Finding a way to use up all that summer zucchini from your garden (or the farmer’s market) can feel like an endless task. After all, there’s only so much zucchini bread and grilled zucchini a family can eat before everyone starts asking what’s for dinner instead.
Luckily, this zucchini casserole with Ritz crackers is the answer you’ve been looking for: it’s comforting, easy to throw together on a busy weeknight, and the buttery cracker topping makes it something even picky eaters will actually enjoy.
Why You’ll Love This Zucchini Casserole
- Quick and easy – This casserole comes together in under 45 minutes, making it perfect for busy weeknights when you need dinner on the table fast.
- Simple ingredients – You probably have most of these staples in your kitchen already—just zucchini, crackers, cheese, and a few basics.
- Great way to use garden zucchini – If you’re drowning in summer squash from your garden or farmer’s market haul, this recipe is a tasty solution that the whole family will actually eat.
- Comforting and cheesy – The buttery Ritz crackers and melted cheddar cheese make this veggie-packed dish feel like comfort food, not just another side.
What Kind of Zucchini Should I Use?
For this casserole, you’ll want to look for medium-sized zucchini that are firm to the touch and have smooth, unblemished skin. Smaller to medium zucchini tend to be less watery and have fewer seeds than the giant ones, which means your casserole won’t end up soggy. If you can only find larger zucchini, that’s okay – just be sure to scoop out some of the seeds from the center before slicing. You can use green zucchini, yellow summer squash, or a mix of both for a nice color contrast in your dish.
Options for Substitutions
This casserole is pretty forgiving when it comes to swapping ingredients:
- Ritz crackers: If you don’t have Ritz on hand, you can use any buttery round crackers, club crackers, or even crushed saltines. For a healthier twist, try whole wheat crackers or panko breadcrumbs mixed with a tablespoon of melted butter.
- Zucchini: Yellow squash works perfectly as a substitute and cooks the same way. You can also mix both for a colorful dish.
- Cheddar cheese: Feel free to swap in Monterey Jack, Colby, or a Mexican cheese blend. Gruyere or Swiss will give you a fancier flavor if that’s what you’re going for.
- Sweet onion: Regular yellow onions or white onions work just fine. You could also use shallots for a milder taste.
- Milk: Whole milk is best, but 2% milk or even half-and-half will work. For a dairy-free version, try unsweetened almond or oat milk, though the flavor will be slightly different.
- Butter: Olive oil or vegetable oil can replace the butter for sautéing, though you’ll lose some of that rich, buttery flavor.
Watch Out for These Mistakes While Baking
The biggest issue with zucchini casserole is excess water, which can turn your dish watery and prevent it from setting properly – after slicing your zucchini, sprinkle it with salt and let it sit for 10-15 minutes, then pat it dry with paper towels to remove moisture before cooking.
Don’t rush the initial cooking step by cranking up the heat too high, as cooking the zucchini and onion slowly over medium heat allows the vegetables to release their water and caramelize slightly, which adds flavor and prevents a soggy casserole.
Make sure your egg mixture is fully incorporated into the zucchini before baking, and avoid overbaking – the casserole is done when the center is just set but still has a slight jiggle, since it will continue cooking after you remove it from the oven.
For extra flavor, crush the crackers into different sizes rather than uniform crumbs, which creates a more interesting texture on top.
What to Serve With Zucchini Casserole?
This zucchini casserole is rich and cheesy, so it pairs really well with simple grilled or baked chicken, pork chops, or even a nice steak. Since the casserole already has plenty of buttery crackers on top, I like to keep the rest of the meal lighter with a crisp garden salad or some roasted green beans on the side. It also works great as part of a potluck spread alongside other comfort foods like baked ham or meatloaf. If you want to make it a complete vegetarian meal, serve it with a fresh tomato salad and some crusty bread.
Storage Instructions
Store: Keep leftover zucchini casserole covered with foil or in an airtight container in the fridge for up to 4 days. The crackers on top might soften a bit over time, but the flavors actually get better as everything sits together.
Freeze: This casserole freezes pretty well for up to 2 months. I’d recommend freezing it before baking if you’re planning ahead, or let it cool completely after baking and wrap it tightly in plastic wrap and foil. Just know the cracker topping won’t be quite as crispy after freezing.
Reheat: Warm it up in the oven at 350°F for about 15-20 minutes until heated through. If you want to crisp up that cracker topping again, pop it under the broiler for a minute or two at the end. You can also microwave individual portions for a quick lunch.
| Preparation Time | 15-20 minutes |
| Cooking Time | 20-25 minutes |
| Total Time | 35-45 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 40-48 g
- Fat: 95-110 g
- Carbohydrates: 120-135 g
Ingredients
For the zucchini base:
- 4 tbsp butter (I like Kerrygold unsalted butter for this)
- 4 cups zucchini (sliced into 1/4-inch rounds)
- 1/2 cup onion (finely diced into 1/4-inch pieces)
- 2 eggs (room temperature, about 70°F)
- 2/3 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
For the topping:
- 35 ritz crackers (crushed into coarse crumbs for better texture)
- 1 1/4 cups cheddar cheese (I use Tillamook sharp cheddar for best flavor)
- 1 tbsp fresh parsley (finely chopped)
Step 1: Prepare Mise en Place and Preheat
- 4 cups zucchini
- 1/2 cup onion
- 35 ritz crackers
- 1 1/4 cups cheddar cheese
- 1 tbsp fresh parsley
- 2 eggs
- 2/3 cup milk
Preheat your oven to 400°F.
