close this window to return to FatboyrecipesZucchini Casserole |
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3 lb. zucchini, trimmed and cut into 1-inch pieces 1/3 cup butter 1 cup chopped onion 4 garlic cloves, minced 2 eggs, beaten 1/2 cup grated parmesan cheese 1/2 cup breadcrumbs (more if mixture is soggy) 1/4 cup (packed) fresh basil or 1 T dried basil additional grated parmesan |
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Preheat the oven to 375 degrees. Grease an 8-inch square pan.
Steam the zucchini until tender, about 10 minutes. Transfer to a large bowl and mash coarsely with a fork. Spoon zucchini into a sieve and drain well, pressing down to release excess water. Place the drained zucchini in a large bowl. Melt the butter in a large skillet over medium heat. Add the onion and garlic. Saute until light brown. Add the onion mixture to the zucchini. Add the eggs, 1/2 cup parmesan, basil and bread crumbs. Stir to blend well. Season with salt and pepper. Transfer the mixture to the greased baking pan and bake in oven until firm in the center and brown on top, about 45 minutes. Cut into squares and and serve with additional parmesan cheese. |