Description
A cheesy, golden-topped zucchini casserole packed with Italian flavor, perfect for summer dinners and reducing food waste.
Ingredients
Scale
- 4 cups shredded zucchini (about 3.5 medium zucchinis)
- 1/2 cup finely chopped onion
- 1 tablespoon finely chopped garlic (about 3 cloves)
- 2 large eggs
- 1/2 teaspoon salt
- 1/2 cup grated Parmesan cheese + 2 tablespoons for topping
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup panko breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 375°F (190°C) and grease a 1½-quart baking dish (around 8×8 inches).
- Place shredded zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture using a towel.
- In a large bowl, mix drained zucchini, onion, garlic, eggs, 1/2 cup Parmesan, mozzarella, and cheddar. Stir until just combined and transfer to baking dish.
- Bake uncovered for 20 minutes until edges start to set.
- While baking, mix panko, butter, and remaining Parmesan in a bowl for the topping.
- After 20 minutes, remove casserole and evenly spread breadcrumb mixture over the top.
- Return to oven and bake another 5–10 minutes until golden brown. Let cool 5 minutes before serving.
Notes
Ensure zucchini is thoroughly drained to avoid a watery casserole. For added flavor, stir in fresh herbs like basil or thyme.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Vegetarian Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 185
- Sugar: 2g
- Sodium: 420mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 85mg
Keywords: zucchini, parmesan, casserole, vegetarian, summer recipe