Cheesy Zucchini Casserole

1. 1

   Preheat oven to 375℉ and use nonstick spray to grease a 9x13" pan.

2. 2

   Shred the zucchini and transfer it to a colander. Sprinkle with a light layer of salt, about 1 teaspoon. Top with paper towels and let sit for 15 minutes (or longer) while you measure out remaining ingredients.

3. 3

   Saute: Heat olive oil in a small skillet over medium heat. Add the onions and soften for 5 minutes. Add the garlic and stir occasionally for 2 minutes. Remove and set aside.

   5 min
4. 4

   Using paper towels, press down and absorb all excess moisture from the zucchini.

5. 5

   Transfer to a large bowl along with the sauteed onions and garlic, whisked eggs, sour cream, mustard, 1 ¼ cup panko, parmesan cheese, and seasonings/herbs. Stir to combine.

6. 6

   Transfer to a lightly greased 9x13-inch casserole dish. Top with cheddar and mozzarella cheese.

7. 7

   Cover and bake for 35 minutes. Remove from the oven and proceed with topping.

   35 min

Topping

1. 8

   Combine the 1/3 cup panko and melted butter for the topping and sprinkle it over the casserole.

2. 9

   Bake uncovered for 15 minutes.

   15 min
3. 10

   If desired, broil at 425℉ for 1-2 minutes to add more color to the top.

   1 min
4. 11

   Remove and let stand for 5 minutes then serve.

   5 min