Garlic Parmesan Zucchini Casserole

Ingredients

• 4 cups grated zucchini (about 3.5 medium zucchini)
• 1/2 teaspoon salt
• 1/2 cup finely diced yellow onion
• 2 tablespoons minced garlic
• 2 eggs
• 1 cup shredded low-fat or 2% mozzarella cheese
• 1/2 cup shredded low-fat or 2% cheddar cheese
• 1/2 cup Panko breadcrumbs
• 2 tablespoons melted butter
• 1/2 cup grated Parmesan cheese plus an additional 2 tablespoons

Method

1. Preheat oven to 375 degrees F.
2. Wash hands with soap and warm water.
3. Wash and grate zucchini.
4. Place zucchini in a colander, sprinkle with salt and allow to sit for about 20 minutes to help draw out some of the water from the zucchini.
5. After 20 minutes, squeeze the zucchini to remove any excess moisture.
6. Wash onion and finely dice.
7. Combine zucchini, onion, garlic, eggs, 1/2 cup Parmesan cheese, mozzarella cheese, and cheddar cheese in a medium bowl.
8. Spray a small 8-inch baking dish with cooking spray and place the mixture into the baking dish. Gently press the mixture evenly into the prepared dish.
9. Bake uncovered for 20 minutes.
10. In a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until thoroughly combined.
11. 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.