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Zucchini Casserole

This Zucchini Casserole comes together in under 30 minutes, is vegan, super easy to make with simple ingredients and so satisfying, filling. It will be devoured by everyone in your family, even picky kids will eat vegetables from now on. You can be sure it is a home run and so foolproof it almost makes itself, so you can relax, sit down, and enjoy.

A portion of the Zucchini Casserole is lifted out of the pan with a spoon.

For me the beauty of casseroles is that you can start with a minimum preparation time and effort and at the end you have everything ready with big flavor.

You know this from my Hashbrown Casserole, the Green Bean Casserole or my Twice Baked Potato Casserole

If you are looking for more Casserole recipes, take a good look and use the search bar.

Ingredients needed to make this Zucchini Casserole, prepared on a board.

First step: Sautéing diced onions and sliced zucchini.

Why you will love this Zucchini Casserole 

Plain and simple, it is so easy to make with an amazing result you can’t imagine.

As always, I make it as easy as possible for you to follow the instructions. Step by step pictures show you exactly what’s comes next and how it is supposed to look like. No surprises and you get a result that you can be proud of.

You need only simple ingredients that you probably always have in stock in your pantries. The result is packed with amazing flavors and a great texture, satisfying, creamy, comforting and impressive.Adding milk to the large frying plan with the vegetables and onions.

Bread crumbs and vegan cheese is mixed to the pan.

What you need for this Zucchini Casserole Recipe

You will need a 10 inch round casserole ready, greased with vegan butter.

Please make sure to have the following ingredients ready:

  • Zucchinis
  • Coconut milk
  • Vegan butter
  • Onions
  • Nutmeg
  • Garlic
  • Breadcrumbs
  • Vegan parmesan
  • Italian herbs

Vegetables, onions, and cheesy bread crumbs are mixed in the frying pan.

A crunchy topping is mixed in a small bowl and then given over the zucchini mix in the frying pan.

How to make Zucchini Casserole

Preheat your oven to 430°F, get your casserole prepared and ready.

Start with a skillet or casserole which is large enough. Melt 2 Tbsp vegan butter and reserve the rest for later.

When hot, add onion and garlic, fry for 2 minutes. Then give the zucchini slices to the pan and fry for 5 minutes more.

Now add coconut milk and nutmeg. Cook all for 2 minutes more on medium heat. Stir in half of the breadcrumbs and half of the vegan parmesan.

Two views of the Zucchini Casserole in the baking dish.

Next give remaining vegan butter into a small bowl, mix with breadcrumbs and Italian herbs, remaining vegan parmesan. Season with a pinch of salt and pepper.

Finally transfer zucchini mixture to the prepared casserole and top with remaining breadcrumb mix. Bake for around 20 minutes.

After baking please allow top cool down for around 5 minutes before serving on plates, enjoy.

Closeup on the zucchini layers on a spoon.

Storage and serving suggestions

Leftovers stored properly in an airtight container with a lid on top will last 5 days in the fridge.

Pro tip for meal prep: you can make everything ahead, except the breadcrumbs topping. I recommend to give the topping over the casserole just before baking.

Other zucchini recipes that you might want to try are my Zucchini Fritters or the Zucchini Lasagna.

Two pictures of the Zucchini Casserole with recipe title text.

Try this Zucchini Casserole and let me see all your remakes with a tag on Instagram or Facebook.

Cheers, Florian.

Closeup on the crunchy vegan cheese topping on the casserole.

Zucchini Casserole

Yield: 4
Prep Time: 2 minutes
Cook Time: 28 minutes
Total Time: 30 minutes

This Zucchini Casserole comes together in under 30 minutes, is vegan, super easy to make with simple ingredients and so satisfying, filling. It will be devoured by everyone in your family, even picky kids will eat vegetables from now on. You can be sure it is a home run and so foolproof it almost makes itself, so you can relax, sit down, and enjoy.

Ingredients

  • 3 medium zucchinis, cut into thin slices
  • 1/2 cup coconut milk
  • 1/2 cup onions, chopped
  • 3 Tbsp vegan butter
  • 4 cloves garlic, chopped
  • 1 tsp nutmeg
  • 1 cup Panko breadcrumbs  (use gf, if needed)
  • Vegan Parmesan Cheese (3 ingredients, 1 min)
  • 2 tsp Italian herbs
  • salt, pepper to taste

Instructions

  1. Preheat your oven to 430°F, get your casserole prepared and ready.
  2. Start with a skillet or casserole which is large enough. Melt 2 Tbsp vegan butter and reserve the rest for later. When hot, add onion and garlic, fry for 2 minutes. Then give the zucchini slices to the pan and fry for 5 minutes more.
  3. Now add coconut milk and nutmeg. Cook all for 2 minutes more on medium heat. Stir in half of the breadcrumbs and half of the vegan parmesan.
  4. Next give remaining vegan butter into a small bowl, mix with breadcrumbs and Italian herbs, remaining vegan parmesan. Season with a pinch of salt and pepper.
  5. Finally transfer zucchini mixture to the prepared casserole and top with remaining breadcrumb mix. Bake for around 20 minutes.

 

Nutrition Information:
Yield: 4 Serving Size: 2 cups
Amount Per Serving: Calories: 283Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 430mgCarbohydrates: 23gFiber: 4gSugar: 4gProtein: 13g
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Summer

Monday 22nd of March 2021

What amount of store bought vegan cheese would you suggest for this recipe? I have some at home I’d like to use.

Florian

Monday 22nd of March 2021

Hi Summer! 1 cup is fine, hope that helps.

Vickie

Saturday 29th of August 2020

I made this recipe and loved it! I have one question, did you use the whole "Vegan Parmesan Cheese" recipe? Thank you.

Florian

Saturday 29th of August 2020

Hi Vickie! Yes I use the whole amount, so delicious. But feel free to use less, If you want.

Susan

Friday 7th of August 2020

So delicious & addictive! This is the first Florian recipe I’ve tried & I’m excited to make many more. Thank you so much.

Mary

Thursday 6th of August 2020

Just made this for dinner and served it with baked tomatoes, baked potatoes and green salad. Delicious! This zucchini dish was so flavourfull and tasty and even my toddler loved it!

Florian

Thursday 6th of August 2020

Thanks so much for making it and your amazing feedback, Mary! So happy to hear it was such a big hit with your family. I hope you'll find lots of more recipes to try.