Easy Zucchini Casserole Recipe
This Easy Zucchini Casserole Recipe combines fresh zucchini with feta cheese and herbs for a delicious side dish.
Equipment
- colander
- 2.5-quart baking dish
- Glass mixing bowl
- whisk
Ingredients
Zucchini Casserole Ingredients
- 1.5 lbs. zucchini about 3–4 medium
- ¼ cup heavy cream
- 1 large egg
- ½ cup chopped onion
- 2 cloves garlic minced
- ¼ teaspoon salt plus more for step 1
- ¼ teaspoon freshly ground black pepper
- 1.5 teaspoons dried oregano (or 2 teaspoons fresh)
- 1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
- 1 Tablespoon chopped fresh basil (or 1 and ½ teaspoons dried)
- ¾ cup crumbled feta cheese
- ⅓ cup Panko breadcrumbs divided
- 2 Tablespoons shredded parmesan cheese optional
- 1 teaspoon red pepper flakes optional for serving
Instructions
Preparation
- Slice zucchini into ½-inch thick slices and then quarter each slice. You should have a little over 6 cups or 600–700g of quartered/chopped zucchini. Sprinkle lightly with salt. Line a colander with a clean kitchen towel or paper towels. Place zucchini in lined colander. Let sit for just 10 minutes. Blot dry as best you can.
- Preheat oven to 400°F (204°C). Grease a 2.5-quart baking dish.
- In a large bowl, whisk the heavy cream and egg together. Stir in the onion, garlic, salt, pepper, oregano, thyme, basil, feta cheese, and 3 Tablespoons of breadcrumbs. Stir in the zucchini. Spread mixture into prepared baking dish. Top evenly with remaining breadcrumbs.
- Bake, covered lightly with aluminum foil, for 25 minutes. Uncover and sprinkle with parmesan cheese or crumbled feta cheese. Return to the oven, uncovered, and bake for 5 more minutes or until zucchini is tender. For a crispier top, switch the oven to broil and broil for the last 30 seconds.
- Remove from the oven and sprinkle lightly with red pepper flakes, if desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.
Notes
To freeze the unbaked casserole, assemble it then cover tightly and freeze for up to 3 months. Thaw at room temperature, then bake as directed. You can also freeze the baked and cooled casserole. Cover tightly and freeze for up to 3 months. Thaw at room temperature, then cover with aluminum foil and reheat in a 350°F oven for 20 minutes.
Nutrition
Serving: 1servingCalories: 220kcalCarbohydrates: 10gProtein: 10gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 150mgIron: 1mg
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