Zucchini Casserole
Course:
Side
Ingredients
- 600 grams Courgette (3-4 medium)
- 60 millilitres Double Cream
- 1 Egg (large)
- 60 grams Onion
- 2 cloves Garlic
- 1⁄4 teaspoons Salt
- 1⁄4 teaspoons Black Pepper
- 11⁄2 teaspoon Dried Oregano
- 1⁄2 teaspoons Dried Thyme
- 11⁄2 teaspoon Dried Basil
- 100 grams Feta Cheese
- 35 grams Panko Breadcrumbs (divided)
- 2 tablespoons Parmesan Cheese (optional topping)
Steps
- 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 180°C fan. Grease a 2.5-quart baking dish.
- 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.
- 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.
Source: https://sallysbakingaddiction.com/zucchini-casserole-recipe/#tasty-recipes-107558