Pioneer Woman Zucchini Casserole (inspired by Ree Drummond’s classic style) is the ultimate comfort food side dish. It transforms humble zucchini into a bubbling, cheesy, savory masterpiece that even vegetable skeptics will devour. It’s not a healthy, “light” vegetable dish—it’s a hearty, rich casserole packed with cheddar cheese, sour cream, and a buttery breadcrumb topping. Perfect for using up a summer garden glut or serving alongside a holiday roast, this dish is creamy, slightly tangy, and incredibly satisfying.
Try More Recipes:
- Pioneer Woman Zucchini Lasagna
- Pioneer Woman Zucchini Cookies
- Pioneer Woman Zucchini Pineapple Bread
🧡 Why You Will Love This Zucchini Casserole Recipe:
- Crowd Pleaser: The rich, cheesy sauce and buttery topping mask the “vegetable” nature of the zucchini, making it kid-friendly.
- Perfect Texture: Salting and draining the zucchini prevents the dreaded “soggy casserole” syndrome, ensuring a creamy, not watery, result.
- Make-Ahead Friendly: You can assemble the entire dish ahead of time and just bake it when you’re ready to eat.
- Simple Ingredients: It uses pantry staples like cheese, eggs, onions, and breadcrumbs that you likely already have.
- Comfort Food: It eats like a gratin or a savory pie—warm, filling, and indulgent.
🥒 Pioneer Woman Zucchini Casserole Ingredients
- 4-5 medium zucchini (about 2 lbs), ends trimmed and cut into cubes or slices
- 1 medium onion, finely chopped
- 4 tbsp butter (divided: 2 tbsp for sautéing, 2 tbsp melted for topping)
- 2 large eggs, lightly beaten
- 1 cup sour cream (full fat is best)
- 2 cups grated sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
- 2 cups Panko breadcrumbs (or crushed Ritz crackers/regular breadcrumbs)
- 1 tsp dried thyme (or Italian seasoning)
- Salt and freshly ground black pepper
- Pinch of cayenne pepper (optional, for warmth)
- Cooking spray or butter for the baking dish
🥘 How To Make Pioneer Woman Zucchini Casserole
- Prep the Zucchini: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Boil/Steam: Place the cut zucchini in a large pot of boiling salted water. Cook for 3 to 5 minutes until just tender but not mushy. Drain immediately.
- Crucial Step: Place the drained zucchini in a colander and press down gently with a spoon or paper towels to squeeze out excess water. This prevents a watery casserole.
- Sauté Aromatics: While the zucchini drains, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Remove from heat.
- Make the Filling: In a large mixing bowl, whisk together the beaten eggs, sour cream, dried thyme, salt, pepper, and cayenne (if using).
- Combine: Add the cooked zucchini, sautéed onions, and 1 cup of the grated cheese to the egg mixture. Stir gently to combine. Pour this mixture into the prepared baking dish.
- Make the Topping: In a small bowl, mix the breadcrumbs (or crushed crackers) with the remaining 1 cup of cheese and the remaining 2 tablespoons of melted butter. Toss until the crumbs are coated.
- Top: Sprinkle the crumb mixture evenly over the zucchini filling.
- Bake: Bake uncovered for 30 to 40 minutes, or until the casserole is bubbly and the topping is golden brown.
- Rest: Let it sit for 10 minutes before serving to allow the filling to set slightly.
💡 Recipe Tips
- The Squeeze: Don’t skip draining the zucchini. If you have time, you can even salt the raw zucchini cubes and let them sit in a colander for 30 minutes to draw out water instead of boiling them.
- Cheese Choice: Sharp cheddar cuts through the creaminess best, but Pepper Jack adds a nice kick if you like spice.
- Topping Variation: Ree Drummond often uses crushed Ritz crackers instead of panko for a buttery, salty crunch that is irresistible.
- Don’t Overcook Veg: Remember the zucchini will cook again in the oven, so only par-boil it initially.
🍗 What To Serve With Zucchini Casserole?
- Roast Chicken: This is the perfect side dish for a classic Roast Chicken or Turkey.
- Steak: The creamy richness pairs well with a lean Grilled Flank Steak or Sirloin.
- Pork Chops: Serve alongside Pan-Fried Pork Chops for a comforting weekday meal.
- Holiday Table: It fits perfectly on a Thanksgiving or Easter spread next to mashed potatoes and stuffing.
🧊 How To Store Leftovers Zucchini Casserole?
- Refrigerate: Cover tightly with foil or transfer to an airtight container. Store in the fridge for up to 3 days.
- Freeze: You can freeze it before or after baking. If freezing before, wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight before baking.
