Ingredients:

  • 4 cups packed grated zucchini (about 4 medium zucchini)
  • 1 tsp salt (for draining)
  • 3 large eggs, lightly beaten
  • 1/2 cup milk or half-and-half
  • 1 cup packed shredded sharp cheddar cheese
  • 1 tsp total dried herbs (thyme and oregano)
  • 1/2 tsp onion powder
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup Panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 2 Tbsp unsalted butter, melted

Instructions:

  1. Preheat oven to 375°F (190°C). Grate the zucchini into a colander, toss thoroughly with the 1 teaspoon of salt, and let sit for 10–15 minutes to draw out moisture.
  2. Transfer the salted zucchini to a clean kitchen towel or cheesecloth. Squeeze firmly over the sink until all excess liquid is removed.
  3. In a large mixing bowl, whisk together the eggs, milk/half-and-half, onion powder, dried herbs, black pepper, and a pinch of additional salt if needed.
  4. Stir the shredded cheddar cheese and the drained, squeezed zucchini into the custard mixture until evenly combined.
  5. Lightly grease a 9x13 inch baking dish. Pour the zucchini mixture evenly into the prepared dish.
  6. In a small bowl, combine the Panko breadcrumbs, grated Parmesan cheese, and melted butter. Toss gently until the Panko is coated.
  7. Sprinkle the Panko mixture evenly over the zucchini base. Bake for 40–45 minutes, or until the custard is set and the topping is deeply golden brown and crisp.
  8. Remove the casserole from the oven and let it rest on a cooling rack for 10–15 minutes before slicing and serving.