Description
A savory, cheesy baked zucchini parmesan casserole—quick to prepare and perfect as a side or light main dish.
Ingredients
- 4 cups shredded zucchini (about 3.5 medium zucchinis)
- ½ teaspoon salt
- ½ cup finely chopped or shredded onion
- 1 tablespoon finely chopped garlic (about 3 cloves)
- 2 large eggs
- ½ cup grated Parmesan cheese (plus 2 tablespoons more for topping)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup panko crumbs
- 2 tablespoons melted salted butter
Instructions
- Preheat oven to 375 °F (190 °C). Grease a 1½‑quart baking dish.
- Place sliced zucchini in a colander, sprinkle with ½ teaspoon salt, let sit 10 minutes to draw out moisture, then wrap in a towel and wring out excess water.
- In a large bowl, combine the squeezed zucchini with chopped onion, minced garlic, beaten eggs, ½ cup Parmesan, mozzarella, and cheddar cheese. Press the mixture evenly into the prepared baking dish.
- Bake, uncovered, for 20 minutes to help set the casserole.
- Meanwhile, in a small bowl, combine melted butter, 2 tablespoons Parmesan, and panko crumbs.
- Remove casserole from oven, sprinkle the breadcrumb mixture evenly on top, then return to oven and bake another 5–10 minutes until topping is golden brown and crispy.
- Remove from oven, let cool slightly, then serve.
Notes
- You can substitute zucchini with yellow squash or eggplant (if using eggplant, salt and drain first).
- For a vegan or dairy-free version, replace Parmesan with nutritional yeast or plant-based Parmesan substitutes.
- Panko can be swapped for gluten-free breadcrumbs, almond meal for low‑carb options.
Nutrition
- Serving Size: Whole recipe (estimated)
- Calories: 700–800 kcal
- Fat: 50–60 g
- Carbohydrates: 40–50 g
- Protein: 40–50 g
