Description
This Zucchini Casserole is a flavorful and comforting side dish featuring tender zucchini baked with aromatic herbs, creamy feta cheese, and a crunchy breadcrumb topping. Perfect for a quick, healthy addition to any meal, it combines fresh vegetables with Mediterranean-inspired ingredients for a savory delight.
Ingredients
Zucchini Mixture
- 1.5 lbs. (about 680g) zucchini (about 3–4 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
- 3 Tablespoons (21g) Panko breadcrumbs, divided
Topping and Optional Ingredients
- 1/3 cup (35g) Panko breadcrumbs, divided (included above as 3 Tablespoons plus remainder)
- 2 Tablespoons shredded Parmesan cheese or crumbled feta cheese (optional)
- Red pepper flakes (optional, for serving)
Instructions
- Prepare Zucchini: Slice the zucchini into 1/2-inch thick slices and then quarter each slice to yield about 6 cups or 600–700g of chopped zucchini. Lightly sprinkle the zucchini with salt and place it in a colander lined with a clean kitchen towel or paper towels. Let it sit for 10 minutes to draw out excess moisture, then blot dry as thoroughly as possible to prevent sogginess in the casserole.
- Prepare Baking Dish and Oven: Preheat the oven to 400°F (204°C). Grease a 2.5-quart baking dish to prevent sticking and help with cleanup. A ceramic or glass casserole dish is ideal for even baking.
- Mix Ingredients: In a large bowl, whisk together the heavy cream and egg until smooth. Stir in the chopped onion, minced garlic, reserved 1/4 teaspoon salt, black pepper, oregano, thyme, basil, crumbled feta cheese, and 3 tablespoons (21g) of the Panko breadcrumbs. Fold in the prepared zucchini until everything is evenly combined. Transfer the mixture to the prepared baking dish and spread out evenly. Sprinkle the remaining Panko breadcrumbs over the top for a crunchy crust.
- Bake Covered: Cover the casserole lightly with aluminum foil and bake in the preheated oven for 25 minutes. This allows the zucchini to cook through and flavors to meld.
- Add Cheese and Finish Baking: Remove the foil and sprinkle the top evenly with 2 tablespoons of shredded Parmesan cheese or additional crumbled feta cheese if desired. Return the casserole to the oven uncovered and bake for an additional 5 minutes until the topping is golden and the zucchini is tender. For a crispier and browner topping, switch the oven to broil and broil for the last 30 seconds, watching carefully to avoid burning.
- Serve and Store: Remove the casserole from the oven and, if desired, sprinkle lightly with red pepper flakes for a touch of heat. Serve warm as a delicious side dish. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days and reheated as needed.
Notes
- Salting the zucchini before baking helps to remove excess water, preventing the casserole from becoming soggy.
- A 2.5-quart ceramic or glass baking dish works best for even cooking and ease of serving.
- Use fresh herbs whenever possible for the most vibrant flavor, but dried herbs are a convenient substitute.
- The optional Parmesan or extra feta cheese topping adds a nice golden crust and depth of flavor.
- Red pepper flakes add a subtle heat; include them according to your taste preference.
- This casserole reheats well and is great for meal prep or leftovers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
