Zucchini Herb Feta Bread (Easy Side Dish!)

If you’re looking for an easy and delicious dish to use up on zucchini, look no further than this garlic and herb recipe. Zucchini bread with feta cheese. Filled with oregano, thyme, basil, and garlic, this simple vegetarian side dish bakes in less than 30 minutes and requires no prior cooking.

Between all the zucchini bread, zucchini muffins, and zucchini cookies, it’s only a matter of time before our zucchini starts begging us for delicious herbs and cheese. very funny.

I thought you’d appreciate a veggie-packed side dish among all the sweet options. My whole family loves zucchini feta bread, kids included. Let me show you how it comes together.

Tell me about feta and zucchini herbs

  • texture: Each bite of this casserole is filled with crunchy breadcrumbs and zucchini baked until tender, before reaching a moist, over-baked texture. Hold a little heavy cream and zucchini eggs together so that the dish is like (but not as heavy as) a cheesy casserole.
  • flavor: Herbaceous, salty, and tangy with a little kick of optional red pepper flakes. If you love the flavors of fresh herbs and garlic, you will love this one! I use basil, thyme, and oregano, but feel free to substitute some parsley and/or rosemary.
  • facilitates: All you do is mix most of the ingredients together and spread them in the casserole. No pre-cooking is required, but the zucchini benefits from a quick 10-minute plate/drain to get rid of some of the moisture.

So much texture, so much flavor, so little prep!

A spoonful of zucchini feta bread

Get these ingredients:

Each component has a specific function, so I would not recommend leaving any component out. However, feel free to substitute my suggestions. Here is a brief summary so you understand the importance of each:

  1. Feta cheese: Crumbled feta cheese is my recommended choice for this dish, but shredded white cheddar, smoked gouda, gruyere, or pepper jack for a little kick would be great alternatives.
  2. Basil, oregano and thyme: flavor! I use a mixture of fresh and dried herbs. See recipe note below.
  3. salt pepper: More flavor! Also, a pinch of salt helps draw out some of the zucchini’s moisture in Step 1.
  4. garlic, onion: More flavor!
  5. Bread crumbs: The breadcrumbs help give the dish some element. Combine a few zucchini and other ingredients and then garnish with more breadcrumbs before baking.
  6. Eggs and heavy cream: You need some thick liquid in the mixture to help hold the zucchini and cheese together. One egg and a bit of heavy cream turn this into a delicious and delicious casserole. I wouldn’t recommend any substitutes for eggs, but half and half work inside heavy cream. Milk or something less fat will not be ideal.
  7. zucchini: The size of the zucchini varies greatly. You need 1.5 pounds, which is about 3-4 medium zucchini. After slicing, you will have about 6 cups or 600-700 g. No need to peel the zucchini.
  8. (my choice) Shredded Parmesan Cheese and Red Pepper Flakes: To finish off the dish, add some Parmesan (or more feta) on top of it near the end of baking time. Before serving, feel free to add a few herbs and/or red pepper flakes for a little heat.
Chopped zucchini in a colander lined with a towel

Tips for success: Avoid the watery casserole

Zucchini is a very moist ingredient which is why it’s so beautiful in baked goods…the moisture! In main dishes and sides like zucchini feta bread, all that moisture can give you a very soggy dish. To combat this:

  1. Cut the zucchini thickly: Cut the zucchini into 1/2-inch-thick slices and cut them into quarters.
  2. Dry / dry for 10 minutes: Sprinkle the zucchini pieces lightly with salt, place in a colander lined with a towel, cover and leave for 10 minutes. Apply gently, then use in the recipe.

You also want to avoid overbaking, so follow the baking instructions below. If baked for too long, zucchini will become so tender that it tastes mushy.

Mix most of the ingredients together in one bowl, then distribute in a greased baking dish:

Mix zucchini feta and herbs in a glass bowl and spread in a white ceramic baking dish

Do you want some color? Chop the red pepper and add it to the bowl with everything else.

Bake, covered, for 25 minutes and then top with Parmesan cheese or more feta cheese. Return to the oven, uncovered, for another 5 minutes. Garnish with red pepper flakes and/or more herbs to serve.

Zucchini bread, herbs and feta in a white bread plate
A side dish of baked zucchini feta served on a black plate

If you need a little more dinnertime inspiration, my collection of dinner recipes and side dishes is just growing! This honey and garlic shrimp is the most popular choice among readers. 🙂

Serve with your favorite dinner

Today’s zucchini feta bread will be paired nicely with the following:

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  1. Cut the zucchini into 1/2-inch-thick slices, then quarter each slice. You should have just over 6 cups or 600-700g of quartered/chopped zucchini. Sprinkle with a little salt (reserve 1/4 teaspoon salt for step 3…this is just a light sprinkling). Cover the strainer with a clean kitchen towel or paper towels. Place the zucchini in a lined colander. Let it sit for only 10 minutes. Dry it as much as possible.
  2. Preheat the oven to 400°F (204°C). Grease a 2.5 liter baking pan. (See note below for recommendations on the best sinks to use.)
  3. In a large bowl, whisk together the heavy cream and eggs. Add the onion, garlic, salt, pepper, oregano, thyme, basil, feta cheese, and 3 tablespoons (21 grams) of the breadcrumbs. My heart is in zucchini. Spread the mixture in the prepared baking dish. Cover evenly with the remaining breadcrumbs.
  4. Bake, lightly covered with aluminum foil, for 25 minutes. Spread and sprinkle 2 tablespoons Parmesan cheese or crumbled feta cheese. Return to oven, uncovered, and bake for another 5 minutes or until zucchini is cooked through. For a more crunchy/brown surface, switch oven to roast for 30 seconds. (If you skipped the cheese layer, you still want to bake the dish for 5 minutes without the lid.)
  5. Remove from the oven and sprinkle with red pepper flakes if desired. Leftovers keep well in the refrigerator in an airtight container for up to 5 days. Reheat as desired.


Notes

  1. Baking tray to use (affiliate link): Use a baking dish that holds 2.5 liters, such as a 9-inch square baking dish, a 9-inch or 10-inch tray, or an 11-by-7-inch tray. The baking dish pictured is the 8″ x 12″ Marin Baking Dish from Crate & Barrel.
  2. heavy cream: You can use half and half instead, but I highly recommend using heavy cream. Do not use milk.
  3. herbs: Feel free to substitute other herbs like rosemary or parsley.
  4. cheese: Crumbled feta cheese is my recommended choice for this dish, but shredded white cheddar, smoked gouda, gruyere, or pepper jack for a little kick would be great alternatives.

Key words: Herb feta zucchini bread, zucchini side dish

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