Garlic Parmesan Zucchini Casserole
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 6
- 2 eggs
- 1 tablespoon minced garlic
- 2 tablespoons melted butter
- 1 cup shredded mozzarella cheese
- â½ teaspoon salt
- 4 cups grated zucchini (i used about 3.5 medium zucchini
- â½ cup finely diced onion (i like to use frozen di
- â½ cup grated parmesan cheese plus an additional 2 tablespoons
- â½ cup shredded cheddar cheese
- â½ cup panko breadcrumbs
- Carbohydrate 2.93698486592185 g
- Cholesterol 54.1444444200119 mg
- Fat 18.6594543999821 g
- Fiber 0.0291431893666491 g
- Protein 6.07540112719701 g
- Saturated Fat 11.8161475539767 g
- Serving Size 1 1 Serving (80g)
- Sodium 266.338032182927 mg
- Sugar 2.9078416765552 g
- Trans Fat 1.2474874222963 g
- Calories 201 calories
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). 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. 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. 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.
