Notes: I was looking for something to take to Easter dinner and came up with this. My mom used to make something like this all the time, but she added ground meat (pork, beef, or Italian sausage) in the first step. I don't think she added cheese and definitely didn't have the topping. You can use any summer squash or add mushrooms for a slightly different flavor. Adjust spices to taste.
Ingredients
2 tablespoons butter
1 medium onion, finely chopped
2 1/2 pounds of zucchini, shredded
5 large eggs
1 cup shredded Parmesan cheese (divided)
2 cups fresh bread crumbs (divided)
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
3/4 teaspoon oregano
1/2 teaspoon basil
Directions
1. Saute onion in butter until translucent. (I used a 5 qt saute pan so I'd have enough room for the zucchini in step 2.)
2. Add zucchini and cook for several minutes until the zucchini starts to change color. Try to cook off most of the liquid that the zucchini gives off. Remove from heat.
3. Beat the eggs and add to the zucchini.
4. Add 1/2 cup Parmesan cheese, 1 1/4 cups fresh bread crumbs, and spices. Mix well.
5. Grease a 9x13 inch baking pan. Pour in zucchini-egg mixture.
6. Bake for 20 minutes at 350 degrees.
7. Mix together 1/2 cup shredded Parmesan cheese and 3/4 cup fresh bread crumbs for topping.
8. Raise temperature to 400 degrees. Remove pan from oven. Add topping.
9. Bake for 10 minutes more.
Casserole is done when edges are lightly browned and a knife inserted comes out clean. Cut into squares. Serve warm or at room temperature.
