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spoonful of zucchini feta herb bake

Feta Zucchini Casserole

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: serves 8
  • Category: Dinner
  • Method: Baking
  • Cuisine: American

Description

Bursting with oregano, thyme, basil, and garlic, this simple vegetable side dish bakes in 30 minutes and doesn’t require any pre-cooking. To avoid a soggy dish, draining/blotting the zucchini in step 1 is crucial.


Ingredients

Scale
  • 1.5 lbs zucchini (about 34 medium)
  • 1/4 cup (60ml) heavy cream
  • 1 large egg
  • 1/2 cup (60g) chopped onion
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt, plus more for step 1
  • 1/4 teaspoon freshly ground black pepper
  • 1 and 1/2 teaspoons dried oregano (or 2 teaspoons fresh)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 Tablespoon chopped fresh basil (or 1 and 1/2 teaspoons dried)
  • 3/4 cup (100g) crumbled feta cheese
  • 1/3 cup (35g) breadcrumbs, divided
  • optional: 2 Tablespoons shredded parmesan cheese or crumbled feta cheese
  • optional for serving: red pepper flakes

Instructions

  1. Slice zucchini into 1/2-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 (reserve the 1/4 teaspoon of salt for step 3… this is just a light sprinkle). 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.
  2. Preheat oven to 400°F (204°C). Grease a 2.5-quart baking dish. (See Note below for recommendations on best pans to use.)
  3. In a large bowl, whisk the heavy cream and egg together. Stir in the the onion, garlic, salt, pepper, oregano, thyme, basil, feta cheese, and 3 Tablespoons (21g) breadcrumbs. Stir in the zucchini. Spread mixture into prepared baking dish. Top evenly with remaining breadcrumbs.
  4. Bake, covered lightly with aluminum foil, for 25 minutes. Uncover and sprinkle with 2 Tablespoons 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/browner top, switch the oven to broil and broil for the last 30 seconds. (If skipping the cheese topping, you still want to bake the dish for 5 minutes uncovered.)
  5. 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

  1. Baking Pan to Use (affiliate link): Use a baking dish that holds 2.5 quarts, such as a 9-inch square baking dish, 9-inch or 10-inch springform pan, or an 11×7 inch pan. The pictured baking dish is the Marin 8×12 inch baking dish from Crate & Barrel.
  2. Heavy Cream: You can use half-and-half instead, but I strongly recommend heavy cream. Do not use milk.
  3. Herbs: Feel free to substitute other herbs such as rosemary or parsley.
  4. Cheese: Tangy crumbled feta cheese is my recommended choice for this dish, but shredded white cheddar, smoked gouda, Gruyère, or pepper jack for a little kick would be great alternatives.

Keywords: feta herb zucchini bake, zucchini side dish