• Prep Time: 20 minutes
  • Cooking Time: 50 minutes
  • Serves: 10

Shredded Zucchini and Fontina Casserole

  • Recipe Submitted by on

 Ingredients List

  • 2 1/2 pounds zucchini or summer squash
  • 2 1/2 teaspoons kosher salt, divided
  • 6 large eggs
  • 8 ounces Fontina cheese, rind removed
  • 1 cup whole-milk ricotta cheese
  • 1/3 cup coarsely chopped fresh basil leaves
  • 2 cloves garlic, minced
  • 1 1/2 cups coarse fresh breadcrumbs (from about 4 ounces French bread)
  • 2 tablespoons olive oil, plus more for coating the baking dish
  • Finely grated zest of 1 medium lemon
  • 1/4 teaspoon red pepper flakes


Fit a colander or strainer over a large bowl; set aside. Using a food processor fitted with the shredding disc, shred the zucchini. (Alternatively, grate the zucchini on the large holes of a box grater.) Transfer the zucchini to the colander, sprinkle with 1 1/2 teaspoons of the salt, and toss to combine. Let sit for 20 minutes to drain. Meanwhile, heat the oven and prepare the rest of the filling and topping.

Arrange a rack in the middle of the oven and heat to 350°F. Coat a 9x13-inch baking dish with olive oil; set aside.

Beat the eggs in a large bowl. Shred the Fontina in the food processor with the shredding disc or on a box grater and add to the eggs. Add the ricotta, basil, garlic, and 3/4 teaspoon salt. Stir to combine and set aside.

Place the breadcrumbs, 2 tablespoons oil, lemon zest, red pepper flakes, and remaining 1/4 teaspoon salt in a medium bowl and stir to combine; set aside.

When the zucchini is ready, use your hands to pick up a handful, squeeze as much liquid out of the zucchini as you can, and place it in the bowl with the egg mixture. Repeat until all the zucchini is in the bowl, then mix everything to combine.

Transfer the mixture to the baking dish and spread into an even layer. Sprinkle evenly with the breadcrumb mixture.

Bake until set and golden-brown on top, 45 to 50 minutes. Let cool 10 minutes before serving.

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