Ingredients:

  • 2 lbs zucchini, diced into ½-inch cubes
  • 1 tsp kosher salt
  • ½ cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • 1 cup Parmesan cheese, freshly grated
  • 1 cup mozzarella cheese, shredded
  • ½ cup sharp cheddar cheese, shredded
  • ½ tsp black pepper
  • ¼ tsp nutmeg
  • ½ cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • ½ tsp garlic powder
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Toss the diced zucchini with 1 tsp of salt in a colander and let it sit for 10–15 minutes to draw out moisture.
  2. Transfer the zucchini to a clean dish towel, then twist and squeeze firmly until no more liquid drops.
  3. In a large bowl, stir together the squeezed zucchini, diced onion, and minced garlic.
  4. Fold in the beaten eggs, Parmesan, mozzarella, and cheddar. Season with black pepper and nutmeg, mixing until evenly coated.
  5. Spread the mixture evenly into a greased 9x12-inch casserole dish.
  6. In a small bowl, mix melted butter, Panko breadcrumbs, and garlic powder until moistened, then sprinkle evenly over the top of the casserole.
  7. Bake in a preheated oven at 375°F (190°C) for 20–25 minutes until the edges are bubbling and the top is golden brown.
  8. Remove from the oven, garnish with fresh parsley, and let rest for 5 minutes before serving.