Ingredients:

  • 2 lbs zucchini, shredded
  • 1 tsp kosher salt
  • 2 tbsp unsalted butter
  • 1/2 cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 4 oz cream cheese, softened
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup sharp cheddar or Gruyère, shredded
  • 1 large egg, beaten
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 3/4 cup Panko breadcrumbs
  • 3 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped
  • 1/4 cup Parmesan cheese, grated

Instructions:

  1. Toss shredded zucchini with kosher salt in a colander and let it sit for 10–15 minutes to draw out moisture.
  2. Using a clean kitchen towel or hands, press firmly into the zucchini to expel as much liquid as possible; discard the liquid.
  3. Melt 2 tbsp butter in a skillet over medium heat. Sauté onions until translucent (about 4 mins), then add garlic for 1 minute until fragrant.
  4. In a large bowl, combine the squeezed zucchini, sautéed aromatics, softened cream cheese, 1/2 cup Parmesan, cheddar, beaten egg, pepper, and nutmeg. Stir until homogeneous.
  5. Transfer the zucchini mixture into a 9-inch square baking dish and spread evenly.
  6. In a separate bowl, combine Panko breadcrumbs, 3 tbsp melted butter, chopped parsley, and 1/4 cup Parmesan cheese.
  7. Sprinkle the Panko mixture evenly over the top of the casserole.
  8. Bake for 30 minutes or until the topping is mahogany-colored and crisp.