Zucchini Feta Casserole Recipes

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GREEK ZUCCHINI & FETA BAKE



Greek Zucchini & Feta Bake image

Looking to highlight your meal with something light, indulgent and golden on top? Turn to this Greek-style egg bake. -Gabriela Stefanescu, Webster, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h10m

Yield 12 servings.

Number Of Ingredients 13

2 tablespoons olive oil, divided
5 medium zucchini, cut into 1/2-in. cubes (about 6 cups)
2 large onions, chopped (about 4 cups)
1 teaspoon dried oregano, divided
1/2 teaspoon salt
1/4 teaspoon pepper
6 large eggs
2 teaspoons baking powder
1 cup reduced-fat plain yogurt
1 cup all-purpose flour
2 packages (8 ounces each) feta cheese, cubed
1/4 cup minced fresh parsley
1 teaspoon paprika

Steps:

  • Preheat oven to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan. Repeat with remaining vegetables. Return previously cooked vegetables to pan. Stir in salt and pepper. Cool slightly., In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended. Stir in cheese, parsley and zucchini mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with paprika., Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 231 calories, Fat 13g fat (7g saturated fat), Cholesterol 128mg cholesterol, Sodium 583mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein.

ZUCCHINI-FETA CASSEROLE



Zucchini-Feta Casserole image

Posted for Zaar World Tour. Recipe comes from Moosewood. (I'm calling it East European...even though the tamari and cheddar don't quite fit that cuisine!)

Provided by MsBindy

Categories     Grains

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 18

3/4 cup bulgur
3/4 cup boiling water
1 1/2 tablespoons vegetable oil
2 cups onions, sliced
4 garlic cloves, minced
6 cups zucchini, thinly sliced into rounds
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried marjoram
1/8 teaspoon black pepper
2 eggs
1 cup feta cheese, grated
1 cup cottage cheese
1/2-1 cup fresh parsley, chopped
2 tablespoons tomato paste
1 tablespoon tamari soy sauce
1 cup cheddar cheese, grated
2 medium tomatoes, thinly sliced

Steps:

  • Place bulgur in a bowl and pour the boiling water over it.
  • Cover and set aside until it has absorbed the water.
  • Saute the onions and garlic in the oil until onions are translucent.
  • Add the zucchini, dried herbs, and black pepper; saute on low to medium heat until zucchini is tender, but not too soft.
  • In a bowl, lightly beat the eggs.
  • Mix in the feta and cottage cheese.
  • Add the parsley, tomato paste and soy sauce to the bulgur and mix well.
  • Assemble the casserole in a greased 9X9 casserole dish.
  • First layer the bulgur mixture, next the sauteed vegetables, and then the feta mix.
  • Top the casserole with grated cheese and tomato slices.
  • Bake covered at 350 F for 45 minutes. If you like the top crusty, uncover for last 15 minutes.
  • Remove from oven and wait 5-10 minutes before serving.

Nutrition Facts : Calories 530.4, Fat 28.3, SaturatedFat 14.7, Cholesterol 176.7, Sodium 1190.6, Carbohydrate 43.6, Fiber 9.6, Sugar 11.6, Protein 30.1

ZUCCHINI-FETA CASSEROLE



Zucchini-Feta Casserole image

My local gourmet grocery store use to sell single servings of this, but they quit selling it. I was addicted to it, so one of the employees emailed me the recipe so I could do it myself. A great vegetarian dish or side dish.

Provided by MBauer

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h25m

Yield 8

Number Of Ingredients 19

¾ cup bulgur
¾ cup boiling water
2 ½ tablespoons vegetable oil
2 cups sliced onions
4 cloves garlic, minced
6 cups thickly sliced zucchini
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried marjoram
⅛ teaspoon ground black pepper
2 eggs
1 cup grated feta cheese
1 cup cottage cheese
½ cup chopped fresh parsley
2 tablespoons tomato paste
1 tablespoon tamari
1 cup grated Cheddar cheese
2 medium tomatoes, thinly sliced
1 ½ tablespoons sesame seeds

Steps:

  • Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
  • Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic and cook until just translucent, 3 to 5 minutes. Add zucchini, oregano, basil, marjoram, and black pepper. Cook until zucchini is tender but not falling apart, about 5 minutes more.
  • Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
  • Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
  • Layer bulgur mixture, zucchini mixture, cheese mixture, Cheddar cheese, and tomato into the prepared casserole dish. Sprinkle sesame seeds on top. Cover with aluminum foil.
  • Bake in the preheated oven until bubbly, about 45 minutes.

Nutrition Facts : Calories 285 calories, Carbohydrate 20.6 g, Cholesterol 82.2 mg, Fat 16.8 g, Fiber 4.8 g, Protein 15.4 g, SaturatedFat 7.9 g, Sodium 574.8 mg, Sugar 5.2 g

ZUCCHINI, SAUSAGE, AND FETA CASSEROLE



Zucchini, Sausage, and Feta Casserole image

Make and share this Zucchini, Sausage, and Feta Casserole recipe from Food.com.

Provided by KLHquilts

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 12

2 1/2 cups ziti pasta (uncooked)
8 ounces chicken sausage
1 teaspoon olive oil
5 cups zucchini, thinly sliced
2 cups onions, vertically sliced (about 1 onion)
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3 garlic cloves, minced
1/2 cup fat-free low-sodium chicken broth
2 teaspoons all-purpose flour
2 ounces feta cheese, crumbled
2 ounces part-skim mozzarella cheese (shredded,)

Steps:

  • Preheat oven to 400.
  • Cook pasta in boiling water for 5 minutes, omitting salt and fat; drain.
  • Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.
  • Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well.
  • Spoon pasta mixture into an 11x7" baking dish coated with cooking spray. Sprinkle evenly with mozzarella.
  • Bake at 400 for 20 minutes, or until bubbly and lightly browned.

BAKED ZUCCHINI CASSEROLE



Baked Zucchini Casserole image

This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.

Provided by SWMtnTop

Time 1h5m

Yield 8

Number Of Ingredients 9

cooking spray
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped green bell pepper
2 large eggs, beaten
4 cups sliced zucchini
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
  • Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
  • Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g

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