📖 Instructions

1. Alright, let's get started! Preheat your oven to 375°F (190°C). This is important—a consistent temperature will ensure even baking.
2. Grab a 9x13 inch baking dish and lightly grease it. We don't want the bake sticking, now do we?
3. Wash and trim about 2 pounds of zucchini. Grate it coarsely. Don't peel it—the skin adds texture and nutrients. Nobody likes mushy zucchini.
4. Place the grated zucchini in a colander set over a bowl. Sprinkle with 1 teaspoon of salt. This helps draw out excess moisture, preventing a watery bake. Let it sit for at least 20 minutes, longer is better. It should look, kinda sad honestly. Like its life is flashing before it’s eyes.
5. While the zucchini is draining, dice 1/2 of a medium onion finely. Get ready to cry a lil bit.
6. In a large bowl, combine the diced onion, zest and juice of 2 limes, 1/4 cup of chopped fresh herbs (dill and mint are my go-to's), 2 tablespoons of sugar, 1/4 teaspoon of red pepper flakes (optional, for a little kick!), 2 tablespoons of olive oil, and salt and pepper to taste. Give it a good mix.
7. After the zucchini has drained, squeeze out as much excess moisture as possible with your hands or using a clean kitchen towel. Seriously, get all that water out! This step is crucial.
8. Add the squeezed zucchini to the bowl with the other ingredients. Toss well to combine. Make sure every strand is coated.
9. Pour the zucchini mixture into the prepared baking dish. Spread it out evenly. You want a nice, uniform layer.
10. Bake for 30-40 minutes, or until the top is golden brown and bubbly. The bake should be set, not jiggly.
11. Let the bake cool for at least 15 minutes before serving. This allows the flavors to meld even further. If you dig in right away, it'll be super hot and you might burn your mouth, trust me on this one.
12. Serve warm or at room temperature. It's great as a side dish with grilled chicken or fish, or as a light vegetarian main course with a side of crusty bread.