Cheesy Zucchini Casserole

Ingredients

• 9 Cups Zucchini (shredded, about 2 1/2 lbs. whole zucchini)
• 1 teaspoon Salt
• 2 teaspoons Olive Oil
• 1 Yellow Onion (small, finely diced)
• 4-5 Cloves Garlic (minced)
• 2 Eggs (large, whisked)
• 1/3 Cup Sour Cream
• 1 teaspoon Dijon Mustard
• 1 1/4 Cup Panko Breadcrumbs
• 3/4 Cup Parmesan Cheese (shredded)
• 1 1/2 teaspoons Dried Oregano ((or 2 teaspoons fresh))
• 1/2 teaspoon Dried Thyme ((or 1 teaspoon fresh thyme leaves))
• 1 1/2 teaspoons Dried Basil ((or 1 Tablespoon chopped fresh basil))
• 1/4 teaspoon Smoked Paprika
• Black Pepper
• 3/4 Cup Cheddar Cheese (shredded)
• 3/4 Cup Mozzarella (shredded)
• 1/3 Cup Panko Breadcrumbs
• 1 Tablespoon Butter (melted)

Instructions

1. 1

   Preheat oven to 375℉ and use nonstick spray to grease a 9x13" pan.

2. 2

   Shred the zucchini and transfer it to a colander. Sprinkle with a light layer of salt, about 1 teaspoon. Top with paper towels and let sit for 15 minutes (or longer) while you measure out remaining ingredients.

3. 3

   Saute: Heat olive oil in a small skillet over medium heat. Add the onions and soften for 5 minutes. Add the garlic and stir occasionally for 2 minutes. Remove and set aside.

4. 4

   Using paper towels, press down and absorb all excess moisture from the zucchini.

5. 5

   Transfer to a large bowl along with the sauteed onions and garlic, whisked eggs, sour cream, mustard, 1 ¼ cup panko, parmesan cheese, and seasonings/herbs. Stir to combine.

6. 6

   Transfer to a lightly greased 9x13-inch casserole dish. Top with cheddar and mozzarella cheese.

7. 7

   Cover and bake for 35 minutes. Remove from the oven and proceed with topping.

8. 8

   --- Topping ---

9. 9

   Combine the 1/3 cup panko and melted butter for the topping and sprinkle it over the casserole.

10. 10

    Bake uncovered for 15 minutes.

11. 11

    If desired, broil at 425℉ for 1-2 minutes to add more color to the top.

12. 12

    Remove and let stand for 5 minutes then serve.