Name: Shredded Zucchini Casserole
Prep time: 25 min
Cook time: 35 min
Total time: 1 h 15 min
Yield: 8
Cuisine: Italienne
Ingredients: 8 cup (1920 ml) s coarsely shredded zucchini (2 pounds (907 g) 4 ounce (113 g) s); 1/2 teaspoon (3 ml) salt; 1 tablespoon (15 ml) olive oil; 1 cup (240 ml) finely chopped onion; 4 cloves garlic, minced; 4 eggs; 1/2 teaspoon (3 ml) ground black pepper; 1 1/2 cup (360 ml) shredded moz zarella cheese (6 ounce (170 g) s); 1 1/2 cup (360 ml) shredded sharp cheddar cheese (6 ounce (170 g) s); 3/4 cup (180 ml) grated Parmesan cheese (3 ounce (85 g) s), divided; 2/3 cup (160 ml) Italian seasoned panko breadcrumbs; 3 tablespoon (45 ml) s butter, melted; Chopped fresh chives

Description

Discover how to make a delicious Shredded Zucchini Casserole that’s perfect for any meal. Learn step-by-step tips for a healthy dish that everyone will love.

Ingredients

8 cup (1920 ml) s coarsely shredded zucchini (2 pounds (907 g) 4 ounce (113 g) s)
1/2 teaspoon (3 ml) salt
1 tablespoon (15 ml) olive oil
1 cup (240 ml) finely chopped onion
4 cloves garlic, minced
4 eggs
1/2 teaspoon (3 ml) ground black pepper
1 1/2 cup (360 ml) shredded moz zarella cheese (6 ounce (170 g) s)
1 1/2 cup (360 ml) shredded sharp cheddar cheese (6 ounce (170 g) s)
3/4 cup (180 ml) grated Parmesan cheese (3 ounce (85 g) s), divided
2/3 cup (160 ml) Italian seasoned panko breadcrumbs
3 tablespoon (45 ml) s butter, melted
Chopped fresh chives

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Instructions

Assemble all the ingredients. Preheat your oven to 375°F (190°C) and lightly coat a 2-quart rectangular baking dish with oil.
In a large bowl, mix the zucchini with salt to ensure it’s evenly coated. Place the zucchini in a colander over the sink and let it sit for 15 minutes to drain extra liquid. Transfer the zucchini to a clean kitchen towel and squeeze out any remaining moisture. Dry the large bowl with paper towels.
Warm the olive oil in a large skillet on medium heat. Add the onion and cook until it becomes soft and see-through, roughly 4 minutes. Stir in the garlic and continue cooking for another minute until it releases its aroma.
In the large bowl, beat the eggs with black pepper. Add the zucchini, the onion and garlic mixture, mozzarella, Cheddar, and 1/2 cup of Parmesan cheese, mixing everything together thoroughly.
Pour the mixture into the greased baking dish, spreading it out evenly.
Place it in the oven to bake without a cover for 20 minutes.
In the meantime, mix the panko with melted butter in a small bowl. Stir in the remaining 1/4 cup of Parmesan cheese.
Sprinkle the breadcrumb mixture over the casserole and continue baking until the top is golden and crunchy, about 10 to 15 minutes. Finish with a sprinkle of chopped chives.

Notes

Thoroughly squeeze the zucchini to eliminate excess water and prevent sogginessnAdd garlic just after onions turn translucent to enhance flavor without burningnMix mozzarella and cheddar with zucchini for even cheese coverage before adding Parmesan