Zucchini Feta Casserole – A Favorite Vegetarian Recipe

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One of the most popular vegetarian recipes we serve at Green Mountain at Fox Run is our Zucchini Feta Casserole, created by our chef Michael Webb and inspired by his mother.  Michael’s mother served up a version of this dish to him and he thought it needed to be added to the Green Mountain menu.  We are so glad he did, since everyone adores it and it’s a great example of a one-dish meal people could make at home and freeze for future use.  This recipe below is set for 12 servings, assuming you’ll be freezing some of this.

  • 2 Tablespoons olive oil
  • 4 cups sliced white onion
  • 4 cloves garlic, minced
  • 8 cups sliced zucchini rounds
  • 1 1/2 teaspoons dried oregano
  • 3/4 cup fresh basil
  • 1 cups feta cheese
  • 2 cup fat free cottage cheese
  • 1 cups grated cheddar cheese
  • 1 1/2 teaspoons black pepper
  • 3 tablespoons tamari soy sauce
  • 6 Roma tomatoes, sliced
  • 3 each eggs
  • 6 cups cooked brown rice

 

  1. Pre heat large pan over medium heat.  Once hot, add oil then onions and garlic.  Sweat onion and garlic until soft and transluscent, stirring often.
  2.  Mix cooked onion and garlic with the sliced zucchini and set aside.
  3. Mix cheeses and herbs
  4. layer in baking pan: rice, veg, cheese, rice, veg , cheese
  5. Preparing this is very much like a Lasgna cook your rice set aside saute your veg ie. onions garlic in a bowl beat the eggs then add them to your cottage and feta and basil mixture set aside the rice should have tomatoe sauce herbs and the tamari soy place brow rice herbs tomato sauce soy mixtuer on bottom then your zuccini squash and other veg then top with your cheese egg mix sprinkel your seseme seeds on top
  6.  COOK AT 350 FOR 45 MINUTES THE LAST 15 MINUTES UNCOVER AND CONTINUE COOKING

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robynpriebe

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