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  • Mika Leon

Healthy zucchini casserole


  • 4 medium sized zucchinis, grated

  • 1 yellow onion, grated

  • 2 garlic cloves, grated

  • 2 eggs, beaten

  • 1 cup of grated gruyere cheese

  • 1 cup shredded mozzarella cheese

  • ½ tsp. Kosher salt

  • Black pepper to your liking

  • Chopped parsley for garnish


  1. Preheat your oven to 375F.

  2. Using a box grater, grate your zucchini & onion into a large bowl. Salt this a little bit, mix & let this sit for about 10min. This will allow the zucchini & onion to release a lot of the water in it. Using a cheesecloth (or dish towel if you don’t have a cheesecloth) drain all the excess water in this mix. Do it several times until absolutely ALL the water from it is drained. This step is very, very important so you don’t end up with a runny and watery casserole.

  3. Transfer your super super dry zucchini and onion mixture to a large mixing bowl. To this add your beaten eggs, garlic, cheeses, salt & pepper. Mix gently until it all comes together.

  4. Spray or butter an 8 in. square baking dish & add your mixture. Gently press it down.

  5. Place your baking dish on a sheet plan and place in the center rack of the oven. Bake uncovered for 20-25 min. Until it is golden brown. Let cool for 15-20 min. Before cutting into it. Garnish with chopped parsley.

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