The crushed zucchini upflow recipe that our editors cannot stop this summer cannot stop

When the end of summer runs around, they do the seasonal vegetables. From the product section of your favorite Grocery Farm stalls and Vegetable gardensThere is a good chance that you ended up with a wealth of this easy -to -constructed summer pumpkin. Fortunately, we have no shortage of recipe for clever, delicious dishes to feed the whole family – from fun Zucchini boat To Crispy fries. (And if you have a sweet tooth, we even have a list of Dessert recipes This includes this versatile ingredient.)

My point of contact for cooking zucchini is to roast it in the oven (after I have thrown it with oil, salt and pepper), but there is a groundbreaking preparation that I always forget: to crush it. It is not only a great way to process and save a lot of zucchini in order to freeze and use in winter, but it is also the perfect way to be able to integrate zucchini into a delicious cheesy.

Why we love zucchini casserole

There are many zucchini and summer Pumpkin Out there, which are more of a gratin and layer pumpkin medallions with eggs, cheese and butter. While these recipes are tried and tested classics, they tend to become a little soup if they are not careful. This typically depends on variable factors: how thick or thin the slices are cut, the water content of the zucchini and how well the panes are salted.

Then Shredding is useful; It is an easy way to avoid this common problem and improve zucchini Casserole. Salt survives the surface of the thin strips more evenly, extract additional water and make it easier to get out of excess exit before throwing it into the creep components.

How to make crushed zucchini casserole

The first is the first: Shred the Zucchini! You can use a box area or the shredding attachment of a food processor. Just note that the manual method may require a little elbow fat (and observe these ankles). If you have additional zucchini, you can shred it too. Additional zucchini can be frozen and thawed for fried pattyPresent Zucchini pieand evenly Zucchini bread.

1. Prepare the baking dish. Grease a 2-quart base with a cooking spray.
2. Season the zucchini and drain. Combine the chopped zucchini with salt, throw it to combine and let it sit in a lowering stain in the sink to drain for at least 15 minutes. (This step is important because it takes time for the salt to extract its moisture.)
3. Strain the zucchini and squeeze water. Transfer the zucchini from the colander to a clean kitchen towel and press to remove excess moisture – just like you would do for potato donuts.
4. Cook onions. Heat the oil in a large pan and add onions. Cook until they are soft and translucent.
5. Mix the ingredients and produce Panko mix. Stir the tense zucchini, the cooked onion mixture and the cheese together. Put the mixture in the baking dish and bump 375 degrees F for 20 minutes.
6. Make Panko topping. During the casserole, make a crispy panko mixture by stirring Panko -Semmelbrösel, melted butter and parmesan cheese. Sprinkle it over the baking dish and bake it for 10 to 15 minutes.

Praise from the Allrecipes community

• “You always need something that has to do with the additional garden zucchinis -easy.” – Michele
• “I don’t even take care of zucchini, but that was delicious! Instead of chives, I used green onions fresh from the garden, and I didn’t have Italian Panko crumbs, so I just added a few Italian spices to the normal panko. Note that this is exactly the right amount of cheese.” -a
• “For dinner, guests with grilled sword fish and some buttered noodles worked together with thrown salad. This was the RAVE reviews of the show stopper, the recipe said.” – Redpot7012

Get the recipe: Shrredded Zucchini Casserole