Recipe: Shredded Zucchini and Fontina Casserole

Name: Recipe: Shredded Zucchini and Fontina Casserole
Ingredients: 2 1/2 pounds zucchini or summer squash; 2 1/2 teaspoons kosher salt, divided; 6 large eggs; 8 ounces Fontina cheese, rind removed; 1 cup whole-milk rocotta cheese; 1/3 cup coarsely chopped fresh basil leaves; 2 cloves garlic, minced; 1 1/2 cups coarse fresh breadcrumbs (from about 4 ounces French bread); 2 tablespoons olive oil, plus more for coating the baking dish; Finely grated zest of 1 medium lemon; 1/4 teaspoon red pepper flakes