Ingredients:

  • 3 lbs zucchini, sliced into 1/4 inch rounds
  • 2 tbsp olive oil
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 cup plain Greek yogurt
  • 2 large eggs, beaten
  • 1 cup shredded sharp cheddar, reduced-fat
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh basil, chiffonade
  • 1/2 tsp black pepper
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp melted butter
  • 1 tsp dried oregano

Instructions:

  1. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering.
  2. Add zucchini rounds in batches to avoid crowding; sauté for 5–7 minutes per side until the edges are mahogany-colored.
  3. Stir in minced garlic and dried thyme during the last 60 seconds of searing.
  4. Transfer the seared zucchini to a 9x13 inch baking dish and spread evenly.
  5. In a large mixing bowl, whisk together the Greek yogurt, beaten eggs, and black pepper until smooth.
  6. Fold in the shredded cheddar, fresh parsley, and fresh basil.
  7. Pour the mixture over the zucchini in the baking dish, using a spatula to ensure the binder settles into all the gaps.
  8. In a small bowl, combine panko, Parmesan, melted butter, and oregano.
  9. Sprinkle the topping evenly across the surface of the casserole.
  10. Bake at 375°F (190°C) for 20–25 minutes until the edges are bubbling, the center is set, and the topping is a deep golden brown.