Zucchini and Cheese Casserole

Zucchini Casserole

This is a perfect side dish for this time of year when zucchini is plentiful!   Make sure you squeeze out as much moisture as you can from the zucchini before preparing this dish

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Preheat oven to 375°F. Grease a 1 quart baking dish.

Ingredients:

2 cups grated zucchini (release moisture by wrapping in a dish towel and squeezing dry)

Dash of salt and pepper

Dash of crushed red pepper flakes

1/4 cup finely minced onion

1 clove minced garlic

1 eggs

1/4 cup freshly grated Parmesan cheese

1/2 cup shredded mozzarella cheese

1/4 cup shredded cheddar cheese

1/4 cup Panko breadcrumbs

Mix all ingredients together and spread into a small greased baking dish! 

  

Bake uncovered for 20-25 minutes. 

Meanwhile, in a small baggie, crush 20 crackers and put crumbs in a bowl.  Add 1 T melted butter and mix well.  Sprinkle wet crumbs on top of casserole and continue baking for about 10 more minutes.  (I used Garden Veg Good Thins crackers - my fav!). 

It's not only delicious, but full of color:

Cut into 4-6 servings.

It can be served as a side dish or have a piece for lunch!

Zucchini is one of my favorite recipes (as you probably already know!) so we have been eating it a few times a week!

ENJOY!

The Green Flower Market dishes can be found here:

MacKenzie-Childs Flower Market Salad/Dessert plates.     Buy Now