Zucchini Casserole

Ingredients

• 2 1/2 pounds zucchini (about 6 medium zucchini)
• 1 teaspoon fine sea salt (divided)
• 1 tablespoon olive oil
• 3 cloves garlic (minced)
• black pepper (to taste)
• 1/3 cup grated Parmesan cheese
• 1 cup Panko bread crumbs
• 1 1/2 teaspoons Italian seasoning
• 2 tablespoons unsalted butter (melted)

Instructions

1. 1

   Slice the zucchini into ¼-inch thick rounds and place in a large colander. Sprinkle with ¾ teaspoon of the salt, tossing the zucchini as you salt it to distribute the salt evenly.

2. 2

   Place the strainer over a bowl and let the zucchini sit for 30 minutes. The salt will pull moisture out of the zucchini, so that the liquid drains out. Stir/toss occasionally during the 30 minutes.

3. 3

   Pat the zucchini dry using paper towels or a clean kitchen towel.

4. 4

   Preheat oven to 375° F.

5. 5

   Heat the olive oil in a large skillet over medium heat. Add the zucchini and cook, stirring/flipping often, for about 5 minutes, until it starts to become tender and golden brown in spots.

6. 6

   Add the minced garlic to the pan and stir for 30 seconds. Remove pan from the heat.

7. 7

   Season the zucchini with pepper. Taste the zucchini and add more salt if needed.

8. 8

   Transfer the zucchini to a lightly greased 8x8-inch baking dish.

9. 9

   Sprinkle the Parmesan cheese evenly over the zucchini.

10. 10

    In a medium bowl, stir together the Panko bread crumbs, Italian seasoning and remaining ¼ teaspoon sea salt. Add the melted butter and stir until well combined. Sprinkle the breadcrumb mixture evenly over the casserole.

11. 11

    Bake for about 20 minutes, until the topping is golden brown. Serve.