Shredded Zucchini Casserole

Preheat oven to 375°F. Coat an 8-inch-square baking dish with cooking spray.

Combine softened cream cheese, ¼ cup milk, grated garlic and ½ teaspoon each pepper and salt in a large bowl; whisk until smooth. Place 6 cups zucchini in a clean kitchen towel; gather the towel and squeeze the zucchini to release extra liquid. Add the zucchini to the cream cheese mixture, along with ½ cup Pecorino and 3 tablespoons flour; stir until well combined. Transfer the mixture to the prepared baking dish and spread into an even layer.

In a small bowl, combine ¼ cup panko, 1 tablespoon oil and the remaining 2 tablespoons Pecorino and ½ teaspoon pepper; stir well. Sprinkle evenly over the zucchini mixture.

Bake until bubbly around the edges and golden brown on top, about 20 minutes. Sprinkle with 1 tablespoon basil. Recipe developed by Jasmine Smith