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Baked Easy Zucchini Casserole in a white dish, garnished with basil and red pepper flakes, on a wooden table

Easy Zucchini Casserole

This Easy Zucchini Casserole is a time-saving, healthy dish that combines fresh zucchini, creamy feta, and a crispy breadcrumb topping for a delicious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 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 and 1/2 teaspoons dried oregano (or 2 teaspoons fresh)
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 1 Tablespoon chopped fresh basil (or 1 and 1/2 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

Equipment

  • Colander
  • Mixing bowl
  • 2.5-Quart Baking Dish

Method
 

  1. Slice zucchini into 1/2-inch thick slices and quarter each slice. You should have about 6 cups. Sprinkle lightly with salt and place in a colander lined with a clean kitchen towel or paper towels. Let sit for 10 minutes, then blot dry.
  2. Preheat oven to 400°F (204°C). Grease a 2.5-quart baking dish.
  3. In a large bowl, whisk heavy cream and egg. Stir in onion, garlic, salt, pepper, oregano, thyme, basil, feta, and 3 Tablespoons breadcrumbs. Fold in zucchini.
  4. Pour mixture into the prepared baking dish. Top with remaining breadcrumbs. Cover loosely with aluminum foil.
  5. Bake for 25 minutes. Remove foil, top with optional parmesan or additional feta, and bake uncovered for another 5 minutes—broil for a crispier top if desired.
  6. Sprinkle with red pepper flakes, if using. Serve warm. Store leftovers in an airtight container in the fridge for up to 5 days.

Notes

Pro tip: No heavy cream? Substitute with half-and-half or even unsweetened almond milk for a lighter option.