This Zucchini Casserole is baked, healthy, gluten free and low carb. It uses 3 lbs of chopped zucchini and is easy and quick.
Author:Olena of ifoodreal.com
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Yield:6 servings 1x
3 lbs zucchini, chopped into 1” pieces
1 small onion, finely chopped
2 garlic cloves, minced
2 large eggs
1 tbsp olive oil, extra virgin
1 tsp basil, dried
1 tsp oregano, dried
3/4 tsp salt
Ground black pepper, to taste
Pinch of red pepper flakes
3/4 cup Gouda, Gruyere or Tex Mex cheese, shredded
1/3 cup Parmesan cheese, grated
Preheat oven to 375 degrees F and spray large 9 x 13 baking dish with cooking spray.
Place chopped zucchini in a colander lined with kitchen towel and sprinkle with salt. Toss with your hands and let sit for 10 minutes.
In the meanwhile, in a large bowl whisk the eggs. Add onion, garlic, olive oil, basil, oregano, pepper, red pepper flakes and 1/2 amount of both cheeses. Whisk.
Squeeze zucchini in a towel over the sink for a few minutes. At first there won’t seem much liquid but keep twisting at the top of the towel, turning and squeezing the ball.
Add squeezed zucchini to the bowl with mixture, stir to coat and transfer to previously prepared baking dish. SPrinkle with remaining 1/2 of both cheeses.
Bake uncovered for 25 minutes. Remove from the oven and serve warm or cold.
Store: Refrigerate covered for up to 3 days.
Make Ahead: You can prepare zucchini casserole for up to 1 day ahead. Refrigerate assembled and covered. Do not forget to uncover before baking. If you see some accumulated liquid at the bottom of the baking dish it is OK.
Do not freeze. Not before, not after baking.
As for other cheese besides Parmesan. I used smoked Gouda. Any hard cheese with strong flavor profile is great. For example, Gruyere, havarti, old aged cheddar, Tex Mex. This way you will use less of cheese.
I used an abundance of young onions this time. That’s why you see green.
You do not want bake zucchini casserole covered because it will be extra watery and unappealing.
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