Description
This Zucchini Bake is a delicious, cheesy casserole perfect for a comforting side or light main dish. Featuring grated zucchini combined with eggs, gruyere, parmesan, and a crispy breadcrumb topping, it’s baked to golden perfection and full of savory flavors with hints of garlic, cayenne, and nutmeg.
Ingredients
Scale
Main Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 2 ½ pounds zucchini, grated
- 4 large eggs
- 6 ounces gruyere cheese, grated (about 1 3/4 cups)
- ¾ cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons sea salt
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
Topping
- 2 tablespoons salted butter, melted
Additional
- Nonstick cooking spray (for greasing the baking dish)
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F. Grease a 9 x 13-inch baking dish lightly with nonstick cooking spray or olive oil to prevent sticking.
- Sauté Onion: Heat the olive oil in a medium skillet over medium heat. Once hot, add the diced onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from heat and set aside.
- Prepare Zucchini: Place the grated zucchini in the center of a clean kitchen towel. Wrap and squeeze firmly over the sink to remove excess liquid, ensuring the bake is not watery.
- Mix Ingredients: In a large bowl, combine the squeezed zucchini, sautéed onion, eggs, grated gruyere, ⅓ cup Parmesan, ½ cup breadcrumbs, sea salt, Dijon mustard, garlic powder, black pepper, cayenne pepper, and ground nutmeg. Stir until well incorporated.
- Assemble in Dish: Transfer the mixture to the prepared baking dish and spread into an even layer for uniform baking.
- Prepare Topping: In a small bowl, mix the melted butter with the remaining ¼ cup Parmesan and ½ cup breadcrumbs. Evenly sprinkle this mixture over the top of the zucchini casserole for a crispy golden crust.
- Bake: Place the casserole in the oven and bake for 40 minutes, or until the center is set and the top is golden brown.
- Serve: Remove from oven and serve warm directly from the casserole dish for best taste and texture.
- Freeze (Optional): Allow the casserole to cool completely. Transfer to a freezer-safe container, cover with plastic wrap and foil, and freeze for up to 1 month. To reheat, thaw overnight in the refrigerator, then bake at 350°F for 35 minutes covered with foil, remove foil, and bake another 15 minutes until the top is golden and crispy.
Notes
- Be sure to squeeze out as much liquid from the zucchini as possible to avoid a soggy casserole.
- You can substitute the gruyere with another mild melting cheese like mozzarella if preferred.
- For a spicier version, increase the cayenne pepper slightly.
- This bake can be served as a side or a vegetarian main dish.
- Freeze leftovers for convenient future meals without loss of flavor or texture.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 220
- Sugar: 3g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 140mg
