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Hey there, veggie lovers!
Are you in the mood for something savory and satisfying? I’ve got a dish that’s sure to hit the spot!
Today, I’m sharing my delicious baked zucchini parmesan casserole.
It’s cheesy, flavorful, and a fabulous way to enjoy those fresh zucchinis.
Perfect for dinner or as a side dish, you won’t want to miss this one!
Let’s dive into this tasty goodness!
Possible Ingredient Alternatives
Zucchini can be replaced with yellow squash or eggplant for a similar texture and nutritional profile. If using eggplant, salt and drain it first to remove excess moisture. Adjust cooking time as needed, as eggplant may take longer to soften.
Parmesan cheese can be substituted with nutritional yeast for a vegan option, providing a similar umami flavor and cheesy texture. Use about 3/4 the amount of nutritional yeast as you would Parmesan. For a dairy-free alternative, try a plant-based Parmesan substitute made from nuts.
Panko crumbs can be swapped with crushed pork rinds for a low-carb option, or use gluten-free breadcrumbs for those with gluten sensitivities. Almond meal can also work as a gluten-free, low-carb alternative, though it may alter the texture slightly. Adjust the amount of melted butter as needed to achieve the desired crispiness.
Preparation Time | 15-25 minutes |
Cooking Time | 25-30 minutes |
Total Time | 40-55 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 40-50 g
- Fat: 50-60 g
- Carbohydrates: 40-50 g
Ingredients
- 4 cups shredded zucchini (from approximately 3.5 medium zucchinis)
- 1/2 teaspoon salt
- 1/2 cup finely chopped or shredded onion
- 1 tablespoon finely chopped garlic (around 3 cloves)
- 2 large eggs
- 1/2 cup grated parmesan cheese (plus 2 tablespoons more)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup panko crumbs
- 2 tablespoons melted butter with salt
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 375°F (190°C).
While the oven is heating up, grease a 1 ½-quart baking dish to prevent sticking, and set it aside for later use.
Step 2: Remove Excess Water from Zucchini
Place the sliced zucchini in a colander and sprinkle it with salt.
Allow the zucchini to sit for about 10 minutes to help draw out excess moisture.
After this time, squeeze out as much water as possible using a dish towel.
Wrap the zucchini in the towel, and wring it multiple times to ensure you extract most of the liquid.
This step is important to prevent your casserole from turning out watery.
Step 3: Mix Casserole Ingredients
In a large mixing bowl, combine the squeezed zucchini with chopped onion, minced garlic, beaten eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese.
Once mixed, gently press the combined ingredients evenly into the prepared baking dish.
Step 4: Bake the Zucchini Casserole
Place the baking dish, uncovered, into the preheated oven and bake for 20 minutes.
This initial bake helps set the casserole.
Step 5: Prepare the Breadcrumb Topping
While the casserole is baking, prepare the topping.
In a small bowl, pour melted butter over breadcrumbs and mix in 2 tablespoons of Parmesan cheese.
Stir until the breadcrumbs are fully coated and combined with the butter.
Step 6: Add Topping and Finish Baking
After baking for 20 minutes, carefully remove the casserole from the oven.
Evenly sprinkle the buttered breadcrumbs over the top of the zucchini mixture.
Return the dish to the oven and continue baking for an additional 5-10 minutes, or until the topping is golden brown and crispy.
Step 7: Serve and Enjoy
Once baked to perfection, remove the casserole from the oven and allow it to cool slightly before serving.
Enjoy your delicious, crispy zucchini casserole!