Zucchini Casserole
Sep 14, 2024 01:27 PM
This easy Zucchini Casserole is the best way to make use of fresh garden zucchini. The flavorful filling is cheesy and perfectly seasoned, eggs bind everything together and add protein, and panko breadcrumbs add the perfect crunch. Don’t miss out on this recipe!
I honestly can’t be trusted around this Zucchini Casserole, one small bite leads to 100 small bites. (You’ve been warned!) I thought that Zucchini Soup was my favorite way to enjoy garden zucchini, but this casserole is a fierce competitor!
The filling is perfectly seasoned, cheesy, (not the least bit watery), with eggs that act as a binder while also adding protein, and panko breadcrumbs that add the best texture. You really can’t beat this recipe!
Ingredients:
Filling
- 9 cups shredded zucchini, about 2 ½ lbs. whole zucchini
- 1 ½ teaspoons salt
- 2 teaspoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 3 large eggs, whisked
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- 1 ¼ cup panko breadcrumbs
- 1 cup shredded Parmesan cheese
- ½ teaspoon EACH: oregano, basil, garlic salt, parsley
- ¼ teaspoon EACH: paprika, black pepper
- 1 ¼ cups shredded cheddar cheese, for the top of the casserole
Breadcrumb Topping
- ¼ cup panko breadcrumbs
- 1 tablespoon butter, melted
Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
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