Garlic Parmesan Zucchini Casserole
This cheesy zucchini casserole boasts a flavorful filling with a crispy, buttery breadcrumb topping.
Ingredients
- 4 cups grated zucchini I used about 3.5 medium zucchinis
- ½ teaspoon salt
- ½ cup finely minced or grated onion
- 1 tablespoon minced garlic about 3 cloves
- 2 large eggs
- ½ cup grated Parmesan cheese plus an additional 2 tablespoons
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup Panko breadcrumbs
- 2 tablespoons melted salted butter
Instructions
- Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
- Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel — you will be shocked by how much liquid comes out!
- Squeezing zucchini dry in a dish towel.
- In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
- Process shot showing how to make zucchini casserole.
- Bake uncovered for 20 minutes.
- Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
- Stirring together breadcrumb topping for casserole.
- After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
Notes
I use a handheld box grater to shred my zucchini, but you can also put it through a food processor if you prefer. Add some ground black pepper or crushed red pepper for a zestier kick. Italian seasoning would also be a nice addition to the filling. Garnish the dish with fresh herbs (such as chopped fresh parsley) for a bright burst of color and flavor.
Nutrition Serving: 1/6 of the casserole Calories: 225kcal Carbohydrates: 8g Protein: 13g Fat: 15g Saturated Fat: 8g Cholesterol: 96mg Sodium: 594mg Potassium: 299mg Fiber: 1g Sugar: 3g Vitamin A: 655IU Vitamin C: 16.2mg Calcium: 291mg Iron: 1mg