Shredded Zucchini Casserole

Description

This Shredded Zucchini Casserole is a savory, cheesy, and comforting dish perfect for using up a bounty of zucchini. Packed with grated zucchini, eggs, cheese, herbs, and a light breadcrumb topping, it’s a healthy and satisfying vegetarian side or main course. Perfect for brunch, lunch, or dinner!

Ingredients for Shredded Zucchini Casserole

• 4 cups shredded zucchini (about 2–3 medium zucchini)

• 1 tsp salt (for draining zucchini)

• 2 large eggs

• 1 cup shredded cheddar cheese (or mozzarella)

• 1/4 cup grated Parmesan cheese

• 1/2 cup diced onion

• 2 garlic cloves, minced

• 1/2 cup breadcrumbs (plus extra for topping)

• 1/4 cup fresh parsley or dill, chopped

• 1/2 tsp black pepper

• 1/2 tsp dried oregano or Italian seasoning

• 1/4 tsp red chili flakes (optional)

• 2 tbsp olive oil or melted butter

Instructions

1. Preheat oven to 375°F (190°C). Grease an 8×8 inch baking dish.

2. Drain the zucchini: Place shredded zucchini in a colander, sprinkle with 1 tsp salt, and let sit for 10–15 minutes. Then squeeze out as much liquid as possible using a clean towel.

3. Sauté aromatics: In a pan, heat olive oil and sauté onion and garlic until translucent. Let cool slightly.

4. Mix ingredients: In a large bowl, combine zucchini, sautéed onion/garlic, eggs, cheddar cheese, Parmesan, breadcrumbs, herbs, and seasonings. Mix well.

5. Assemble and bake: Spread the mixture evenly in the baking dish. Top with a light layer of breadcrumbs and an extra sprinkle of Parmesan.

6. Bake for 30–35 minutes or until golden brown and set in the middle.

7. Cool slightly before slicing. Serve warm or at room temperature.

Notes

• You must drain the zucchini well; excess moisture will make the casserole soggy.

• Can be made ahead and reheated.

• Add cooked crumbled sausage or shredded chicken for a non-vegetarian version.

Tips

• Cheese swaps: Use feta for a Mediterranean twist, or pepper jack for a spicy version.

• Low-carb option: Replace breadcrumbs with almond flour or crushed pork rinds.

• Add veggies: Finely chopped bell peppers, spinach, or mushrooms mix in well.

• Freezer-friendly: Freeze after baking. Reheat at 350°F until warmed through.

Servings

• Makes 6 servings as a side or 4 servings as a main.

Nutritional Info (per serving, approx.)

• Calories: 190

• Protein: 9g

• Carbohydrates: 11g

• Fat: 13g

• Fiber: 2g

• Sugar: 3g

• Sodium: 420mg

(Values will vary slightly depending on ingredients used.)

Health Benefits

• Zucchini is rich in antioxidants, vitamin C, and potassium.

• Low-carb and fiber-rich for supporting digestion.

• Protein and calcium from eggs and cheese support muscle and bone health.

• Versatile and low-calorie, great for weight management.

Q&A

Q: Can I use yellow squash instead of zucchini?
A: Yes! Yellow squash has a similar texture and flavor—great substitute.

Q: How do I know when the casserole is done?
A: It should be golden on top and firm to the touch in the center. A knife inserted should come out clean.

Q: Can I make it dairy-free?
A: Yes, use dairy-free cheese alternatives and substitute nutritional yeast for Parmesan.

Q: How long does it last in the fridge?
A: Up to 4 days stored in an airtight container.

Q: Can I use frozen shredded zucchini?
A: Yes, just make sure to thaw and squeeze out all excess water thoroughly.