Easy Zucchini Bake Casserole

Don’t let these pictures fool you – this Easy Zucchini Bake Casserole is a low calorie recipe! I used less than 1/4 cup of Parmesan cheese for the entire dish, and managed to make it simple (4 ingredients!), healthy and full of flavor. The yummy crust is made with a layer of Panko breadcrumbs and a sprinkle of cheese, which meld and co-mingle together during baking.

Easy Zucchini Bake Casserole | canuckcuisine.com So… 4 ingredients? This is the type of an easy side dish I need when the garden is overflowing with zucchinis!  Luckily, zucchini is available almost year round, too, and I managed to get these paler “gourmet” ones this weekend.  They taste the same as your regular green zukes, so substitute away.

The bulk of the recipe is made from zucchinis, which are strained to remove excess water after shredding. But don’t worry, no crazy cheesecloth action here, just tip the pan over and strain the liquid. No problem if some of it remains in the pan, it will bubble away during baking. You can add the green strained liquid to your smoothies for a fresh, herby flavor.

Easy Zucchini Bake Casserole | canuckcuisine.comSee the Parmesan wedge above??  All I used was the tip! I love Parmesan, and I mean real Italian Parmigiano Reggiano, not that horrid powdered stuff from a jar.  It packs wonderful flavor and saltiness in a tiny quantity, which means you can go easy on the cheese and save your calories.

Easy Zucchini Bake Casserole | canuckcuisine.comIf you’re going to have leftovers, warm them up again in the oven, don’t microwave – it will get soggy and lose that nice crust.

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Easy Zucchini Bake Casserole
 
Author:
Cuisine: Italian
Serves: 6
Ingredients
  • 1 tbs butter for greasing the pan
  • 3 medium zucchini, shredded
  • 1 egg + 1 egg white
  • black pepper, to taste
  • ¼ cup Panko breadcrumbs
  • A wedge of Parmesan cheese, to taste
Instructions
  1. Preheat the oven to 375F.
  2. Grease an 8x11 inch baking pan with butter. Tip over the container with shredded zucchini, and strain excess liquid. Add the egg and egg white, and use a cheese grater to grate about 1 tbs of Parmesan into the zucchini mix. Combine the mixture and season with salt and pepper.
  3. Pour the mixture into the baking pan and spread it out evenly. Sprinkle with the breadcrumbs, and grate Parmesan cheese on top. When done, use a rubber spatula to gently press in the mixture, so that the bread crumbs absorb the liquid.
  4. Cover the baking pan with aluminum foil, and bake for 25 minutes, or until puffed up and bubbly. Uncover, and bake for a further 10-15 minutes, or until golden. Serve immediately.

11 Comments

  1. Carolina

    Mmmmm, looks yummy! We must try this soon. PS… Love your pup, we have 2 wieners and 1 taco (chihuahua). Can’t imagine our life without them!

  2. AnnaLouise Jester

    Bought three zucchini yesterday—going to make this recipe today. Hope it tastes as good as it looks!

  3. Regina Stein

    This looks delicious, I am going to make this for christmas dinner. How long and at what temp. should I reheat in the oven?

  4. I needed a quick bake so with a baby on my hip I tossed three zukes, a sweet fresh white onion, and random sweet bell pepper that needed to be used into my food processor’s shredder, strained a bit of the liquid as I pulled it out then tossed it with a half tsp of kosher salt into a mesh collander to drain for a sec while I greased a pan (only had a 9×9 pyrex) with unsalted butter and beat up two eggs plus one white (since I had increased the veg and the water a bit). I tossed the veg in, cut off the lumpy end of the unsalted butter stick, chopped it and sprinkled over, grated a rather generous 1/4c fresh Parm and stirred it up with 1/3c Panko (since I grabbed the 1/3c measure first hehe). Then I reread your instructions and stirred in a little more Parm and some fresh ground pepper before sprinkling the cheese and breadcrumbs over, covered and popped it in just in time for the baby to melt down and need to be fed! I’ll pull it out in about 15 min, but my instincts tell me this is going to be good! I’m a little concerned over the deeper pan. It might need a little more time, idk. If I serve it with quinoa there’s a good chance my 5yo and 2yo will actually eat it! Thanks for the inspiration!

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