Cheesy Zucchini and Potato Casserole

Did you know today is National Zucchini Day?

Seems fitting, seeing as zucchini plants are bursting in bountiful supply.

I do not have a zucchini plant. I did a couple years ago.

But it died shortly after producing one measly deformed zucchini.

A scoop of casserole on a plate in front of a pan of Cheesy Zucchini and Potato Casserole

None-the-less, I still love zucchini.

It’s a great vegetable to throw in my Mother-in-law’s famous Potato Casserole, to give it a little something extra.

Normally her recipe calls for Cream of Chicken Soup, but I substituted that for some of Progresso’s new Creamy Three Cheese Recipe Starter, which I think added loads of cheesy goodness to the already tasty side dish.

A display of ingredients needed to make Cheesy Zucchini and Potato Casserole

This tasty sauce isn’t in stores just yet. I received this cooking sauce as well as their other 4 types of cooking sauces as part of my participation in My BlogSpark.

Consider this a sneak peek at something great.

This casserole really shined because of that creamy cooking sauce.

I’m a convert.

Top: A cutting board with chopped green onions  and a knife, bottom: a pan with melting butter in it

This recipe is super duper simple. Start by chopping up a few green onions and sauteing them in some butter.

A pan with green onions, sour cream and a can of cheese being poured into it.

Add some sour cream and the Creamy Three Cheese Cooking Sauce, and give it a stir.

Let it cook till it gets nice and bubbly.

A hand adding a handful of orange shredded cheese to a pan of cream sauce

Add some more cheese…


Two pics - Left: a pile of shredded zucchini and right: a bag of shredded potatoes

While the cheese gets all melty and gooey, shred some zucchini and pull out those hashbrowns!

You heard.

A pile of shredded potatoes and zucchini on a cutting board

Using frozen hashbrowns cuts the prep time on this WAAAAAAY down.

I’m here for you.

Stir it all into the bubbly cheesy mixture then pour into a casserole dish.

A demonstration of how to layer the casserole in the pan

Smother the thing in buttered panko bread crumbs, cause it’s necessary.

Then bake away.

A look down on a pan of baked casserole

What comes out of your oven is pure deliciousness.

Zucchini and hashbrown potatoes swirled together in creamy cheesy bliss, topped with a light and crispy crunch, then baked to perfection.

A scoop being removed from a pan of Cheesy Zucchini and Potato Casserole

Invite over the neighbors, or the in-laws, or who-ever cause this stuff is so good you don’t want to get caught eating the whole thing by yourself.

Or maybe you do.

A scoop of casserole on a plate in front of a pan of Cheesy Zucchini and Potato Casserole

But seriously, this stuff is the bomb.

Progresso has four other flavors of their Recipe Starters: Creamy Parmesan Basil {which I used to make a killer Chicken Fettuccine Alfredo}, Creamy Roasted Garlic with Chicken Stock, Fire Roasted Tomato, and Creamy Portabella Mushroom. Be sure to look for them in stores soon!

Make sure you don’t miss a thing! Follow I Wash You Dry here:

A scoop being removed from a pan of Cheesy Zucchini and Potato Casserole
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Cheesy Zucchini and Potato Casserole

This hearty casserole has zucchini and hash brown potatoes swirled together in creamy cheesy bliss, topped with a light and crispy crunch, then baked to perfection.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Dinner
Cuisine: American
Servings: 12
Calories: 324 kcal
Author: Shawn


  • 1/2 cup butter, divided
  • 4 green onions, chopped
  • 1 cup sour cream
  • 1 can Progresso Creamy Three Cheese Cooking Sauce, recipe starters
  • 2 cups sharp cheddar cheese, shredded
  • 2 medium zucchinis, shredded
  • 6 cups frozen hashbrown style potatoes
  • 1 1/2 cups panko bread crumbs


