Name: Zucchini Dill Casserole Recipe
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Ingredients: 2 pounds zucchini, thinly sliced into 1/4-inch half-moons; 1 medium yellow onion, finely diced; 3 cloves garlic, minced; 3 tablespoons fresh dill, chopped; 3 large eggs, at room temperature; 1 cup full-fat plain Greek yogurt or sour cream; 1/2 cup whole milk or half-and-half; 2 tablespoons olive oil; 2 tablespoons unsalted butter, melted (for topping); 3 tablespoons all-purpose flour; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1 1/2 cups shredded cheese (such as sharp cheddar and mozzarella), divided; 1/3 cup finely grated Parmesan cheese; 3/4 cup plain or panko bread crumbs; 1 tablespoon chopped fresh dill or parsley, for topping; Butter or oil, for greasing the baking dish

Zucchini Dill Casserole Recipe tastes creamy, herby, and cozy with a fresh pop of dill that keeps every bite bright, and it works perfectly for busy weeknights or relaxed weekend brunch, ready in about 1 hour from start to finish. It suits veggie lovers, picky eaters, and anyone who stares at a mountain of garden zucchini and wonders what to do with it. I tested this one on my own zucchini-obsessed family, and we scraped the pan clean in record time.

Why Make This Zucchini Dill Casserole Recipe at Home

This Zucchini Dill Casserole Recipe gives you a creamy, cheesy comfort dish that still tastes light and fresh. The dill cuts through the richness, and the zucchini turns tender without going mushy, so you get real texture and flavor instead of a soggy veggie situation.

You also control the salt, the type of cheese, and the amount of creaminess, which helps if you cook for different diets. The recipe uses simple ingredients, comes together quickly, and reheats like a champ, so it fits into meal prep or holiday menus with zero drama.

“This Zucchini Dill Casserole Recipe tastes like summer comfort food in a pan, and my whole family asked for seconds before I even sat down. ★★★★★”

Ingredients You Need

Fresh ingredients

Zucchini:
- 2 pounds zucchini, thinly sliced into half-moons
- I like small to medium zucchini because they hold shape better and taste less watery.
Onion:
- 1 medium yellow onion, finely diced
- Sweet onion also works if you like a milder flavor.
Garlic:
- 3 cloves garlic, minced
- Use jarred minced garlic in water if you want a shortcut, about 1 tablespoon.
Fresh dill:
- 3 tablespoons chopped fresh dill
- Use 1 tablespoon dried dill if you cannot find fresh, but fresh tastes brighter.
Eggs:
- 3 large eggs, room temperature
Plain Greek yogurt or sour cream:
- 1 cup full-fat Greek yogurt or sour cream
- Lower fat works, but the casserole turns slightly less rich.
Milk or half-and-half:
- 1/2 cup milk or half-and-half
- I use whole milk for a good balance of creaminess.

Pantry ingredients

Olive oil:
- 2 tablespoons for sautéing
- Any neutral oil works, but olive oil adds nice flavor.
Butter:
- 2 tablespoons, melted, for the topping
All-purpose flour:
- 3 tablespoons to thicken the custard mixture
- Use a 1:1 gluten-free flour blend if you avoid gluten.
Salt and pepper:
- 1 to 1 1/4 teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
Dried seasonings (optional but tasty):
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- These help if your zucchini tastes a little bland.

Cheese

Shredded cheese:
- 1 1/2 cups shredded cheese total
- My favorite combo: 1 cup sharp cheddar + 1/2 cup mozzarella for stretch.
- You can use Monterey Jack, Colby Jack, or a pre-shredded “Italian blend” bag if you want a shortcut.
Grated Parmesan:
- 1/3 cup finely grated Parmesan for extra savory flavor in the topping.

Crunchy topping

Bread crumbs:
- 3/4 cup plain or panko bread crumbs
- Use seasoned bread crumbs and skip extra salt in the topping.
Extra dill or parsley:
- 1 tablespoon chopped fresh dill or parsley for color in the topping.

Equipment list

9×13 inch baking dish or similar casserole dish
Large skillet or sauté pan
Large mixing bowl
Medium bowl for topping
Whisk and wooden spoon or spatula
Sharp knife and cutting board
Box grater if you shred cheese from a block
Clean kitchen towel or paper towels to blot zucchini

Tips & Mistakes

Slice zucchini evenly so it cooks at the same rate and avoids mushy and crunchy pieces in the same bite.
Salt the zucchini lightly and blot off extra moisture with towels so the casserole stays creamy instead of watery.
Sauté the onion until it turns soft and lightly golden to build flavor instead of leaving it raw and harsh.
Cool the sautéed veggies a bit before you mix them with eggs so the eggs do not scramble.
Use fresh dill generously, then taste and adjust; too little dill tastes flat, but too much can turn the dish grassy.
Shred cheese from a block when you can, since bagged shreds often contain starch that can make the casserole less smooth.
Do not overbake; pull the casserole when the center feels set and the edges bubble, or it can dry out.
Let the casserole rest 10 to 15 minutes before cutting so it slices cleanly instead of falling apart.

