Shredded Zucchini Casserole
+8 photos

Shredded Zucchini Casserole

8 servings
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

  • coarsely shredded zucchini

    2 pounds 4 ounces

    8 c
  • salt
    ½ tsp
  • olive oil
    1 tbsp
  • finely chopped onion
    1 c
  • garlic

    minced

    4 cloves
  • eggs
    4
  • ground black pepper
    ½ tsp
  • shredded mozzarella cheese

    6 ounces

    1 ½ c
  • shredded sharp cheddar cheese

    6 ounces

    1 ½ c
  • grated parmesan cheese

    divided, 3 ounces

    ¾ c
  • italian seasoned panko breadcrumbs
    ⅝ c
  • butter

    melted

    3 tbsp
  • 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.

    Step 1
  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.

    Step 2
  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.

    Step 3
  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.

    Step 4
  5. 5

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

    Step 5
  6. 6

    Bake, uncovered, for 20 minutes.

    Step 6
  7. 7

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

    Step 7
  8. 8

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

    Step 8
Shredded Zucchini Casserole
+8

Shredded Zucchini Casserole

75 min8 servings368 cal

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About this Recipe

When your garden is overflowing with summer's bounty, this Shredded Zucchini Casserole offers the perfect, comforting solution. It transforms an abundance of zucchini into a cheesy, savory side dish that will disappear from the table in no time.

What makes this recipe truly special is its harmonious blend of textures and flavors. You'll find tender, savory shredded zucchini perfectly bound with a rich, creamy egg and cheese mixture, all crowned with a golden-brown, irresistibly crunchy Italian-seasoned panko topping. It’s a brilliant way to enjoy garden-fresh zucchini in a way that feels both familiar and incredibly satisfying.

Prepare for a delightful experience for your taste buds. Each forkful delivers the comforting richness of melted mozzarella and sharp cheddar, balanced by the nutty depth of Parmesan cheese. The substantial zucchini base is surprisingly light, while the buttery panko breadcrumbs add a crucial crispness that contrasts beautifully with the soft, cheesy interior. This casserole is designed to be a hearty yet balanced accompaniment to your main course.

Feel free to customize this cheesy delight to your preferences. You can experiment with different cheese blends, perhaps adding some smoked Gouda for a richer flavor, or even a touch of cream cheese for extra creaminess. For an herb boost, consider mixing in some fresh dill or parsley along with the chives. If you prefer a milder onion flavor, green onions can be a good substitute for the finely chopped onion.

This versatile Shredded Zucchini Casserole makes a fantastic addition to almost any meal. It pairs beautifully alongside roasted chicken, baked fish, or grilled steak, making it an excellent choice for a comforting family dinner or a delightful potluck contribution.

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