Why You’ll Love This Recipe
- Cheesy and Flavorful: A blend of Parmesan, mozzarella, and cheddar cheeses creates a rich, comforting dish.
- Crispy Topping: The panko crumbs mixed with melted butter give the casserole a golden, crispy finish.
- Quick and Easy: With minimal prep and bake time, it’s a simple way to make a delicious zucchini dish.
Ingredients
- 4 cups shredded zucchini (from approximately 3.5 medium zucchinis)
- ½ teaspoon salt
- ½ cup finely chopped or shredded onion
- 1 tablespoon finely chopped garlic (around 3 cloves)
- 2 large eggs
- ½ cup grated Parmesan cheese (plus 2 tablespoons more)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup panko crumbs
- 2 tablespoons melted butter with salt
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prepare the Oven and Baking Dish
Preheat the oven to 375°F (190°C). Grease a 1 ½-quart baking dish and set it aside.
2. Remove Excess Water from Zucchini
Place the shredded zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out as much liquid as possible using a dish towel.
3. Mix Casserole Ingredients
In a bowl, combine the squeezed zucchini, chopped onion, garlic, beaten eggs, ½ cup Parmesan cheese, mozzarella, and cheddar cheese. Press the mixture evenly into the prepared baking dish.
4. Bake the Zucchini Casserole
Bake, uncovered, for 20 minutes to set the casserole.
5. Prepare the Breadcrumb Topping
While baking, mix the melted butter with the panko crumbs and remaining 2 tablespoons Parmesan. Stir to coat the breadcrumbs.
6. Add Topping and Finish Baking
After 20 minutes, sprinkle the breadcrumb mixture over the casserole. Return to the oven and bake for an additional 5-10 minutes until the topping is golden and crispy.
7. Serve and Enjoy
Let the casserole cool slightly before serving. Enjoy!
Servings and Timing
- Servings: 6-8
- Preparation Time: 15-25 minutes
- Cooking Time: 25-30 minutes
- Total Time: 40-55 minutes
Variations
- Substitute Veggies: Try using yellow squash or eggplant in place of zucchini.
- Gluten-Free Option: Replace panko crumbs with gluten-free breadcrumbs
- Vegan Option: Swap the cheese for a dairy-free cheese and omit eggs for a vegan version.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 3 months. Thaw in the fridge and reheat in the oven at 350°F for about 10-15 minutes.
- Reheating: Warm in the oven or microwave until heated through.
FAQs
Can I use frozen zucchini?
Yes, but thaw and squeeze out excess moisture before using it in the recipe.
How do I prevent the casserole from being watery?
Ensure you remove as much moisture as possible from the zucchini before adding it to the casserole.
Can I make this ahead of time?
Yes! You can prepare it a day in advance and bake it just before serving.
Conclusion
This Quick Baked Zucchini Parmesan Casserole is a delicious, cheesy side dish that’s easy to make and packed with flavor. Perfect for summer zucchini or as a comforting dish anytime