  • Preheat oven to 350 degrees
  • Melt 1/4 cup of butter in a large skillet over medium-high heat. Add the green onions and saute until soft (2 minutes).
  • Add the sour cream and Three Cheese Cooking Sauce, stir to combine and cook till it starts to bubble.
  • Add the sharp cheddar cheese and stir till melted and bubbly again.
  • Stir in the zucchini and potatoes till they are evenly incorporated. Then pour the mixture into a 9x13" casserole dish.
  • In a separate, microwavable bowl, melt the remaining 1/4 cup butter in the microwave. Add the panko bread crumbs and toss/stir gently until they are evenly coated with butter. Spread over the casserole potatoes evenly.
  • Bake for 45-50 minutes. Let cool slightly before serving.


Calories: 324kcal | Carbohydrates: 28g | Protein: 9g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 51mg | Sodium: 414mg | Potassium: 570mg | Fiber: 2g | Sugar: 2g | Vitamin A: 752IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 2mg
Keywords: bread crumbs, Casserole, cheddar cheese, hash brown potatoes, zucchini
DID YOU MAKE THIS RECIPE?don't forget to share a picture and mention @iwashyoudry on Instagram or tag #iwashyoudry!

Disclosure:  The information, products and ProgressoTM Recipe StartersTM gift pack was provided by Progresso through MyBlogSpark. All opinions and content are my own.

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
29 Responses
  1. Pat Wheeler

    There used to be a Zucchini fairy that would periodically go through our neighborhood leaving zucchini, rhubarb and/or tomatoes on everyone’s front porch during the “season”. I have to confess to becoming that “fairy” at times in my life when I just could not use all of the bounty of my garden. I haven’t had a garden now for 15 years but now I live on 12 acres and not only have room for my wife’s horses, but I think that I can squeeze in a garden somewhere here. I hope to have a section of raised garden beds (made in my new Wood shop) by next season. I will let you know how all of that works out.

  2. Marsha Gainey

    Made this using a can of cream of celery soup. I also added salt and pepper to taste after I added the zucchinis and the potatoes. This made a lot of servings. It was all right, certainly a different way to use the overabundance of zucchini by summer’s end.

  3. Barbara

    Just came across this recipe while looking for ways to use the last of my garden zucchini. I used Campbell’s cheddar cheese soup and added cubed ham to make it a whole meal casserole. Turned out great and is definitely going on my favorites list to remake. Thanks!!!

  4. Rosemary

    I have made this using zucchini I had frozen left it out overnight draining, I also used cream of mushroom soup and a little extra cheese and 1/4 cup of Romano cheese. It came out delicious

  5. Linda

    I grate and freeze a lot of my abundance of zucchini, wonder if that would work with this recipe and if I should thaw it first and squeeze it out? This sounds so good and would be great come this winter! Thank you

    1. Shawn

      Hi Linda, since zucchini has a lot of water content, I think thawing and squeezing dry would result in the best texture for this casserole.

  6. Tracy

    I make this using my own homemade cheese sauce. I also use fresh potatoes as I had an abundance of them in the garden. Just shredded them and blanched in boiling water. Works out great.

  7. Kelly

    Was wondering if you didnt want to use the Progresso cooking sauce if you could make up your own using half and half and cheese and flour or something to that effect? Would that work?

    1. Shawn

      You could use a 10oz can of cream of chicken soup in place of the progresso sauce. I’m not sure how the half and half would work.

      1. Kelly

        I am vegetarian so I couldn’t use the cream of chicken so i did indeed just saute the onions in butter then added 1 and 3/4 cup half and half and a 1/4 cup flour and wisked it to a boil and added seasonings and the cheese and it thickened. Then added that to the potatoes and zucchini. It tasted great so it is an option. Not to change your recipe just wanted to let you know it worked! Great recipe and healthy too! I used golden potatoes by the way and just shredded them.

  8. Lois

    Good question! I had a recipe that called for 1 medium zucchini or 4 cups shredded. I had 3 medium zucchini and they made 4 cups. So my guess would be for 2 medium it would make about 2 1/2 cups. Also I think, (and please this is just my thinking) that a little more will have not effect on the outcome of this casserole.

