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Chef Ava

Shredded Zucchini Casserole

This shredded zucchini casserole is golden on top, tender and cheesy inside, and packed with fresh zucchini, Parmesan, mozzarella, garlic, and herbs. Ready in just 55 minutes, this budget-friendly vegetarian casserole makes a delicious light main dish, hearty side, or brunch favorite.
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Prep Time 25 minutes
Cook Time 30 minutes
Zucchini Salting Time 20 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Brunch, Main Course, Side Dish
Cuisine: American
Calories: 235
Ingredients Equipment Method Notes

Ingredients
  

  • 4 medium zucchini, shredded
  • 1 tsp salt
  • 1 cup onion, finely chopped
  • 2 cloves garlic, minced
  • 3/4 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/4 tsp cayenne pepper (optional)
  • cooking spray

Equipment

  • 8x8-inch baking dish
  • box grater
  • large mixing bowl
  • large skillet
  • clean kitchen towel

Method
 

  1. Place the shredded zucchini in a colander, sprinkle evenly with the salt, toss to coat, and let sit for 20 minutes.
  2. Transfer the zucchini to a clean kitchen towel and squeeze out as much moisture as possible until nearly dry.
  3. Sauté the onion and garlic in a skillet over medium heat for about 5 minutes until softened and lightly golden. Let cool slightly.
  4. Preheat the oven to 350°F and lightly coat a baking dish with cooking spray.
  5. In a large bowl, combine the zucchini, sautéed onion and garlic, Parmesan, mozzarella, eggs, flour, black pepper, paprika, oregano, and cayenne if using. Mix well.
  6. Spread the mixture evenly into the prepared baking dish and smooth the top with a spatula.
  7. Bake for 25–30 minutes until the top is golden and the center is set.
  8. Let cool for a few minutes before cutting into squares and serving.

Notes

Salt the shredded zucchini for the full 20 minutes and squeeze out as much moisture as possible before mixing to prevent a watery casserole. Allow the sautéed onion and garlic to cool slightly before adding to the eggs, and let the casserole cool for a few minutes after baking for clean slices.