Garlic Parmesan Zucchini Casserole
Dr. Beth's Garlic Parmesan Zucchini Casserole
Serves: about 5
  • 4 cups grated zucchini (before squeezing out water)
  • 1/2 teaspoon sea salt
  • 1/2 cup finely chopped green onion
  • Cayenne pepper to taste (optional)
  • 1 tablespoon minced garlic
  • 2 eggs
  • 1/2 cup grated parmesan cheese, plus an additional 2 tablespoons
  • One and 1/2 cup shredded cheddar (or cojack) cheese
  • 1/2 cup organic breadcrumbs
  • 2 tablespoons melted butter

  1. Preheat oven to 375 degrees. put one tablespoon of butter in baking dish
  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.I put my hand in a good sized plastic bag and used it like a glove to squeeze out the water.
  3. In the prepared dish, combine zucchini, onion, garlic, eggs, 1/2 cup Parmesan cheese, and cheddar cheese until combined. Gently press the mixture evenly into the prepared dish.
  4. Bake uncovered for 20 minutes.
  5. Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
  6. After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.

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