Easy Zucchini Casserole
This easy and tasty zucchini casserole is packed with garlic, feta, Parmesan, Italian herbs, and a delightfully crisp breadcrumb topping.
Ingredients
- 2 medium zucchini cut into 1/2” slices and quartered
- kosher salt and black pepper
- 1/4 cup heavy cream
- 1 large egg
- 1 bell pepper seeded and chopped into 1” pieces
- 1/2 medium yellow onion chopped
- 2 cloves garlic minced
- 2 heaping teaspoons Italian seasoning
- pinch red pepper flakes
- 1/2 cup crumbled feta cheese divided
- 1/2 cup Panko breadcrumbs divided
- 1-2 Tablespoons grated Parmesan cheese
Instructions
- To prep the zucchini, cut both plants into slices about 1/2” thick, then cut each slice into quarters. Line a bowl or colander with a clean kitchen towel, then put quartered zucchini inside and sprinkle with about 1/2 teaspoon salt. Set aside.
- Preheat the oven to 400 degrees F, and lightly coat a shallow baking dish with cooking spray.
- In a large bowl, whisk together the cream and the egg. Add bell pepper, onion, garlic, Italian seasoning, 1/4 teaspoon salt, 1/4 teaspoon black pepper, red pepper flakes, most of the feta, and 1/4 cup of the breadcrumbs.
- Returning to the zucchini, wrap it up in the towel and press gently all over to blot out a bit of the excess moisture. Add the lightly dried zucchini to the bowl with the other veggies. Stir well.
- Spread mixture out into the prepared baking dish and top generously with remaining breadcrumbs.
- Bake uncovered for 25-30 minutes, until the top is nicely browned and all the vegetables are tender. Add remaining feta and a bit of Parmesan to the top when about 5 minutes of baking time remain. Remove when golden brown and crisp. Enjoy!
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Notes
- Other veggies? Feel free to use any color of bell pepper, or substitute yellow squash for some of the zucchini and/or pepper. You can't go wrong. Just aim for roughly 5 cups of chopped veggies in the end.
- What baking dish? I bake this in a round dish that is 10.5" wide and 1.5" tall. (Similar dish here.) This is roughly comparable in surface area to a 9" square or an 8"x10" rectangle baking dish. If in doubt, my advice is to use a dish that is relatively shallow and wide, so you get more of the crisp top. And don't worry too much in any case. This is pretty flexible
- Watch the top: If at any point the top is getting too browned or close to burnt, place a piece of aluminum foil on top of the casserole.
Nutrition Estimate
Calories: 124 kcal, Carbohydrates: 9 g, Protein: 5 g, Fat: 8 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.003 g, Cholesterol: 50 mg, Sodium: 213 mg, Potassium: 277 mg, Fiber: 2 g, Sugar: 4 g, Vitamin A: 1009 IU, Vitamin C: 38 mg, Calcium: 115 mg, Iron: 1 mg