Zucchini-Feta Bake: A Savory Slice of Summer Delight

There are some dishes that, with just one bite, transport you back to a specific moment in time, a cherished memory etched in flavor. For me, this Zucchini-Feta Bake is one of those culinary anchors. I first encountered a version of this delightful creation years ago, tucked away in a humble community cookbook, a testament to home cooks sharing their best-loved recipes. The blend of earthy zucchini, tangy feta, and aromatic herbs, all baked into a hearty, wholesome pie, immediately captured my imagination and, more importantly, my palate. It tasted like a sun-drenched afternoon, a celebration of simple, fresh ingredients coming together in perfect harmony.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Servings: 6
• Yield: 1 pie
• Dietary Type: Vegetarian

Ingredients

This recipe celebrates the vibrant flavors of summer vegetables, enhanced by the salty punch of feta cheese and the subtle depth of herbs.

• For the Bulgur Base:
  • 3/4 cup bulgur
  • 1 cup boiling water
• For the Vegetable Mixture:
  • 1 teaspoon olive oil
  • 2 cups chopped onions
  • 2 tablespoons minced garlic
  • 4 cups thinly sliced zucchini
  • 1/2 teaspoon oregano
  • 1/2 teaspoon basil
  • 1/2 teaspoon marjoram
  • 1/4 teaspoon pepper
• For the Cheese & Parsley Filling:
  • 1/2 cup Egg Beaters egg substitute
  • 1 cup reduced-fat feta cheese, crumbled
  • 1 cup fat-free cottage cheese
  • 3/4 cup chopped fresh parsley
  • 1/4 cup tomato paste
  • 1 tablespoon soy sauce
• For the Topping:
  • 1 cup low-fat cheddar cheese, shredded
  • 1 medium peeled thin sliced tomatoes
  • 2 tablespoons sesame seeds (optional)

Equipment Needed

To bring this Zucchini-Feta Bake to life, you’ll want a few key kitchen tools:

• A medium bowl for soaking the bulgur.
• A large skillet for sautéing the vegetables.
• A separate mixing bowl for the cheese and parsley filling.
• A 10×5 inch casserole dish or a similar-sized baking dish.
• A non-stick cooking spray.

Instructions

Follow these steps carefully to create a delicious and satisfying Zucchini-Feta Bake that’s perfect for any occasion.

1. Prepare the Bulgur: In a medium bowl, combine the 3/4 cup bulgur with 1 cup boiling water. Stir briefly, then cover the bowl and set it aside. Allow the bulgur to sit until it is soft and chewy, which typically takes about 10-15 minutes. Once softened, drain any excess water if necessary.

2. Sauté the Aromatics: Heat the 1 teaspoon olive oil in a large skillet over medium heat. Add the 2 cups chopped onions and cook, stirring occasionally, until the onions are translucent, about 5-7 minutes. Stir in the 2 tablespoons minced garlic and cook for another minute until fragrant, being careful not to burn it.

3. Cook the Zucchini: Add the 4 cups thinly sliced zucchini to the skillet with the onions and garlic. Stir in the 1/2 teaspoon oregano, 1/2 teaspoon basil, 1/2 teaspoon marjoram, and 1/4 teaspoon pepper. Continue to cook, stirring occasionally, until the zucchini is tender, about 8-10 minutes.

4. Prepare the Cheese Mixture: While the vegetables are cooking, in a separate mixing bowl, whisk together the 1/2 cup Egg Beaters egg substitute, 1 cup crumbled reduced-fat feta cheese, and 1 cup fat-free cottage cheese. Mix well until thoroughly combined.

5. Combine Bulgur and Flavorings: Add the 3/4 cup chopped fresh parsley, 1/4 cup tomato paste, and 1 tablespoon soy sauce to the bowl with the softened bulgur. Stir everything together until well incorporated. This mixture will form the base layer of your bake.

6. Assemble the Bake: Preheat your oven to 350°F (175°C). Lightly spray a 10×5 inch casserole dish with non-stick cooking spray to prevent sticking.

   • Begin by spreading the bulgur mixture evenly across the bottom of the prepared casserole dish.
   • Next, carefully layer the cooked zucchini mixture evenly over the bulgur.
   • Finally, spoon the feta and cottage cheese mixture over the vegetables, spreading it to cover the surface.

