Zucchini Feta Casserole


A lovely light casserole that has a lovely subtle saltiness from the feta and a nice earthy flavor from zucchini.


3 cups cooked brown rice
1 tablespoon sesame seeds, toasted
1 tablespoon olive oil
½ cup diced onion
2 cloves garlic, diced
1 pound zucchini, sliced (about 4 cups)
¼ cup sliced fresh basil, packed
¾ teaspoon black pepper
¾ cup grated cheddar cheese
1 cup diced tomato
3 eggs, beaten
½ cup feta cheese
2 cups cottage cheese
3 cups marinara sauce


Pre-cook rice, set aside
Pre-cook rice; set aside. Toast sesame seeds; set aside
Preheat oven to 350º F.
In large oven-ready skillet, sauté onion in olive oil. Mix in remaining ingredients.
Cover and bake in oven for approximately one hour or until mixture is set.
Brown by removing cover in last 15 minutes of baking.

One response to “Zucchini Feta Casserole”

  1. Barb Derda says:

    This recipe looks great, I will definitely try it! Sound like it be conducive to freezing too! Thanks Robyn!

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