Hey everyone, it’s me again, Dan, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, garlic parmesan zucchini casserole. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
She created this delicious side-dish casserole that goes great with any of our stuffed chicken breasts. This easy Eggplant Parmesan Zucchini Casserole is full of fresh vegetables, vegan, gluten free and the perfect comfort food. Make the white sauce according the directions from my Moussaka recipe. If you have concerns using oil (olive oil is a really healthy and good fat) just.
Garlic Parmesan Zucchini Casserole is one of the most well liked of current trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Garlic Parmesan Zucchini Casserole is something which I’ve loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have garlic parmesan zucchini casserole using 12 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Garlic Parmesan Zucchini Casserole:
- Get 4 cups grated zucchini
- Take 1 teaspoon salt
- Get 1/2 cup finely diced onion
- Take 1/2 cup finely diced carrot
- Prepare 1/2 cup finely diced bell pepper any color
- Prepare 1 tablespoon minced garlic
- Get 2 eggs slightly beaten
- Take 1/2 cup grated Parmesan cheese plus set aside an additional 2 tablespoons for topping
- Make ready 1 cup shredded mozzarella cheese
- Take 1/2 cup shredded cheddar cheese
- Take 2-3 tablespoons melted butter
- Prepare 1/2 cup Panko breadcrumbs
It goes well with almost anything. It is one of our favorite zucchini recipes. Grilled zucchini slices get a savory, garlic and Parmesan cheese topping for a quick, savory side dish. Add the zucchini and toss gently to mix.
Instructions to make Garlic Parmesan Zucchini Casserole:
- Preheat oven to 375 degrees Fahrenheit. Spray a 8x8 pan with cooking spray and set aside.
- Place zucchini in colander, sprinkle with salt and allow to sit for at least 10 minutes. (this will help draw the moisture from the zucchini, after 10 minutes squeeze out the excess moisture by pressing paper towels on the zucchini or wrapping in a towel and squeezing and wringing out the towel several times.) Don't skip this part or your casserole may be to runny.
- In the prepared dish, add zucchini, onion, pepper, carrots, garlic, eggs, and 1/2 cup Parmesan cheese,mozzarella and cheddar cheese. Mix thoroughly with spatula or hands to get ingredients well combined. Arrange the mixture evenly in the pan.
- Bake uncovered for 20 minutes
- In a small bowl combine the melted butter, Panko bread crumbs and 2 tablespoons Parmesan cheese.
- Spread the bread crumb mixture over the casserole and return to oven for additional 5-10 minutes until top is golden brown and crispy.
Grilled zucchini slices get a savory, garlic and Parmesan cheese topping for a quick, savory side dish. Add the zucchini and toss gently to mix. Pour into prepared baking dish and even the top. Mix the bread crumbs with the parmesan cheese. This Parmesan Squash Casserole is one of my favorite ways to use up our abundance of squash and zucchini in the garden.
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Observing a green living meal plan will give you precisely what you need to become healthy and fit. You will find that your immune system becomes better and your body will be able to fend off disease. Prepare for a great future by changing your eating habits today.
