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.
- 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
- Preheat oven to 400F.
- Peel the zucchinis and cut them in big chunks, along with the onion.
- 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.)
- 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.
- 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.
- 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.)
- Spread the mixed ingredients evenly onto the baking pan.
- Coat another layer of olive oil on top of the casserole to give it a crispy, golden color.
- Bake for 20 minutes or until the top of the casserole is golden.
- 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.