4 cups of grated zucchini (I used about 3.5 medium zucchini)
½ teaspoon salt
½ cup finely chopped onion (I like to use the frozen chopped onion as a shortcut)
1 tablespoon of chopped garlic
½ cup grated Parmesan cheese, plus 2 additional tablespoons
1 cup grated mozzarella cheese
½ cup grated cheddar cheese
½ cup Panko breadcrumbs
2 tablespoons of melted butter
Preheat the oven to 375 degrees F. Spray a small baking pan with cooking spray and set it aside (I used an 8 x 5 inch pan, but an 8 inch square pan will work, too).
Place the zucchini in a strainer, sprinkle with salt, and let them sit for about 10 minutes (this will help get some of the water out of the zucchini). After 10 minutes, squeeze the moisture out of the zucchini.
In the prepared dish, combine the zucchini, onion, garlic, eggs, ½ cup parmesan cheese, mozzarella cheese and cheddar cheese. I like to use my hands to make sure everything is completely combined, and then gently press the mixture evenly into the prepared dish.
Bake uncovered for 20 minutes.
Meanwhile, in a small bowl, pour melted butter over the bread crumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
After 20 minutes, remove the zucchini from the oven. Sprinkle the breadcrumbs with butter over the zucchini and return to the oven. Continue baking for about 5-10 minutes more, or until the top is golden and crisp.