If you’re searching for an easy and flavorful dish to use up your zucchini, look no further than this garlic herb and feta cheese infused zucchini casserole. Bursting with oregano, thyme, basil, and garlic, this simple vegetable side dish bakes in 30 minutes and doesn’t require any pre-cooking.
Between all the zucchini bread, chocolate zucchini bread, zucchini muffins, and zucchini cookies, it’s only a matter of time before our zucchini begins begging us for savory herbs and cheese. LOL. Which it gets in today’s recipe (and these savory zucchini biscuits, by the way).
I figured you would appreciate a vegetable-packed side dish in between all the sweet options. My entire family loved this side dish, children included. Let me show you how it comes together.
Tell Me About This Feta Zucchini Casserole
- Texture: Each bite of this casserole is packed with crisp bread crumbs and zucchini that’s baked just until tender, before it reaches a soggy, over-baked texture. A little heavy cream and an egg hold the zucchini together so the dish is like (but not as heavy as) a cheesy casserole.
- Flavor: Herby, salty, and tangy with a little bit of kick from the optional red pepper flakes. If you love fresh and garlicky herb flavors, you’ll love this one! I use basil, thyme, and oregano, but feel free to swap in some parsley and/or rosemary.
- Ease: All you’re doing is mixing most of the ingredients together and spreading them into a casserole dish. There’s no pre-cooking required, but the zucchini benefits from a quick 10 minute blot/drain to rid some moisture.
Lots of texture, lots of flavor, little prepwork!
Grab These Ingredients for Your Zucchini Casserole:
Each ingredient has a specific job, so I don’t recommend leaving any out. However, feel free to substitute with my suggestions. Here’s a brief rundown so you understand the importance of each:
Success Tips: Avoid a Watery Casserole
Zucchini is a very wet ingredient which is why it’s so lovely in baked goods… moisture! In main dishes and sides like this feta zucchini bake, however, all of this moisture can give you a very soggy dish. To combat this:
You also want to avoid over-baking, so follow the baking directions below. If baked too long, the zucchini becomes overly soft to the point of tasting mushy. You want to retain *some* texture.
Mix most of the ingredients together in 1 bowl and then spread into a greased baking dish:
Want some color? Chop up a red bell pepper and add it right into the bowl with everything else.
Bake, covered, for 25 minutes and then top with parmesan or more feta cheese. Return to the oven uncovered for 5 more minutes. Garnish with red pepper flakes and/or more herbs for serving.
Can I Freeze Zucchini Casserole?
Yes, you can freeze this zucchini casserole before or after baking. Assemble the entire dish, but instead of baking, cover it 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 (177°C) oven for 20 minutes.
Can I Use Yellow Squash Instead?
Yes, absolutely. Simply replace the zucchini with the same amount of yellow squash.
Is This Gluten Free?
Because of the breadcrumbs on top, this vegetable side dish is not gluten free. However, you can purchase gluten free breadcrumbs or make your own with gluten free bread.
If you love this dish you’ll also love these zucchini fritters. And for even more inspiration, see this round up of 15+ summer dinner ideas and 20+ zucchini recipes!
Serve With These Dinner Favorites
Today’s feta zucchini casserole would pair wonderfully with the following:
- Black Bean Burgers
- Jalapeño Pepper Jack Turkey Burgers
- Crab Cakes
- Chicken Meatballs
- BBQ Turkey Meatballs
- Honey Garlic Shrimp
- Caprese Pesto Chicken Burgers
- Baked Lemon Garlic Salmon
Zucchini Casserole Recipe
Ingredients You’ll Need
Instructions
- 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.
- Preheat oven to 400°F (204°C). Grease a 2.5-quart baking dish. (See Note below for recommendations on best pans to use.)
- 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.
- 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.)
- 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.
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