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Close up of zucchini casserole on a serving spoon.
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Zucchini Casserole

from kristineskitchenblog.com
This Zucchini Casserole is one of our favorite ways to enjoy fresh zucchini. It's easy to make, with Parmesan cheese, garlic and a crispy breadcrumb topping.
Prep Time20 minutes
Cook Time20 minutes
Inactive Time30 minutes
Total Time1 hour 10 minutes
Servings: 6 servings
Calories: 153kcal

Ingredients

  • 2 ½ pounds zucchini about 6 medium zucchini
  • 1 teaspoon fine sea salt divided
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • black pepper to taste
  • cup grated Parmesan cheese
  • 1 cup Panko bread crumbs
  • 1 ½ teaspoons Italian seasoning
  • 2 tablespoons unsalted butter melted

Instructions

  • Slice the zucchini into ¼-inch thick rounds and place in a large colander. Sprinkle with ¾ teaspoon of the salt, tossing the zucchini as you salt it to distribute the salt evenly.
  • Place the strainer over a bowl and let the zucchini sit for 30 minutes. The salt will pull moisture out of the zucchini, so that the liquid drains out. Stir/toss occasionally during the 30 minutes.
  • Pat the zucchini dry using paper towels or a clean kitchen towel.
  • Preheat oven to 375° F.
  • Heat the olive oil in a large skillet over medium heat. Add the zucchini and cook, stirring/flipping often, for about 5 minutes, until it starts to become tender and golden brown in spots.
  • Add the minced garlic to the pan and stir for 30 seconds. Remove pan from the heat.
  • Season the zucchini with pepper. Taste the zucchini and add more salt if needed.
  • Transfer the zucchini to a lightly greased 8x8-inch baking dish.
  • Sprinkle the Parmesan cheese evenly over the zucchini.
  • In a medium bowl, stir together the Panko bread crumbs, Italian seasoning and remaining ¼ teaspoon sea salt. Add the melted butter and stir until well combined. Sprinkle the breadcrumb mixture evenly over the casserole.
  • Bake for about 20 minutes, until the topping is golden brown. Serve.

Notes

  • To Store: Store leftover zucchini casserole in an airtight container (or baking dish wrapped tightly with plastic wrap) in the refrigerator for up to 3 days.
  • To Reheat: The best way to reheat the casserole is to heat it in a 350° F oven for 10-15 minutes, or until hot. Warming it in the oven will help to crisp the topping back up. You can also reheat it in the microwave if you don’t mind a non-crispy topping.

Nutrition

Calories: 153kcal | Carbohydrates: 15g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 574mg | Potassium: 537mg | Fiber: 3g | Sugar: 5g | Vitamin A: 551IU | Vitamin C: 34mg | Calcium: 110mg | Iron: 1mg
Nutrition information is only an estimate.
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