cateory: courses
Baked Zucchini Casserole
Reviews: 198
Ingredients:
-
This rich casserole with ricotta and Parmigiano- Reggiano should be cooled at least 20 minutes so it can be cut into squares when served.
- 6 medium zucchini
- 1 teaspoon salt
- 1 tablespoon unsalted butter
- 1 medium onion, fi nely chopped
- 3 large eggs plus 1 large egg white, whisked until fairly smooth in a small bowl
- 3⁄4 cup fi nely grated Parmigiano-Reggiano
- 1⁄2 cup regular or low-fat ricotta cheese (do not use fat-free)
- 1⁄2 cup plain dried bread crumbs
- 1 tablespoon chopped dill fronds or
- 2 teaspoons dried dill
- 2 tablespoons canola oil
How to make
Baked Zucchini Casserole
Baked Zucchini Casserole
- Shred the zucchini through the large holes of a box grater. Toss with the salt and place in a colander in the sink to drain for 15 minutes.
- Squeeze out as much of the moisture from the zucchini as you can, working in batches. Place the zucchini in a large bowl; set aside.
- Position the rack in the center of the oven and preheat the oven to 375°F.
- Melt the butter in a large skillet over medium heat. Add the onion, reduce the heat to low, and cook, stirring often, until soft and golden, about 7 minutes.
- Pour the contents of the skillet into the bowl with the zucchini. Cool for 5 minutes, then stir in the beaten eggs and egg white, the Parmigiano- Reggiano, ricotta, bread crumbs, and dill.
- Place the canola oil in a 9-inch square baking pan; tilt the pan so the oil covers its bottom and sides. Place the oiled pan in the oven for 5 minutes to heat it through.
- Pour in the zucchini mixture, spread it evenly to the sides, and bake until slightly mounded, a little browned, and set when tapped, about 50 minutes. Set the pan on a wire rack for at least 20 minutes. Once fully cooled, the casserole can be covered with plastic wrap and stored in the refrigerator for up to 3 days. Cut the casserole out of the pan in squares.
Comments for
Baked Zucchini Casserole
Baked Zucchini Casserole
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