Quick and Easy Zucchini Casserole

main zucchini casseroleFRUGAL ONE DISH MEALS


I wanted something quick easy for dinner tonight so I created this quick and easy Zucchini Casserole.

With all the fresh fruit and vegetables that are available the ingredients for this zucchini casserole will hardly put a dent in your grocery budget.

This zucchini casserole is a dish that can be done in under 20 minutes, is tasty and of course you don’t have to put the oven on for long. You can even use a toaster oven if you have one.

This recipe can be made overnight and placed in the refrigerator so it’s ready to go for the next day. This makes it perfect for a dinner party where you want to prep the meal the night before.

Tip: Don’t add the cheese until you are ready to place it under the grill.

Now this recipe has a few different ingredients but I assure you it will enhance the flavours immensely. What are these ingredients?  It’s lemon zest and basil.

If you are like most people or Mr. CBB you will have an abundance of basil that grows in the garden every year so don’t be afraid to start using it to bring your dishes to life.

Lemon zest is always a great addition to vegetable dishes which bring out the natural flavours. Lemon gives all those vegetables that are bland like the zucchini a blast of citrus that blends well  with the other ingredients.

The great thing about this  dish is that it can be finished off under the broiler/grill. You can even use the gas BBQ to finish it off which means you don’t have to turn your oven on at all.

Since the zucchini casserole is topped with cheese and you have already cooked the other ingredients all you are doing is heating the dish through and melting the cheese on top.

Simple but tasty!

What exactly is zucchini?

Good question.

The zucchini also known as the courgette is a summer squash that can reach nearly a meter in length although it is picked at half that length.

Not many people know this but the orange flowers that you will get from growing a zucchini are edible flowers also called squash blossoms.

The squash blossom is one of many edible flowers that many people grow in their gardens. Did you know you could even eat Daylilies? Well, you can!


How to make Zucchini Casserole


quick and easy zucchini casserole

Prep time: 10 mins
Cook time: 5 mins under broiler or until cheese has melted
Broiler temp: Low

5.0 from 2 reviews
Oven-Free Zucchini Casserole
Prep time
Cook time
Total time
If you are looking for a simple meatless meal this zucchini casserole is a great alternative to a meat lasagna and all you need to do is grill it and serve.
Recipe type: Veggie Casserole
Cuisine: Main Dish
Serves: 4
  • 3 zucchinis chopped
  • 1 yellow pepper finely sliced
  • 2 shallots finely sliced (or 1 small onion)
  • 1 small tin stewed tomatoes
  • 1 cup grated strong cheddar cheese
  • Handful of basil leaves chopped
  • 2 tablespoons olive oil
  • 1 clove crushed garlic
  • 1 lemon zest
  • Salt and pepper to taste
  1. In a pan place the olive oil then once heated add shallots, zucchini, garlic, lemon zest and peppers.
  2. Cook until softened and zucchini starts browning.
  3. Add tin of stewed tomatoes and cook for 5 mins.
  4. Add salt and pepper to taste then add basil.
  5. Place in a large oblong casserole dish (you want a thin layer) and cool
  6. If you are eating this the next day after it has cooled, wrap in plastic and place in the fridge until ready to cook.
  7. Once cooled sprinkle cheese over the top and then place under the broiler/grill until the cheese has melted.
  8. Serve immediately.

Enjoy this zucchini casserole as a main dish for dinner by doubling up the recipe or as a side dish like I have along-side some juicy homemade turkey burgers.

Whatever way you have them this is one dish to keep for those hot summer days when you don’t want to cook but you want something that is easy, quick and uses no oven!




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  1. Hi Everyone! I am a new subscriber and have recently retired. So happy to find a Canadian frugal site! I am currently having an explosion of zucchini in the garden so I’m freezing slices, shreds, breads and brownies for use in the winter. (and giving lots away)
    I thought I would share another casserole we enjoy with all of you. Enjoy!

    2 small zucchini ,quartered and slice into 1\4 inch slices
    Chopped onion
    Chopped garlic
    Veg or olive oil
    1 cup chicken broth
    Seasonings of choice
    1/4 -1/2 cup cream cheese
    1/4 to 1/2 cup bread crumbs or stale bread,torn
    Shredded cheddar

    In small pot, fry onion and garlic in small pot till soft. Add broth, seasonings and zucchini and cook until zucchini softens. Stir in bread crumb and cream cheese and continue stirring over med-low heat until cream cheese melts. Pour into small casserole and top with cheddar. Bake at 350° until golden and bubbly.

    Sorry the measurements aren’t exact, I just kind of “wing it”. Turns out great every time.

    • Hi Bonnie,
      Welcome to Canadian Budget Binder,
      I’m sure you’ll find the gang of fans who participate here regularly to be a hoot as we have some good ol laughs and lots of conversation. Thanks for the recipes I’m going to try it out as soon as I get some zucchini from the relatives garden. Never a shortage that’s for sure. So what brings you to CBB? If you want to talk about FOOD and Recipes come visit my Facebook page nightly for the What’s For Dinner chat from 5-10pm. The regulars are there and new people join in the conversation all the time. It’s a great evening of chatter about frugal living and life. Chat to you soon Bonnie. Mr.CBB

      • Hi Sorry it took so long to reply! I found your website while searching for some frugal Canadian tips and a chance to learn from others. I will definetley log into to the chats on your facebook page, sounds like fun! Bonnie

  2. Nicola Don says:

    You can chop normal tomatoes up add herbs and onion, let it simmer for a bit, add salt n pepper to taste. If it’s too sharp try adding a little brown sugar to it. Hope that helps

  3. Gail Coulter says:

    This looks amazing and very easy! Question for you, do I have to use the can of stewed tomatoes, I have celiac and there is something in the cans of stewed tomatoes that bothers me? What else would work.

  4. Nicola Don says:

    Sorry it Should read big Zucchini lol

  5. Nicola Don says:

    Yup it all depends on the zucchini. If thinly sliced it really will take 15 mins start to finish. If it’s a bit zucchini too it can take longer too as they can be tough skinned. If you do use larger ones try peeling some of the skin off. Hope this helps

  6. Nicola, it took me more than 30 minutes to cook this zucchini casserole. That being said, our family had this over dinner last night and looked forward to having this again next week. Thanks for the recipe!

    • Is it maybe the texture of zucchini that would change the cook time? For example, you like it soft and someone else likes the veg a bit crunchy? Maybe it’s different grill temps? Let’s see what Chef Nicola has to say 🙂 Glad you liked it. I can’t wait to make it myself. Nicola is an amazing cook.

  7. Nicola Don says:

    I can totally see that working! When I have this cold I mix mine with a light onion dressing the Kraft one then add cooked macaroni too it!

  8. Christine Weadick says:

    This looks good Nicola!!! I can see fudging is to use what ever veg are looking a touch rough too!! Might even get Mr Fussy here to eat his veggies!! Another thought would be to add some larger cooked pasta and some salad dressing and call it a pasta salad to heat cold…what do you think??

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