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This garlic herb and feta cheese infused zucchini casserole is filled with oregano, thyme, basil, and plenty of garlic. It’s an easy side dish and great for any time of year!
Zucchini is one of those vegetables that sits on my counter looking at me until I finally decide what to do with it. I’m always making Chocolate Chip Zucchini Muffins and Blueberry Zucchini Bread. They are both easy to make and I can take the extras into work.
I also really like making zucchini as a side dish. Greek Zucchini Fritters are good as an appetizer or a side dish while Zucchini Parmesan Foil Packets are great on the grill. However, I wanted to try my zucchini in a side dish casserole so I could make it for a crowd.
This Zucchini Casserole with feta and herbs caught my eye because it has a lot of my favorite flavors in it. It also sounded super easy to make since all I had to do was mix all of the ingredients together and then bake it.
- zucchini (You will need about 6 cups of chopped zucchini which is 3 to 4 medium sized zucchini. It’s ok to leave the skin on which makes cutting it easy!)
- feta cheese (This cheese is tangy and crumbly with a hint of saltiness)
- basil, thyme, and oregano (These herbs give the dish it’s big flavor. You can use fresh herbs or dried in this recipe)
- onions (These add a strong and distinct flavor to the casserole)
- garlic (This adds a strong, pungent, and slightly spicy flavor)
- heavy cream (This helps hold the cheese and vegetables together. You can substitute half and half but do not use regular or low fat milk)
- panko breadcrumbs (These add texture to the casserole)
- Parmesan cheese (adds a savory and salty note to the dish)
Before putting the casserole together make sure to cut your zucchini. Slice into 1/2 inch thick slices then quarter each slice. Sprinkle the zucchini with salt and place on paper towels to collect extra moisture.
Can I use squash in place of the zucchini?
You can certainly use yellow squash in place of the zucchini as it will have the same cooking time. You can also do a combination of zucchini and yellow squash. I wouldn’t use other squash because cooking times will vary.
To Make the Casserole: Whisk the heavy cream and egg together in a large bowl. Then stir in the onion, garlic, salt, pepper, oregano, thyme, basil, feta, and some of the breadcrumbs. Stir in the zucchini then spread in a baking dish. Top with remaining breadcrumbs. Bake for 25 minutes.
This is really a simple casserole but it packs a lot of flavor from the herbs and the cheese. It’s great for a holiday meal because it doesn’t take a lot of time or effort.
Can I make this ahead of time?
You can make it up to 24 hours ahead of time, just don’t put the breadcrumbs on top. Make the casserole, put it in the baking dish, cover, and refrigerator for up to one day. Before baking remove from refrigerator and sprinkle with the breadcrumbs then bake as directed.
Can I use different herbs?
The great thing about this casserole is that so many ingredients can be switched around to make it your own. Feel free to use fresh herbs from your garden or whatever you have in your spice rack. Other spices that would work are rosemary, parsley, dill, or paprika.
You can also add in additional vegetables if you want to add flavor and color to this dish. Dicing a red pepper and adding it with the zucchini will give the dish a pop of color. Using a red onion in place of the regular onion will also add some color.
Can I freeze this casserole?
Yes you can freeze this casserole. You can actually freeze it before baking or after baking. Once you have made the casserole cover it with plastic wrap and then with foil. Freeze for up to 3 months. You will then thaw it at room temperature and bake as directed. If you are baking the casserole then freezing thaw to room temperature then reheat at 350 degrees for 20 minutes.
This zucchini casserole is packed with flavor. It’s creamy and has a salty and tangy flavor from the feta. The herbs add an earthy flavor and the onions and garlic give it a little bit of spice.
- 6 c. zucchini (about 3-4 medium sized zucchini)
- 1/4 c. heavy cream
- 1 egg
- 1/2 c. onion, chopped
- 4 garlic cloves, minced
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 1/2 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 Tablespoon fresh basil, minced
- 3/4 c. feta cheese, crumbled
- 1 c. Panko breadcrumbs, divided
- Preheat the oven to 400 degrees. Spray a 9 x 13 baking dish with cooking spray.
- Slice the zucchini into 1/2 inch slices and then quarter each slice. Sprinkle with salt and place on paper towels for 10 minutes to remove some of the moisture.
- In a large bowl whisk together the heavy cream and egg.
- Add in the onion, garlic, salt, pepper, herbs, feta cheese, and 1/4 cup of breadcrumbs.
- Stir in the zucchini then spread into the prepared baking dish.
- Sprinkle the top with the remaining breadcrumbs.
- Cover and bake for 25 minutes. Remove the foil and sprinkle the top with Parmesan or feta cheese. Bake for 5 more minutes uncovered.
- Remove from oven and serve warm.
Recipe from Sally's Baking Addiction
More Side Dish Recipes:
- Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
- Corn Souffle from Karen’s Kitchen Stories
- Creamy Garlic Mashed Potatoes from Blogghetti
- Easy Zucchini Casserole from Hezzi-D’s Books and Cooks
- Jeweled Rice from A Kitchen Hoor’s Adventures
- Pomegranate Acorn Squash with Burrata from Palatable Pastime
- Roasted Tomato Macaroni and Cheese from The Spiffy Cookie
- Spinach Souffle from A Day in the Life on the Farm
- Sri Lankan Spicy Potatoes from Magical Ingredients
- Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living