Garlic Parmesan Zucchini Casserole

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I stole this recipe for Garlic Parmesan Zucchini Casserole from a website called theseasonedmom.com. Zucchinis are the star in this vegetable side dish. Grated zucchini is mixed with onions, garlic and three cheeses. The mixture is placed in a pan and baked. Breadcrumbs mixed with Parmesan  cheese are sprinkled on top and baked until golden brown and crispy. I love this recipe for Garlic Parmesan Zucchini Casserole more than any other zucchini recipe.

“I’m not sure why it is, but I love food more than just about anything else.” – Sylvia Plath, The Bell Jar (see more quotes in the Quotes tab)

Preheat oven to 375 F. Spray 9×5 in or 8 in square pan. Place 4 cups grated zucchini in a colander, sprinkle with ½ tsp salt.

Let zucchini sit for 10 minutes. This will draw out some water from zucchini. After 10 minutes of draining, squeeze out extra moisture from zucchini. In a medium bowl combine zucchini, ½ cup finely diced onion, 1 tbsp minced garlic, 2 eggs, ½ cup grated Parmesan cheese, 1 cup shredded mozzarella cheese and ½ cup shredded cheddar cheese.

Mix until well combined. Gently press mixture evenly into prepared pan.

Bake uncovered 20 minutes.

In small bowl, pour 2 tbsp melted butter, over ½ cup Panko breadcrumbs and 2 tbsp Parmesan cheese.

Stir until completely combined. Sprinkle buttered breadcrumbs over the zucchini.

Return pan to oven. Bake 5-10 minutes more until top is golden brown and crispy.

Cut and serve warm.

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Garlic Parmesan Zucchini Casserole

Zucchinis are the star in this vegetable side dish. Grated zucchini is mixed with onions, garlic and three cheeses. The mixture is placed in a pan and baked. Breadcrumbs mixed with Parmesan cheese are sprinkled on top and baked until golden brown and crispy.

Course Side Dish, Vegetable
Cuisine Italian
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people

Ingredients

  • 4 cups grated zucchini ~ 3.5 medium
  • ½ tsp salt
  • ½ cup finely diced onion
  • 1 tbsp minced garlic
  • 2 eggs
  • ½ cup grated Parmesan cheese + 2 tbsp
  • 1 cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • ½ cup Panko breadcrumbs
  • 2 tbsp melted butter

Instructions

  1. Preheat oven to 375 F. Spray 9x5 in or 8 in square pan.
  2. Place zucchini in a colander, sprinkle with salt and let sit for 10 minutes. This will draw out some water from zucchini. After 10 minutes of draining, squeeze out extra moisture from zucchini.
  3. In the prepared pan, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese and cheddar cheese. Gently press mixture evenly into prepared pan.
  4. Bake uncovered 20 minutes.
  5. In small bowl, pour melted butter, over breadcrumbs and 2 tbsp Parmesan cheese. Stir until completely combined.
  6. After 20 minutes of baking, remove zucchini from oven. Sprinkle buttered breadcrumbs over the zucchini and return to oven. Bake 5-10 minutes more until top is golden brown and crispy.

Recipe Notes

I combined the ingredients in a bowl, and then transferred the mixture to the pan. This way I was able to make sure everything mixed well together and I don’t trust myself to mix in the small pan without losing a lot of it over the sides. You can assemble the first part ahead of time and bake when ready. I put everything in the pan as if to bake it for the first step, but I cover and refrigerate it until I am ready to cook. 4 whole zucchinis can used instead of 3 ½, I do this because I would end up throwing out the half before I could use it.