7. Add the Topping: Arrange the 1 medium thinly sliced tomatoes in a decorative pattern over the cheese mixture. Sprinkle the 1 cup shredded low-fat cheddar cheese evenly over the tomatoes. If you’re using them, sprinkle the 2 tablespoons sesame seeds over the cheddar cheese for an added textural element and nutty flavor.

8. Bake the Casserole: Cover the casserole dish tightly with foil. Place it in the preheated oven and bake covered for 30 minutes.

9. Brown the Top: After 30 minutes, uncover the casserole. Continue to bake for another 15 minutes, or until the cheddar cheese is melted and bubbly, and the top is lightly golden brown.

10. Rest Before Serving: Once out of the oven, let the Zucchini-Feta Bake sit for 10 minutes before slicing and serving. This resting period allows the layers to set, making it easier to serve and ensuring the flavors meld beautifully.

Expert Tips & Tricks

• Zucchini Prep: For best results, you can lightly salt the sliced zucchini about 15 minutes before cooking. This draws out excess moisture, preventing a watery bake. Rinse and pat dry thoroughly before adding to the skillet.
• Herb Power: Feel free to adjust the herbs to your preference. Fresh dill or mint would also be lovely additions to the parsley mixture.
• Make-Ahead Magic: You can assemble the Zucchini-Feta Bake up to a day in advance. Store it covered in the refrigerator. When ready to bake, allow it to sit at room temperature for about 30 minutes before placing it in the oven, and you may need to add a few extra minutes to the covered baking time.
• Even Cooking: Ensure your vegetable slices are as uniform as possible for consistent cooking.

Serving & Storage Suggestions

This Zucchini-Feta Bake is wonderfully versatile. It makes a delightful light main course, served with a fresh green salad and a dollop of plain Greek yogurt or sour cream. It also shines as a side dish, complementing grilled chicken, fish, or a hearty lentil soup.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm individual portions in the microwave or oven until heated through. While it’s best enjoyed fresh, it can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Here is an approximate nutritional breakdown for a single serving of the Zucchini-Feta Bake:

Nutrient	Amount per Serving	% Daily Value
Calories	177 kcal
Total Fat	2.8 g	4%
Saturated Fat	1.1 g	5%
Cholesterol	5.7 mg	1%
Sodium	391.6 mg	16%
Total Carbohydrate	26.8 g	8%
Dietary Fiber	6 g	23%
Sugars	6.3 g	25%
Protein	13.8 g	27%

Note: Nutritional values are estimates and can vary based on specific ingredients and brands used.

Variations & Substitutions

• Gluten-Free: To make this dish gluten-free, simply omit the bulgur and use your favorite gluten-free grain blend, or substitute with cooked quinoa.
• Dairy-Free Feta: For a dairy-free version, use a good quality dairy-free feta alternative. You can also substitute the cheddar cheese with a dairy-free shredded cheese blend.
• Spice It Up: Add a pinch of red pepper flakes to the sautéed vegetables for a touch of heat.
• Add Other Veggies: Feel free to incorporate other quick-cooking vegetables like bell peppers or spinach into the sautéed mixture.

FAQs

Q: Why do I need to let the Zucchini-Feta Bake rest before serving?
A: Resting allows the layers to settle and the flavors to meld, making it easier to slice and serve without it falling apart.

Q: Can I use fresh herbs instead of dried?
A: Absolutely! Fresh herbs offer a more vibrant flavor. Use approximately three times the amount of fresh herbs compared to dried (e.g., 1.5 teaspoons fresh oregano for 1/2 teaspoon dried).

Q: My zucchini seems to release a lot of water. What can I do?
A: Salting the zucchini beforehand (as mentioned in the tips) helps draw out excess moisture. Slicing thinly also aids in quicker cooking and less water release.

Q: Is this dish suitable for a potluck or make-ahead meal?
A: Yes, this bake travels well and can be made ahead of time, making it an excellent option for gatherings and busy weeknights.

Q: Can I substitute the Egg Beaters with real eggs?
A: Yes, you can substitute the 1/2 cup of Egg Beaters with 2 large eggs. Whisk them well before incorporating them into the cheese mixture.

Final Thoughts

This Zucchini-Feta Bake is more than just a recipe; it’s an invitation to savor the simple beauty of fresh, wholesome ingredients. Its comforting nature and delightful blend of flavors make it a guaranteed crowd-pleaser, whether served at a family dinner or a casual get-together. I encourage you to try it, taste the sunshine, and perhaps even create your own cherished culinary memories around this delicious dish. Serve it with a crisp white wine or a refreshing glass of iced herbal tea for a truly delightful experience.