Zucchini Casserole

Name: Zucchini Casserole
Total time: 60 min
Ingredients: 1 ½ lb Zucchini; ¼ cups Heavy cream; 1 Egg; ½ cups Onion, chopped; 2 cloves Garlic, minced; ¼ tsp Salt; ¼ tsp Black pepper, ground; 1 Oregano, dried; 1 tsp Thyme; 1 tbsp Basil, chopped; ¾ cups + 2 tbsp Feta cheese, shredded; ⅓ cups Breadcrumb; Chili flake, flakes

By Sally's Baking Recipes · 60 min

Ingredients

Zucchini1 ½ lb
Heavy cream¼ cups
Egg1
Onion · chopped½ cups
Garlic · minced2 cloves
Salt¼ tsp
Black pepper · ground¼ tsp
Oregano · dried1
Thyme1 tsp
Basil · chopped1 tbsp
Feta cheese · shredded¾ cups + 2 tbsp
Breadcrumb⅓ cups
Chili flake · flakes

Instructions

Slice the zucchini into 1/2-inch slices, then quarter each slice. Sprinkle lightly with salt (keep 1/4 teaspoon for step 3), set in a towel-lined colander for 10 minutes, then blot dry.
Preheat the oven to 400°F (204°C). Grease a 2.5-quart baking dish.
In a large bowl, whisk the cream and egg. Stir in the onion, garlic, 1/4 teaspoon salt, pepper, oregano, thyme, basil, feta and 3 tablespoons (21g) breadcrumbs. Stir in the zucchini, spread into the dish and top evenly with the remaining breadcrumbs.
Bake, loosely covered with foil, for 25 minutes. Uncover, sprinkle with 2 tablespoons parmesan or crumbled feta, then bake uncovered for 5 more minutes or until the zucchini is tender. For a browner top, broil for the last 30 seconds.
Sprinkle lightly with red pepper flakes if you like. Leftovers keep up to 5 days in an airtight container in the fridge; reheat as desired.

Summarized from Sally's Baking Recipes's video. Watch it for the details.

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