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Shaved Zucchini with Feta and Parmesan, delicious and easy for weeknights

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

Unlike the those gardeners that led to the making of urban legends about leaving zucchini on the neighbor's doorstep or any doorstep for that matter, we do not have that many squash coming off the vines. For our first harvest, I wanted to take care in choosing a recipe, and this one was an excellent choice.

In this dish, saute'd zucchini is combined with eggs and cheese, then baked with a crumb top. Simple yet delicious, and easy enough for weeknight dinners.

Shaved Zucchini with Feta and Parmesan Cheese, weeknight easy!
Shaved Zucchini with Feta and Parmesan 
Shaved Zucchini with Feta and Parmesan
adapted from:  Home-Tested Casserole Recipes
375-degree oven

4 medium zucchini, shaved
1 T olive oil

1/2 c crumbled feta
1/2 c Parmesan cheese - divided
2 eggs
1 T flour
1/4 rounded t garlic salt
fresh ground pepper
1-2 dashes hot pepper sauce (we used Frank's)
3/4 t dried marjoram - crumbled

2 T butter

1/4 c dried bread crumbs

Shaved zucchini for Shaved Zucchini with Feta and Parmesan 

Add olive oil to the bottom of a large pan, over medium heat saute the zucchini until it starts to become transparent. Turn off heat and set aside to cool slightly.

In a large bowl, beat eggs, feta, 1/4 c Parmesan, flour, garlic salt, pepper, hot sauce and marjoram.

Using a slotted spoon, carefully add 1/4 of the squash and stir in quickly to temper the egg mixture. Add another 1/4, stir and repeat until all the squash has been gently mixed into the egg mixture.

We have made this delicious dish more than once, you can tell by the different cooking pans!

Prepare the baking pan, a ceramic or glass pie pan works well for this recipe.


Butter the bottom and half way up the sides of the baking pan, add the zucchini egg mixture.

Shaved Zucchini with Feta and Parmesan, ready for the oven.
Sprinkle the top with additional 1/4 c Parmesan cheese and the breadcrumbs.


Bake 30-35 minutes. Let rest 5 minute before serving. Garnish if desired.

Shaved Zucchini with Feta and Parmesan Cheese, serves 4-6
Shaved Zucchini with Feta and Parmesan Cheese
Serves 4-6

Enjoy!

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this post shared with:
cook your books @ kitchen flavours
wfmw @ we are that family
full plate thursday @ miz helens
home acre hop @ prudent living

3 comments

  1. Hi Melynda,
    Wow, what a lovely way of cooking zucchini! The lovely aroma must have made you very hungry, hence the blurred photo! :)
    I'm into my third round of planting zucchinis, the first two times I tried, the plants died when they started to flower, I guess due to the extremely hot humid weather we had a couple of months ago. Now that our weather is a little "cooler", I'm keeping my fingers crossed that it will grow to the harvesting stage!
    Thanks for sharing with CYB

    ReplyDelete
  2. I love this recipe. And what great timing--our next-door-neighbor just brought me several perfect zucchini. I think I am going to make this today! Thanks Melynda. xxoxoxo, Rocquie

    ReplyDelete
  3. Hi Melynda,
    This looks like a delicious casserole! Hope you have a great week and thanks so much for sharing your awesome recipe with Full Plate Thursday. Your post has been pinned with the party!
    Come Back Soon!
    Miz Helen

    ReplyDelete

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