🔥 How To Reheat Leftovers Zucchini Casserole?
- Oven: Reheat covered with foil at 350°F for 20 minutes to prevent the topping from burning. Remove foil for the last 5 minutes to crisp up.
- Microwave: Works for single servings, though the topping will lose its crunch.
❓ FAQs
No, and please don’t! The skin adds a nice pop of green color and helps the zucchini cubes hold their shape during baking so they don’t turn into total mush. Just wash them well before cutting.
This is the most common issue with zucchini. To prevent it, ensure you squeeze the excess water out after par-boiling. You can gently press the zucchini in a colander with paper towels. Alternatively, you can skip the boiling, salt the raw zucchini cubes, let them sit for 30 minutes to sweat, and then squeeze them dry before mixing.
Yes! In fact, many versions of Ree Drummond’s casserole specifically call for crushed buttery round crackers (like Ritz). They add a salty, buttery richness that makes the topping even more addictive.
You can, but it changes the texture significantly. Cubed zucchini gives it a hearty, side-dish feel (like a potato gratin), while grated zucchini makes it more like a dense pudding or quiche. If you grate it, you must wring it out in a clean kitchen towel to remove moisture.
More Recipes:
📊 Zucchini Casserole Nutrition Facts
Serving Size: 1 serving (approx. 1 cup)
- Calories: 320 kcal
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 90mg
- Sodium: 450mg
- Total Carbohydrate: 20g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 12g
Pioneer Woman Zucchini Casserole Recipe
Course: Dinner, Lunch, MainCuisine: AmericanDifficulty: Easy8
servings20
minutes40
minutes320
kcalPioneer Woman Zucchini Casserole (inspired by Ree Drummond’s classic style) is the ultimate comfort food side dish. It transforms humble zucchini into a bubbling, cheesy, savory masterpiece that even vegetable skeptics will devour. It’s not a healthy, “light” vegetable dish—it’s a hearty, rich casserole packed with cheddar cheese, sour cream, and a buttery breadcrumb topping. Perfect for using up a summer garden glut or serving alongside a holiday roast, this dish is creamy, slightly tangy, and incredibly satisfying.
Ingredients
4-5 medium zucchini (about 2 lbs), ends trimmed and cut into cubes or slices
1 medium onion, finely chopped
4 tbsp butter (divided: 2 tbsp for sautéing, 2 tbsp melted for topping)
2 large eggs, lightly beaten
1 cup sour cream (full fat is best)
2 cups grated sharp cheddar cheese (or a mix of cheddar and Monterey Jack)
2 cups Panko breadcrumbs (or crushed Ritz crackers/regular breadcrumbs)
1 tsp dried thyme (or Italian seasoning)
Salt and freshly ground black pepper
Pinch of cayenne pepper (optional, for warmth)
Cooking spray or butter for the baking dish
Directions
- Prep the Zucchini: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- Boil/Steam: Place the cut zucchini in a large pot of boiling salted water. Cook for 3 to 5 minutes until just tender but not mushy. Drain immediately. Crucial Step: Place the drained zucchini in a colander and press down gently with a spoon or paper towels to squeeze out excess water. This prevents a watery casserole.
- Sauté Aromatics: While the zucchini drains, melt 2 tablespoons of butter in a skillet over medium heat. Add the chopped onion and sauté for 5 minutes until soft and translucent. Remove from heat.
- Make the Filling: In a large mixing bowl, whisk together the beaten eggs, sour cream, dried thyme, salt, pepper, and cayenne (if using).
- Combine: Add the cooked zucchini, sautéed onions, and 1 cup of the grated cheese to the egg mixture. Stir gently to combine. Pour this mixture into the prepared baking dish.
- Make the Topping: In a small bowl, mix the breadcrumbs (or crushed crackers) with the remaining 1 cup of cheese and the remaining 2 tablespoons of melted butter. Toss until the crumbs are coated.
- Top: Sprinkle the crumb mixture evenly over the zucchini filling.
- Bake: Bake uncovered for 30 to 40 minutes, or until the casserole is bubbly and the topping is golden brown.
- Rest: Let it sit for 10 minutes before serving to allow the filling to set slightly.
Notes
- The Squeeze: Don’t skip draining the zucchini. If you have time, you can even salt the raw zucchini cubes and let them sit in a colander for 30 minutes to draw out water instead of boiling them.
Cheese Choice: Sharp cheddar cuts through the creaminess best, but Pepper Jack adds a nice kick if you like spice.
Topping Variation: Ree Drummond often uses crushed Ritz crackers instead of panko for a buttery, salty crunch that is irresistible.
Don’t Overcook Veg: Remember the zucchini will cook again in the oven, so only par-boil it initially.
