Easy Zucchini Casserole

• servings: Serves 8
• active time: 15 min
• total time: 30 minutes

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

Directions

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 Tablespoons (21g) breadcrumbs. Stir in the zucchini. Spread mixture into prepared baking dish. Top evenly with remaining breadcrumbs.

Bake, covered lightly with aluminum foil, for 25 minutes. Uncover and sprinkle with 2 Tablespoons parmesan cheese or crumbled feta cheese. 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.

Notes

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.

Herbs: Feel free to substitute other herbs such as rosemary or parsley.

Cheese: Tangy crumbled feta cheese is my recommended choice for this dish, but shredded white cheddar, smoked gouda, Gruyère, or pepper jack for a little kick would be great alternatives.

Panko Breadcrumbs: Panko breadcrumbs help give the dish some substance. You can purchase Panko at most grocery stores—they’re wonderfully crunchy and perfect as a topping on casseroles. You could also make your own breadcrumbs by spreading crumbled bread pieces on a baking sheet and toasting in a 300°F (149°C) oven for 5-10 minutes or until browned and crisp.