Description
Shredded zucchini and yellow squash sizzle with garlic and onion, then mingle with tangy cheddar and Parmesan. Baked beneath crisp breadcrumbs, each spoonful offers a creamy, savory bite brightened by a hint of oregano and red pepper heat.
Ingredients
- 2 cups grated zucchini
- 2 cups grated yellow squash
- 1 cup shredded cheddar cheese
- 1/2 cup shredded Parmesan cheese
- 1/2 cup breadcrumbs
- 1/4 cup chopped onion
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1 large egg beaten
Instructions
- Preheat oven to 375°F and lightly grease a 9×9 inch baking dish.
- Heat olive oil in a skillet over medium heat and sauté onion and garlic until fragrant and translucent.
- Add grated zucchini and squash to the skillet and cook, stirring occasionally, until excess moisture evaporates, about 5 minutes.
- Remove skillet from heat and let vegetables cool slightly before transferring to a large mixing bowl.
- Stir in cheddar cheese, Parmesan cheese, egg, salt, pepper, oregano, and red pepper flakes until well combined.
- Pour mixture into prepared baking dish and smooth the top with a spatula.
- Sprinkle breadcrumbs evenly over the casserole.
- Bake for 25 to 30 minutes or until the top is golden and the casserole is set.
- Let rest for 5 minutes before serving.
Notes
- For a gluten-free version use gluten-free breadcrumbs or crushed nuts.
- You can substitute mozzarella or Monterey Jack for a milder flavor.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
- Add diced bell peppers or mushrooms for extra color and texture.