Weight Watchers Zucchini Casserole Is Perfect Comfort Food

If you’re a casserole fan, you have to try this recipe for Zucchini Casserole that’s 1 WW point per serving and oh-so-cheesy and flavorful with a crispy breadcrumb topping.

This casserole hits every mark, both in the flavor department and in the presentation department. It has gorgeous layers of fresh zucchini squash accompanied by feta and mozzarella cheese. There’s a seasoned custardy egg mixture that helps bind everything together. Then, on top, you have a classic Panko topping for the ultimate crunch-factor and golden-brown surface.

When I first made this recipe, I couldn’t believe it was only 1 point per serving! It almost seemed too good to be true because of how delicious it was. This cheesy casserole has an array of textures. The tender zucchini is to-die-for. And I personally love the texture of the baked feta crumbles; they become firmer as they bake. However, if you prefer the feta cheese to be softer, you can refrain from adding it until toward the end of cooking so that it’s more melty (or use it as a topping when serving!).

This baked zucchini casserole is very adjustable, so feel free to use the zucchini and egg mixture as a base and experiment with different seasonings or cheeses! But as for me? I’ll stick to this recipe since it’s delicious and savory and pairs with so many different foods.

Why You Should Try This Recipe

• It’s the perfect side dish or light meal. This recipe is super versatile! Enjoy it as a side dish to your favorite grilled protein, or use it as a light meal and pair it with a piece of crusty bread.
• Low-fat, high-protein. Per serving, this casserole contains 2.3g of fat and 13g of protein. It also has a good amount of fiber, iron, and potassium.
• This casserole can be assembled in minutes! The hardest part is chopping the zucchini. After that, it’s just a bunch of layering, and then you can get to baking.

Recipe Overview

• Serving Size: 1 slice (208g)
• Number of Servings: 8
• Time to Cook: 35 minutes
• WW Points Per Recipe: 1 WW point per serving, 10 points for the entire recipe (Click here to view the recipe in the WW app. WW login is required)

Ingredients in WW Zucchini Casserole

• 2 ½ lbs Zucchini
• 3 Eggs
• ½ cup Panko breadcrumbs, Japanese-style, plus more to taste
• ¾ cup Fat-free mozzarella cheese, shredded
• 5 oz Fat-free feta cheese, crumbled
• ½ tsp Table salt, more to taste
• ¼ tsp Black pepper, more to taste
• 1 tsp Italian seasoning
• 2 tbsp All-purpose flour
• ¾ cup Nonfat plain Greek yogurt

Instructions for making WW Zucchini Casserole

1. Preheat oven to 375F. Wash and Slice the zucchini into thin rings.
2. In a bowl, combine the eggs, yogurt, flour, and seasonings. Mix until smooth.
3. Grease a large casserole dish or 9×13 pan and layer about half of the zucchini in it. Try to make them as evenly spaced and flat as possible. Pour a little bit less than half of the egg mixture over the zucchini (it doesn’t have to cover every piece fully; it just binds the casserole so it doesn’t fall apart).

4. Sprinkle on half of the feta and mozzarella. Repeat this process for the next layer (the remaining zucchini, egg mixture, and cheese). Lastly, sprinkle the Panko breadcrumbs evenly over the top.

5. Bake the casserole, uncovered, for about 35 minutes or until the zucchini is fork-tender and the egg mixture is set. If the panko hasn’t browned to your liking, you can turn on the broiler for a minute and watch it closely until it’s perfectly golden.

6. Allow to set for 10 minutes before cutting into it. Enjoy!

Variations and Substitutions

• Using other Squash: To make squash zucchini casserole, you can use half yellow squash with this recipe. It tastes just as delicious and gives the dish even more color!
• For a Creamy Casserole: This old-fashioned zucchini casserole firms up pretty well, so you can cut it into clean slices. However, if you want a saucy casserole, you can add some milk to the egg mixture.
• Caprese Zucchini Casserole: include fresh, sliced tomatoes with the zucchini slices. Also, chop up some fresh basil to sprinkle it between the layers. This recipe already has mozzarella, so it is easy to adapt into a caprese-style dish! Drizzle it with balsamic vinegar to finish it off after baking.
• Shredded Zucchini Casserole: You can use shredded zucchini instead for this recipe. You can layer it in the same order. Since the zucchini pieces will be much smaller, they might cook quicker. But remember that the eggs need enough time to cook fully.
• Chicken Zucchini Casserole: To add more substance to this casserole, consider using leftover rotisserie chicken or cut-up boneless, skinless chicken breasts. By using precooked chicken, you can ensure that it will be hot enough around the time the zucchini is done. For safety, use a kitchen thermometer to ensure the chicken reaches 165°F.

Tips and Tricks for Making the Best Zucchini Casserole

• If you don’t like the texture of feta cheese, feel free to substitute it with a different type of fat-free cheese, such as fat-free cheddar.
• Cover and store any leftover cheesy zucchini casserole in the refrigerator for 3-5 days. I don’t suggest freezing this casserole because of all the cheese and yogurt it contains. It would have a different texture when thawed.
• The panko breadcrumbs already have some salt, so be careful not to overdo it with the salt when you make the egg mixture.
• If you plan to eat this as a light lunch or dinner, you can divide it into six servings instead, which will be 2 Weight Watchers points per serving.

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