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Shredded Zucchini Casserole

Yields1 ServingPrep Time25 minsCook Time35 minsTotal Time1 hr 15 mins

 8 cups coarsely shredded zucchini
 1/2 teaspoon salt
 1 tablespoon olive oil
 1 cup finely chopped onion
 4 cloves garlic, minced
 4 large eggs
 1/2 teaspoon freshly ground black pepper
 1 1/2 cups shredded mozzarella cheese
 1 1/2 cups shredded sharp Cheddar cheese
 1/2 cup grated Parmesan cheese
 2/3 cup Italian seasoned panko breadcrumbs
 3 tablespoons butter, melted
 1/4 cup grated Parmesan cheese
1

Prep the Oven & Pan: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart rectangular baking dish with nonstick spray or a dab of olive oil. Set aside.

2

  • Draw Out Moisture: Place the 8 cups of coarsely shredded zucchini into a large mixing bowl. Sprinkle with 1/2 teaspoon of salt and toss evenly to coat. Transfer the salted zucchini into a colander set inside your sink. Let it stand for 15 minutes so excess water drains off.

     

3

  • Squeeze the Zucchini Dry: Dump the drained zucchini onto a clean kitchen towel or flour sack cloth. Gather the edges and squeeze out all remaining liquid until the squash feels dense and significantly reduced in size. Wipe your large mixing bowl dry with paper towels.

     

4

  • Sauté Aromatics: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the 1 cup of finely chopped onion and cook until soft and translucent, about 4 minutes. Add the 4 cloves of minced garlic and stir until fragrant, about 1 minute more. Remove from heat.

     

5

  • Build the Casserole Base: In your dried large bowl, whisk the 4 large eggs and 1/2 teaspoon of black pepper until blended. Stir in the squeezed zucchini, cooked onion and garlic, 1 1/2 cups mozzarella, 1 1/2 cups Cheddar, and 1/2 cup of Parmesan cheese. Combine thoroughly using a spatula.

     

6

  • First Bake: Transfer the mixture to your prepared 2-quart baking dish. Spread it into an even layer with your spatula. Bake uncovered for 20 minutes.

     

7

  • Make Topping: While the casserole bakes, mix 2/3 cup Italian seasoned panko breadcrumbs, 3 tablespoons melted butter, and the remaining 1/4 cup Parmesan cheese together in a small bowl until evenly moistened.

     

8

  • Finish & Crisp: Remove the baking dish from the oven. Scatter the breadcrumb mixture evenly over the top layer. Return to the oven and bake until the top turns golden brown and crisp, roughly 10 to 15 minutes.

     

9

 

Garnish & Rest: Remove from heat and sprinkle fresh chopped chives over top. Let the dish sit for 10 minutes so it sets clean before slicing and serving.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories369
% Daily Value *
Total Fat 24g31%
Total Carbohydrate 20g8%
Protein 20g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.