1-Getting started: with this cheesy zucchini casserole is straightforward and fun. Begin by preheating your oven to 375°F (190°C) and greasing a 1 ½ quart casserole dish. This sets the stage for even baking and prevents sticking. Fresh ingredients like sliced zucchini and chopped onion make all the difference here.

2-Next, place the sliced zucchini in a colander lined with kitchen paper over the sink. Sprinkle it lightly with salt and let it sit for 15 to 45 minutes to draw out excess moisture. Once done, blot it dry with a kitchen towel to ensure your casserole doesn’t turn out watery. This step is crucial for that perfect texture we’re aiming for.

3-In a large bowl, mix the onion, eggs, Cheddar cheese, mozzarella cheese, Parmesan cheese, Italian seasoning, salt, and pepper until everything is well combined. This creates a flavorful base that ties the dish together. Layer the zucchini slices in the prepared casserole dish, then pour the cheese mixture over them to cover evenly.

4-Bake uncovered for 20 minutes to start melding the flavors. While it’s in the oven, combine the Panko breadcrumbs, melted butter, and additional grated Parmesan cheese in a small bowl for the topping. After the initial bake, remove the casserole, sprinkle on the breadcrumb mixture, and add the remaining shredded Cheddar cheese.

5-Return it to the oven and bake again until the top is golden brown and the cheese is melted, about 20 minutes more. Once finished, remove from the oven and let it rest before serving. This resting time helps the flavors settle and makes slicing easier. For a refreshing twist, you can pair it with a strawberry milkshake from our site for a sweet contrast.