Zucchini Casserole
Cheesy zucchini casserole: grated, salted and squeezed zucchini with eggs, Greek yogurt, Parmesan and cheddar under a golden panko top. Serves 10.
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Ingredients
- cooking spray
- 2 1/2 pounds zucchini 6 to 8 medium
- 1 small yellow onion finely chopped or grated, about 1 cup
- 2 1/2 teaspoons kosher salt divided
- 1 3/4 cups panko breadcrumbs divided
- 2 1/2 ounces Parmesan cheese finely grated, about 2/3 cup
- 3 large eggs
- 2/3 cup plain Greek yogurt full-fat, or sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper freshly ground
- 4 ounces sharp cheddar cheese shredded, about 1 1/4 cups
- 2 tablespoons unsalted butter melted, or olive oil
Instructions
- Heat the oven to 375°F. Coat a 9x13-inch baking dish with cooking spray.
- Grate the zucchini on the large holes of a box grater. Put it in a colander in the sink with the onion, sprinkle with 2 teaspoons of the salt and stir. Let it sit 20 minutes, then squeeze out the extra liquid by the handful; it doesn't need to be perfectly dry.
- In a large bowl, stir together 1 1/4 cups of the panko, the Parmesan, eggs, yogurt, Dijon, garlic powder, oregano, the remaining 1/2 teaspoon salt and the pepper. Stir in the zucchini and onion.
- Spread the mixture in the dish and sprinkle with the cheddar. In the same bowl, stir the remaining 1/2 cup panko with the melted butter and scatter it over the top.
- Bake 35 to 45 minutes, until the edges bubble, the breadcrumbs are deep golden brown and the center reaches 160°F.
Notes
Salt and squeeze the zucchini so the casserole isn't watery. Refrigerate leftovers within 2 hours; eat within 3 to 4 days or freeze 3 to 4 months.
Nutrition
Serving: 1servingCalories: 192kcalCarbohydrates: 13gProtein: 10.7gFat: 11.2gSodium: 500mgFiber: 1.8gSugar: 4.5g