This Mediterranean Zucchini Egg Casserole Recipe With Feta Just Works by Donna John
Mediterranean recipes have been on my radar. You cannot deny the popularity and health benefits of the Mediterranean Diet. Still overloaded with summer zucchini and eggs from a neighbor, I decided to try a Mediterranean zucchini egg casserole recipe as a side dish with dinner. The zucchini dish was a hit!
This gluten-free egg casserole is loaded with zucchini, but because it's grated, even those who aren't fond of the squash may like it. The ingredient list is full of wholesome ingredients. Here is your shopping list for this Mediterranean recipe: zucchini, salt, olive oil, green onions, garlic, eggs, milk, feta cheese, fresh dill and fresh oregano.
Serve this baked zucchini egg and feta casserole recipe as a side dish with your favorite protein, or as a vegetarian dinner or lunch with a salad. It would also make a delicious brunch or breakfast entree. I served mine with fresh green beans and roasted chicken.
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Cuisine: Mediterranean / Greek
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 8
Ingredients
- 4 medium to large zucchini, coarsely grated
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 bunch green onions (about 8), chopped
- 3 - 4 cloves garlic, minced or pressed
- 6 large eggs
- 1/4 cup milk
- 1 cup (4 ounces) crumbled feta cheese
- 1/4 cup chopped fresh dill
- 1 tablespoon chopped fresh oregano
Helpful Products
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Box Grater
- Colander
- Salt and Pepper
- Baking Dishes
- Whisk
- Mixing Bowl
- Grater
- Nonstick Cooking Spray
- Kitchen Shears
- Garlic Press
Recipe Notes
- Don't skip the steps of salting and squeezing out the moisture from the zucchini. If you don't, it could affect the texture of the finished dish.
- I used a 13x9-inch pan for this recipe. The casserole turned out a little thin (still delicious!). Next time I'm going to bake it in a smaller casserole dish.
- It's easiest to grate the zucchini on the large holes of a box grater.
- Fresh is best, but if you don't have fresh herbs, you could use dried oregano and dried dill.
- I used evaporated milk.
Here's how to make it:
- Put the grated zucchini into a colander and sprinkle with the salt. Mix to coat and let it sit for about 10 minutes. Press out as much moisture as you can, then put the zucchini onto a clean kitchen towel and squeeze out more moisture.
- Heat the olive oil in a skillet. Add the green onions and garlic, and cook until soft, about 2 minutes.
- Add the zucchini. Cover and cook for about 5 minutes, stirring occasionally.
- Uncover and cook until any liquid has evaporated, about 2 minutes. Season with salt and pepper. Turn off the heat and let it cool slightly.
- In a bowl, whisk together the eggs and milk. Season with black pepper.
- Add the feta, dill and oregano. Season with black pepper. Stir to combine.
- Pour the mixture into the cooked zucchini.
- Stir to combine.
- Pour the mixture into an oiled baking dish (see Recipe Notes).
- Bake in a preheated 375-degree F oven for about 20 to 25 minutes, or until the eggs are set.
- Slice and serve hot, warm or at room temperature.
Nutrition Facts Per Serving
Calories: 160
Total Fat: 10.1g
Saturated Fat: 4.4g
Cholesterol: 157mg
Sodium: 578mg
Total Carbohydrate: 9.5g
Dietary Fiber: 2.6g
Total Sugars: 4.6g
Protein: 10.3g
Vitamin D: 13mcg
Calcium: 194mg
Iron: 3mg
Potassium: 594mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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