Zucchini Carrot Casserole
Servings: 4
Ingredients
- 2 ½ cups of zucchini grated
- 1 tablespoon of sea salt
- 1 ½ cups of carrot grated
- 4 tablespoons of panko bread crumbs or whatever kind of breadcrumbs
- 2 tablespoons of cornmeal
- 5 tablespoons of Parmesan cheese grated
- 2 eggs beaten
- 1 teaspoon of salt
- 1 teaspoon of pepper
Instructions
- Pre-heat the oven to 400 degrees F.
- In a strainer, sprinkle the grated zucchini with the sea salt and let sit for 10 minutes. Give the zucchini a quick rinse to wash away some of the salt and then SQUEEZE the heck out of it to release as much moisture as possible.
- Mix the zucchini and carrot together in a large bowl and set aside.
- In a small bowl, mix together 1 tablespoon the cornmeal, breadcrumbs, and 4 tablespoon of the cheese. Set aside.
- Add into the Zucchini mixture the beaten eggs, S&P, and the remaining 1 tablespoon of cheese. Mix well and then pour into a greased casserole pan.
- Eveny top the veggie mixture with the breadcrumb mixture.
- Cover with aluminum foil and bake for 35 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the top starts to brown up a bit.
- Let cool briefly and ENJOY!!
