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Zucchini Casserole

A delicious and versatile zucchini casserole that combines fresh zucchini, cheese, and breadcrumbs, perfect as a side dish or a light meal.
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Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 6 servings
Course: Side Dish, Vegetable Dish
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups shredded zucchini (about 4 medium zucchini)
  • 1/2 cup diced yellow onion
  • 2 tbsp minced garlic
  • 2 pcs eggs (beaten)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 3/4 cup grated Parmesan cheese (divided)
  • 1/2 cup panko breadcrumbs (or crushed cornflakes, saltine crackers, pretzels, or potato chips)
  • 3 tbsp butter

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and coat an 8” x 8” baking dish with non-stick cooking spray.
  2. Take half of the shredded zucchini and place it in the middle of a clean cheesecloth or cotton kitchen towel. Twist the cloth to create a zucchini 'pouch.' Squeeze to remove excess water.
  3. Transfer the drained zucchini to a bowl and repeat with the remaining half.
  4. Combine the zucchini with diced onion, minced garlic, beaten eggs, mozzarella cheese, cheddar cheese, and 1/2 cup of the grated Parmesan cheese. Mix thoroughly.
Cooking
  1. Spread the mixture evenly in the prepared baking dish and bake for 20 minutes.
  2. Meanwhile, melt the butter and combine it with the panko breadcrumbs and the remaining 1/4 cup of Parmesan cheese.
  3. After 20 minutes, sprinkle the buttered breadcrumb mixture on top and return to the oven for another 5-8 minutes until crispy and golden brown.
Serving
  1. Serve warm, seasoned with salt and pepper as desired.

Notes

Let cooled leftovers be stored in an airtight container in the refrigerator for up to 3-4 days or frozen in portions for up to 3 months. To reheat, thaw overnight and warm in the oven.