Zucchini Casserole with Cheese
This vegetarian zucchini casserole is a budget-friendly bake made with simple, whole-food ingredients, feta cheese, and fresh dill. It bakes up firm and savory, and will satisfy even the pickiest eaters.
Ingredients
- 4 zucchinis
- 1 ½ cup feta cheese grated
- 5 Tbsps dill chopped
- ½ tsp ground coriander
- 4 Tbsp breadcrumbs
- 3 eggs
- 4 cloves garlic mashed
- salt and pepper to taste
- 6 Tbsp sour cream optional
Instructions
- Grate the zucchinis and strain them to eliminate all excess water. Press them into the strainer to squeeze out as much liquid as you can.
- Put them in a bowl and add all the other ingredients, except the sour cream.
- Mix very well and transfer the mixture into a pre-greased casserole dish.
- Bake in the oven at 180C/350F for one hour.
- Serve hot with fresh sour cream on top.
Notes
The key to a firm casserole is squeezing out as much water from the grated zucchini as possible before mixing. Note that a single large garden zucchini can equal 3-4 store-bought ones. Serve hot with a dollop of sour cream, and refrigerate leftovers in an airtight container for up to 3 days.