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Easy Cheesy Dump Zucchini Casserole Recipe with 5 Simple Ingredients

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A quick and easy cheesy zucchini casserole made with just five simple ingredients, perfect for busy weeknights or last-minute dinners. This comforting dish features creamy layers of zucchini, cheese, and a crunchy breadcrumb topping.

Ingredients

Scale
  • 4 cups fresh zucchini, sliced or chopped
  • 2 cups shredded cheddar cheese
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 cup Italian seasoned breadcrumbs
  • 2 tablespoons butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Wash and dry about 4 cups of zucchini. Slice into ¼-inch thick rounds or chop into bite-sized pieces.
  3. In a medium bowl, combine the can of condensed cream of mushroom soup with 1½ cups of shredded cheddar cheese. Stir until smooth and creamy.
  4. Add the zucchini to the bowl and gently fold everything together until the zucchini is coated evenly.
  5. Pour the zucchini mixture into a greased 8×8-inch casserole dish, spreading it out evenly.
  6. In a small bowl, mix the 1 cup of Italian seasoned breadcrumbs with 2 tablespoons of melted butter. Stir well to coat the crumbs.
  7. Evenly spread the breadcrumb mixture over the zucchini layer, then sprinkle the remaining ½ cup of shredded cheddar cheese on top.
  8. Bake the casserole for 25-30 minutes, or until the top is bubbly, golden brown, and crispy.
  9. Let the casserole rest for about 5 minutes before serving.

Notes

To avoid a soggy casserole, salt the zucchini slices and let them sit in a colander for 10 minutes, then pat dry before mixing. If the topping browns too quickly, cover loosely with foil halfway through baking. Melt the butter before mixing with breadcrumbs for an even toasted finish. For gluten-free, use almond flour-based crumbs; for dairy-free, use dairy-free cheese and soup alternatives.

Nutrition

Keywords: zucchini casserole, cheesy casserole, dump casserole, easy dinner, quick recipe, comfort food, zucchini recipe

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