Zucchini Feta Casserole
Source: slightly adapted from Sally
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
1-1/2 tsp dried oregano
1 tsp fresh thyme leaves (or 1/2 tsp dried)
1 T chopped fresh basil (or 1-1/2 tsp dried)
3/4 cup (100g) crumbled feta cheese
3 T Panko breadcrumbs
Topping: 2 T grated parmesan cheese plus 3 T panko, mix together
optional for serving: red pepper flakes
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 T (21g) breadcrumbs. Stir in the zucchini. Spread mixture into prepared baking dish.
Bake, covered lightly with aluminum foil, for 25 minutes. Uncover and sprinkle with parmesan/panko mixture. 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.
8 servings
Freezing Instructions: To freeze the unbaked casserole, assemble it then cover 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.
Cheese: Tangy crumbled feta cheese is recommended choice for this dish, but shredded white cheddar, smoked gouda, Gruyère, or pepper jack for a little kick would be great alternatives.