Ingredients:

  • 2 lbs zucchini, sliced into 1/4-inch rounds
  • 2 tbsp olive oil
  • 2 large eggs, beaten
  • ½ cup Parmesan cheese, freshly grated
  • ¼ cup sour cream
  • 3 cloves garlic, minced
  • ½ cup panko breadcrumbs
  • ¼ cup Parmesan cheese, freshly grated
  • 2 tbsp unsalted butter, melted
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat olive oil in a skillet over medium high heat. Sear the zucchini rounds for 2-3 minutes per side until they just begin to brown. Note: This removes the water that usually makes casseroles soggy.
  2. Transfer the seared slices to a bowl and let them cool for a few minutes.
  3. In a large bowl, whisk together the beaten eggs, sour cream, minced garlic, and the first half of the Parmesan until the mixture is velvety and smooth.
  4. Fold the seared zucchini rounds into the garlic cheese mixture. Toss gently with a spatula until every slice is fully enveloped.
  5. Transfer the mixture into a 9x9 inch baking dish. Smooth the top with a spatula so it's level.
  6. In a small bowl, combine panko breadcrumbs, the remaining Parmesan, melted butter, and chopped parsley.
  7. Sprinkle the panko topping evenly over the Garlic Parmesan Zucchini Casserole.
  8. Bake at 375°F (190°C) for 30-35 minutes until the crust is mahogany colored and edges are bubbling and golden.