Description
Shredded zucchini meets a trio of cheeses, eggs, and breadcrumbs, creating a moist, cheesy interior crowned by a golden, crunchy crust. Hints of garlic and parsley bring freshness, making each bite warm and satisfying.
Ingredients
- 4 cups shredded zucchini
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 2 eggs, beaten
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375 F and lightly grease a 9×9 inch casserole dish.
- Place shredded zucchini in a colander over a bowl, sprinkle with salt, and let drain for 10 minutes. Press out excess moisture with a clean towel.
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until translucent, about 3 minutes.
- In a large bowl combine drained zucchini, sautéed onion and garlic, beaten eggs, mozzarella, cheddar, Parmesan, breadcrumbs, black pepper, and parsley. Stir until evenly mixed.
- Transfer mixture into prepared casserole dish, smoothing the top with a spatula.
- Bake in the preheated oven for 25 to 30 minutes or until the top is golden and the casserole is set.
- Remove from oven and let rest for 5 minutes before slicing and serving.
Notes
- You can substitute breadcrumbs with crushed crackers or panko for extra crunch.
- For a gluten-free option use gluten-free breadcrumbs or almond flour.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
- Reheat individual portions in the oven or microwave until warmed through.