Zucchini Casserole

Ingredients

• 2 medium zucchini, quartered and chopped (about 4 cups)
• 2 tbsp butter (cut into small pieces)
• 3 large eggs
• 1/4 cup heavy cream
• 1/4 cup chopped onion
• 1/2 tsp salt
• 1/2 tsp pepper
• 6 ounces shredded cheddar, divided (about 1 1/2 cups)
• 1/4 cup grated Parmesan cheese
• 1/4 cup finely crushed pork rinds (or parmesan crisps)

Method

1. Boil zucchini in lightly salted water until just tender, about 4 minutes, then drain thoroughly.
2. Preheat oven to 350°F and grease a 9-inch round or 8-inch square baking dish.
3. Spread the zucchini in the dish and dot with the butter pieces.
4. Whisk eggs and cream together in a large bowl, then stir in onion, salt, pepper, and half of the cheddar cheese.
5. Pour the egg mixture over the zucchini.
6. Top with the remaining cheddar, parmesan, and crushed pork rinds.
7. Bake for about 35 minutes until bubbly and browned at the edges.
8. Garnish with chopped basil if desired before serving.