Cheesy Zucchini Casserole
Ingredients
2 1/2 lb. zucchini, sliced into ¼-inch thick rounds
1 red bell pepper, seeded and diced
1/2 yellow onion, chopped
3 tbsp. olive oil
1 1/4 tsp. kosher salt
1/2 tsp. ground black pepper
3/4 c. heavy cream
2 large eggs
8 oz. sharp cheddar cheese
3 cloves garlic, chopped
1/2 c. grated parmesan
1/3 c. chopped fresh parsley
1 1/2 c. panko or breadcrumbs
1/4 c. butter, melted, plus more for the pan
Directions
Preheat the oven to 400˚. On a large sheet tray, combine the zucchini, bell pepper and onion. Drizzle with the olive oil and sprinkle with the salt and black pepper. Toss gently to combine. Cook for 30 minutes, until the zucchini is slightly softened and has released its liquid. Drain the mixture through a colander. Once cool enough to touch, press gently with paper towels to press out and soak up any extra moisture.
In a large bowl, whisk together the heavy cream and eggs. Mix in the cheddar cheese, garlic, ¼ cup of the parmesan cheese and all but 2 tablespoons of parsley (reserve this for later). Gently mix in the drained zucchini mixture. Transfer to a buttered 9- by- 13-inch, or three-quart, casserole dish.
Reduce the oven temperature to 350˚. In a small bowl, combine the panko and melted butter. Mix in the remaining ¼ cup of grated parmesan cheese and 2 tablespoons of parsley. Sprinkle all over the top of the casserole. Bake for 35-40 minutes, until the top is lightly golden brown, the edges are bubbly and the center is set. (If the topping is browning to quickly, cover loosely with a piece of foil.) Let rest for 10 minutes, then serve.