Ingredients:

  • 2 lbs zucchini, sliced into 1/4-inch rounds
  • 1 medium yellow onion, thinly sliced
  • 2 medium Roma tomatoes, sliced
  • 3 cloves garlic, minced
  • 1 tsp kosher salt
  • 1/2 cup Greek yogurt
  • 1 large egg, beaten
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup fresh parsley, chopped
  • 1 cup shredded mozzarella cheese
  • 1/4 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted

Instructions:

  1. Toss your sliced zucchini with 1 tsp of salt in a large bowl. Let it sit for 10 minutes. Note: This draws out the water that usually ruins a Zucchini Casserole.
  2. Firmly pat the zucchini dry using paper towels. Squeeze gently to remove as much liquid as possible.
  3. Grease your 9x13 inch baking dish with a bit of oil or butter.
  4. Layer half of the zucchini in overlapping shingles across the bottom.
  5. Scatter half of the sliced onions and tomatoes over the zucchini.
  6. Repeat the process with the remaining zucchini, onions, and tomatoes to finish the layering.
  7. Whisk together the Greek yogurt, beaten egg, Parmesan, minced garlic, and chopped parsley.
  8. Pour the mixture evenly over the vegetables. Use a spoon to push the sauce into the crevices so every slice is coated.
  9. Top the dish with shredded mozzarella and the mixture of melted butter and panko.
  10. Bake at 375°F (190°C) for 20 minutes until the sauce is set and bubbling.
  11. Turn on the broiler and cook for 2-3 minutes until the crust is mahogany colored.