Ingredients
Scale
- 4 medium zucchini, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 large eggs
- 1 cup shredded sharp cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup breadcrumbs or panko
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon fresh parsley, chopped (or ½ teaspoon dried)
- Optional: ½ teaspoon dried thyme or oregano
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Slice zucchini and set aside.
- Sauté onion and garlic in olive oil until translucent.
- In a large bowl, combine zucchini, sautéed onion and garlic, salt, pepper, and herbs.
- Beat eggs, then mix in cheddar and Parmesan cheeses.
- Pour cheese and egg mixture over zucchini and toss to coat.
- Transfer to baking dish and spread evenly.
- Sprinkle breadcrumbs on top.
- Bake for 30 minutes or until golden and set.
- Let rest 5-10 minutes before serving.
Notes
- For less watery casserole, salt and drain zucchini before mixing.
- Toast breadcrumbs for extra crunch.
- Customize cheese blend to your taste.
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Side Dish / Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6
- Calories: 210
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 95mg