10 Zucchini Casserole Recipes That Are Perfect for Using Up Your Bounty

When summer hits, it seems like zucchini pops up in full force at every grocery store or farmer’s market. The bountiful summer vegetable is totally versatile, so there’s no harm in having a little extra on hand—whether you’re making zucchini bread, a pasta alternative or salad. We love how beautifully it cooks into a veggie casserole, too. While it might be easy to overcook it, baking zucchini into a casserole with other ingredients helps it keep its tender texture while creating a crunchy crust on the outside. Whether you bake it with a mix of cheeses or a savory tomato sauce, the naturally neutral flavor allows it to soak up the flavors of whatever it’s cooked with.

If you’re looking for an easy way to use up extra zucchini, try one of these recipes. Perfect for a summer potluck or backyard barbecue, they're a fun way to put this versatile vegetable to good use.

Zucchini is easily overlooked, but it stays tender and juicy in this perfectly-cooked recipe. With the addition of melty cheese and a crunchy cornflake topping, you can transform it into the perfect vegetable side. Feel free to swap out the herbs for whichever kind you like best.

Thanks to the tender texture, savory flavor and bright colors, let this squash casserole become a staple at your next summer barbecue or potluck. We use a combination of squash and zucchini here to add extra color, but you can use whatever varieties you like best. Crackers make the perfect crunchy, buttery topping.

This casserole is like a noodle-free alternative to lasagna or stuffed shells. Simply wrap thin slices of zucchini around the three-cheese filling that’s packed with fresh herbs, then nestle each bundle in a pool of garlicky tomato sauce. Top with more cheese and bake until hot and bubbly.

Cheesy, saucy and just a little bit spicy, this casserole gets its heat from the addition of charred poblano peppers. It makes a great vegetable-forward side dish, but can easily be enjoyed on its own with a light and bright salad. Bake until the cheese is melty and bubbly, then serve hot.

This veggie-packed casserole uses a combination of Swiss and Parmesan cheese for a complex, savory flavor. Chopped kale makes it extra nutritious, while brown rice makes the dish just a bit more filling. Serve with a green salad on the side to round out the meal.

This easy recipe is a grilled spin on traditional ratatouille. While we use many of the same vegetables, grilling them rather than slow cooking them on the stovetop helps add a charred, smoky flavor. Pistachio pesto adds herbal freshness and nutty crunch to every bite.

This easy zucchini casserole recipe requires just 10 minutes of prep time. Grated cheddar adds tangy, savory flavor, while mixed herbs make it taste extra fresh. Crispy, crunchy panko breadcrumbs are an easy way to balance out the tender texture of the zucchini with pleasant crunch.

This delicious veggie-packed casserole is perfect for summer. Layered with thin strips of zucchini and yellow squash that are sandwiched between four different cheeses, the savory dish gets extra flavor from salty pancetta. Sun-dried tomatoes add a bit of sweetness to help balance out all the flavors. When baked, the edges crisp up to a deep golden brown that gives each serving a little extra crunch, an excellent contrast to the melty, creamy cheeses and tender squash.

With the addition of jalapeno, cumin and chili powder, this zucchini casserole is swimming in perfectly spiced tomato sauce. By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce. Top with crumbled cotija cheese and chopped cilantro before serving.