Ingredients:

  • 4 cups shredded zucchini (450g)
  • 1/2 cup finely diced yellow onion (50g)
  • 2 cloves minced garlic (6g)
  • 1/2 tsp salt (3g)
  • 1/4 tsp black pepper (1g)
  • 2 large eggs, beaten (100g)
  • 1/2 cup mayonnaise (120g)
  • 1 cup shredded sharp cheddar cheese (115g)
  • 1/2 cup grated parmesan cheese (50g)
  • 1/2 cup Panko breadcrumbs (60g)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking dish with non-stick spray.
  2. Shred the zucchini using the coarse side of a box grater or a food processor shredding disk. Press the shredded zucchini firmly with a paper towel for 30 seconds to remove excess surface moisture.
  3. In a large mixing bowl, whisk the eggs and mayonnaise until velvety.
  4. Stir in the shredded zucchini, diced onion, and minced garlic.
  5. Fold in the shredded cheddar cheese and half of the grated parmesan cheese.
  6. Season the mixture with salt and pepper, stirring until the vegetables are fully coated in the creamy binder.
  7. Spread the mixture evenly into the prepared baking dish.
  8. Sprinkle the remaining parmesan cheese and Panko breadcrumbs evenly over the top.
  9. Bake for 35–40 minutes until the top is mahogany-colored and the edges are bubbling.