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–+ servings
Zucchini Casserole

Savor the Creamy Goodness of Zucchini Casserole Tonight

Enjoy a comforting Zucchini Casserole that's creamy and full of flavor, perfect for any dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 cups Zucchini Sliced into 1/4-inch rounds
  • 1 cup Heavy Cream Can substitute with half-and-half
  • 1 large Egg Use a flax egg for vegan
  • 1 cup Chopped Onion Shallots or green onion are good substitutes
  • 2 cloves Garlic Minced; can use garlic powder as a substitute
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Dried Oregano
  • 1 teaspoon Dried Thyme
  • 1/4 cup Fresh Basil Can substitute with dried basil
  • 1 cup Crumbled Feta Cheese Can be substituted with paneer
  • 1 cup Panko Breadcrumbs Can use regular breadcrumbs

Equipment

  • Oven
  • Baking Dish
  • Mixing Bowl
  • Whisk
  • Knife
  • Cutting board

Method
 

Step-by-Step Instructions for Easiest Zucchini Casserole
  1. Preheat your oven to 375°F (190°C) and grease a 9x9-inch baking dish.
  2. Slice zucchini into 1/4-inch rounds, sprinkle with salt, and let sit for 20 minutes.
  3. In a mixing bowl, combine heavy cream, egg, onion, garlic, salt, pepper, oregano, thyme, and basil. Whisk well.
  4. Gently fold the drained zucchini into the wet mixture, then add half of the panko breadcrumbs and crumble in the feta cheese.
  5. Spread the mixture evenly in the baking dish and top with the remaining panko breadcrumbs. Bake for 30 minutes.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 12gProtein: 8gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg

Notes

Make ahead by assembling a day in advance and refrigerating. Bake for a few extra minutes if cooking from cold.

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