This Easy Zucchini Feta Egg Casserole is a tasty way to start your day! It’s loaded with fresh zucchini and creamy feta, making it both healthy and delicious.
Perfect for brunch, this dish is simple to whip up. Just mix, bake, and enjoy! Plus, if you have leftovers, they taste great cold too—perfect for a snack later!
Key Ingredients & Substitutions
Zucchini: This recipe calls for medium zucchinis, which are perfect for grating. If you’re in a pinch, yellow squash works nicely too. Both add moisture and nutrition to the dish.
Feta Cheese: Feta cheese brings a tangy flavor. If you’re looking for a less salty alternative, try goat cheese or ricotta. They change the flavor but still make it creamy!
Eggs: Large eggs are essential for binding everything together. If you want a vegan version, you could use flax eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water for each egg and let it sit until it thickens.
Herbs: Fresh parsley adds a nice pop, but you could swap in spinach or arugula for extra greens. Dried herbs like thyme or oregano are flavorful substitutes too. Use what you enjoy!
How Do I Remove Excess Moisture from Zucchini?
Getting rid of excess moisture from zucchini is crucial for a firm casserole. If the zucchini is too watery, your dish may be soggy. Here’s how to handle it:
- Grate the zucchini and place it in a colander. Sprinkle it with salt and let it sit for 10 minutes. The salt helps draw out moisture.
- After 10 minutes, take a clean kitchen towel or cheesecloth and wrap the zucchini. Squeeze it until no more liquid drips out. This step is key!
By following these steps, you’ll ensure your casserole has the right texture and is super delicious. Happy cooking!
Easy Zucchini Feta Egg Casserole
Ingredients You’ll Need:
For the Casserole:
- 3 medium zucchinis, grated
- 1 teaspoon salt
- 8 large eggs
- 1 cup crumbled feta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped fresh parsley (optional)
- 1/4 cup chopped green onions or shallots
- 2 cloves garlic, minced
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano or thyme
- 2 tablespoons olive oil or melted butter
Time Needed:
This casserole takes approximately 10 minutes to prepare and about 35-40 minutes to bake, totaling around 50 minutes. It’s a quick and simple dish that’s both wholesome and satisfying!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s warming up, grab a 9×13 inch baking dish and grease it with olive oil or cooking spray to prevent sticking.
2. Prepare the Zucchini:
Grate the zucchinis and put them in a colander. Sprinkle the zucchini with salt and let it sit for about 10 minutes to let the salt draw out excess moisture. After 10 minutes, use a clean kitchen towel or cheesecloth to squeeze out any remaining liquid from the zucchini.
3. Mix the Egg Base:
In a large mixing bowl, crack all 8 eggs and beat them until they’re well combined and a little frothy. This is your base for the casserole.
4. Combine Ingredients:
Add the drained zucchini, crumbled feta, shredded mozzarella, optional parsley, green onions, minced garlic, black pepper, and oregano to the egg mixture. Gently stir everything together until nicely mixed.
5. Bake the Casserole:
Pour the mixture into the prepared baking dish, spreading it out evenly with a spatula. Place the dish in the oven and bake for 35 to 40 minutes, or until the middle is set and the top is lightly golden.
6. Cool and Serve:
Once done, remove the casserole from the oven and let it cool for about 5 to 10 minutes. Then, slice it up and serve it warm or at room temperature. It’s great for breakfast, brunch, or even a light dinner!
Enjoy your flavorful, easy-to-make zucchini feta egg casserole!
Frequently Asked Questions (FAQ)
Can I Use Other Vegetables in This Casserole?
Absolutely! While zucchini is the star of this dish, you can also experiment with spinach, bell peppers, or mushrooms. Just make sure to sauté any additional veggies first to reduce moisture!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. For reheating, simply warm them in the microwave or oven until heated through. It also tastes great cold, making it perfect for a quick snack!
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the mixture and store it covered in the refrigerator for up to 24 hours before baking. Just give it a good stir before pouring it in the baking dish and then bake as directed!
How Can I Make This More Flavorful?
Feel free to add herbs like basil or dill for extra flavor. You could also include chopped sun-dried tomatoes or olives for a Mediterranean twist. Mixing in spices like smoked paprika or a pinch of red pepper flakes can elevate the taste too!
