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Zucchini is a remarkable vegetable, not only for its culinary applications but also for its impressive nutritional profile. It is low in calories, making it an excellent choice for those watching their weight. With a high water content, zucchini helps to keep you hydrated while contributing to your overall nutrient intake. Additionally, it is rich in essential vitamins such as vitamin C and vitamin A, both of which play vital roles in maintaining a healthy immune system and good vision.

Zucchini Casserole with a Crispy Panko Topping

Looking for a delicious vegetarian lunch option that wont derail your low-carb goals? This Zucchini Casserole with a Crispy Panko Topping is perfect for a satisfying meal, combining fresh flavors and hearty ingredients without the carbs. Afterka brings you a dish that feels indulgent but is packed with nutrition. VegetarianLunch LowCarbLunch HealthyEating ZucchiniCasserole MealPrep ComfortFood CasseroleRecipes
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Ingredients
  

4 medium zucchinis, thinly sliced

1 cup cherry tomatoes, halved

1 small onion, diced

2 cloves garlic, minced

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 cup heavy cream

2 large eggs

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

1 cup panko bread crumbs

2 tablespoons olive oil

Fresh basil for garnish (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté Vegetables: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant. Add the sliced zucchini and cook for approximately 5-7 minutes until just tender. Season with salt, pepper, oregano, and basil. Remove from heat and allow to cool slightly.

      Combine Ingredients: In a large mixing bowl, whisk together the heavy cream and eggs. Stir in the shredded mozzarella and grated Parmesan cheese. Add the sautéed vegetables and cherry tomatoes to this mixture, stirring gently until well combined.

        Prepare the Casserole Dish: Grease a 9x13 inch baking dish with cooking spray or the remaining olive oil. Pour the zucchini mixture into the prepared dish, spreading it evenly.

          Make the Topping: In a medium bowl, mix the panko bread crumbs with a little drizzle of olive oil (about 1 tablespoon) until the crumbs are lightly coated. This will help them become crispy when baked.

            Assemble the Casserole: Sprinkle the prepared panko topping evenly over the zucchini mixture in the baking dish.

              Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crispy.

                Garnish and Serve: Remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh basil if desired and serve warm.

                  Prep Time, Total Time, Servings: 15 minutes | 45 minutes | Serves 6-8