Garlic Parmesan Zucchini Casserole

Yield: 8 servings


  • 4 cups grated zucchini (3-4 medium zucchinis)
    • You can save a lot of time by doing this in a food processor instead of grating by hand.
  • 1/2 tsp salt
  • 1/2 cup diced onion
  • 1 tbsp minced garlic
  • 2 eggs
  • 1/2 cup + 2 tbsp grated Parmesan cheese, divided
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup unflavored breadcrumbs
  • 2 tbsp butter, melted
  • Chopped fresh parsley, if desired


  1. Place the grated zucchini in a colander.  Sprinkle with salt and let sit for about 10 minutes while the water drips out.  After 10 minutes, squeeze the zucchini to remove additional water.  Wring it multiple times... you don't want a soggy casserole.
  2. In a greased casserole dish, combine the zucchini, onion, garlic, eggs, 1/2 cup Parmesan, mozzarella, and cheddar cheeses.  Press firmly into the bottom of the dish.
  3. Bake uncovered at 375°F for 20 minutes.
  4. While baking, in a small bowl combine the remaining 2 tbsp Parmesan cheese, breadcrumbs, and melted butter.  Stir together until completely combined.
  5. Remove the zucchini from the oven and sprinkle the breadcrumb mixture over the top.  Return to the oven and bake for an additional 5-10 minutes, until the top is brown and crispy.
  6. Remove from the oven.  Top with the fresh parsley.
  7. Serve hot.
Adapted from The Seasoned Mom.