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Before you jump to Garlic Parmesan Zucchini Casserole recipe, you may want to read this short interesting healthy tips about Help Your Heart with The Right Foods.
You already know that the body requires a healthy heart. Here’s a thought: How can the rest of your body stay healthy if your heart is in unhealthy? You already know that working out on a regular basis and adopting a healthy lifestyle both factor to a great extent into the overall health of your heart. Still, are you aware that there are a number of foods that have been proven to help you improve your heart health? If you would like to know what to eat to improve your heart health, keep on reading.
Know that fish is basically the healthiest food you can eat. You’re probably already aware of this since your doctor has told you to ingest some fish twice or thrice each week. This is particularly true for those whose hearts aren’t healthy or doing well. Be aware that fish is loaded with Omega 3’s which are what lets your body process unhealthy cholesterol. Try eating fish in at least two meals during each week.
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We hope you got insight from reading it, now let’s go back to garlic parmesan zucchini casserole recipe. You can cook garlic parmesan zucchini casserole using 12 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Garlic Parmesan Zucchini Casserole:
- You need 4 cups grated zucchini
- Use 1 teaspoon salt
- You need 1/2 cup finely diced onion
- Use 1/2 cup finely diced carrot
- Get 1/2 cup finely diced bell pepper any color
- Provide 1 tablespoon minced garlic
- Get 2 eggs slightly beaten
- Use 1/2 cup grated Parmesan cheese plus set aside an additional 2 tablespoons for topping
- Get 1 cup shredded mozzarella cheese
- You need 1/2 cup shredded cheddar cheese
- Provide 2-3 tablespoons melted butter
- Use 1/2 cup Panko breadcrumbs
Instructions to make Garlic Parmesan Zucchini Casserole:
- Preheat oven to 375 degrees Fahrenheit. Spray a 8x8 pan with cooking spray and set aside.
- Place zucchini in colander, sprinkle with salt and allow to sit for at least 10 minutes. (this will help draw the moisture from the zucchini, after 10 minutes squeeze out the excess moisture by pressing paper towels on the zucchini or wrapping in a towel and squeezing and wringing out the towel several times.) Don't skip this part or your casserole may be to runny.
- In the prepared dish, add zucchini, onion, pepper, carrots, garlic, eggs, and 1/2 cup Parmesan cheese,mozzarella and cheddar cheese. Mix thoroughly with spatula or hands to get ingredients well combined. Arrange the mixture evenly in the pan.
- Bake uncovered for 20 minutes
- In a small bowl combine the melted butter, Panko bread crumbs and 2 tablespoons Parmesan cheese.
- Spread the bread crumb mixture over the casserole and return to oven for additional 5-10 minutes until top is golden brown and crispy.
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