Description
Tender zucchini ribbons meet gooey cheddar and Parmesan, baked until edges crisp and top glistens golden brown. Herb-flecked crumbs add a savory crunch to every creamy, warm forkful.
Ingredients
- 2 cups shredded zucchini
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 2 eggs beaten
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup breadcrumbs
- 1 tablespoon chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish.
- Heat olive oil in a skillet over medium heat, then sauté onion until translucent, about 4 minutes, and add garlic for 1 more minute.
- In a large bowl, combine shredded zucchini, beaten eggs, milk, cheddar cheese, Parmesan cheese, breadcrumbs, parsley, salt, pepper, and oregano.
- Stir in the sautéed onion and garlic mixture until evenly distributed.
- Pour the mixture into the prepared baking dish and smooth the top.
- Bake for 25 to 30 minutes or until the casserole is set and the top is golden brown.
- Remove from the oven and let rest for 5 minutes before serving.
Notes
- For a crispier top, broil for 1–2 minutes at the end of baking.
- Substitute mozzarella or pepper jack for cheddar to vary the flavor.
- Add chopped basil or dill for an herby twist.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.