Feta & Herb Zucchini Bake (Easy Side Dish!) – Sally’s Baking Addiction

I figured you would appreciate a vegetable-packed side dish in between all the sweet options. My entire family loved this feta zucchini bake, children included. Let me show you how it comes together.

Tell Me About This Feta & Herb Zucchini Bake

• Texture: Each bite of this casserole is packed with crisp bread crumbs and zucchini that’s baked just until tender, before it reaches a soggy, over-baked texture. A little heavy cream and an egg hold the zucchini together so the dish is like (but not as heavy as) a cheesy casserole.
• Flavor: Herby, salty, and tangy with a little bit of kick from the optional red pepper flakes. If you love fresh and garlicky herb flavors, you’ll love this one! I use basil, thyme, and oregano, but feel free to swap in some parsley and/or rosemary.
• Ease: All you’re doing is mixing most of the ingredients together and spreading them into a casserole dish. There’s no pre-cooking required, but the zucchini benefits from a quick 10 minute blot/drain to rid some moisture.

Lots of texture, lots of flavor, little prepwork!

Grab These Ingredients:

Each ingredient has a specific job, so I don’t recommend leaving any out. However, feel free to substitute with my suggestions. Here’s a brief rundown so you understand the importance of each:

1. Feta 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.
2. Basil, Oregano, & Thyme: Flavor! I use a mix of fresh and dried herbs. See recipe Note below.
3. Salt & Pepper: More flavor! Also, a little salt helps draw out some zucchini moisture in step 1.
4. Garlic & Onion: Even more flavor!
5. Breadcrumbs: Breadcrumbs help give the dish some substance. Mix some in with the zucchini and other ingredients and then top the dish with more breadcrumbs before baking.
6. Egg & Heavy Cream: You need some thick liquid in the mixture to help hold the zucchini and cheese together. 1 egg and a little heavy cream turned this into a tasty, hearty casserole. I don’t recommend any substitutes for the egg, but half-and-half works inside of the heavy cream. Milk or anything lower fat wouldn’t be ideal.
7. Zucchini: Zucchini varies greatly in size. You need 1.5 lbs, which is about 3-4 medium zucchini. After slicing and quartering, you’ll have about 6 cups or 600-700g. No need to peel the zucchini.
8. (Optional) Shredded Parmesan & Red Pepper Flakes: To finish off the dish, add some parmesan (or more feta cheese) on top near the end of bake time. Before serving, feel free to add a sprinkle of herbs and/or red pepper flakes for a bit of heat.

Success Tips: Avoid a Watery Casserole

Zucchini is a very wet ingredient which is why it’s so lovely in baked goods… moisture! In main dishes and sides like this feta zucchini bake, however, all of this moisture can give you a very soggy dish. To combat this:

1. Cut the zucchini thick: Slice zucchini into 1/2 inch thick slices and quarter them.
2. Blot/drain for 10 minutes: Lightly sprinkle the zucchini pieces with salt, place into a towel-lined colander, cover and let sit for 10 minutes. Blot lightly, and then use in the recipe.

You also want to avoid over-baking, so follow the baking directions below. If baked too long, the zucchini becomes overly soft to the point of tasting mushy.

Mix most of the ingredients together in 1 bowl and then spread into a greased baking dish:

Want some color? Chop up a red bell pepper and add it right into the bowl with everything else.

Bake, covered, for 25 minutes and then top with parmesan or more feta cheese. Return to the oven uncovered for 5 more minutes. Garnish with red pepper flakes and/or more herbs for serving.

If you need more dinnertime inspiration, my dinner & side dish recipes collection is growing! This honey garlic shrimp is the most popular choice with readers. ????

Serve with These Dinner Favorites

Today’s feta zucchini bake would pair wonderfully with the following:

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