Garlic Parmesan Zucchini Casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Author The Seasoned Mom
Ingredients
·
4 cups grated
zucchini I used about 3.5 medium zucchinis
·
½ teaspoon salt
·
½ cup finely diced
onion I like to use frozen diced onion as a shortcut
·
1 tablespoon minced garlic
·
2 eggs
·
½ cup grated Parmesan
cheese plus an additional 2 tablespoons
·
1 cup shredded mozzarella
cheese
·
½ cup shredded cheddar
cheese
·
½ cup Panko breadcrumbs
·
2 tablespoons melted
butter
Instructions
1.
Preheat oven to 375 degrees F. Spray
a small baking dish with cooking spray and set aside (I used a dish that was
8-in x 5-in, but an 8-inch square pan will also work).
2.
Place zucchini in a colander,
sprinkle with salt, and allow to sit for about 10 minutes (this will help draw
out some of the water from the zucchini). After 10 minutes, squeeze out
moisture from the zucchini. TIP: In order to make sure that I get most of the
water out of the zucchini (and avoid a runny casserole), I like wrap the
zucchini in a dish towel. Squeeze it and wring it out multiple times while it's
in the towel -- you will be shocked by how much liquid comes out!
3.
In the prepared dish, combine
zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and
cheddar cheese. I like to use my hands to make sure that it’s all completely
combined, and then gently press the mixture evenly into the prepared dish.
4.
Bake uncovered for 20 minutes.
5.
Meanwhile, in a small bowl, pour
melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until
completely combined.
6.
After 20 minutes, remove zucchini
from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the
dish to the oven. Continue baking for about 5-10 more minutes, or until the top
is golden brown and crispy.
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