A Taste of the Mediterranean Sun: My Zucchini-Feta Casserole

There are some dishes that, when you first taste them, transport you. For me, this Zucchini-Feta Casserole does just that. It conjures images of sun-drenched afternoons, the scent of herbs wafting from an open kitchen window, and the comforting hum of family chatter. I first encountered a version of this while traveling through the Greek Islands, where simple, fresh ingredients are elevated to extraordinary heights. The salty tang of feta, the earthy sweetness of zucchini, and the hearty bulgur base created a harmony that has stayed with me ever since. This recipe, while borrowing from the Moosewood tradition, has a soul that sings of those balmy evenings and genuine hospitality.

Recipe Overview

• Prep Time: 25 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 10 minutes
• Servings: 4-6
• Yield: 1 9×9 inch casserole
• Dietary Type: Vegetarian

Ingredients

This dish celebrates the beautiful simplicity of fresh produce and savory cheese, brought together with a hearty grain.

• For the Bulgur Base:
  • 3⁄4 cup bulgur
  • 3⁄4 cup boiling water
• For the Vegetable Sauté:
  • 1 1⁄2 tablespoons vegetable oil
  • 2 cups onions, thinly sliced
  • 4 garlic cloves, minced
  • 6 cups zucchini, thinly sliced into rounds
  • 1⁄2 teaspoon dried oregano
  • 1⁄2 teaspoon dried basil
  • 1⁄2 teaspoon dried marjoram
  • 1⁄8 teaspoon black pepper
• For the Cheesy Egg Mixture:
  • 2 eggs
  • 1 cup feta cheese, grated
  • 1 cup cottage cheese
  • 1⁄2 to 1 cup fresh parsley, finely chopped
  • 2 tablespoons tomato paste
  • 1 tablespoon tamari soy sauce
• For the Topping:
  • 1 cup cheddar cheese, grated
  • 2 medium tomatoes, thinly sliced

Equipment Needed

To bring this delightful casserole to life, you’ll want to have these kitchen staples on hand:

• A medium-sized bowl for soaking the bulgur.
• A large skillet for sautéing the vegetables.
• A separate bowl for mixing the egg and cheese filling.
• A 9×9 inch baking dish.
• A whisk or fork for beating eggs.
• Measuring cups and spoons.
• A knife and cutting board for preparing your vegetables.

Instructions

The process is a wonderfully layered affair, building flavor and texture with each step.

1. Begin by preparing the bulgur. Place the bulgur in a medium bowl and pour the boiling water directly over it. Cover the bowl tightly and set aside. Allow it to sit undisturbed until all the water has been absorbed, which usually takes about 15-20 minutes. This step ensures the bulgur will be tender and fluffy when assembled.
2. While the bulgur is doing its work, let’s get started on the vibrant vegetable layer. Heat the vegetable oil in a large skillet over medium heat. Add the sliced onions and sauté them until they become translucent and soft, about 5-7 minutes.
3. Next, stir in the minced garlic and continue to cook for another minute until fragrant, being careful not to let it burn.
4. Add the thinly sliced zucchini to the skillet along with the dried oregano, dried basil, dried marjoram, and black pepper. Sauté these ingredients over low to medium heat. The goal here is to cook the zucchini until it is tender but still holds its shape – avoid overcooking it into mush. This should take approximately 10-15 minutes.
5. In a separate, clean bowl, lightly beat the eggs. This will form the binder for our rich filling.
6. To the beaten eggs, mix in the grated feta cheese and the cottage cheese. Stir until these are well combined.
7. Now, let’s bring the flavors together for the bulgur mixture. Add the chopped fresh parsley, tomato paste, and tamari soy sauce to the prepared bulgur. Mix well until everything is evenly distributed. This adds a wonderful depth of umami and herbaceousness.
8. Preheat your oven to 350°F (175°C). Lightly grease your 9×9 inch casserole dish.
9. Begin assembling the casserole. Spread the bulgur mixture evenly as the first layer at the bottom of the greased dish.
10. Carefully spoon the sautéed vegetable mixture over the bulgur layer, spreading it out to cover the base.
11. Gently dollop and spread the feta and cottage cheese mixture over the sautéed vegetables as the third layer.
12. For the crowning glory, top the casserole with the grated cheddar cheese and arrange the thinly sliced tomatoes attractively over the cheese.
13. Cover the casserole dish tightly, perhaps with foil or a lid, and bake in the preheated oven for 45 minutes.
14. If you prefer a beautifully crusty top to your casserole, uncover it for the last 15 minutes of the baking time. This allows the cheese to melt and brown, and the tomatoes to soften and caramelize slightly.
15. Once baked to perfection, remove the casserole from the oven. It’s important to wait for 5 to 10 minutes before serving. This resting period allows the casserole to set up, making it easier to slice and serve, and the flavors to meld beautifully.

