Mediterranean Easy Zucchini Casserole
This zucchini casserole is light, savory, and full of Mediterranean flavors. Fresh zucchini is combined with onions, eggs, cheese, and herbs, then baked until golden and fluffy. It’s a simple, budget-friendly dish that works as a side, light lunch, or even a vegetarian main. You can keep it classic with feta and oregano or customize with other cheeses and mix-ins.
Time:
Prep: 20 minutes
Cook: 35–40 minutes
Total: ~1 hour
Ingredients
Vegetables:
3 medium zucchini, grated and squeezed dry (about 3 cups)
1 medium onion, diced or minced
1–2 cloves garlic, minced (optional)
1 tomato, diced (optional)
Eggs:
3 large eggs
Flour/Binder:
½ cup all-purpose flour (or Bisquick mix)
1 tsp baking powder
Cheese:
1 cup crumbled feta cheese (or Parmesan/cheddar as alternatives)
Fat:
2 tbsp olive oil or butter (for cooking onions and mixing in)
Seasonings:
1 tsp dried oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
Optional Additions:
¼ cup breadcrumbs (for topping or mixing in)
½ cup diced ham or cooked bacon (if not vegetarian)
Instructions
Prepare the zucchini:
Grate zucchini using a box grater. Place in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This step prevents a watery casserole.
Cook the aromatics:
Heat 1 tbsp olive oil or butter in a skillet over medium heat. Sauté the onions (and garlic if using) until softened and fragrant, about 3–4 minutes. Let cool slightly.
Mix the base:
In a large mixing bowl, whisk the eggs. Add flour, baking powder, oregano, salt, and pepper. Stir to combine.
Combine the filling:
Fold in grated zucchini, sautéed onions, crumbled feta, and diced tomato (if using). Mix until evenly combined.
Assemble:
Grease a medium baking dish with olive oil or butter. Pour in the zucchini mixture and spread evenly.
If desired, sprinkle breadcrumbs on top and drizzle with a little olive oil for a crispy finish.
Bake:
Bake in a preheated oven at 375°F (190°C) for 35–40 minutes, or until golden brown on top and set in the center.
Serve:
Let cool for 5–10 minutes before slicing. Serve warm or at room temperature.
Tips
Squeeze the zucchini well: Too much water will make the casserole soggy. After grating, really press out as much liquid as you can.
Let it rest before cutting: Give the casserole about 10 minutes to cool slightly so it sets and slices neatly.
Use a sharp cheese: Feta or Parmesan adds a stronger flavor, which balances the mild zucchini.
Make it crispier: Add a layer of breadcrumbs mixed with a little olive oil or melted butter before baking for a golden top.
Check doneness: The casserole should be firm in the center and lightly browned on the edges.
Variations
Mediterranean twist: Add chopped sun-dried tomatoes, olives, or fresh herbs like basil or dill for extra flavor.
Protein boost: Mix in cooked chicken, turkey, or chickpeas if you want it to be a main dish.
Cheese swap: Try a mix of mozzarella and Parmesan for a gooey texture, or goat cheese for tanginess.
Low-carb option: Skip the flour and add an extra egg for binding. It will be more like a frittata.
Make-ahead: Prepare the mixture earlier in the day, refrigerate, then bake fresh before serving.
Q&A
Q: Can I use yellow squash instead of zucchini?
Yes, yellow squash works the same way. Just make sure to grate and squeeze out excess liquid.
Q: Do I have to use feta?
No. Feta gives a Mediterranean flavor, but Parmesan, cheddar, or a mix of cheeses will also work well.
Q: Can I make this casserole ahead of time?
Yes. You can assemble it a few hours in advance, keep it covered in the fridge, and bake when ready. Leftovers also reheat nicely in the oven.
Q: How do I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to maintain crispness.
Q: Can I freeze it?
Yes, but texture may soften slightly after thawing. Freeze portions wrapped tightly, then reheat in the oven.
Nutrition
(per serving, based on 6 servings)
Calories: ~190
Protein: 9g
Fat: 11g
Saturated Fat: 4g
Carbohydrates: 13g
Fiber: 2g
Sugar: 3g
Sodium: 420mg
(Approximate values; will vary with cheese type and optional add-ins.)
Conclusion
This Mediterranean Easy Zucchini Casserole is a versatile dish that’s simple to prepare yet full of flavor. The zucchini stays tender but not watery, the feta and herbs bring brightness, and the eggs make it fluffy and satisfying. It works equally well as a side dish, brunch item, or vegetarian main. With endless variations, this casserole is an excellent way to use seasonal zucchini and enjoy a light Mediterranean-inspired meal.