Zucchini is one of those crops now being grown year-round in hoop houses, which is perfect for having fresh zucchini available until your own garden crop comes in! And Shaved Zucchini with Feta and Parmesan Cheese is a delicious way to use some of that zucchini!
Don't look now, but I think I have a brown thumb!
I have tried to grow grown zucchini before, and unlike all the gardeners who have helped to fuel the urban legends about leaving baskets of zucchini on the neighbor's doorstep, so far I am not one of those gardeners! I simply do not have my dad's green thumb. Nor the skill of my husband, either. And on the other side of that myth, I have yet to have a zucchini left for me to find... Ironically I really enjoy working in the garden! But in the end, I am pretty good at cooking the harvest, so there is that...
Shaved Zucchini with Feta and Parmesan Cheese
adapted from: Home-Tested Casserole Recipes
375-degree oven
Shave the zucchini into thin slices using a mandolin or a box grater.
Prepare the baking pan, a ceramic or glass pie pan works well for this recipe.
Butter the bottom and halfway up the sides of the baking pan, add the zucchini egg mixture.
Sprinkle the top with additional 1/4 c Parmesan cheese and the breadcrumbs.
Bake 30-35 minutes. Remove from the oven and let rest 5 minutes before serving. Garnish if desired.
Storage options for Shaved Zucchini with Feta and Parmesan Cheese. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish, due to the watery nature of thawed cooked zucchini.
My dad pretty much scratched a line in the dirt, sprinkled a few seeds, and a garden grew. My husband, on the other hand, orchestrates his garden with trellises made from trimmed branches, and flowers among the vegetables. It is a beautiful sight to see! But for me, so far my best harvest has been picked from the organic display at the market...I do have hope for good outcomes once we get our raised beds completed and planted this year. Even if I have to personally stay away from the zucchini plants!
Zucchini is a favorite around here! Just as soon as I get it out of the market bag...
I have several zucchini recipes to share, and I am starting with this one for Shaved Zucchini with Feta and Parmesan Cheese. It is delicious, and perfect as a side dish as well as the main dish for a meatless Monday. We have made and enjoyed this several times, which is easy to tell, there are different pans and bowls in the photos! I have baked it in the bottom of my Dutch oven, but my favorite way is in a pie pan. From the Dutch oven, we scooped out a spoonful for our plate. But when I baked it in a pie pan I loved how easy it was to cut and serve.
So how about you, do you grow zucchini, and are you a part of the urban legend team leaving zucchini on your neighbor's doorsteps? If so, let me know the next time you are in East Texas, you know, just in case I stick my brown thumb in the gardening business again this year...and have no zucchini to show for my efforts!
Ingredients needed for this recipe:
- zucchini
- olive oil
- garlic salt
- pepper
- flour
- Feta Cheese
- Parmesan Cheese
- eggs
- hot sauce
- dried bread crumbs
- marjoram
- butter
You will also need the following:
- cutting board
- kitchen knife
- large Sauté pan
- baking pan or pie pan
- mandolin or box grater
- measuring spoons
- measuring cups
- whisk
- large mixing bowl
Now we are ready to begin!
adapted from: Home-Tested Casserole Recipes
375-degree oven
UPDATED: 11.30.2023
4 medium zucchini, shaved into thin slices
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 of hot pepper sauce (we used Frank's)
3/4 t dried marjoram - crumbled
2 T butter
1/4 c dried bread crumbs
4 medium zucchini, shaved into thin slices
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 of hot pepper sauce (we used Frank's)
3/4 t dried marjoram - crumbled
2 T butter
1/4 c dried bread crumbs
Shave the zucchini into thin slices using a mandolin or a box grater.
Add the olive oil to the bottom of a large sauté pan. Heat the oil to medium hot, add the shaved zucchini, and sauté the zucchini until it starts to become transparent. If the zucchini begins to brown, reduce the heat, and remove the pan for a moment to cook down. When the zucchini is transparent, set the pan aside and let it cool slightly.
In a large mixing bowl, beat the eggs, feta, 1/4 c Parmesan, flour, garlic salt, pepper, hot sauce, and marjoram.
Using a slotted spoon, carefully add 1/4 of the sautéed zucchini squash and stir in quickly to temper the egg mixture.
In a large mixing bowl, beat the eggs, feta, 1/4 c Parmesan, flour, garlic salt, pepper, hot sauce, and marjoram.
Using a slotted spoon, carefully add 1/4 of the sautéed zucchini squash and stir in quickly to temper the egg mixture.
Add another 1/4 of the mixture, stir, and repeat until all the squash has been gently mixed into the egg mixture. Discarding any liquid left behind from the zucchini.
Prepare the baking pan, a ceramic or glass pie pan works well for this recipe.
Butter the bottom and halfway up the sides of the baking pan, add the zucchini egg mixture.
