Ingredients:

  • 2 lbs zucchini, sliced into thin half-moons
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 2 large eggs, beaten
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup grated Pecorino Romano cheese
  • 1 tsp dried oregano
  • 1/2 tsp crushed red pepper flakes
  • 1/2 tsp black pepper
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Toss the sliced zucchini with 1 tsp of salt in a colander and let it sit for 20 minutes to release excess moisture. Pat the zucchini dry with a paper towel.
  2. Heat olive oil in a skillet over medium heat. Sauté the diced onion until translucent (about 5 minutes), then add minced garlic and cook for 1 more minute until fragrant. Remove from heat.
  3. In a large mixing bowl, whisk together the eggs, 1/2 cup Parmesan, Pecorino Romano, oregano, red pepper flakes, and black pepper. Fold in the sautéed onion mixture and the dried zucchini until evenly coated.
  4. Preheat oven to 350°F (175°C). Pour the zucchini mixture into a 9x9 inch baking dish and smooth the top with a spatula.
  5. In a small bowl, combine melted butter, breadcrumbs, and 1/4 cup Parmesan. Sprinkle the mixture evenly over the top of the casserole.
  6. Bake for 25–30 minutes until the edges are bubbling and the crust is deep mahogany gold.