While it heats, slice the zucchini into 1/4-inch rounds, finely dice the onion into 1/4-inch pieces, and crush the Ritz crackers into coarse crumbs—I prefer not to pulverize them into fine dust, as the larger pieces add better texture and structure to the casserole.
Measure out the cheese and chop the fresh parsley.
Have the eggs and milk at room temperature, as they’ll incorporate more smoothly into the warm zucchini mixture.
Step 2: Sauté Zucchini and Onion Until Tender
- 4 tbsp butter
- 4 cups zucchini
- 1/2 cup onion
Melt the butter in a large skillet over medium heat.
Add the diced onion and sauté for 2-3 minutes until softened and fragrant, then add the sliced zucchini.
Cook for 6-8 minutes, stirring occasionally, until the zucchini is tender but still holds its shape.
This step removes excess moisture from the zucchini and develops its natural sweetness, which prevents a watery casserole.
Step 3: Season and Build the Base Layer
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 17-18 ritz crackers
- 5/8 cup cheddar cheese
Remove the skillet from heat and season the cooked zucchini and onion mixture with salt, black pepper, and garlic powder.
Stir well to distribute the seasonings evenly.
Add half of the crushed Ritz crackers and half of the cheddar cheese to the zucchini mixture, stirring until everything is well combined.
This creates a flavorful base and allows the crackers to absorb some of the moisture from the zucchini.
Step 4: Create and Incorporate the Egg Custard
- 2 eggs
- 2/3 cup milk
- zucchini mixture from Step 3
In a separate bowl, whisk together the room-temperature eggs and milk until well combined and slightly frothy.
Pour this egg mixture into the zucchini mixture from Step 3, stirring gently but thoroughly until all ingredients are evenly distributed.
The egg custard binds everything together and creates a creamy texture throughout the casserole.
Step 5: Assemble and Top the Casserole
- zucchini mixture from Step 4
- 17-18 ritz crackers
- 5/8 cup cheddar cheese
Transfer the combined zucchini mixture into a 9×13-inch baking dish (or similar size) and spread it evenly.
Top with the remaining crushed Ritz crackers and the remaining cheddar cheese, distributing them in an even layer.
I like to use a light hand with the topping so it stays crispy during baking rather than getting soggy—just a single, even layer works best.
Step 6: Bake and Finish
- assembled casserole from Step 5
- 1 tbsp fresh parsley
Bake in the preheated 400°F oven for 20-25 minutes, until the top is golden brown and the casserole is set but still has a slight jiggle in the center when gently shaken—this means it’s creamy inside, not dry.
Remove from the oven and let rest for 3-5 minutes before serving.
Garnish with the fresh chopped parsley for a pop of color and freshness.
Best Zucchini Casserole with Ritz Crackers
Ingredients
For the zucchini base:
- 4 tbsp butter (I like Kerrygold unsalted butter for this)
- 4 cups zucchini (sliced into 1/4-inch rounds)
- 1/2 cup onion (finely diced into 1/4-inch pieces)
- 2 eggs (room temperature, about 70°F)
- 2/3 cup milk
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
For the topping:
- 35 ritz crackers (crushed into coarse crumbs for better texture)
- 1 1/4 cups cheddar cheese (I use Tillamook sharp cheddar for best flavor)
- 1 tbsp fresh parsley (finely chopped)
Instructions
- Preheat your oven to 400°F. While it heats, slice the zucchini into 1/4-inch rounds, finely dice the onion into 1/4-inch pieces, and crush the Ritz crackers into coarse crumbs—I prefer not to pulverize them into fine dust, as the larger pieces add better texture and structure to the casserole. Measure out the cheese and chop the fresh parsley. Have the eggs and milk at room temperature, as they'll incorporate more smoothly into the warm zucchini mixture.
- Melt the butter in a large skillet over medium heat. Add the diced onion and sauté for 2-3 minutes until softened and fragrant, then add the sliced zucchini. Cook for 6-8 minutes, stirring occasionally, until the zucchini is tender but still holds its shape. This step removes excess moisture from the zucchini and develops its natural sweetness, which prevents a watery casserole.
- Remove the skillet from heat and season the cooked zucchini and onion mixture with salt, black pepper, and garlic powder. Stir well to distribute the seasonings evenly. Add half of the crushed Ritz crackers and half of the cheddar cheese to the zucchini mixture, stirring until everything is well combined. This creates a flavorful base and allows the crackers to absorb some of the moisture from the zucchini.
- In a separate bowl, whisk together the room-temperature eggs and milk until well combined and slightly frothy. Pour this egg mixture into the zucchini mixture from Step 3, stirring gently but thoroughly until all ingredients are evenly distributed. The egg custard binds everything together and creates a creamy texture throughout the casserole.
- Transfer the combined zucchini mixture into a 9x13-inch baking dish (or similar size) and spread it evenly. Top with the remaining crushed Ritz crackers and the remaining cheddar cheese, distributing them in an even layer. I like to use a light hand with the topping so it stays crispy during baking rather than getting soggy—just a single, even layer works best.
- Bake in the preheated 400°F oven for 20-25 minutes, until the top is golden brown and the casserole is set but still has a slight jiggle in the center when gently shaken—this means it's creamy inside, not dry. Remove from the oven and let rest for 3-5 minutes before serving. Garnish with the fresh chopped parsley for a pop of color and freshness.
