Description
This Easy Zucchini Casserole is a delicious and comforting dish that makes a perfect side or light main course. Packed with zucchini, herbs, and creamy feta cheese, it’s a flavorful way to enjoy summer produce.
Ingredients
Scale
Zucchini:
- 1.5 lbs. (about 680g) zucchini (about 3–4 medium)
Custard Mixture:
- 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 draining zucchini
- 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) Panko breadcrumbs, divided
Optional:
- 2 Tablespoons shredded Parmesan cheese or crumbled feta cheese
Optional for serving:
- Red pepper flakes
Instructions
- Slice zucchini and lightly salt to draw out moisture; let drain. Preheat the oven to 400°F (204°C) and grease a 2.5-quart baking dish.
- In a bowl, whisk heavy cream and egg; add chopped onion, garlic, salt, pepper, oregano, thyme, basil, and Panko.
- Fold in drained zucchini and mix well.
- Spread mixture into the baking dish, top with remaining Panko.
- Bake covered for 25 minutes, then uncover and optionally sprinkle Parmesan.
- Bake uncovered for another 5 minutes or until zucchini is tender; broil for extra crispiness if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 75mg
Keywords: Zucchini Casserole, Easy Casserole Recipe, Zucchini Recipe
