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Shredded Zucchini and Fontina Casserole

Christine Gallary
  • minutes
  • Serves 10 to 12

INGREDIENTS

1/3 cup

Basil, fresh leaves

2 cloves

Garlic

1

Lemon, zest of medium

2 1/2

lbs Zucchini or summer squash

6

Eggs, large

2 1/2 tsp

Kosher salt

1/4 tsp

Red pepper flakes

2 tbsp

Olive oil

1 1/2 cups

Breadcrumbs, coarse fresh

8 oz

Fontina cheese

1 cup

Whole-milk rocotta cheese