Ingredients:

  • 2 lbs (900g) zucchini, grated
  • 1 medium onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced (about 1 cup)
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 large eggs, lightly beaten
  • 1 cup (240ml) sour cream or plain Greek yogurt
  • 1/2 cup (113g) unsalted butter, melted
  • 1 1/2 cups (170g) shredded cheddar cheese
  • 1 cup (115g) shredded mozzarella cheese
  • 1/2 cup (50g) panko breadcrumbs
  • 2 tablespoons (30ml) unsalted butter, melted
  • 1/4 cup (28g) grated Parmesan cheese
  • Pinch of dried thyme

Instructions:

  1. Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
  2. Grate the zucchini and press out excess moisture using a clean kitchen towel or cheesecloth.
  3. Melt butter in a skillet over medium heat. Sauté onion and bell pepper until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  4. In a large bowl, combine the grated zucchini, sautéed vegetables, fresh herbs, Italian seasoning, salt, and pepper.
  5. In the same bowl, add the beaten eggs, sour cream (or yogurt), and melted butter. Stir well to combine.
  6. Add the cheddar and mozzarella cheeses to the zucchini mixture. Reserve a small amount of cheese for topping if desired. Stir to distribute evenly.
  7. Pour the zucchini mixture into the prepared baking dish, spreading it evenly.
  8. In a small bowl, combine the panko breadcrumbs, melted butter, Parmesan cheese, and thyme. Mix well.
  9. Sprinkle the breadcrumb mixture evenly over the zucchini casserole. If reserving cheese, sprinkle a small amount on top.
  10. Bake in the preheated oven for 35-40 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.