Storage options for Shaved Zucchini with Feta and Parmesan Cheese. Store covered in the refrigerator for up to three days. I do not recommend freezing this dish, due to the watery nature of thawed cooked zucchini.
UPDATE:
For your convenience, a "copy and paste" version of Shaved Zucchini with Feta and Parmesan Cheese has
been included below.
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Printable "copy and paste" version:
Shaved Zucchini with Feta and Parmesan Cheese
adapted from: Home-Tested Casserole Recipes
375-degree oven
adapted from: Home-Tested Casserole Recipes
375-degree oven
UPDATED: 11.3.2023
4 medium zucchini, shaved into thin slices
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 of hot pepper sauce (we used Frank's)
3/4 t dried marjoram - crumbled
2 T butter
1/4 c dried bread crumbs
4 medium zucchini, shaved into thin slices
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 of hot pepper sauce (we used Frank's)
3/4 t dried marjoram - crumbled
2 T butter
1/4 c dried bread crumbs
Shave the zucchini into thin slices using a mandolin or a box grater.
Add the olive oil to the bottom of a large sauté pan. Heat the oil to medium hot, add the shaved zucchini, and sauté the zucchini until it starts to become transparent. If the zucchini begins to brown, reduce the heat, and remove the pan for a moment to cook down. When the zucchini is transparent, set the pan aside and let it cool slightly.
In a large mixing bowl, beat the eggs, feta, 1/4 c Parmesan, flour, garlic salt, pepper, hot sauce, and marjoram.
Using a slotted spoon, carefully add 1/4 of the sautéed zucchini squash and stir in quickly to temper the egg mixture.
In a large mixing bowl, beat the eggs, feta, 1/4 c Parmesan, flour, garlic salt, pepper, hot sauce, and marjoram.
Using a slotted spoon, carefully add 1/4 of the sautéed zucchini squash and stir in quickly to temper the egg mixture.
Add another 1/4 of the mixture, stir, and repeat until all the squash has been gently mixed into the egg mixture. Discarding any liquid left behind from the zucchini.
Prepare the baking pan, a ceramic or glass pie pan works well for this recipe.
Butter the bottom and halfway up the sides of the baking pan, add the zucchini egg mixture.
Sprinkle the top with additional 1/4 c Parmesan cheese and the breadcrumbs.
Bake 30-35 minutes. Remove from the oven and let rest 5 minutes before serving. Garnish if desired.
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This sounds so good. I love zucchini.
ReplyDeleteLauren, thank you!
DeleteLooks and sounds amazing! Thanks for sharing at the Meatless Monday Linky. Pinned!
ReplyDeleteYou are welcome! Thanks for hosting.
DeleteOh this is one I'll save for summer zucchini season.
ReplyDeleteI hope you enjoy it as much as we do, thanks for stopping by!
DeleteI like your gardening stories and I like this recipe even more! Great combo with feta and zucchini.
ReplyDeleteTina, thanks! Unfortunately they are all true...but this is a really good zucchini dish!
DeleteSounds delicious and one I will be trying xx thank you
ReplyDeleteI hope you enjoy this as much as we do, thanks for stopping by!
DeleteSounds delicious xx thank you for sharing
ReplyDeleteYou are welcome, have a great day!
DeleteThanks for sharing at the What's for Dinner party - hope your week is wonderful.
ReplyDeleteAlways happy to share with you and your readers, thanks for hosting!
DeleteThanks for sharing at My Big Fat Menopausal Life's Share the Wealth party. Have a wonderful week!! And happy Spring!
ReplyDeleteAlways happy to share with you and your readers, thanks for hosting!
DeleteOh this looks so yummy. I am one who plants ONE zucchini plant and ends up with so much I don't know what to do with it all. I will be saving this recipe for summer.
ReplyDeleteThank you, it is a favorite around here.
DeleteThis looks amazing! I love every one of these ingredients. Yum. :) Visiting from Crazy Little Lovebirds linkup.
ReplyDeleteJennifer, thank you!
DeleteYummy. I'm making this tonight.
ReplyDeleteMichelle, this one is so good, I am glad you are giving it a try. Thanks for stopping by, I appreciate it.
DeleteMelynda, this sounds amazing! Thank you for sharing this with us at The Crazy Little Love Birds link party #16. I hope you will join us again this Friday. :)
ReplyDeleteStephanie, you are welcome, and thank you for offering a great link-up party to share my recipes with, I appreciate it.
DeleteI love Zucchini anything. Pinned 📌.
ReplyDeleteThanks so much for sharing this recipe with Sweet Tea & Friends this month dear friend.
Paula, thank you!
DeleteHa, Came back to add items to my grocery list. 😁
ReplyDeleteQuestion: Can feta be frozen?
Paula, yes, I freeze Feta all the time. We are so rural, that I freeze many things to keep them "in stock" in my kitchen. By the way, we love this dish...
Delete