Dreamy Zucchini Even Picky Eaters Love It

Transform your family dinners with this 'Dreamy Zucchini Even Picky Eaters Love It' casserole—a crowd-pleasing, veggie-packed dish that's as wholesome as it is delicious. Perfect for getting even the most selective eaters to love their greens, this oven-baked recipe combines tender grated zucchini with savory sautéed onions, garlic, and a blend of Italian herbs. Topped with a gooey, golden layer of mozzarella and Parmesan, it's the ultimate comfort food with a healthy twist. The crispy panko breadcrumbs add just the right amount of crunch, while the light drizzle of olive oil enhances its rich, cheesy flavor. Ready in under an hour, this easy zucchini casserole is ideal for busy weeknights and makes a versatile side dish or vegetarian main course. Serve it warm with a sprinkle of fresh parsley for an extra pop of color and flavor.

Nutriscore Rating: 57/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 1 medium yellow onion
• 2 large garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 teaspoon Italian seasoning
• 0.75 cup panko breadcrumbs
• 1 cup shredded mozzarella cheese
• 0.5 cup grated Parmesan cheese
• 1 large egg
• 2 tablespoons fresh parsley (optional, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a medium baking dish lightly with olive oil or cooking spray.

Step 2

Wash and dry the zucchinis. Grate them using a box grater or food processor. Squeeze out excess moisture using a clean kitchen towel or cheesecloth to prevent a watery casserole.

Step 3

Dice the yellow onion finely and mince the garlic cloves.

Step 4

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3-4 minutes, until translucent. Add the minced garlic and cook for an additional minute, until fragrant.

Step 5

In a large mixing bowl, combine the sautéed onion and garlic with the grated zucchini. Stir in the salt, black pepper, and Italian seasoning.

Step 6

In a separate small bowl, whisk the egg. Add the egg to the zucchini mixture and stir well to combine.

Step 7

Fold in the panko breadcrumbs, 3/4 cup of shredded mozzarella cheese, and 1/4 cup of grated Parmesan cheese. Mix until well combined.

Step 8

Transfer the mixture to the prepared baking dish, spreading it out evenly.

Step 9

In a small bowl, mix the remaining 1/4 cup of grated Parmesan cheese and 1/4 cup of shredded mozzarella cheese. Sprinkle this mixture evenly over the top of the casserole.

Step 10

Drizzle the remaining 1 tablespoon of olive oil over the top to help the cheese brown during baking.

Step 11

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbling.

Step 12

Remove from the oven and let it rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

Nutrition Facts

Serving size	(1189.8g)

Amount per serving	% Daily Value*
Calories	1362.6

Total Fat 75.7g	0%
Saturated Fat 29.1g	0%
Polyunsaturated Fat 5.2g
Cholesterol 339.8mg	0%
Sodium 11634.0mg	0%
Total Carbohydrate 108.0g	0%
Dietary Fiber 10.6g	0%
Total Sugars 61.9g
Protein 66.3g	0%

Vitamin D 53.8IU	0%
Calcium 1470.6mg	0%
Iron 6.6mg	0%
Potassium 2000.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.4%

Protein: 19.2%

Carbs: 31.3%