Shredded Zucchini Casserole
A cheesy, savory baked casserole made with fresh shredded zucchini, onions, garlic, and three types of cheese—perfect for summer garden harvests or a comforting side dish.
Equipment
- Large skillet
- Mixing bowls
- Colander
- 9x13-inch baking dish
- Oven
Ingredients
Main Casserole
- 8 cups zucchini coarsely shredded
- 1/2 tsp salt
- 1 tbsp olive oil
- 1 cup onion finely chopped
- 4 cloves garlic minced
- 4 large eggs
- 1/2 tsp freshly ground black pepper
- 1½ cups shredded mozzarella cheese
- 1½ cups shredded sharp Cheddar cheese
- 3/4 cup grated Parmesan cheese divided
- 2/3 cup Italian seasoned panko breadcrumbs
- 3 tbsp butter melted
- chopped chives to taste, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
- Place shredded zucchini in a colander, sprinkle with salt, and let stand for 10–15 minutes to draw out moisture. Press or squeeze to remove excess liquid.
- Heat olive oil in a skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook 1 minute more. Remove from heat.
- In a large bowl, whisk eggs with black pepper. Stir in mozzarella, cheddar, ½ cup Parmesan, onion mixture, and drained zucchini. Mix until well combined.
- Spread mixture evenly into prepared baking dish.
- In a small bowl, combine breadcrumbs, melted butter, and remaining Parmesan. Sprinkle evenly over casserole.
- Bake uncovered for 30–35 minutes, or until top is golden brown and casserole is set. Let stand 15 minutes before serving.
- Garnish with chopped chives and serve warm.
Notes
To make ahead, assemble casserole without topping and refrigerate up to 1 day. Add breadcrumb mixture just before baking. You can also substitute part of the zucchini with shredded yellow squash for extra color.