Shredded Zucchini Casserole
A delicious and healthy casserole made with shredded zucchini, cheese, and a crispy topping.
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
For added flavor, consider mixing in cooked ground beef or turkey with the zucchini mixture before baking. No alcoholic drinks allowed, please substitute with a non-alcoholic option.