Dreamy Zucchini Even Picky Eaters Love It
Transform your family dinners with this 'Dreamy Zucchini Even Picky Eaters Love It' casserole—a crowd-pleasing, veggie-packed dish that's as wholesome as it is delicious. Perfect for getting even the most selective eaters to love their greens, this oven-baked recipe combines tender grated zucchini with savory sautéed onions, garlic, and a blend of Italian herbs. Topped with a gooey, golden layer of mozzarella and Parmesan, it's the ultimate comfort food with a healthy twist. The crispy panko breadcrumbs add just the right amount of crunch, while the light drizzle of olive oil enhances its rich, cheesy flavor. Ready in under an hour, this easy zucchini casserole is ideal for busy weeknights and makes a versatile side dish or vegetarian main course. Serve it warm with a sprinkle of fresh parsley for an extra pop of color and flavor.
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 medium yellow onion
- 2 large garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 0.75 cup panko breadcrumbs
- 1 cup shredded mozzarella cheese
- 0.5 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Grease a medium baking dish lightly with olive oil or cooking spray.
Wash and dry the zucchinis. Grate them using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent a watery casserole.
Dice the yellow onion finely and mince the garlic cloves.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and cook for an additional minute, until fragrant.
In a large mixing bowl, combine the sautéed onion and garlic with the grated zucchini. Stir in the salt, black pepper, and Italian seasoning.
In a separate small bowl, whisk the egg. Add the egg to the zucchini mixture and stir well to combine.
Fold in the panko breadcrumbs, 3/4 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Mix until well combined.
Transfer the mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, mix the remaining 1/4 cup of grated Parmesan cheese and 1/4 cup of shredded mozzarella cheese. Sprinkle this mixture evenly over the top of the casserole.
Drizzle the remaining 1 tablespoon of olive oil over the top to help the cheese brown during baking.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.
Nutrition Facts
Calories |
1363 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.7 g | 97% | |
| Saturated Fat | 29.1 g | 146% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 340 mg | 113% | |
| Sodium | 11634 mg | 506% | |
| Total Carbohydrate | 108.0 g | 39% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 61.9 g | ||
| Protein | 66.3 g | 133% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 1471 mg | 113% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 2001 mg | 43% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
