Zucchini and Cheese Vegetarian Casserole

Budinca de dovlecei cu branza Zucchini and cheese casserole recipe

This zucchini and  cheese vegetarian casserole is a budget-friendly recipe, ideal to feed whole families!  It’s easy to make and delicious! 

Yesterday I received some yummy zucchinis from my boyfriend’s parents’garden and I had no idea what to do with them. Today mom solved the problem. She made an awesome zucchini and cheese vegetarian casserole. This zucchini and cheese casserole recipe is super easy to make, you just have to mix the ingredients, put them in a casserole and let them cook for an hour. You’ll get a super delicious zucchini and cheese vegetarian casserole, which goes great served with some cold, fresh sour cream on top. YUM!

I hope you’ll like this tasty zucchini and cheese vegetarian casserole. If you’re looking for some more delicious vegetarian casserole recipes, check out these: Lentils and Veggies GratinCauliflower and Cheese CasseroleGrandma’s Spaghetti and Cheese CasseroleVegetarian Mushroom Shepherd’s Pie.

Zucchini and cheese casserole recipe vegetarian

Zucchini and Cheese Vegetarian Casserole
Prep time
Cook time
Total time
This zucchini and cheese vegetarian casserole is a budget-friendly recipe, ideal to feed whole families! It's easy to make and delicious!
Serves: 12 servings
  • 3-4 big zucchinis
  • 1½ cup feta cheese
  • a bunch of dill, chopped
  • ½ tsp ground coriander
  • 3-4 Tbsp breadcrumbs – use GF if you want
  • 3 eggs
  • 3-4 mashed garlic cloves
  • salt and pepper to taste
  • fresh sour cream, optional
  1. Grate the zucchinis and strain them to eliminate all excess water.
  2. Put them in a bowl and add all the other ingredients, except sour cream.
  3. Mix very well and put the composition in a pre-greased casserole dish.
  4. Place in oven at 180C/350F for an hour.
  5. Serve hot with cold, fresh sour cream on top. YUM!

 Zucchini and cheese casserole recipe

Zucchini and Cheese Vegetarian Casserole was last modified: May 20th, 2015 by Ruxandra
Previous PostNext Post

About the Author


Facebook Twitter Google+

I'm a freelance graphic/web designer, online marketing specialist, and blogger. I have a huge passion for nutrition, design, writing, and helping businesses grow! :)

14 Comments on “Zucchini and Cheese Vegetarian Casserole”

  1. Sandy

    Sounds delicious. Trying to eat clean and this fits the bill. Will halve the amounts to make for one. Thanks!

  2. Pingback: Musaca de dovlecei cu ciuperci si sos de rosii

  3. Pingback: Grandma's Spaghetti and Cheese Casserole

  4. Pingback: Vegetarian Mushroom Shepherd's Pie

  5. Lorena

    This reciepe is awesome! I made it for like 3-4 times and I wanna do it all over again! It’s delicious! Thank you for all this great reciepes.

  6. Pingback: 10 Easy to Grow Plants for Your Kitchen Garden | Gourmandelle | Vegetarian Blog | Healthy Vegetarian Recipes

  7. Pingback: Musaca de dovlecei cu ciuperci | Vegetarian Zucchini Moussaka | Gourmandelle | Healthy Vegan and Vegetarian Recipes

  8. Kentuckylady717

    Hi, this looks wonderful, but have a few questions…since zucchini’s come in so many different sizes, approx. how many cups for this recipe ?
    Also cup wise, how much is 300 g. cheese ?
    And oven temp 180 C , can you please tell me what temperature that would be ? Our ovens are degrees….like 350 degrees….
    What is teleme cheese ? I have never seen this in the USA…. just curious…..

    I think it says this recipe is in Romana right ?

    Thanks for your help…..

    1. Ruxandra

      Thank you, I’m glad you like it! The recipe is in both English and Romanian. The main language is English.
      1. 3-4 big zucchinis are probably equal to 7-8 cups of grated zucchini
      2. 300g cheese is equal to one and a half cup of grated cheese
      3. 180 Celsius is equal to 350 Farenheit
      4. Teleme can be found in US too, read more here http://en.wikipedia.org/wiki/Teleme_cheese

      Hope this helps 🙂

  9. Pingback: Gourmandelle's Tested Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: