Ingredients

• 8 cups zucchini
• 0.5 teaspoons salt
• 1 tablespoon olive oil
• 1 cup onion
• 4 cloves garlic , minced
• 4 large eggs
• 0.5 teaspoons freshly ground black pepper
• 1.5 cups shredded mozzarella cheese
• 1.5 cups sharp Cheddar cheese
• 0.75 cups grated Parmesan cheese , divided
• 0.67 cups panko breadcrumbs
• 3 tablespoons butter , melted
• chopped chives to taste , for garnish

Instructions

1. 1 Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart rectangular baking dish.
2. 2 Combine zucchini and salt in a large bowl and toss to coat evenly. Transfer zucchini to a colander set in the sink. Let stand to drain excess moisture, 15 minutes. Transfer zucchini to a clean kitchen towel and squeeze out any remaining liquid. Use paper towels to wipe the large bowl dry.
3. 3 Heat oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 1 minute more.
4. 4 Whisk together eggs and pepper in the large bowl. Add zucchini, onion mixture, mozzarella, Cheddar, and 1/2 cup of the Parmesan cheese; combine thoroughly.
5. 5 Transfer mixture to the prepared baking dish and spread into an even layer.
6. 6 Bake, uncovered, for 20 minutes.
7. 7 Meanwhile, combine panko and melted butter in a small bowl. Stir in remaining 1/4 cup Parmesan cheese.
8. 8 Top casserole with breadcrumb mixture and bake until golden and crisp, 10 to 15 minutes. Garnish with chives.

Nutrition per serving