    1. K

      I would agree that a little more won’t be “bad” for the recipe. I usually use a little more than the recipes usually call for because (1) I have SO MUCH and (2) maybe it’ll make it a little healthier. 🙂

  9. K

    I have zucchini coming out of my ears right now and want to try this. However, my “medium” zucchini are probably the grocery store’s “extra large”. About how many cups of shredded zucchini did you use?

  10. Lois

    Should the potatoes be thawed first? Why do people make comments on recipes if they don’t have a question or if they haven’t already tried it? A picture is worth a thousand words does not apply here. This sounds ugly but I don’t mean to be. I was just wondering.

    1. Shawn

      Hi Lois, To answer your first question- no, the potatoes do not need to be thawed. That’s what makes this so nice and easy! 🙂 Second question- I’m guessing some people like to be supportive and nice with their time by commenting on how a dish looks nice or appetizing. I also appreciate when others ask questions or give me their feedback on a recipe. Both are very much welcome and appreciated here. 🙂

    2. Sandy_of_WV

      I agree with Lois…
      Why comment if you don’t have a question or haven’t made — dislike reading through comments to find maybe additions/ideas to recipes.

      I would like/love for bloggers to put the REAL questions/answers to their recipe on the card area when asked about recipes.

      I do copy/paste to word document and always put the blogger’s name on the recipe in case I have a question later on when making.

      Copying a recipe into a word document [MS Office Word] before posting would “normally” show spelling errors, wrong wordings, etc.

      Shawn… I do appreciate all the time you put into your site AND noticed you changed your pic today!

      1. Shawn

        Thanks for your input Sandy! I appreciate it. I too like reading the comments from people who have tried the recipes when I am searching for a new dish to make. It helps to see that others have had success with the recipe when they made it. I’m not quite sure how to edit the post/recipe to make the recipe print out with my reader’s comments, but I will look into that. Thanks again Sandy! 🙂

        1. Sandy_of_WV

          I am “not” wanting to type out the comments — very much DISLIKE reading through them to find info on and about recipes.

          Only wish comments of those that tried the recipe showed – not the other comments, which have no bearing on recipe.

      2. Pat Wheeler

        I also copy recipes into a MS Word document, reformatting to make my recipe collection consistent in stile. I include the recipe, the URL (internet address), the Author/Blogger’s name, and a copy of the photo (if there is one). I also copy many of the comments so that I can go back and see what questions were asked and answered as well as what other ideas other readers had about the recipe. I’m not particularly fond of the “this is not an authentic recipe for…” type of comments because there seldom is an “authentic recipe” to compare it against. Until the last 120 years or so, many people never got more than 20 to 50 miles from where they were born in their lifetime. Recipes were made using what ingredients were available within ten to 50 miles of their home (no Amazon Prime). So, ALL recipes were regional within those boundaries. But, I’m not a snob about that either. I just recognize the futility of other people’s efforts to try to police the food world. All in all, I’m looking for tested recipes and feedback from people who have actually tried them. Thank you for your blog and the readers/testers who try the recipes and offer their sincere feedback.

  11. April

    I just saw this today and of course wanted to make it- NOW. We have a ton of zucchini and yukon gold potatoes from our garden and this will be the perfect recipe to help me use it up! Found the sauce at Safeway too!

  12. Gotham Home Table

    Loving the zucchini, nice recipe. My dad had a garden, which produced an inordinate amount of zucchini. For bumper crops he made me go downtown and put them in unlocked cars. This recipe would have been a good alternative.

  13. Hayley @ The Domestic Rebel

    Holy zucchinis, Shawn. This casserole looks AWESOME. So cheesy and gooey and crunchy… I need it all and I need it right now! BTW, were these the pictures from the bathroom?! Lol, they’re awesome!

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Shawn Syphus

Hi, I’m Shawn and I’m a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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