Shredded Zucchini Casserole: The Ultimate Comfort Food Recipe
Introduction to Shredded Zucchini Casserole
Imagine a dish that captures the essence of comfort food while sneaking in some healthy ingredients! The Shredded Zucchini Casserole is just that. Perfectly baked with layers of cheesy goodness, this casserole is a delightful way to enjoy zucchini, making it an ideal option for families or anyone looking to incorporate more vegetables into their meals. It’s hearty, satisfying, and incredibly easy to prepare.
A Personal Story Behind My Shredded Zucchini Casserole Journey
Growing up, my grandmother made a version of this casserole every summer when the zucchini was abundant in her garden. I remember gathering fresh zucchini and herbs from her backyard, watching her expertly combine them into a delicious dish. This recipe brings back those cherished memories, and each bite reminds me of her love and warmth. Cooking this dish is not just about the food; it’s about sharing stories and creating new memories with loved ones.
What Makes This Shredded Zucchini Casserole Recipe Special?
This Shredded Zucchini Casserole is special for several reasons. First, it’s incredibly versatile; you can easily customize it by adding cooked ground turkey or beef for extra protein. The combination of mozzarella and sharp cheddar cheese creates a perfect melty texture, while the crispy panko topping adds a delightful crunch. Plus, this dish is a fantastic way to use up any extra zucchini you may have, making it both economical and sustainable.
The Full Shredded Zucchini Casserole Recipe
Ingredients
- 4 cups coarsely shredded zucchini
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1/2 cup finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs
- 1/4 teaspoon freshly ground black pepper
- 3/4 cup shredded mozzarella cheese
- 3/4 cup shredded sharp Cheddar cheese
- 6 tablespoons grated Parmesan cheese, divided
- 1/3 cup Italian seasoned panko breadcrumbs
- 1 1/2 tablespoons butter, melted
- Chopped chives to taste, for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 2-quart rectangular baking dish.
- In a large bowl, combine zucchini and salt, tossing to coat evenly. Place the zucchini in a colander over the sink to drain excess moisture for 15 minutes. Squeeze out any remaining liquid using a clean kitchen towel. Wipe the large bowl dry with paper towels.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, around 4 minutes. Add garlic and cook for an additional minute.
- In the large bowl, whisk together eggs and pepper. Add zucchini, onion mixture, mozzarella, Cheddar, and 1/2 cup of Parmesan cheese, mixing thoroughly.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Bake the casserole, uncovered, for 20 minutes. This helps set the base of the casserole.
- In a small bowl, combine panko and melted butter. Stir in the remaining 1/4 cup Parmesan cheese. This will create a deliciously crispy topping.
- Top the casserole with the breadcrumb mixture and bake until golden and crisp, for 10 to 15 minutes. Garnish with chives before serving.
Serving Suggestions and Variations for Shredded Zucchini Casserole
This casserole can be served as a main dish or a side. Pair it with a simple green salad or some roasted vegetables for a complete meal. For variations, consider adding diced tomatoes or bell peppers for extra flavor. If you want a bit of heat, a sprinkle of red pepper flakes works wonders. You can also substitute the cheese types according to your preference or dietary needs.
Frequently Asked Questions About Shredded Zucchini Casserole
Can I make this ahead of time? Yes! You can prepare the casserole and refrigerate it before baking. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.
Can I freeze leftovers? Absolutely! This casserole freezes well. Just ensure it’s in an airtight container and can be reheated in the oven.
What can I use instead of breadcrumbs? For a gluten-free option, try crushed gluten-free crackers or omit the topping altogether for a low-carb version.
Shredded Zucchini Casserole
Ingredients
Main Ingredients
- 4 cups coarsely shredded zucchini
- 0.25 teaspoon salt
- 2 tablespoons olive oil
- 0.5 cup finely chopped onion
- 2 cloves garlic, minced
- 2 large eggs
- 0.25 teaspoon freshly ground black pepper
- 0.75 cup shredded mozzarella cheese
- 0.75 cup shredded sharp Cheddar cheese
- 6 tablespoons grated Parmesan cheese
- 0.33 cup Italian seasoned panko breadcrumbs
- 1.5 tablespoons butter, melted
- 1 tablespoon Chopped chives for garnish
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 2-quart rectangular baking dish.
- In a large bowl, combine zucchini and salt, tossing to coat evenly. Place the zucchini in a colander over the sink to drain excess moisture for 15 minutes. Squeeze out any remaining liquid using a clean kitchen towel. Wipe the large bowl dry with paper towels.
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, around 4 minutes. Add garlic and cook for an additional minute.
- In the large bowl, whisk together eggs and pepper. Add zucchini, onion mixture, mozzarella, Cheddar, and 1/2 cup of Parmesan cheese, mixing thoroughly.
- Transfer the mixture to the prepared baking dish, spreading it into an even layer.
- Bake the casserole, uncovered, for 20 minutes. This helps set the base of the casserole.
- In a small bowl, combine panko and melted butter. Stir in the remaining 1/4 cup Parmesan cheese. This will create a deliciously crispy topping.
- Top the casserole with the breadcrumb mixture and bake until golden and crisp, for 10 to 15 minutes. Garnish with chives before serving.
Notes