Ingredients

9 cups shredded zucchini (about 2 ½ lbs whole zucchini)

1 ½ teaspoons salt

2 teaspoons olive oil

1 small yellow onion (finely diced)

3 cloves garlic (minced)

3 large eggs (whisked)

¼ cup heavy cream

1 teaspoon Dijon mustard

1 ¼ cup panko breadcrumbs

1 cup shredded Parmesan cheese

½ teaspoon oregano

½ teaspoon basil

½ teaspoon garlic salt

½ teaspoon parsley

¼ teaspoon paprika

¼ teaspoon black pepper

1 ¼ cups shredded cheddar cheese (for the top)

¼ cup panko breadcrumbs (for topping)

1 tablespoon butter (melted)

Instructions

Step 1: Preheat your oven to 375°F.

Step 2: Shred the zucchini with the skin on unless they are jumbo sized. Place it in a colander, sprinkle with 1 ½ teaspoons salt, and cover with paper towels. Let it sit for 15 minutes to draw out moisture.

Step 3: Heat the olive oil in a small skillet over medium heat. Add the diced onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes. Remove from heat and set aside.

Step 4: Use paper towels to press down on the zucchini to remove excess moisture. It doesn’t need to be completely dry—just enough to reduce wetness.

Step 5: In a large bowl, mix the zucchini with the sautéed onions and garlic, whisked eggs, heavy cream, Dijon mustard, 1 ¼ cups panko breadcrumbs, Parmesan cheese, oregano, basil, garlic salt, parsley, paprika, and black pepper. Stir until combined.

Step 6: Transfer the mixture to a lightly greased 9×13-inch casserole dish. Sprinkle the shredded cheddar cheese evenly on top.

Step 7: Cover the casserole and bake for 35 minutes.

Step 8: Combine the ¼ cup panko breadcrumbs with the melted butter. Sprinkle this mixture over the casserole, then bake uncovered for another 15 minutes. If you want a more golden top, broil at 425°F for 1-2 minutes, watching carefully to avoid burning.

Step 9: Remove the casserole and let it stand for 5 minutes before serving.

Tips & Variations

If using particularly large zucchinis, peel them before shredding to avoid a bitter taste.

For a dairy-free version, substitute the heavy cream with coconut cream and use vegan cheese alternatives.

Add a handful of cooked bacon or pancetta for added flavor and texture.

Fresh herbs like thyme or rosemary can be swapped in place of the dried oregano or basil.

FAQs

Can I freeze this zucchini casserole?

Yes, you can freeze the casserole before baking. Cover tightly and freeze for up to 2 months. Thaw overnight in the refrigerator, then bake as directed, adding a few extra minutes if needed.

Do I need to peel the zucchini before shredding?

It’s not necessary to peel the zucchini unless they are very large or have a thick skin. The skin adds color and nutrients, but peeling may reduce any bitterness in larger zucchini.