Garlic Parmesan Zucchini Casserole
User Reviews
5
Garlic Parmesan Zucchini Casserole
Description
Garlic Parmesan Zucchini Casserole starts by grating zucchini and salting it to draw out excess moisture, which is then squeezed out thoroughly to prevent sogginess. The zucchini is combined with finely minced onion, minced garlic, eggs, and a combination of Parmesan, mozzarella, and cheddar cheeses. Pressed into a greased baking dish, the base is baked uncovered at 375°F for about 20 minutes.
Meanwhile, melted butter is mixed with panko breadcrumbs and additional Parmesan cheese to form a flavorful crunchy topping. This topping is sprinkled over the casserole and baked further until golden and crisp, giving textural contrast to the soft zucchini base. The casserole is lightly seasoned, with suggestions to add black pepper, red pepper flakes, or Italian seasoning for extra flavor.
This vegetable casserole can be garnished with fresh herbs like parsley for brightness. Using a dish towel to squeeze excess moisture from zucchini is key to a firm casserole with no watery texture.
Ingredients
- 4 cups zucchini I used about 3.5 medium zucchinis, grated
- ½ teaspoon salt
- ½ cup onion finely minced or grated
- 1 tablespoon garlic about 3 cloves, minced
- 2 large egg
- ½ cup Parmesan Cheese plus an additional 2 tablespoons, grated
- 1 cup mozzarella cheese shredded
- ½ cup cheddar cheese shredded
- ½ cup panko breadcrumbs
- 2 tablespoons butter melted, salted
Instructions
- Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
- 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 the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), 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!
- In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
- Bake uncovered for 20 minutes.
- Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
- 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.
Notes
- Grate zucchini using a box grater or food processor for ease.
- To avoid a soggy casserole, squeeze the zucchini dry in a dish towel to remove as much moisture as possible.
- Season with black or crushed red pepper and Italian seasoning to taste for added flavor.
- Fresh herbs like chopped parsley garnish the finished dish to add color and freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Serving | 1/6 of the casserole | |
| Calories | 225kcal | 11% |
| Carbohydrates | 8g | 3% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 96mg | 32% |
| Sodium | 594mg | 25% |
| Potassium | 299mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 655IU | 13% |
| Vitamin C | 16.2mg | 18% |
| Calcium | 291mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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