Ingredients
Scale
- 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
- 1.5 teaspoons dried oregano (or 2 teaspoons fresh)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
- 1 Tablespoon chopped fresh basil (or 1.5 teaspoons dried)
- 3/4 cup (100g) crumbled feta cheese
- 1/3 cup (35g) Panko breadcrumbs, divided
- Optional: 2 Tablespoons shredded parmesan cheese or crumbled feta cheese
- Optional for serving: red pepper flakes
Instructions
- Slice zucchini into 1/2-inch thick slices and quarter each slice. Sprinkle with salt and drain in a colander for 10 minutes.
- Preheat the oven to 400°F (204°C) and grease a 2.5-quart baking dish.
- In a bowl, whisk together heavy cream and egg. Stir in onion, garlic, salt, pepper, herbs, feta, and breadcrumbs. Fold in drained zucchini.
- Spread mixture in the baking dish and top with remaining breadcrumbs.
- Cover with foil and bake for 25 minutes. Uncover, top with cheese, and bake for another 5 minutes until golden.
- Serve and enjoy! Optionally sprinkle with red pepper flakes.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure zucchini is well-drained to prevent sogginess.
Adjust herbs to suit your flavor preference.
Casserole can be refrigerated before baking; add extra cooking time.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Calories: 180
- Sugar: 3
- Sodium: 400
- Fat: 12
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 9
- Fiber: 2
- Protein: 6
- Cholesterol: 50