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Crispy Parmesan Zucchini Casserole Bake Easy Recipe for Summer Potlucks

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A crispy, cheesy zucchini casserole with a golden parmesan crust and tender zucchini inside, perfect for summer potlucks and family dinners.

Ingredients

Scale
  • 4 medium zucchini, sliced into 1/4-inch thick rounds
  • 1 cup finely grated Parmesan cheese (preferably Parmigiano-Reggiano)
  • 3/4 cup plain or Italian seasoned bread crumbs (Panko recommended)
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh basil or parsley (optional)
  • 3 tablespoons olive oil, plus extra for drizzling
  • Salt and pepper to taste
  • 2 large eggs, beaten
  • 1/2 cup milk or cream (whole milk preferred; almond or oat milk for dairy-free)
  • 1/2 teaspoon onion powder (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease an 8×8 inch casserole dish with olive oil or non-stick spray.
  2. Rinse and dry zucchini, then slice into 1/4-inch thick rounds. Lay slices on paper towels, sprinkle lightly with salt, and let sit for 10 minutes to draw out moisture.
  3. In a medium bowl, whisk together beaten eggs, milk, minced garlic, onion powder, salt, and pepper.
  4. In another bowl, mix bread crumbs, grated Parmesan, chopped fresh herbs, and 1 tablespoon olive oil. Optionally, toast this mixture in a dry skillet over medium heat for 2-3 minutes, stirring often.
  5. Pat zucchini slices dry with paper towels. Layer half of the zucchini slices evenly in the prepared baking dish. Pour half of the egg and milk mixture over the zucchini, then sprinkle half of the breadcrumb-Parmesan mixture on top.
  6. Repeat layering with remaining zucchini slices, egg mixture, and breadcrumb topping. Drizzle the final 2 tablespoons of olive oil evenly over the casserole.
  7. Bake for 35-40 minutes until the top is golden brown and crispy and zucchini is tender. If top browns too quickly, loosely cover with foil for the last 10 minutes.
  8. Let casserole cool for about 10 minutes before serving to allow layers to set.

Notes

Salting and patting zucchini dry prevents sogginess. Use fresh grated Parmesan for best flavor and crust. Toast breadcrumbs optionally for extra crunch. Drizzle olive oil on top for a crispy finish. Baking at 375°F ensures crisp without drying zucchini. Cover with foil if browning too fast. Can be made gluten-free or dairy-free with substitutions.

Nutrition

Keywords: zucchini casserole, parmesan zucchini bake, summer potluck recipe, crispy zucchini, easy casserole, vegetarian casserole

Find it online: https://spoonluma.com/crispy-parmesan-zucchini-casserole-bake-easy-recipe-for-summer-potlucks/