Zucchini casserole with feta and garlic
6 servings
60 minutes
Zucchini casserole with feta and garlic is a fragrant dish that combines the tenderness of baked vegetables, the spiciness of garlic, and the creamy texture of feta. It was born from culinary experiments, merging the simplicity of rustic cuisine with the sophistication of Mediterranean flavors. The casserole is airy, with a crispy crust and rich taste. It can be served as a standalone dish or as a side to meat and fish. It is perfect for a light dinner or festive table, delighting guests with its appetizing aroma and delicate texture.
1
Finely chop the onion and garlic, sauté in oil until golden, then add bacon.
- Onion: 2 pieces
- Garlic: 2 cloves
- Olive oil: 50 ml
2
Grate the zucchini on a coarse grater and lightly fry in a pan. Let it sit for about 10 minutes to drain excess liquid.
- Zucchini: 1 kg
3
We combine fried onions, zucchini, add grated cheese, herbs, and pour in beaten eggs.
- Onion: 2 pieces
- Zucchini: 1 kg
- Feta cheese: 300 g
- Fresh herbs: 1 bunch
- Chicken egg: 4 pieces
4
Grease the baking dish with oil, fill it with the mixture, sprinkle with grated cheese, and bake in the oven for 30 minutes at 190 degrees.
- Olive oil: 50 ml
- Feta cheese: 300 g
5
Let the casserole cool slightly, cut into portions, and serve with oil drizzled on top.
- Olive oil: 50 ml
