Ingredients
Scale
- 4 large zucchinis, thinly sliced into rounds
- 2 large carrots, grated
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 large eggs, beaten
- 1 cup plain Greek yogurt (or sour cream)
- 2 cups sharp cheddar cheese, shredded (divided)
- 1/2 cup grated Parmesan cheese
- 1/2 cup Panko breadcrumbs (or almond flour for gluten-free)
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with olive oil or non-stick spray. Place the sliced zucchini in a colander and sprinkle with a pinch of salt. Let it sit for 10 minutes to draw out excess moisture. Pat the slices firmly with paper towels to ensure your casserole doesn’t become watery during the baking process.
- Heat olive oil in a large skillet over medium heat. Add the diced onions and grated carrots. Cook for about 5-6 minutes until the onions are translucent and the carrots have softened. Add the minced garlic and cook for another minute until fragrant. Remove from heat and let the mixture cool slightly.
- In a large mixing bowl, whisk together the eggs, Greek yogurt, dried oregano, smoked paprika, salt, and pepper. Stir in 1.5 cups of the shredded cheddar cheese and the Parmesan cheese. Add the sautéed onion and carrot mixture into the bowl and stir until well combined.
- Gently fold the dried zucchini slices into the cheesy egg mixture. Ensure every slice is well-coated. Pour the mixture into the prepared baking dish, spreading it out into an even layer. Sprinkle the remaining 1/2 cup of cheddar cheese and the Panko breadcrumbs evenly over the top.
- Place the dish in the center rack of the oven. Bake for 35-40 minutes, or until the center is set and the top is golden brown and bubbly. If the breadcrumbs brown too quickly, tent the dish loosely with foil for the last 10 minutes. Let the casserole rest for 5-10 minutes before slicing to allow the flavors to meld and the structure to firm up.
- Garnish the hot casserole with chopped fresh parsley for a pop of color and freshness. Scoop out generous portions and serve as a main vegetarian dish or a hearty side alongside roasted chicken or grilled fish.
- Cook Time: 60 minutes