This delicious zucchini casserole combines freshly grated zucchini with eggs, cheese, cream, onions, garlic and chives. It is perfect served with grilled starters, baked fish or roast chicken.
- 5 Large grated zucchini
- 1-¼ tsp Salt
- 4 large eggs
- 1-½ cup Finely grated Gouda cheese
- ½ cups Finely grated white cheddar
- ½ cups Grated parmesan
- ¾ cups Heavy cream
- ½ Medium onion, finely chopped
- 3 cloves minced garlic
- ¼ cups Chopped fresh chives
- ¼ teaspoons Salt
- ¼ teaspoons Freshly ground black pepper
Preheat the oven to 375ºF. Grease a 9×9 inch baking dish.
Place 1 cup shredded zucchini (1 zucchini) in a colander in the sink and sprinkle with 1/4 tsp salt. Repeat with another cup of zucchini and 1/4 teaspoon of salt. Repeat until all zucchini are salted. Let stand 20 minutes.
Add 1 cup shredded zucchini to the center of a clean kitchen towel. Twist and squeeze as much moisture from the zucchini as possible. Add the pressed zucchini to a large mixing bowl. Repeat until all zucchini have been twisted and squeezed.
In the same large mixing bowl, add the eggs, gouda, cheddar, parmesan, cream, onions, garlic, chives, salt and pepper. Stir to combine. Pour into a gratin dish. Bake for 45 minutes or until set and lightly browned.
Let cool 15 to 20 minutes before slicing.