Zucchini Casserole

We are slightly obsessed with zucchini noodles in our house and had a few zucchinis laying around that I needed to use. We wanted to try something different and were looking for a dish we could possibly make for Thanksgiving. So Molly and I decided to try my friend Maryann’s zucchini casserole. I can not stress enough how easy and delicious it was. It will absolutely be served this Thanksgiving and all year round in our house.

Here’s what you need:

  • 4 zucchini, grated
  • 1 teaspoon salt
  • ½ cup finely diced onion
  • 1 tablespoon garlic paste
  • 2 eggs
  • ½ cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup Panko breadcrumbs
  • 3 tablespoons melted butter

Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside.

Grate zucchini, sprinkle with salt and let it sit in a colander for about 10-15 minutes to draw the moisture out of the zucchini.

After resting, place zucchini in a kitchen towel and squeeze the additional moisture out. This will help ensure that your casserole does not get watery.

In the prepared dish, combine zucchini, onion, garlic, eggs, parmesan cheese, mozzarella cheese, and cheddar cheese.

Once it is evenly mixed, use your hands to firmly press the casserole into an even layer in the dish.

Bake uncovered for 20 minutes.

In a small sauce pan, melt the butter and add the breadcrumbs. 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.