Ingredients:

  • 800g Garden Zucchini, shredded (approx. 4 medium)
  • 6g Fine Sea Salt
  • 150g Yellow Onion, finely diced (1 medium)
  • 2 cloves Fresh Garlic, minced
  • 2 Large Eggs, beaten
  • 120g Greek Yogurt, plain 2% fat
  • 15g Fresh Parsley, chopped
  • 2g Dried Oregano
  • 0.5 tsp Black Pepper, freshly cracked
  • 30g Whole Wheat Panko
  • 25g Pecorino Romano, grated
  • 15ml Extra Virgin Olive Oil

Instructions:

  1. Prep the Zucchini. Shred 800g of zucchini using the medium holes of a box grater.
  2. Start the Osmosis. Toss the shreds with 6g of sea salt in a colander over a bowl. This 20 minute rest is non negotiable for texture.
  3. Wring it Dry. Transfer the salted zucchini to a tea towel. Twist and squeeze until no more liquid drips out.
  4. Whisk the Binder. In a large bowl, whisk 2 eggs and 120g Greek yogurt until completely smooth.
  5. Fold the Base. Add the squeezed zucchini, 150g diced onions, 2 minced garlic cloves, and the herbs/spices. Mix until fully incorporated.
  6. Prepare the Topping. In a small bowl, mix 30g panko, 25g Pecorino, and 15ml olive oil until it looks like wet sand.
  7. Assemble the Bake. Spread the zucchini mixture into a 9x9 ceramic dish, smoothing the top with a spatula.
  8. Add the Crunch. Sprinkle the panko mixture evenly over the surface.
  9. Bake to Perfection. Place on the middle rack at 190°C (375°F) for 35–40 minutes until the edges are bubbling and the top is golden.