Ingredients:

  • 2 lbs zucchini, sliced into ¼ inch rounds
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • ½ cup yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, beaten
  • ½ cup heavy cream
  • ½ cup Parmesan cheese, grated
  • ¼ cup Pecorino Romano, grated
  • ½ tsp dried oregano
  • ¼ tsp black pepper
  • ½ cup Panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Slice the zucchini into uniform rounds, place them in a colander, and sprinkle with kosher salt.
  2. Let the zucchini sit for 10–15 minutes to draw out moisture, then pat the slices dry with a paper towel.
  3. Preheat oven to 400°F (200°C) and lightly grease a 9x9 inch baking dish.
  4. In a large bowl, whisk together beaten eggs, heavy cream, Parmesan, Pecorino, oregano, and black pepper until smooth.
  5. Fold the dried zucchini, diced onion, and minced garlic into the cheese mixture until thoroughly coated.
  6. Transfer the mixture into the baking dish and smooth the top with a spatula.
  7. Combine Panko, melted butter, and parsley in a small bowl and sprinkle evenly over the top.
  8. Bake for 40–50 minutes until the edges are bubbling and the topping is mahogany-brown.
  9. Remove from oven and let rest for 5 minutes before slicing.