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crispy zucchini casserole

crispy zucchini casserole

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  • Author: Sepideh Esmaili Campos


This recipe requires an hour of salting and an hour of baking. Most of the cooking time is inactive so you can get on with your day! 


  • 1 pounds zucchini, washed, ends trimmed and cut into ¼ inch round slices
  • 1 teaspoon kosher salt 
  • 4 tablespoons olive oil + ½ tablespoon for greasing the pan 
  • 4 cloves garlic, minced
  • 1 teaspoon dried thyme (or herbes de provence)
  • 1/4 cup panko bread crumbs 
  • ¼ cup grated parmesan cheese 
  • ¼ teaspoon onion powder 
  • ¼ cup fresh basil leaves, chopped 


  1. Place the zucchini rounds in a colander. 
  2. Toss the vegetables with the salt and let the salted zucchini drain for 1 hour. 
  3. Pat the zucchini slices dry with paper towels, squeezing as much liquid out of the vegetables as possible. 
  4. Preheat the oven to 375 and grease a 12 inch casserole dish with the 1/2 tablespoon of olive oil. 
  5. In a medium bowl, mix together the olive oil, garlic, and dried thyme. 
  6. Toss the zucchini with ½ of the oil mixture and spread the oiled zucchini in the casserole dish. 
  7. Bake the zucchini, uncovered, for 45 minutes until the vegetables are roasted and slightly browned on top. 
  8. Add the panko breadcrumbs, parmesan cheese, and onion powder to the rest of the olive oil mixture. Toss until the mixture is combined the panko is moistened. 
  9. Remove the casserole from the oven and top with the breadcrumbs. 
  10. Return the topped casserole to the oven and bake until the top is browned and fragrant, 10 -15minutes. 
  11. Remove from the oven, top with the fresh basil and serve warm or at room temperature.