Description
This Garlic Parmesan Zucchini Casserole is a rich, cheesy, and comforting dish perfect for any occasion. Made with fresh zucchini, a blend of three cheeses, and a crispy Panko topping, this casserole is packed with flavor and texture. It’s easy to prepare, naturally low-carb, and a great way to use up extra zucchini. Serve it as a side dish, a light dinner, or even an appetizer for guests!
Ingredients
Scale
- 4 cups grated zucchini (about 3.5 medium zucchinis)
- ½ teaspoon salt
- ½ cup finely chopped onion
- 1 tablespoon minced garlic (about 3 cloves)
- 2 large eggs
- ½ cup grated Parmesan cheese (plus 2 tablespoons for topping)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ½ cup Panko breadcrumbs
- 2 tablespoons melted salted butter
Instructions
1. Prepare the Zucchini
- Grate the zucchini and place it in a colander.
- Sprinkle ½ teaspoon of salt over the zucchini and let it sit for 15 minutes to draw out excess moisture.
- After 15 minutes, press the zucchini with a paper towel or clean cloth to remove any remaining liquid.
2. Combine the Ingredients
- In a large mixing bowl, combine:
- Grated zucchini
- Chopped onion
- Minced garlic
- Eggs
- Stir thoroughly to mix everything evenly.
3. Add the Cheeses
- Mix in the Parmesan, mozzarella, and cheddar cheeses, stirring until well combined.
4. Assemble the Casserole
- Lightly grease a baking dish with olive oil or cooking spray.
- Spread the zucchini mixture evenly in the dish, pressing it down with a spatula.
5. Prepare the Topping
- In a small bowl, mix together:
- Panko breadcrumbs
- Melted butter
- 2 tablespoons Parmesan cheese
- Stir until the breadcrumbs are evenly coated.
6. Bake the Casserole
- Sprinkle the breadcrumb mixture evenly over the zucchini layer.
- Preheat oven to 375°F (190°C).
- Bake for 25-30 minutes or until the top is golden brown and crispy.
7. Serve & Enjoy
- Let the casserole cool for a few minutes before slicing.
- Serve warm as a side dish, appetizer, or light meal.
Notes
- For a gluten-free version, replace Panko breadcrumbs with gluten-free breadcrumbs or almond flour.
- To make it extra crispy, broil for the last 3-4 minutes of baking.
- Add chopped spinach, mushrooms, or bell peppers for extra flavor.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in the oven at 350°F (175°C) for 10 minutes to restore crispiness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American