Zucchini Casserole

Preheat oven to 375° F.

Shred the zucchini (with the skin on unless jumbo sized, see notes) and transfer it to a colander. Sprinkle with a light layer of salt, I use 1 ½ teaspoons. Top with paper towels and let sit for 15 minutes (or longer) while you measure out remaining ingredients.

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

Use paper towels to press down and absorb all excess moisture from the zucchini. Not so much that you have no zucchini left, but enough so that it's not excessively wet. (Note: This is a forgiving recipe. I have removed too much liquid before, and also not quite enough- it's always amazing either way. It sets more as it stands after baking as well.)

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

Transfer to a lightly greased 9 x 13-inch casserole dish. Top with cheddar cheese.

Cover and bake for 35 minutes.

Combine the 1/4 cup panko and melted butter for the topping and sprinkle it over the casserole. Bake uncovered for 15 minutes. If desired, broil at 425 for 1-2 minutes to add more color to the top. Watch it carefully during this time.

Remove and let stand for 5 minutes prior to serving.