RECIPE: Zucchini Cheddar Grits Casserole
Make the most of summer zucchini season with this creamy, cheesy grits casserole. Featuring tender zucchini, sharp white cheddar, and comforting Southern flavors, this versatile dish is perfect for brunch, dinner, or any gathering. Image: Rai Mincey
Creamy, cheesy, and packed with fresh summer zucchini, this version of grits casserole is a comforting twist on a seasonal favorite. With tender vegetables, rich cheddar, and creamy grits baked into one irresistible dish, itβs the perfect addition to brunch spreads, family dinners, or summer gatherings.
Zucchini Cheddar Grits Casserole
IngredientsΒ Β
- 4 cups chicken stock or broth
- 1 tsp kosher salt
- 1 cup old-fashioned grits
- 1 tbsp salted butter
- 3/4 cup shredded white cheddar
- 2 tsp onion powder
- 1 tsp garlic powder
- 1/2 cup whole milk
- 2 large eggs, beaten
Zucchini Cheddar Topping
- 2 zucchini cut into rustic 1/4-inch-thick diagonal slices
- 1 tbsp olive oil
- 12 tsp kosher salt
- 1-2 tbsp Italian seasoning
- 1/4 cup shredded white cheddar
InstructionsΒ
- Preheat the oven to 325Β°F. Lightly grease a 9Γ9-inch baking dish.
- In a medium saucepan, bring the chicken stock and salt to a boil. Slowly whisk in the old-fashioned grits.
- Reduce the heat to low and cook, stirring frequently until the grits are creamy, about 15 to 20 minutes.
- Remove the grits from the heat. Stir in the butter, 3/4 cups of shredded white cheddar cheese, garlic powder and onion powder until the cheese is melted and the mixture is smooth.
- In a small bowl, whisk together the eggs and milk. Gradually whisk a few spoonfuls of the hot grits into the egg mixture to temper it.
- Slowly stir the tempered egg mixture back into the grits until fully incorporated.
- Pour the grits into the prepared baking dish and spread into an even layer.
- In a medium bowl, toss the zucchini slices with the olive oil, Italian seasoning, and salt until evenly coated.
- Arrange the zucchini slices in slightly overlapping rows over the top of the grits.
- Sprinkle the remaining 1/4 cup shredded white cheddar evenly over the zucchini.
- Bake for 60 to 70 minutes, or until the casserole is set (a bit of wiggle in the center is fine) and the zucchini and cheddar are golden brown.
- Let the casserole rest for 10 minutes before serving.
Nutrition
Enjoy!
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Craving more? Find additional recipesΒ HERE!
Rai Mincey
Rai Mincey is a lifestyle journalist and recipe developer drawn to destinations that feel lush, nostalgic, and deeply human. Through her blog, The Savoring, she explores intimate dining experiences, Southern-rooted cuisine, solo travel, and the small rituals that make everyday life feel richer and more beautiful.
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Comfort food at its best!