Prep the oven: Preheat the oven to 375°F. Lightly grease a 3-quart (3-liter) baking dish and set aside.
Salt the zucchini: Place the grated zucchini in a colander and sprinkle with salt. Let it sit for 10 minutes to draw out the extra moisture.
5 cups grated zucchini, 1 teaspoon kosher salt
Squeeze it dry: Transfer the zucchini to a clean kitchen towel and squeeze out as much liquid as possible. I usually wring it out a few times—this is the secret to a casserole that's cheesy, not watery.
Mix the filling: In a large bowl, stir together the zucchini, black pepper, Italian seasoning, onion powder, garlic, eggs, ½ cup Parmesan, mozzarella, and cheddar until everything is evenly combined.
¼ teaspoon black pepper, 1 teaspoon Italian seasoning, ½ teaspoon onion powder, 1 tablespoon minced garlic, 2 large eggs, ½ cup grated Parmesan cheese, 1 cup shredded mozzarella, ½ cup shredded cheddar, 5 cups grated zucchini
Fill the baking dish: Spread the mixture into the prepared baking dish and gently smooth the top into an even layer.
Bake: Bake uncovered for 20 minutes, or until the edges are bubbling and the center is mostly set.
Make the topping: While the casserole bakes, mix the Panko, melted butter, and remaining 2 tablespoons Parmesan. If you'd like, stir in ½ teaspoon Italian seasoning for even more flavor.
½ cup grated Parmesan cheese, ½ cup Panko breadcrumbs, 1 tablespoon salted butter
Finish baking: Sprinkle the breadcrumb mixture evenly over the casserole. Return to the oven for 5–10 minutes, until the topping is golden brown and crispy.
Rest and serve: Let the casserole rest for 5 minutes before serving. I like to sprinkle on a little fresh parsley before bringing it to the table. It adds a fresh pop of color and makes the cheesy topping look even more inviting.
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