Description
Garden zucchini slices mingle with onions, garlic, and melted cheeses in a golden-brown bake. Warm, tender ribbons of squash cushion creamy egg custard, topped with crisp breadcrumbs and herby aroma for a comforting, veggie-packed dish.
Ingredients
- 2 cups sliced zucchini
- 1 cup diced onion
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 large eggs beaten
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a skillet over medium heat.
- Add diced onion and minced garlic and sauté until onions are translucent.
- Add sliced zucchini and cook until slightly tender, about 5 minutes.
- Remove skillet from heat and let the vegetable mixture cool for a few minutes.
- In a large bowl combine beaten eggs, milk, cheddar cheese, Parmesan cheese, parsley, oregano, salt, and pepper.
- Stir the cooled vegetable mixture into the egg and cheese mixture until well combined.
- Pour the mixture into a greased 9×9 inch baking dish and sprinkle breadcrumbs evenly on top.
- Bake for 25 to 30 minutes or until the top is golden brown and the center is set.
- Let the casserole rest for 5 minutes before slicing and serving.
Notes
- Yellow squash can be substituted for zucchini for a milder flavor.
- For extra crispiness, broil on high for 2 minutes at the end of baking.
- Refrigerate leftovers in an airtight container for up to 3 days.
- Add a pinch of crushed red pepper flakes for a hint of heat.