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.
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
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Preheat oven to 375 F. Spray 9x5 in or 8 in square pan.
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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.
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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.
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Bake uncovered 20 minutes.
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In small bowl, pour melted butter, over breadcrumbs and 2 tbsp Parmesan cheese. Stir until completely combined.
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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.