Shredded Zucchini Casserole

Active time: ~25 minutes. Passive time (baking): 45 minutes.

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Nutrition Information (Per Serving)

Serves 8 as a side, 4 as a main

Nutrition calculated using full-fat dairy. Lower fat by using part-skim mozzarella and reduced-fat feta.

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Ingredients

For the zucchini preparation:

• 3 medium zucchini (about 2 lbs / 900 g total)

• 1 tsp fine sea salt (for sweating)

For the casserole base:

• 2 large eggs, lightly beaten

• 1 cup (240 g) full-fat ricotta cheese

• 1 cup (100 g) shredded mozzarella cheese (divided use)

• ½ cup (60 g) crumbled feta cheese

• ¼ cup (25 g) grated Parmesan cheese

• 2 tbsp fresh dill, finely chopped (or 2 tsp dried)

• 2 tbsp fresh parsley, finely chopped

• 2 green onions, thinly sliced

• 2 cloves garlic, minced (or 1 tsp garlic powder)

• ½ tsp black pepper

• ¼ tsp ground nutmeg (optional but recommended)

• 2 tbsp olive oil or melted butter (for greasing pan + drizzling top)

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Instructions

Phase 1: Shredding & Sweating the Zucchini (15 minutes active)

Step 1 – Trim the ends of the zucchini. Do not peel. Shred using the large holes of a box grater or a food processor with a shredding disc. You should get about 4–5 cups of loosely packed shreds.

Step 2 – Place shredded zucchini in a large colander set over a bowl. Sprinkle with 1 teaspoon of salt and toss well. Let sit for 10–15 minutes. You’ll see liquid pooling below.

Step 3 – This is the most important step: Transfer the salted zucchini to a clean kitchen towel or several layers of cheesecloth. Gather the edges and twist tightly over the sink, squeezing out as much liquid as humanly possible. Keep squeezing until the zucchini feels dry and almost fluffy. You should remove about ½ cup of water.

Pro tip: For maximum dryness, wrap the ball of zucchini in a second towel and press between two heavy plates for 5 minutes.

Phase 2: Mixing the Casserole (5 minutes)

Step 4 – Preheat oven to 375°F (190°C). Grease a 9×9-inch square baking dish (or an 8×11 oval dish) with 1 tbsp olive oil or butter.

Step 5 – In a large mixing bowl, combine the beaten eggs, ricotta, HALF of the mozzarella (½ cup), all of the feta, Parmesan, dill, parsley, green onions, garlic, black pepper, and nutmeg. Mix until smooth.

Step 6 – Add the squeezed, dry zucchini shreds to the cheese mixture. Fold together with a spatula until fully combined. The mixture will be thick and sticky, not runny.

Phase 3: Baking (45 minutes + 10 minutes rest)

Step 7 – Transfer the mixture to the prepared baking dish. Spread evenly and press down lightly with the back of a spoon. Sprinkle the remaining ½ cup of mozzarella on top. Drizzle with 1 tbsp olive oil (this helps the top get golden and crisp).

Step 8 – Bake uncovered for 40–45 minutes, until the edges are deep golden brown, the top is set (not jiggly), and a knife inserted in the center comes out clean. If the top isn’t browned at 40 minutes, switch to broil for 1–2 minutes—watch carefully.

Step 9 – Remove from oven and let rest for 10 minutes. Do not skip this. Resting allows the casserole to set so you can slice clean squares. If you cut immediately, it will be loose.

Step 10 – Slice into 8 pieces. Serve warm or at room temperature. Pairs beautifully with a crisp green salad or roasted chicken.