Ingredients

½ cup chopped onion
1 tablespoon olive oil or butter
½ teaspoon garlic powder
4 cups zucchini, chopped or shredded
1 teaspoon salt (divided)
½ teaspoon black pepper
½ teaspoon dried Italian herbs
4 large eggs
1 cup shredded cheddar cheese (or mozzarella for milder flavor)
½ cup grated Parmesan cheese
½ cup milk or half-and-half
½ cup breadcrumbs or crushed crackers (for topping, optional)

Directions

Wash zucchini well, trim the ends, and chop into small cubes (or shred for a softer texture).

Sprinkle ½ teaspoon salt over zucchini and let sit for 10 minutes. This helps release excess water. Squeeze gently with a kitchen towel to prevent soggy casserole.

Heat olive oil or butter in a skillet over medium heat.

Add onions and cook until translucent (about 3–4 minutes).

Stir in garlic powder and zucchini. Cook for 5 minutes until zucchini softens slightly. Remove from heat.

In a large mixing bowl, whisk together eggs, milk, Parmesan cheese, salt, pepper, and herbs.

Stir in cheddar cheese for richness.

Preheat oven to 375°F (190°C). Grease a medium casserole dish.

Spread zucchini and onion mixture evenly in the dish.

Pour egg mixture over it.

If using, sprinkle breadcrumbs or crushed crackers on top for a crispy crust.

Bake uncovered for 30–35 minutes, until the top is golden brown and the center is set. Let rest for 5–10 minutes before serving.