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Zucchini Casserole


4 cups grated zucchini
1/2 teaspoon salt
1/2 cup grated onion
1 tablespoon minced garlic
2 eggs
1/2 cup grated Parmesan cheese + some extra for topping off your casserole
1 cup shredded mozzarella cheese
1/2 cup Panko breadcrumbs
2 tablespoons butter, melted


This recipe can be made with green and/or yellow zucchini. We used both! This recipe originated from but we have modified it slightly to our preferences.

Grate your zucchini and drain thoroughly! It’s very important to get as much liquid as you can out or you will have a runny casserole. After grating, place your zucchini in a colander and sprinkle with salt. Let it sit for a while to draw out more water. Squeeze the zucchini to remove moisture.

Preheat your oven to 375°F. In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Grease a 1.5 quart baking dish. Gently press your mixture evenly into the prepared dish. Bake uncovered for 20 minutes.

While this is baking… in a small bowl, pour butter over the breadcrumbs and your extra Parmesan cheese (about 3 tablespoons or more if you love cheesy dishes). Stir until completely combined.