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Zucchinis are always readily available in markets, and they are easy to grow; you can never have enough zucchini recipes. I want to share my version of a healthy, light zucchini casserole, though it’s not exactly a casserole since it’s thinner and crispier and looks more like a Korean pancake (aka. pa jun). You can use other types of summer squash as well.

Ingredients (serving size 2):zucchini casserole

  • 1 cup zucchini
  • 1 large egg
  • 1/4 yellow onion
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup panko (or breadcrumbs)
  • Salt and pepper to taste
  • Olive oil


  1. Preheat oven to 400F.
  2. Peel the zucchinis and cut them in big chunks, along with the onion.
  3. Place them in a Vitamix on low variable 1 x5 seconds, then turn to variable 4 x10 sec. Blend until all the ingredients are finely chopped. (If you don’t have a Vitamix, you can also use a regular blender or grater to shred the ingredients.)
  4. Pour the chopped ingredients into a sifter to drain out all the water, try to compact them as much as possible, then pour into a mixing bowl.
  5. Add the egg, cheese and panko into the mixing bowl and season the contents of the bowl with salt and pepper. Mix all the ingredients until even.
  6. Coat the baking pan with olive oil. (I used a round 8.5 inch diameter pan for a thinner and crunchier casserole, but a smaller size pan works fine too.)
  7. Spread the mixed ingredients evenly onto the baking pan.
  8. Coat another layer of olive oil on top of the casserole to give it a crispy, golden color.
  9. Bake for 20 minutes or until the top of the casserole is golden.
  10. Cut the casserole into 4 pieces and serve hot!

Note: you can also add red pepper flakes on top of the casserole while serving to give a little kick.