Expert Tips & Tricks

As a chef, I’ve found a few little secrets can elevate this dish from good to truly outstanding.

• Zucchini Prep: For an even more tender zucchini, you can salt the sliced zucchini for about 15 minutes before sautéing, then gently squeeze out excess moisture. This also helps prevent a watery casserole.
• Herb Power: While dried herbs are specified, feel free to add a generous amount of fresh herbs like thyme or rosemary to the sauté with the zucchini for an intensified aroma and flavor.
• Feta Fusion: If you find your feta too salty, a quick rinse under cold water before grating can help moderate its saltiness.
• Make-Ahead Magic: The vegetable sauté and bulgur mixture can be prepared a day in advance. Store them separately in the refrigerator. When ready to assemble, bring them to room temperature before layering and baking. This significantly cuts down on weeknight prep time!
• Oven Variations: Ovens can be notoriously different. Keep an eye on your casserole during the final uncovered 15 minutes. If the cheese is browning too quickly, you can loosely tent it with foil again.

Serving & Storage Suggestions

This Zucchini-Feta Casserole is wonderfully versatile. It stands beautifully on its own as a light and satisfying main course, perhaps accompanied by a simple green salad dressed with a lemon vinaigrette. It also makes a fantastic side dish for grilled chicken, lamb, or fish.

For serving, allow it to cool slightly as mentioned in the instructions, then slice into generous portions. The vibrant colors of the tomatoes and the golden crust will make for a visually appealing presentation.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, I recommend gently warming individual portions in the microwave or in a low oven (around 300°F / 150°C) until heated through. While freezing is possible, the texture of the zucchini and cheese might change slightly upon thawing, so refrigeration is preferred for optimal quality.

Nutritional Information

Here’s an approximate breakdown of the nutritional content per serving, assuming 6 servings.

Nutrient	Amount per Serving	% Daily Value
Calories	530.4 kcal
Calories from Fat	254 kcal
Total Fat	28.3 g	43%
Saturated Fat	14.7 g	73%
Cholesterol	176.7 mg	58%
Sodium	1190.6 mg	49%
Total Carbohydrate	43.6 g	14%
Dietary Fiber	9.6 g	38%
Sugars	11.6 g	46%
Protein	30.1 g	60%

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

Variations & Substitutions

This recipe is wonderfully adaptable. If you’re looking to switch things up or have certain ingredients on hand, consider these ideas:

• Gluten-Free Version: For a gluten-free option, you can substitute the bulgur with quinoa or millet. Follow the same soaking and cooking instructions as you would for bulgur.
• Dairy-Free Delight: While the feta and cottage cheese are key to the flavor profile, you could experiment with a dairy-free feta alternative and a plant-based ricotta or cashew cream cheese for a dairy-free rendition. Ensure your cheddar cheese topping is also dairy-free.
• Herb Garden: Feel free to get creative with your herbs. Fresh dill, mint, or even a touch of rosemary would be delightful additions to the sauté or the cheese mixture.
• Spice it Up: For a little heat, add a pinch of red pepper flakes to the sautéed vegetables.
• Adding More Veggies: Other vegetables that would work beautifully include thinly sliced eggplant, bell peppers, or mushrooms. Add them to the sauté with the zucchini.

FAQs

Q: Can I make this casserole ahead of time?
A: Yes, you can prepare the bulgur mixture and sautéed vegetables a day in advance. Store them separately in the refrigerator. Assemble and bake just before serving.

Q: My zucchini seems watery; what can I do?
A: To prevent excess water, you can salt the sliced zucchini for about 15 minutes, then gently squeeze out the moisture before sautéing. Ensure you don’t overcook the zucchini in the skillet.

Q: What kind of bulgur should I use?
A: Medium or coarse bulgur is generally recommended for this type of dish, as it holds its texture well. Fine bulgur can become too mushy.

Q: Is it essential to use both feta and cottage cheese?
A: The combination provides a lovely balance of salty tang (feta) and creamy mildness (cottage cheese). While you could use just one, the dual cheese approach offers a more complex flavor and texture.

Q: How long does the casserole need to rest after baking?
A: A resting period of 5-10 minutes is recommended to allow the casserole to set, making it easier to slice and serve without it falling apart.

Final Thoughts

This Zucchini-Feta Casserole is more than just a recipe; it’s an invitation to savor simple, wholesome ingredients prepared with care. It’s a testament to how a few fresh components, guided by thoughtful technique, can create a dish that is both comforting and exciting. Whether you’re serving it as a main course or a flavorful side, I hope it brings a touch of sunshine and deliciousness to your table. I’d love to hear about your experience with it – perhaps you’ve discovered a favorite herb combination or a perfect pairing? Enjoy every savory bite!