Zucchini Casserole
This easy zucchini casserole is an old-fashioned, creamy vegetable bake that’s great for weeknight dinners, potlucks, and summer squash season.
Par-cooked zucchini is mixed with celery, onion, and cream of mushroom soup, then topped with buttery crumbs and baked at 350°F until hot and lightly crisp on top.
Zucchini Casserole
Ingredients
- 2 cups partly cooked squash (zucchini), drained
- 1 cup diced celery
- 1 cup finely chopped onion
- 1 can cream of mushroom soup
- Salt, to taste
- Pepper, to taste
- Bread crumbs or cracker crumbs (for topping)
- Butter (to dot on top or mix with crumbs)
Preheat oven: 350°F
Instructions
- Preheat oven to 350°F. Butter a casserole dish.
- Combine partly cooked, well-drained zucchini with celery and onion; mix well.
- Stir in cream of mushroom soup; season with salt and pepper.
- Pour into the buttered casserole. Sprinkle crumbs over the top and dot with butter (or toss crumbs with melted butter first).
- Bake 30 minutes. Serves 8.
Total Cook Time - 30 minutes
Equipment - casserole
Servings - 8
Zucchini Casserole FAQ
What does “partly cooked squash” mean?
Par-cook the zucchini until just barely tender (steam, simmer, or microwave), then drain well before mixing.
Can I use cracker crumbs or bread crumbs?
Either works. Cracker crumbs give a saltier crunch; bread crumbs are lighter and more neutral.
How do I keep the casserole from getting watery?
Drain the zucchini well after par-cooking, and don’t overcook it before baking.
Can I add cheese?
Yes—stir in 1 to 2 cups shredded cheddar or parmesan for a richer bake.