I was at my neighbor Pauli's garden on Saturday and the zucchini are still producing, so I brought one home. I had seen a recipe on Pinterest for a cheesy zucchini dish with onions and Panko breadcrumbs by Care's Kitchen, that I have been waiting to make. After all my caramel and sugar overload last week, I needed to make something healthy. I happened to have a bag of Panko breadcrumbs. I am a novice. when it comes to Panko Breadcrumbs. I think that the Onion Zucchini dish is the perfect way to start using them, This Onion Zucchini Bake is low in carbs and fat, and fairly healthy. I added the carrots for color, as well as the vitamins, and I love carrots. I also increased the onion from one to two for more oniony goodness.
I am making this Onion, Zucchini, Carrot, and Cheese Bake for #onionlove, which is a monthy blog hop, Love Bloghop. Come and join us. I usually co-host this event, but I was not able to, so I'm submitting this recipe now,
First, you saute the onion and garlic, until softened. Then add in your sliced zucchini and carrots, and cook until the veggies are soft. Sorry for the yellow pic, but that was taken on my stove, and I have to have the light on, otherwise it is too dark in my kitchen.
After the vegetables have softened, remove the veggies to a bowl to cool. Then mix the bread crumbs and cheese together, and add to vegetable mixture. Place the vegetable-cheese mixture in a 8x8 casserole dish or baking pan. Sprinkle the vegetable-cheese mixture with more Panko bread crumbs and Parmesan Cheesec. Bake and enjoy!
This dish is filled with lots of onions, zucchini, and carrots with cheesy goodness and spices. It's easy to make and comes together in about 30 minutes. I took a bite of ths flavorful casserole, and I couldn't stop eating it. I usually don't like cheesy dishes, but I love thes one. I know what I'm having for lunch today!
Onion, Zucchini, and Cheese Casserole Adapted from Care’s Kitchen
375 F oven
2-3 T Olive oil (plus a little more more for drizzling at the end)
2 medium onions, sliced thin
3 cloves garlic, finely diced
1 medium Zucchini, thinly sliced
1/4 lb. of Baby Carrots, chopped
Pinch of freshly grated nutmeg
2 cups shredded Italian Cheese (I used a mix of Asiago, Mozzarella, Provolone, and Romano, pre-packaged)
1/3 cup Panko Bread Crumbs, 1/4 cup Panko crumbs for topping
Grated or shredded Parmesan for sprinkling on top
Salt and pepper to taste
Fresh chopped Italian Parsley for garnish (optional)
Heat olive oil in a large pan over medium heat; add garlic, onion and sauté stirring occasionally until softened, about 6-8 minutes.
Microwave Baby carrots for about 2 min, to soften slightly. This way they will take less time to sauté.
Add zucchini and carrots to the onion garlic mixture in frying pan, and continue cooking, until softened, about 10-12 minutes.
Add fresh grated nutmeg, pinch of salt and pepper and mix in well. Remove pan from heat and place contents into a large bowl to let cool slightly. Preheat oven to 375.
Stir in 2 c cheese and 1/3 cup Panko bread crumbs to veggies, until well combined.
Add veggie-cheese mix to a casserole dish or baking pan. (8x8)
Sprinkle the top with the remaining Panko bread crumbs and Parmesan cheese.
Drizzle with a little olive oil.
Bake in oven about 10- 15 minutes, or until is gets bubbly around the edges.
Turn on broiler and broil (watching carefully) an additional 3-4 minutes until slightly browned on top.
Remove from the oven and let sit about 10 minutes before serving. Garnish with fresh chopped Italian parsley and Enjoy!