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Garlic Parmesan Zucchini Casserole

A great side dish while zucchini is in season. You can substitute Yellow Squash for the Zucchini.

Prep
Cook
Serves 8people
Ingredients
4
cup grated zucchini (I used about 3.5 medium zucchinis)
1/2
tsp salt
1/2
cup finely diced onion
1
tbsp minced garlic
2
eggs, beaten
1/2
cup grated Parmesan cheese, plus an additional 2 tablespoons
1
cup shredded mozzarella cheese
1/2
cup shredded cheddar cheese
1/2
cup breadcrumbs
2
tbsp melted butter
Directions
1.
Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work).
2.
Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini.
3.
In the prepared dish, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. I like to use my hands to make sure that it’s all completely combined, and then gently press the mixture evenly into the prepared dish.
4.
Bake uncovered for 20 minutes.
5.
Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
6.
After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
7.
Goes well with any entre. Yum!

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