Description
This Zucchini Bake is a comforting and cheesy casserole perfect for using up fresh zucchini. It features sautéed onions, grated zucchini, creamy Gruyere and Parmesan cheeses, and a crunchy buttery breadcrumb topping. Baked to a golden brown perfection, it makes a hearty side dish or light meal that’s easy to prepare and freezer-friendly.
Ingredients
Scale
Main Ingredients
- Nonstick cooking spray
- 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
- 2 tablespoons salted butter, melted
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F. Coat a 9 x 13-inch baking dish with nonstick cooking spray or grease it lightly with olive oil to prevent sticking.
- Sauté Onions: Heat the olive oil in a medium skillet over medium heat. Once hot, add the diced onion and cook, stirring occasionally, until the onion is softened and translucent, about 4 minutes. Remove from heat and set aside.
- Drain Zucchini: Place the grated zucchini in the center of a clean kitchen towel. Wrap the towel around the zucchini and wring it firmly over the sink to remove excess moisture. This step is crucial to avoid a soggy casserole.
- Mix Ingredients: In a large bowl, combine the sautéed onions, drained zucchini, eggs, grated Gruyere, ⅓ cup of the Parmesan cheese, ½ cup of the panko breadcrumbs, sea salt, Dijon mustard, garlic powder, black pepper, cayenne pepper, and ground nutmeg. Stir well to evenly incorporate all ingredients.
- Assemble Casserole: Transfer the mixture into the prepared baking dish and spread it out evenly for uniform cooking.
- Prepare Topping: In a small bowl, mix the melted butter with the remaining ¼ cup Parmesan cheese and remaining ½ cup panko breadcrumbs. Evenly sprinkle this mixture over the top of the casserole to create a deliciously crispy crust.
- Bake: Place the casserole in the preheated oven and bake for 40 minutes, or until the center is set and the top is golden brown and crispy.
- Serve: Remove from oven and let it cool slightly. Serve warm directly from the baking dish.
- Freeze for Later: If freezing, let the casserole cool completely, then store in a freezer-safe container, covered with plastic wrap and foil, for up to 1 month. To reheat, thaw overnight in the refrigerator, then bake covered at 350°F for 35 minutes. Remove foil and bake an additional 15 minutes until the topping is golden and crisp.
Notes
- Ensure you thoroughly squeeze out excess moisture from the grated zucchini to prevent a watery bake.
- Gruyere cheese adds a nutty flavor, but you can substitute with Swiss cheese if preferred.
- The breadcrumb topping can be made gluten-free by using gluten-free panko or breadcrumbs.
- This casserole can be a side dish or a vegetarian main course.
- Make sure to let the bake cool before freezing to prevent ice crystals forming.
Nutrition
- Serving Size: 1 slice (1/8 of casserole)
- Calories: 280
- Sugar: 4g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 150mg
