Talley Farms Fresh Harvest


Zucchini Feta Casserole

From customer, Joyce, from the Moosewood Restaurant (slightly revised) This is a great tasting recipe and can be a main dish or served with fish or chicken


2 cups cooked brown rice (make ahead of time)

2 tablespoon olive oil
1 med/large onion, sliced thin in rings
4 garlic cloves
1 1⁄2 – 2 lbs. thinly sliced zucchini rounds (about 6 cups)
1⁄2 teaspoon dried oregano
1⁄2 teaspoon dried basil
1⁄2 teaspoon dried marjoram
1/8 teaspoon black pepper
2 eggs
1 cup grated feta cheese (5 ounces)
1 cup cottage cheese
3⁄4 cup to 1 cup chopped fresh Italian parsley
2 tablespoons tomato paste
1 tablespoon soy sauce
1 cup grated cheddar cheese (3 ounces)
2 medium tomatoes, thinly sliced 


1. Sauté the onions and garlic in the oil in a large frying pan until the onions are just translucent. Add the zucchini, dried

herbs and pepper, and continue to sauté on medium to low heat until the zucchini is tender, but not falling apart.
2. In a bowl, lightly beat the eggs. Mix in the feta and cottage cheese.
3. Add the chopped parsley, tomato paste, and soy sauce to the rice and mix well.
4. Assemble the casserole in an oiled 11×8 or 9×9 casserole dish. Layer first the rice mixture, next the sautéed
vegetables, and then the feta mixture. Top with the grated cheddar and sliced tomatoes.
5. Bake covered at 350 degree for 45 minutes, uncovering the casserole for the final 15 minutes of baking.
Let sit for 5-10 minutes, then serve.
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