Zucchini Parmesan
A healthy and flavorful appetizer featuring tender zucchini, aromatic garlic and onions, and rich Parmesan cheese. Perfect for small gatherings or cozy nights in, this dish serves 8 and combines nutrition with satisfaction.
Equipment
- 1 Baking dish (8-inch square) Buttered
- 1 Skillet For sautéing onions and garlic
- 1 Fine mesh strainer To drain mashed zucchini
- 1 Mixing Bowl For combining ingredients
Ingredients
- 3 pounds Zucchini Cubed, about 4 medium zucchini
- 5 tablespoons Unsalted butter Divided, 4 tbsp for sautéing, 1 tbsp for greasing dish
- 1 Large onion Chopped, about 1 cup
- 4 cloves Garlic Minced
- 2 Eggs Beaten
- 0.5 cup Parmesan cheese Freshly grated
- 0.5 cup Fresh white bread crumbs Made from day-old bread
- 0.25 cup Fresh basil leaves Chopped
- Salt and pepper To taste
Instructions
- Preheat the oven to 375°F (190°C).
- Place 3 pounds of cubed zucchini in a large pot with about 1 inch of water. Bring to a boil and cook for about 10 minutes, until tender but still firm. Drain and transfer to a large mixing bowl.
- Mash the zucchini with a fork, then transfer to a fine mesh strainer. Press to release excess water. Return the drained zucchini to the mixing bowl.
- Melt 4 tablespoons of unsalted butter in a large skillet over medium-high heat. Add 1 chopped large onion and 4 minced garlic cloves. Cook until the onion is lightly browned, stirring to avoid burning the garlic (about 5–7 minutes). Remove from heat.
- Stir the onion-garlic mixture into the zucchini. Add 2 beaten eggs, 1/2 cup freshly grated Parmesan cheese, 1/2 cup fresh white bread crumbs, and 1/4 cup chopped fresh basil. Season with salt and pepper to taste. Mix until well combined.
- Butter an 8-inch square baking dish with the remaining 1 tablespoon of butter. Pour the zucchini mixture into the dish and spread evenly.
- Bake in the preheated oven for about 45 minutes, until the center is firm and the top is lightly browned.
- Allow the dish to cool slightly (about 5 minutes), then cut into squares. Serve warm or at room temperature.
Notes
This versatile appetizer can be served as small squares with toothpicks for parties, as a side dish with grilled chicken or fish, or as a vegetarian main with a side salad and crusty bread. For variations, try adding 1/4 cup grated mozzarella for creaminess, 1/4 teaspoon red pepper flakes for spice, or substitute basil with parsley or oregano. Use gluten-free bread crumbs for a gluten-free option. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in the oven or microwave.