GARLIC PARMESAN ZUCCHINI CASSEROLE

As many of you know by now, I’m a huge fan of stocking my deep freezer with dinners that are ready and waiting for us on busy nights. There are so many days when I just don’t have time to cook from scratch, when I don’t have the energy to drag a toddler through the grocery store, and when it’s already 5 p.m. and I still have no idea what to serve.

This chicken is so good, you guys! I picked up a few boxes for our family on a recent trip through Walmart (find them in the frozen section near the other entrees), and when I served them to Keith and the boys I heard a lot of “ooohs” and “ahhhs” as my family cleaned their plates!

Ingredients

• 4 cups grated zucchini I used about 3.5 medium zucchinis
• ½ teaspoon salt
• ½ cup finely diced onion I like to use frozen diced onion as a shortcut
• 1 tablespoon minced garlic
• 2 eggs
• ½ cup grated Parmesan cheese plus an additional 2 tablespoons
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar cheese
• ½ cup Panko breadcrumbs
• 2 tablespoons melted butter

Instructions

1. Preheat oven to 375 degrees F. Spray a small baking dish with cooking spray and set aside (I used a dish that was 8-in x 5-in, but an 8-inch square pan will also work).
2. Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out moisture from the zucchini. TIP: In order to make sure that I get most of the water out of the zucchini (and avoid a runny casserole), I like wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
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full recipe : www.theseasonedmom.com

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