Description
This savory zucchini bake is a comforting and flavorful casserole that combines grated zucchini, caramelized onions, and creamy gruyere cheese, topped with a crispy Parmesan breadcrumb crust. Perfect as a side dish or a light vegetarian main, this recipe delivers a delicious way to enjoy fresh summer squash with a blend of aromatic spices and cheeses.
Ingredients
Main Ingredients
- Nonstick cooking spray
- 1 tablespoon extra-virgin olive oil
- 1 small yellow onion, diced
- 2 ½ pounds zucchini, grated
- 4 large eggs
- 6 ounces gruyere cheese, grated (about 1 ¾ cups)
- ¾ cup freshly grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 teaspoons sea salt
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- ½ teaspoon freshly cracked black pepper
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground nutmeg
- 2 tablespoons salted butter, melted
Instructions
- Preheat and prepare dish: Preheat your oven to 375°F (190°C). Coat a 9 x 13-inch baking dish with nonstick cooking spray or lightly grease it with olive oil to prevent sticking.
- Sauté the onion: Heat the olive oil in a medium skillet over medium heat. Add the diced yellow onion and cook, stirring occasionally, until softened and translucent, about 4 minutes. Remove from heat and set aside.
- Prepare zucchini: Place the grated zucchini in the center of a clean kitchen towel. Wrap the towel tightly around the zucchini and wring out as much liquid as possible over the sink to avoid a watery bake.
- Mix all main ingredients: In a large mixing bowl, combine the cooked onions, wrung-out zucchini, eggs, grated gruyere cheese, ⅓ cup of the Parmesan cheese, ½ cup of the panko breadcrumbs, sea salt, Dijon mustard, garlic powder, black pepper, cayenne pepper, and ground nutmeg. Stir everything together until well incorporated.
- Transfer to baking dish: Pour the mixture into the prepared baking dish and spread it evenly with a spatula or the back of a spoon.
- Prepare topping: In a small bowl, stir together the melted salted butter, the remaining ¼ cup Parmesan cheese, and the remaining ½ cup panko breadcrumbs. Sprinkle this crumb mixture evenly over the top of the casserole for a golden, crispy crust.
- Bake: Place the casserole in the preheated oven and bake for 40 minutes, or until the center is set and the topping is golden brown.
- Serve: Allow to cool slightly, then serve warm directly from the casserole dish. Enjoy as a side or a main vegetarian meal.
Notes
- Wringing out excess moisture from the zucchini is crucial to prevent the bake from becoming soggy.
- If you prefer a nut-free version, substitute the Parmesan with an additional 1 cup of gruyere or cheddar cheese.
- Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
- You can prepare this dish a day ahead and refrigerate it; just increase baking time by 5-10 minutes if baking straight from the fridge.
- For a dairy-free alternative, substitute the cheeses with plant-based versions and use olive oil instead of butter in the topping.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
