Zucchini has always been one of those veggies that shows up in my garden faster than I can use it. By mid-summer, I’m constantly looking for new ways to cook it up. That’s when this zucchini and ham casserole became my go-to dinner solution. It’s perfect for those busy weeknights when I want something filling but don’t want to spend hours in the kitchen.
I started making this casserole back when my kids were little and getting them to eat vegetables was a daily challenge. Mixed with chunks of ham and topped with cheese, even the pickiest eaters at my table would clean their plates. Now it’s become one of our family favorites, and I love how it helps me use up those extra zucchini from the garden.
Want a dish that’s both comforting and good for you? This casserole checks all the boxes. Plus, it’s super easy to put together, and you can prep most of it ahead of time. Trust me, it’s the kind of recipe you’ll want to keep handy all year round.
Why You’ll Love This Zucchini and Ham Casserole
- Naturally gluten-free – Perfect for those avoiding gluten, this casserole uses only naturally gluten-free ingredients while still delivering amazing flavor.
- Low-carb friendly – Using zucchini as the base instead of pasta or potatoes makes this a great option for anyone watching their carb intake.
- Cheese lover’s dream – With three types of cheese – melting cheese, Parmesan, and creamy sour cream – this casserole delivers rich, satisfying flavor in every bite.
- Make-ahead friendly – You can prep this casserole in advance and pop it in the oven when you’re ready to eat, making it perfect for busy weeknights.
- Great for using summer zucchini – When garden zucchini is abundant, this recipe helps you use up your harvest in a delicious way.
What Kind of Zucchini Should I Use?
For this casserole, medium-sized zucchini (about 6-8 inches long) are your best bet since they’re usually less watery and have smaller seeds than larger ones. If you spot zucchini at the store that feel heavy for their size and have smooth, unblemished dark green skin, grab those. Fresh, firm zucchini will give you the best texture in your casserole – avoid any that feel soft or spongy when you give them a gentle squeeze. Since we’re slicing them lengthwise in this recipe, try to pick ones that are relatively straight rather than curved, which will make it easier to get even slices.
Options for Substitutions
This casserole is pretty adaptable and you can make several swaps based on what you have in your kitchen:
- Zucchini: You can replace zucchini with yellow summer squash, or even sliced eggplant (though eggplant might need a quick salt-and-drain first to remove excess moisture).
- Ham: Not a ham fan or don’t have any? Try using cooked chicken, turkey, or even crispy bacon. For a vegetarian version, you could use sautéed mushrooms.
- Melting cheese: Any good melting cheese works here – mozzarella, provolone, or monterey jack are all good options. Just pick one or mix a few together.
- Sour cream: Greek yogurt makes a great substitute for sour cream. It adds the same tangy flavor and creamy texture with extra protein.
- Green onions: You can swap these with finely chopped regular onions or leeks. If using regular onions, cook them until soft before adding to the casserole.
- Olive oil: Any neutral cooking oil will work fine here – try avocado oil or even butter if you prefer.
Watch Out for These Mistakes While Cooking
The biggest challenge when making zucchini casserole is dealing with excess moisture – to avoid a watery dish, try laying your sliced zucchini on paper towels and sprinkling them with salt for 15-20 minutes before cooking to draw out extra water. Another common mistake is overcrowding the baking dish, which can lead to uneven cooking and soggy results – arrange your zucchini slices in a single layer when possible, and don’t be afraid to use a larger baking dish if needed. When adding the cheese topping, wait until the last 10-15 minutes of baking to prevent it from becoming too brown or tough, and make sure to let the casserole rest for 5-10 minutes after baking so the layers can set properly and become easier to serve.
What to Serve With Zucchini and Ham Casserole?
This hearty casserole works really well with a simple side of fluffy white rice or buttered quinoa to soak up all those tasty juices. Since the casserole is rich with cheese and ham, I like to balance it out with some lighter sides – try a crisp green salad with lemon vinaigrette or some roasted cherry tomatoes. For extra veggie power, steamed broccoli or roasted bell peppers make great companions, and don’t forget some warm gluten-free dinner rolls if you’re feeding a hungry crowd. The best part is that this casserole is already a complete meal on its own, so you don’t need to go overboard with sides!
Storage Instructions
Keep Fresh: This tasty casserole will stay good in the fridge for up to 4 days when stored in an airtight container. It’s actually one of those dishes that tastes even better the next day, as the flavors have time to mingle together!
Freeze: Want to save some for later? Let the casserole cool completely, then portion it into freezer-safe containers. It’ll keep well in the freezer for up to 3 months. Just remember that zucchini can release a bit of water when thawed, but it’s still perfectly good to eat.
Reheat: To warm up your casserole, pop it in the oven at 350°F for about 20-25 minutes, or until heated through. If you’re in a hurry, the microwave works too – just heat in 1-minute intervals, stirring between each. Cover with foil while reheating to keep the cheese from drying out.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 55-55 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1500-1700
- Protein: 80-90 g
- Fat: 110-120 g
- Carbohydrates: 30-40 g
Ingredients
- 2 tablespoons extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 4 medium zucchini, sliced lengthwise around 1/2-inch thick
- 1 bunch green onions, sliced
- 1 teaspoon gluten-free chili powder
- 1 teaspoon gluten-free cumin powder
- 1 teaspoon gluten-free dried basil
- 8 oz. ham, thickly sliced and roughly chopped
- 2 cups shredded melting cheese (such as fontina, cheddar, gruyere, or gouda)
- 1/2 cup grated parmesan cheese
- 1 cup sour cream
- 2 large eggs, beaten
- Sea salt to taste
- Gluten-free black pepper to taste
Step 1: Prepare Your Baking Dish and Preheat the Oven
Start by preheating your oven to 375°F (190°C).
Meanwhile, brush a 2-quart casserole dish with olive oil to prevent sticking and for added flavor.
Step 2: Sauté the Vegetables and Ham
In a large skillet, heat olive oil until it’s shimmering.
Add garlic and quickly stir, then immediately add zucchini, green onions, spices, and ham.
Stir-fry the mixture for about 3 minutes, ensuring everything is well coated with the spices.
Once done, remove the skillet from heat.
Step 3: Mix the Cheeses and Wet Ingredients
In a large bowl, combine your two kinds of cheese, making sure to reserve 3/4 cup of this cheese mixture for later use.
Next, add sour cream and beaten eggs to the bowl.
Season the mixture with salt and pepper to taste.
Step 4: Combine All Ingredients
Add the sautéed zucchini and ham mixture to the bowl with the cheese and wet ingredients.
Mix everything together until evenly combined, ensuring the flavors and textures are well distributed throughout the mixture.
Step 5: Transfer and Bake the Casserole
Carefully transfer the combined mixture into the prepared casserole dish.
Sprinkle the reserved 3/4 cup of cheese on top.
Bake in the preheated oven for 30 to 35 minutes, or until the top is lightly golden and the cheese is bubbly.
Take care not to overbake; the dish should have a custard-like consistency akin to a quiche.
Step 6: Rest and Serve
Once baked, let the casserole rest for 10 minutes before serving.
This resting period will help the dish set slightly and make it easier to slice and serve.
Enjoy your delicious, homemade casserole warm!
