Description
Enjoy this quick baked zucchini parmesan casserole that’s cheesy, savory, and perfect for any meal. Try it today!
Ingredients
Scale
- 4 cups shredded zucchini (about 3.5 medium zucchinis)
- 1/2 teaspoon salt
- 1/2 cup finely chopped onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 large eggs
- 1/2 cup grated parmesan cheese (plus 2 tablespoons for topping)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup panko crumbs
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine shredded zucchini, salt, onion, and garlic. Let sit for about 10 minutes to release moisture.
- Whisk together eggs, parmesan, mozzarella, and cheddar in another bowl until well combined.
- Squeeze excess moisture from the zucchini mixture using a clean kitchen towel. Fold into the cheese mixture until fully incorporated.
- Transfer to a greased baking dish and spread evenly. Top with remaining parmesan cheese mixed with panko crumbs and melted butter.
- Bake for approximately 25 minutes or until golden brown on top. Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 256
- Sugar: 3g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 118mg