After some success with sautéing ‘Zucchini Noodles’ I decided to make something casserole like that would have the satisfaction of Mac & Cheese but without the carbs of the mac. I think this totally achieves that and even ends up a little like one of my other favorite carb dishes, hash brown casserole.
Get a printable recipe here.
Ingredients for a full 9 x 13 Pyrex

• 3 Large-ish Zucchinis
• 1 small onion
• 6 oz. (1 1/2 Cups) 2% Cheddar Cheese
• 6 oz. (1 1/2 Cups) 2% Mozzarella Cheese
• 1 package 1/3 Fat Cream Cheese Softened
• 1 Large Whole Egg Beaten
• 1 Tsp. Salt
• 1 Tsp. Trader Joe's 21 Seasoning Salute, or your favorite blend.
• Panko to top

Special Tool: Julienne Slicer, I got the Swissmar brand  via a recommendation and it works great and is cheap!
Steps:
1. Preheat Oven to 400 degrees.
2. Wash and julienne all 3 zucchinis, line bowl with a clean tea towel to absorb the zucchini's moisture a bit. Once you get the the very seedy middle you’ll have to bail.
3. Salt and squeeze out your zucchini a bit. (This is important! The pieces I froze got really watery when I microwaved them).
4. Dice your onion and add it to your zucchini
5. Grease your 9x13 Pyrex and add the zucchini onion mixture
6. Add your beat’in egg, mix in, add your softened cream cheese, mix in.
7. Dump your big pile of cheese on top, and mix in.
8. Sprinkle the top with panko bread crumbs, mist with some olive oil spray.


9. Bake 30-40 minutes at 400 degrees, or until golden and bubbly.

Get a printable recipe here.