Print

Zucchini Casserole Side Dish Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 4 reviews

This flavorful zucchini casserole is a comforting side dish featuring tender zucchini baked with aromatic herbs, creamy feta, and a crispy breadcrumb topping. Perfectly seasoned and baked to golden perfection, it's an easy and healthy addition to any meal.

Ingredients

Zucchini and Vegetables

  • 1.5 lbs. (about 680g) zucchini (about 3–4 medium)
  • 1/2 cup (60g) chopped onion
  • 2 cloves garlic, minced

Herbs and Seasonings

  • 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)

Dairy and Eggs

  • 1/4 cup (60ml) heavy cream
  • 1 large egg
  • 3/4 cup (100g) crumbled feta cheese
  • optional: 2 Tablespoons shredded parmesan cheese or crumbled feta cheese

Bread Crumbs

  • 1/3 cup (35g) Panko breadcrumbs, divided

Optional Garnish

  • red pepper flakes for serving

Instructions

  1. Prepare Zucchini: Slice the zucchini into 1/2-inch thick slices, then quarter each slice. You should have just over 6 cups (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.
  2. Preheat Oven and Prepare Baking Dish: Preheat your oven to 400°F (204°C). Grease a 2.5-quart baking dish to prevent sticking, using butter or cooking spray.
  3. Mix Ingredients: In a large bowl, whisk together the heavy cream and egg until combined. Add 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. Stir in the prepared zucchini until evenly coated.
  4. Assemble Casserole: Spread the zucchini mixture evenly into the greased baking dish. Sprinkle the remaining Panko breadcrumbs evenly over the top to add crunch.
  5. Bake Covered: Cover the baking dish lightly with aluminum foil. Bake in the preheated oven for 25 minutes, allowing the flavors to meld and the zucchini to soften.
  6. Add Cheese Topping and Finish Baking: Remove the foil and sprinkle the casserole with the optional 2 tablespoons of shredded parmesan cheese or additional crumbled feta cheese. Return the dish to the oven, uncovered, and bake for an additional 5 minutes or until the zucchini is tender and the top is lightly browned. For an extra crispy top, switch the oven to broil and broil the casserole for 30 seconds, watching carefully to prevent burning.
  7. Serve and Store: Remove from the oven and sprinkle lightly with red pepper flakes if desired for a touch of heat. Serve warm. Store any leftovers in an airtight container in the refrigerator for up to 5 days and reheat as needed.

Notes

  • Using a colander lined with a towel to drain zucchini helps remove excess moisture, which prevents the casserole from becoming soggy.
  • Greasing the baking dish thoroughly helps with easy serving and cleanup.
  • Panko breadcrumbs provide a lighter, crispier topping compared to regular breadcrumbs.
  • If you don’t have fresh herbs, dried herbs work well as substitutes; just adjust quantities accordingly.
  • Broiling for a short time at the end creates a nicely browned, crispy crust, but watch carefully to avoid burning.
  • This casserole keeps well refrigerated for up to five days and can be reheated in the oven or microwave.

Find it online: https://glowcooks.com/zucchini-casserole-side-dish-recipe/