw overnight in the fridge and reheat.
- Reheating: Reheat leftovers zucchini casserole in the oven at 350°F for 20-25 minutes or in the microwave for 1-2 minutes until heated through.
Nutrition Facts
Serving Size: 1 serving (approximately 1 cup)
- Calories: 464
- Total Fat: 37g
- Saturated Fat: 23g
- Trans Fat: 1g
- Cholesterol: 113mg
- Sodium: 869mg
- Potassium: 925mg
- Total Carbohydrate: 16g
- Dietary Fiber: 5g
- Sugars: 10g
- Protein: 20g
- Calcium: 613mg
- Iron: 2mg
More Pioneer Woman Recipes:
Pioneer Woman Zucchini Casserole Recipe
Description
This easy Pioneer Woman Zucchini Casserole is a creamy, cheesy dish that’s perfect for any meal. Packed with fresh vegetables and topped with crispy breadcrumbs, it’s a quick and simple way to enjoy a nutritious, satisfying side. You can easily swap in your favorite veggies for a personalized twist!
Ingredients
Instructions
- Preheat and Prepare Vegetables: Preheat your oven to 400°F. On a large sheet tray, combine the zucchini, red bell pepper, and yellow onion. Drizzle with olive oil and sprinkle with kosher salt and black pepper. Toss everything together to coat.
- Roast the Vegetables: Roast for 30 minutes, until the zucchini softens and releases some of its liquid. Drain the mixture through a colander and press gently with paper towels to remove any excess moisture.
- Make the Casserole Mixture: In a large bowl, whisk together the heavy cream and eggs. Stir in the shredded cheddar cheese, chopped garlic, 1/4 cup grated parmesan, and all but 2 tablespoons of chopped parsley. Gently fold in the drained zucchini and bell pepper mixture.
- Assemble the Casserole: Transfer the mixture into a buttered 9×13-inch casserole dish.
- Prepare the Topping: Lower the oven temperature to 350°F. In a small bowl, mix the panko breadcrumbs with melted butter, the remaining 1/4 cup parmesan cheese, and the remaining 2 tablespoons of parsley. Sprinkle this breadcrumb mixture evenly over the casserole.
- Bake: Bake for 35-40 minutes, or until the top is golden brown, the edges are bubbly, and the center is set. If the top begins to brown too quickly, cover loosely with foil. Let the casserole rest for 10 minutes before serving.
Notes
- Press the Zucchini Well: After roasting, make sure to press the zucchini mixture with paper towels to remove extra moisture. This helps prevent the casserole from being too watery.
- Use Fresh Ingredients: Fresh zucchini, bell peppers, and onions give the casserole a better texture and flavor. Avoid pre-cut or frozen vegetables for the best results.
- Customize the Topping: For extra flavor, try adding some garlic powder or crushed red pepper flakes to the panko topping. This will give it a little more kick.
- Don’t Overcrowd the Pan: When roasting the vegetables, make sure they’re spread out evenly on the baking sheet. This helps them cook evenly and prevents steaming.
- Let It Rest: Allow the casserole to cool for about 10 minutes after baking. This lets the flavors set and makes it easier to serve.
Pioneer Woman Zucchini Casserole Recipe