Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, garlic parmesan zucchini casserole. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Garlic Parmesan Zucchini Casserole is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Garlic Parmesan Zucchini Casserole is something which I have loved my entire life. They are fine and they look fantastic.
This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. Make the white sauce according the directions from my Moussaka recipe. If you have concerns using oil (olive oil is a really healthy and good fat) just.
To get started with this recipe, we must prepare a few components. You can cook garlic parmesan zucchini casserole using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Garlic Parmesan Zucchini Casserole:
- Prepare 4 cups grated zucchini
- Make ready 1 teaspoon salt
- Make ready 1/2 cup finely diced onion
- Take 1/2 cup finely diced carrot
- Get 1/2 cup finely diced bell pepper any color
- Get 1 tablespoon minced garlic
- Prepare 2 eggs slightly beaten
- Take 1/2 cup grated Parmesan cheese plus set aside an additional 2 tablespoons for topping
- Prepare 1 cup shredded mozzarella cheese
- Make ready 1/2 cup shredded cheddar cheese
- Make ready 2-3 tablespoons melted butter
- Prepare 1/2 cup Panko breadcrumbs
It is one of our favorite zucchini recipes. It's the best way to get kids to eat their veggies! Grilled zucchini slices get a savory, garlic and Parmesan cheese topping for a quick, savory side dish. Add the zucchini and toss gently to mix.
Instructions to make Garlic Parmesan Zucchini Casserole:
- Preheat oven to 375 degrees Fahrenheit. Spray a 8x8 pan with cooking spray and set aside.
- Place zucchini in colander, sprinkle with salt and allow to sit for at least 10 minutes. (this will help draw the moisture from the zucchini, after 10 minutes squeeze out the excess moisture by pressing paper towels on the zucchini or wrapping in a towel and squeezing and wringing out the towel several times.) Don't skip this part or your casserole may be to runny.
- In the prepared dish, add zucchini, onion, pepper, carrots, garlic, eggs, and 1/2 cup Parmesan cheese,mozzarella and cheddar cheese. Mix thoroughly with spatula or hands to get ingredients well combined. Arrange the mixture evenly in the pan.
- Bake uncovered for 20 minutes
- In a small bowl combine the melted butter, Panko bread crumbs and 2 tablespoons Parmesan cheese.
- Spread the bread crumb mixture over the casserole and return to oven for additional 5-10 minutes until top is golden brown and crispy.
Pour into prepared baking dish and even the top. Mix the bread crumbs with the parmesan cheese. This Parmesan Squash Casserole is one of my favorite ways to use up our abundance of squash and zucchini in the garden. Beautiful green, yellow and red colors create a vibrant side dish that complements many main meals and my kids love all the cheese layered in this glorious casserole. Gently fan the zucchini to open the cuts wider and place a small piece of Parmesan into each cut.
So that is going to wrap this up with this exceptional food garlic parmesan zucchini casserole recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
