Shredded Zucchini Casserole

Shredded Zucchini Casserole

from allrecipes.com
Dinner
75 min
8 servings
368 kcal / serving

This shredded zucchini casserole is a great recipe when your garden is overflowing with zucchini. Cheesy with a crunchy panko topping, it makes a tasty side dish to any roasted meat or fish.

Ingredients

  • 8 cupscoarsely shredded zucchini (2 pounds 4 ounces)
  • ½ teaspoonsalt
  • 1 tablespoonolive oil
  • 1 cupfinely chopped onion
  • 4 clovesgarlic, minced
  • 4eggs
  • ½ teaspoonground black pepper
  • 1 ½ cupshredded mozzarella cheese (6 ounces)
  • 1 ½ cupshredded sharp cheddar cheese (6 ounces)
  • ¾ cupgrated parmesan cheese (3 ounces), divided
  • ⅝ cupitalian seasoned panko breadcrumbs
  • 3 tablespoonsbutter, melted
  • chopped fresh chives

Directions

  1. 1

    Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart rectangular baking dish.

  2. 2

    Combine zucchini and salt in a large bowl and toss to coat evenly. Transfer zucchini to a colander set in the sink. Let stand to drain excess moisture, 15 minutes. Transfer zucchini to a clean kitchen towel and squeeze out any remaining liquid. Use paper towels to wipe the large bowl dry.

  3. 3

    Heat oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 1 minute more.

  4. 4

    Whisk together eggs and pepper in the large bowl. Add zucchini, onion mixture, mozzarella, Cheddar, and 1/2 cup of the Parmesan cheese; combine thoroughly.

  5. 5

    Transfer mixture to the prepared baking dish and spread into an even layer.

  6. 6

    Bake, uncovered, for 20 minutes.

  7. 7

    Meanwhile, combine panko and melted butter in a small bowl. Stir in remaining 1/4 cup Parmesan cheese.

  8. 8

    Top casserole with breadcrumb mixture and bake until golden and crisp, 10 to 15 minutes. Garnish with chives.