Cheesy Baked Zucchini Casserole for 6

Instructions:

1. Toss the shredded zucchini with salt in a colander and let it sit for 10 minutes. Use your hands or a kitchen towel to firmly squeeze out as much liquid as possible until the zucchini feels dry to the touch.
2. In a large bowl, beat the softened cream cheese and sour cream until smooth. Stir in the eggs, shredded cheddar, black pepper, diced onion, and minced garlic. Fold in the squeezed zucchini until the mixture is thick and evenly coated.
3. Spread the zucchini mixture evenly into a 9x9 inch baking dish. In a separate small bowl, combine the Panko, Parmesan, and melted butter, stirring until glistening. Sprinkle the topping evenly over the casserole.
4. Bake at 350°F (175°C) for 35-40 minutes until the edges are bubbling and the top is deep mahogany-colored. Let the casserole rest for 5 minutes before slicing.