Easy Zucchini Casserole Recipe (2024)

FAQs

Why is my zucchini casserole watery? ›

The key to the best zucchini casserole recipe is making sure that it's luxuriously creamy and not disappointingly watery. Zucchini is 95% water so it is important to draw out the water from the zucchini before baking or the casserole will be a watery mess and result in a bland disappointment.

The secret to zucchini with the best flavor and texture is roasting it in a 450°F oven. Roasting zucchini at a high temperature instead of baking or sautéing helps develop browning and a slight char on the outside, which keeps it from getting soggy.

Thick slices

Especially when roasting, zucchini should be sliced into thick, ½ inch slices to ensure they don't get soggy in the oven.

There's no need to peel zucchini. In fact, the skin is a big source of zucchini nutrition (the deep green color is a dead giveaway) so you definitely want to leave the skin on. How to cut zucchini: after giving the zucchini squash a good rinse under cold water, slice off the stem and discard it.

Salt your zucchini slices: Salt helps to draw water out of the zucchini! Once salted, let them sit for 15 minutes before blotting dry (and removing some of that salt) with a paper towel.

Put whole zucchini on a broiling pan or heavy-duty oven-proof skillet and broil until the skin is blistering and browning in spots, 8-10 minutes. Use tongs to transfer to a cutting board. Cut off the stem ends and discard. Slice zucchini as desired as serve.

You can season the oil before you add the zucchini with garlic, shallots, spices, or red pepper flakes, it's totally up to you. Once the oil, butter, or combination thereof is heated, add all of the zucchini. If the pan seems crowded at first, don't worry. Season with salt and toss to begin drawing out the moisture.

Mushy veggies are also often the result of overcooking. When the interior is loaded with moisture, you have to cook it for much longer to evaporate all of the water and avoid the interior having the unappealing, spongy, raw texture that eggplant and zucchini are notorious for.

Season it before and after baking.

Tossing the zucchini with garlic powder, Italian seasoning, salt, and pepper before baking gives it an amazing foundation of flavor. But adding a few extra seasonings after it roasts really takes it over the top.

Remove the Seeds: The seeds and surrounding flesh can sometimes contribute to bitterness. You can scoop out the seeds before cooking. Salt and Drain: Sprinkle salt on sliced zucchini and let it sit for about 15-20 minutes. This draws out excess moisture and bitterness.

How many zucchinis does it take to make 2 cups grated? ›

You need 2 cups of grated zucchini for the recipe, so you will need about 3 small zucchini, 2 medium zucchini, or 1 large zucchini.

For the best zucchini cake, harvest the squash before it hits the 8-inch mark. Gently wash off any dirt and then cut off the ends, leaving the peel and seeds intact. Grate it with a large-holed cheese grater to quickly break down the zucchini's cells and start releasing their liquid.

Thicken a meat casserole the most popular way with flour.

Add some flour to your pan after you've browned the meat and before adding any liquid. This way, the flour will soak up the juices and fat in the pan. Add about one teaspoon of flour at a time until you get the right thickness.

Salting and sautéing the squash before baking helps to remove excess moisture and prevents the casserole from becoming watery. Cream cheese and sour cream lend the filling richness and tang. Tossing crushed crackers with butter and Parmigiano-Reggiano results in a satisfying and crunchy topping.

Overwatering or Poor Drainage

Zucchini plants love well-drained soil. Overwatering or poor drainage can lead to waterlogged roots and yellowing leaves.

Arrange the zucchini pieces into a single layer on a baking sheet lined with parchment paper. (It will stick to the pan if you don't line it first!) Freeze the zucchini for about 1 hour, until it's firm to the touch, then transfer it to an airtight container to preserve the flavor as you store it.