Shredded Zucchini Casserole

• 8 cups coarsely shredded zucchini
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup onion, finely chopped
• 4 cloves garlic, minced
• 4 large eggs
• 1/2 tsp fresh ground black pepper
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 cups shredded sharp cheddar cheese
• 3/4 cup graded Parmesan cheese, divided
• 2/3 cup Italian seasoned panko breadcrumbs
• 3 tbsp butter, melted
• chopped chives to taste, for garnish

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart rectangular baking dish.

Combine zucchini and salt in a large bowl and toss to coat evenly. Transfer zucchini to a colander set in the sink. Let stand to drain excess moisture, 15 minutes. Transfer zucchini to a clean kitchen towel and squeeze out any remaining liquid. Use paper towels to wipe the large bowl dry.

Heat oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 1 minute more.

Whisk together eggs and pepper in the large bowl. Add zucchini, onion mixture, mozzarella, Cheddar, and 1/2 cup of the Parmesan cheese; combine thoroughly.

Transfer mixture to the prepared baking dish and spread into an even layer.

Bake, uncovered, for 20 minutes.

Meanwhile, combine panko and melted butter in a small bowl. Stir in remaining 1/4 cup Parmesan cheese.

Top casserole with breadcrumb mixture and bake until golden and crisp, 10 to 15 minutes. Garnish with chives.