Creamy Zucchini Casserole with Ghosted Maple Syrup: A Savory Summer Favorite
Albert Wood
Looking for a new way to use up your summer zucchini harvest? This creamy zucchini casserole is the cozy, cheesy side dish your dinner table didn’t know it needed. Packed with tender zucchini, sharp cheddar, and a hint of heat from Wood’s Vermont Ghosted Maple Syrup, it’s the perfect way to spice up your go-to casserole routine.
This isn’t just another zucchini bake—this one has character. It’s creamy, comforting, and just a little daring. Whether you’re serving it at a summer potluck, alongside grilled chicken, or as a meatless main, this casserole is a winner.
💡 Tips & Variations:
- Drain well: Waterlogged zucchini = sad, soggy casserole. Let it drain and cool before mixing it in.
- Spice it up: Love heat? Add chopped jalapeños or hot sausage to make this a hearty main course.
- Meal prep-friendly: Assemble ahead and bake later—it holds up beautifully.
🌶 Why Add Ghosted Maple Syrup?
Our Ghosted Maple Syrup is made with real Vermont maple and ghost pepper for a sweet-heat combo that kicks up this savory dish in a subtle, irresistible way. It’s not overpowering—it’s just enough to make your tastebuds sit up and say "Ooh, what's that?"
🥄 Serving Suggestions:
- Pair with grilled chicken, pork chops, or roasted veggies.
- Serve as a meatless main with a crusty baguette and side salad.
- Bring it to your next summer potluck—it’ll be the first empty dish.
🛒 Featured Product:
Wood’s Vermont Ghosted Maple Syrup – handcrafted in small batches using real ghost pepper and pure Vermont maple syrup from our family’s fourth-generation sugar bush. Adds bold, smoky-sweet heat to both sweet and savory dishes.
#ZucchiniCasserole #VermontMaple #SavoryCasserole #GhostedMapleSyrup #WoodSyrupRecipes
Creamy Zucchini Casserole with Ghosted Maple Syrup: A Savory Summer Favorite
Rated 5.0 stars by 1 users
Author:
Al Wood
Prep Time
10 minutes
Cook Time
40 minutes
Ingredients
- 8 cups sliced fresh zucchini
- 3 eggs
- 1 ½ cups mayonnaise
- 1 chopped onion
- ¼ cup finely diced green pepper
- ½ cup grated Parmesan cheese
- 2 cups grated cheddar cheese
- 1 tablespoon garlic powder
-
2 tablespoons Wood's Vermont Ghosted Maple Syrup
- salt and black pepper, to taste
Topping —
- 1 tablespoon butter
- ½ -- ¾ cup cracker crumbs or seasoned panko crumbs
Directions
- Preheat oven to 350°F. Grease a 9 x 13 baking dish with nonstick cooking spray or butter.
- Slice zucchini. Boil sliced zucchini in a large saucepan of water for 3-5 minutes. Drain well in a colander.
- In a large bowl, whisk together the eggs, mayo, chopped onion, diced green pepper, grated Parmesan, cheddar cheese, garlic powder, ghosted maple syrup, salt, and black pepper (to taste).
- Stir in slightly cooled and drained zucchini.
- Pour the mixture into the prepared pan.
- Mix melted butter and crushed cracker crumbs. Sprinkle evenly over the top of the casserole.
- Bake in a preheated 350°F oven for 25 minutes. Increase the oven temperature to 375°F and bake 10 more minutes.
- Let it sit out for 5-10 minutes before serving to allow it to set up.
Recipe Note
- Be sure to drain the cooked zucchini well so that you don’t get a soggy casserole.
- Also, be sure to let the zucchini cool off before adding it to the remaining ingredients. Nobody wants scrambled eggs for this dish.
- I use the cheap grated parmesan in the green container for this recipe.
- For the cracker crumbs, I usually crush up Saltines or Ritz Butter crackers.
- I prefer regular mayonnaise for this recipe as opposed to Miracle Whip.
- There is no need to peel the zucchini.
- Love zucchini casserole recipes? Try this as a main course by adding sausage.