Cheesy Zucchini Casserole

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Coat the inside of the casserole dish with 1 tsp (5 ml) olive oil.

   Ingredients used: 5.0 ml Olive Oil

   Cookware: casserole dish

3. Step 3

   Toss the zucchini with 1 tsp (6 gr) salt in a colander. Let it drain, then press firmly to remove as much released liquid as possible.

   Timer: 15 min (fixed)

   Ingredients used: 6.0 gr Salt, 1000.0 gr Zucchini

   Cookware: colander

4. Step 4

   Heat 2 tsp (10 ml) olive oil in a skillet over medium heat. Cook the onion until softened, then add the garlic and cook until fragrant.

   Timer: 7 min (fixed)

   Ingredients used: 8.0 gr Garlic, 10.0 ml Olive Oil, 150.0 gr Onion

   Cookware: skillet, wooden spoon

5. Step 5

   Whisk the eggs, sour cream, black pepper, and oregano in a large bowl. Stir in 125 gr cheddar and 100 gr mozzarella.

   Ingredients used: 125.0 gr Cheddar Cheese, 2.0 gr Dried Oregano, 3.0 piece Egg, 2.0 gr Ground Black Pepper, 100.0 gr Mozzarella, 180.0 ml Sour Cream

   Cookware: mixing bowl, whisk

6. Step 6

   Fold the drained zucchini, cooked onion mixture, and remaining ½ tsp (3 gr) salt into the egg mixture. Spread evenly in the prepared casserole dish.

   Ingredients used: 3.0 gr Salt

   Cookware: casserole dish, mixing bowl, wooden spoon

7. Step 7

   Mix the breadcrumbs, Parmesan, melted butter, remaining 75 gr cheddar, and remaining mozzarella. Scatter the topping evenly over the casserole.

   Ingredients used: 60.0 gr Breadcrumb, 30.0 gr Butter, 75.0 gr Cheddar Cheese, 50.0 gr Mozzarella, 50.0 gr Parmesan Cheese

   Cookware: casserole dish, small bowl, wooden spoon

8. Step 8

   Bake at 190°C until the topping is golden, the edges are bubbling, and the center reaches 71°C.

   Timer: 35 min (fixed)

   Cookware: casserole dish, oven

9. Step 9

   Rest the casserole before cutting and serving.

   Timer: 10 min (fixed)

   Cookware: casserole dish