The Pioneer Woman Tasty Kitchen
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Zucchini Casserole

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Level: Easy

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Description

This delicious Zucchini Casserole combines fresh grated zucchini with eggs, cheese, cream, onions, garlic and chives. It is perfect served with any grilled entrees, baked fish or roasted chicken.

Ingredients

  • 5  Large Zucchini Shredded
  • 1-¼ teaspoon Salt
  • 4  Large Eggs
  • 1-½ cup Finely Shredded Gouda Cheese
  • ½ cups Finely Shredded White Cheddar
  • ½ cups Grated Parmesan
  • ¾ cups Heavy Cream
  • ½  Medium Onion, Finely Chopped
  • 3 cloves Garlic, Minced
  • ¼ cups Fresh Chopped Chives
  • ¼ teaspoons Salt
  • ¼ teaspoons Fresh Ground Black Pepper

Preparation

Preheat oven to 375ºF. Grease 9×9 inch baking dish.

Place 1 cup grated zucchini (1 zucchini) in a colander in the sink and sprinkle with 1/4 teaspoon salt. Repeat with another cup of zucchini and 1/4 teaspoon of salt. Repeat until all the zucchini is salted. Let set for 20 minutes.

Add 1 cup grated zucchini to center of clean kitchen towel. Twist and squeeze as much of the moisture out of the zucchini as possible. Add squeezed zucchini to large mixing bowl. Repeat until all the zucchini has been twisted and squeezed.

In same large mixing bowl, add eggs, Gouda, cheddar, Parmesan, cream, onions, garlic, chives, salt and pepper. Stir to combine. Pour into casserole dish. Bake for 45 minutes or until set and lightly browned.

Cool for 15–20 minutes before slicing.

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