Shredded Zucchini Casserole
Cheesy shredded zucchini under a crunchy panko crust — a small-batch side that doesn't leave you eating leftovers all week.
If you've got a garden, you know the zucchini problem: it shows up faster than you can cook it. This is my favorite fix. It's cheesy, it's got a crisp panko-Parmesan top, and it plays nice next to just about any roasted meat or fish. I scaled this one down to a half batch on purpose — four servings, no fridge full of casserole staring you down for days.
One thing worth doing and not skipping: salt the zucchini and squeeze the water out before it goes in. That's the difference between a casserole and a soggy mess.
Prep: 25 min · Cook: ~30 min · Serves: 4
Ingredients
4 cups coarsely shredded zucchini
1/4 teaspoon salt
1 1/2 teaspoons olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
2 large eggs
1/4 teaspoon freshly ground black pepper
3/4 cup shredded mozzarella cheese
3/4 cup shredded sharp Cheddar cheese
3/8 cup grated Parmesan cheese, divided (1/4 cup + 2 tablespoons)
1/3 cup Italian seasoned panko breadcrumbs
1 1/2 tablespoons butter, melted
Chopped chives, for garnish
Instructions
Preheat the oven to 375°F (190°C / Gas Mark 5). Lightly grease a 1-quart baking dish (an 8x8-inch dish works great).
Toss the shredded zucchini with the salt in a bowl. Dump it into a colander set in the sink and let it drain for 15 minutes, then wrap it in a clean kitchen towel and squeeze out as much liquid as you can. Wipe the bowl dry — you'll use it again.
Heat the olive oil in a skillet over medium. Cook the onion until soft and translucent, about 4 minutes. Add the garlic and cook one more minute, until fragrant.
Whisk the eggs and pepper together in the bowl. Add the zucchini, the onion mixture, the mozzarella, the Cheddar, and 1/4 cup of the Parmesan. Mix it all together well.
Spread the mixture into the baking dish in an even layer.
Bake, uncovered, for 18–20 minutes.
While that bakes, stir the panko together with the melted butter and the remaining 2 tablespoons of Parmesan.
Scatter the panko mixture over the top and bake another 10–12 minutes, until golden and crisp. Ovens vary, so give it a little longer if it needs it. Garnish with chives and serve.
Notes
Don't skip the salt-and-squeeze step — zucchini holds a ton of water, and draining it is what keeps this from going soupy.
The topping is the best part. If it's not browned to your liking at 12 minutes, leave it in a bit longer and keep an eye on it.
Makes a great side for roasted chicken, pork, or fish.
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