How to Make Zucchini Dill Casserole Recipe

Step 1: Prep the zucchini

Wash the zucchini and trim the ends. Slice them into thin half-moons, about 1/4 inch thick, so they soften nicely but still hold shape. Toss the slices with 1/2 teaspoon salt in a colander and let them sit 10 to 15 minutes to draw out extra moisture.

After they sit, pat the zucchini dry with a clean towel or paper towels. This step keeps the casserole from turning soupy. Set the zucchini aside while you prep the rest.

Step 2: Sauté the aromatics

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook 5 to 7 minutes, stirring often, until it turns soft and lightly golden around the edges. Add the minced garlic and cook 30 to 60 seconds, just until it smells fragrant.

Add the blotted zucchini slices to the skillet. Cook 5 to 7 minutes, stirring, until the zucchini starts to soften but still feels slightly firm in the center. Turn off the heat and let the mixture cool for about 5 minutes so it does not cook the eggs later.

Step 3: Mix the custard base

In a large mixing bowl, whisk the eggs until they look smooth. Add the Greek yogurt or sour cream, milk, flour, salt, pepper, garlic powder, and onion powder. Whisk until the mixture turns smooth and no flour lumps remain.

Stir in the chopped fresh dill. Fold in 1 cup of the shredded cheese. The mixture should look thick and creamy, like a loose batter.

Step 4: Combine zucchini with the custard

Add the slightly cooled zucchini and onion mixture to the bowl with the custard. Stir gently until the vegetables coat evenly with the creamy mixture. Taste a small piece of zucchini and adjust salt and pepper if needed.

Lightly grease your baking dish with a little butter or oil. Pour the zucchini mixture into the dish and spread it into an even layer. Sprinkle the remaining 1/2 cup shredded cheese over the top.

Step 5: Mix the crunchy topping

In a medium bowl, combine the bread crumbs, grated Parmesan, melted butter, and chopped dill or parsley. Stir until the crumbs feel evenly moistened and clump slightly when you squeeze them. This texture gives you a crunchy, golden top.

Sprinkle the crumb mixture evenly over the cheesy zucchini layer. Try to cover the surface without pressing the crumbs down too hard so they crisp up nicely. Preheat your oven to 375°F while you finish this step.

Step 6: Bake the casserole

Place the casserole in the preheated 375°F oven. Bake 25 to 35 minutes, until the top turns golden brown and the edges bubble around the sides. The center should feel set when you tap the dish gently.

If the top browns too quickly, tent a piece of foil loosely over the dish for the last 5 to 10 minutes. Once it finishes baking, remove the casserole from the oven. Let it rest 10 to 15 minutes so it firms up and slices cleanly.

Step 7: Garnish and serve

Sprinkle a little extra fresh dill or parsley over the top for color and freshness. Cut into squares and serve warm. The casserole tastes great as a main dish or as a hearty side.

Variations I've Tried

I swap half the zucchini for yellow squash when I have both on hand, and the color combo looks beautiful. I also add 1 cup of cooked quinoa or rice to the custard mixture when I want a more filling main dish. Sometimes I stir in 1 cup of cooked, crumbled breakfast sausage or diced cooked chicken for a protein boost.

I change the cheese to feta and mozzarella and add a pinch of dried oregano for a more Mediterranean twist. I also tried a version with sautéed mushrooms and spinach mixed in, which turned the casserole into a full veggie meal in one pan. If you like a little heat, a pinch of red pepper flakes in the custard wakes everything up.

How to Serve Zucchini Dill Casserole Recipe

Serve this Zucchini Dill Casserole Recipe warm with a simple green salad and sliced tomatoes for a fresh, light meal. It pairs nicely with grilled chicken, roasted potatoes, or a platter of scrambled eggs for brunch. I also like to cut leftovers into squares and tuck them into lunch boxes with carrot sticks and hummus.

You can spoon it into warm tortillas or pita for a fun veggie wrap. A dollop of plain Greek yogurt or a squeeze of lemon over each serving adds brightness and keeps the flavors lively.

How to store

Fridge: Cool the casserole completely, cover the dish tightly or transfer slices to airtight containers, and store in the refrigerator for up to 4 days.
Freezer (whole or slices): Wrap the cooled casserole or individual pieces in plastic wrap, then foil, or place in freezer-safe containers, and freeze for up to 2 months.
Reheating from fridge: Reheat slices in a 350°F oven for 10 to 15 minutes until hot, or in the microwave in 30-second bursts, covering lightly so they do not dry out.
Reheating from freezer: Thaw overnight in the fridge, then warm in a 350°F oven for 15 to 20 minutes until heated through and the top crisps again.