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Recipe: Zucchini Feta Casserole

This vintage Pendle Hill recipe takes thin-sliced zucchini, blends it with garlic, onions, feta, and herbs, and tops it with cheddar to create a casserole that is simply delicious. Try it now, and remember it during the summer when garden vines are overflowing with zucchini.

  • zucchinifetacasserole¾ cup bulgur
  • ¾ cup boiling water
  • 2 tablespoons vegetable oil
  • 2 cups sliced onions
  • 4 cloves garlic, pressed
  • 6 cups thin sliced zucchini
  • ½ teaspoons dried oregano
  • ½ teaspoons dried basil
  • 2 eggs
  • 1 cup grated feta cheese
  • 1 cup blended cottage cheese
  • ½ cup chopped fresh parsley
  • 2 tablespoons tomato paste
  • 1 tablespoon soy sauce
  • 1 cup grated cheddar cheese


  1. Place bulgur in a bowl and pour boiling water on it. Cover and set aside.
  2. Sauté onions and garlic until translucent. Add zucchini and herbs and sauté until zucchini is just tender.
  3. In one bowl lightly beat the eggs, then add feta and cottage cheese.
  4. In another bowl mix parsley, tomato paste and soy sauce to the soaked bulgur.
  5. Assemble the casserole in an oiled 9×9 baking dish. Layer the bulgur mixture, then the sautéed vegetables, then the feta and cheese combination. Top it off with the grated cheddar.
  6. Bake covered at 350 for 30 minutes. Uncover and bake another 20 minutes to brown the cheese topping. Serves 4-6.