Zucchini Casserole - Things To Make With Shredded Zucchini
Zucchini season shows up fast and suddenly your kitchen counter looks like a farmers market explosion. One plant, twenty zucchinis. What now? Before you start secretly gifting them to neighbors, let’s talk about one of the smartest Things To Make With Shredded Zucchini: a ridiculously good zucchini casserole.
This isn’t one of those watery, bland veggie bakes that makes you question your life choices. Nope. This is the Best Zucchini Casserole territory. We’re talking perfectly seasoned, cheesy filling that actually holds together. Eggs step in as the MVP, binding everything while sneaking in a little protein boost. And the panko? Oh, the panko. It delivers that golden, crispy top that makes you go back for “just one more bite.” FYI, it’s never just one.
Got Leftover Zucchini piling up from your latest harvest? This recipe belongs in your collection of go-to Recipes From Garden. It transforms humble squash into something you’ll proudly serve for dinner. It even doubles as one of those reliable Supper Ideas With Zucchini that pleases picky eaters and veggie lovers alike. Magic? Almost.
The texture hits that sweet spot between creamy and structured. Not soggy. Not dry. Just right. It’s like a Squash And Zucchini Bake leveled up with better flavor and smarter technique. And yes, you could easily call it a Stuffed Zucchini Casserole vibe without the hassle of actually stuffing anything. We love efficiency.
Looking for Lunch Ideas With Zucchini that don’t feel like leftovers? Slice this up the next day and reheat it. Still amazing. IMO, this belongs at the top of your Zucchini Recipes Easy Simple list.
So grab that box grater and let’s turn that green mountain into something crave-worthy, crispy, and unapologetically cheesy.
- 9 cups grated zucchini (about 2½ pounds whole)
- 1½ teaspoons salt
- 2 teaspoons olive oil
- 1 small yellow onion, finely chopped
- 3 garlic cloves, minced
- 3 large eggs, beaten
- ¼ cup heavy cream
- 1 teaspoon Dijon mustard
- 1¼ cups panko breadcrumbs
- 1 cup grated Parmesan cheese
- ½ teaspoon each oregano, basil, garlic salt, and dried parsley
- ¼ teaspoon each paprika and black pepper
- 1¼ cups shredded cheddar cheese (for topping)
- ¼ cup panko breadcrumbs
- 1 tablespoon melted butter
- Begin by heating your oven to 375°F.
- Grate the zucchini, keeping the skin on unless the zucchini is very large with tough skin. Place the shredded zucchini into a colander and sprinkle evenly with the salt. Cover with paper towels and allow it to rest for at least 15 minutes to draw out excess moisture while you prepare the remaining ingredients.
- Warm the olive oil in a small pan over medium heat. Add the chopped onion and cook until tender and translucent, about 5 minutes. Stir in the garlic and cook for another 2 minutes until fragrant. Remove from heat and set aside.
- After the zucchini has rested, firmly press it with paper towels to remove as much liquid as possible. The goal is to eliminate excess moisture without squeezing it completely dry. Even if a little moisture remains, the dish will still turn out well and will continue to firm up as it cools after baking.
- In a large mixing bowl, combine the drained zucchini, cooked onion and garlic, beaten eggs, heavy cream, Dijon mustard, panko breadcrumbs, Parmesan cheese, and all seasonings. Mix thoroughly until evenly incorporated.
- Lightly grease a 9x13-inch baking dish and spread the zucchini mixture evenly inside. Sprinkle the shredded cheddar cheese over the top. Cover the dish with foil and bake for 35 minutes.
- While it bakes, stir together the remaining ¼ cup panko breadcrumbs with the melted butter. After the initial baking time, remove the foil and scatter the buttered breadcrumbs evenly over the casserole. Return to the oven uncovered and bake for an additional 15 minutes, or until the top is golden and crisp. For extra browning, you may broil briefly at 425°F for 1–2 minutes, watching closely to prevent burning.
- Let the casserole rest for about 5 minutes before slicing and serving.
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